If you are craving comfort food with a touch of elegance, this Creamy Chicken Florentine with Spinach and Parmesan Recipe is an absolute winner. It brings together tender, perfectly seared chicken breasts nestled in a luscious cream sauce enriched with fresh spinach and plenty of savory Parmesan cheese. Each bite is a rich harmony of flavors and textures that feels both indulgent and wholesome. This dish is perfect for cozy weeknight dinners or impressing guests without any complicated steps.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this Creamy Chicken Florentine with Spinach and Parmesan Recipe. Each component plays a vital role: from the juicy chicken providing the main protein, to the fresh spinach adding vibrant color and nutrition, and the Parmesan cheese delivering that signature savory punch.
- 4 boneless, skinless chicken breasts: Use fresh, high-quality chicken about 6 ounces each for the best taste.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors.
- 2 tablespoons olive oil: Extra virgin olive oil adds richness and helps achieve a golden sear.
- 2 cloves garlic, minced: Provides aromatic depth that infuses the dish with warmth.
- 8 ounces fresh spinach: Look for crisp, vibrant leaves to brighten the dish.
- 1 cup heavy cream: Full-fat cream lends a luxurious, silky sauce consistency.
- 1/2 cup grated Parmesan cheese: Freshly grated Parmesan offers an unbeatable savory flavor.
- 1/2 teaspoon Italian seasoning: A fragrant blend of herbs that complements the creaminess perfectly.
- 1 tablespoon lemon juice: Adds a fresh, tangy brightness to balance the richness.
- Fresh parsley, chopped: For a pop of color and fresh herbal notes at the end.
How to Make Creamy Chicken Florentine with Spinach and Parmesan Recipe
Step 1: Prepare the Chicken
Start by patting your chicken breasts dry with paper towels to ensure a nice sear. Season both sides generously with salt and pepper. This simple step is crucial because a well-seasoned chicken forms the foundation for a deeply flavorful dish.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook them undisturbed for 5 to 7 minutes on each side until golden brown and fully cooked. This golden crust locks in juices for a juicy interior. Once done, transfer the chicken to a plate and cover with foil to keep warm.
Step 3: Sauté the Garlic and Spinach
In the same skillet, reduce the heat to medium and toss in the minced garlic. Let it cook for about 30 seconds until fragrant but not browned. Add fresh spinach and sauté for 2 to 3 minutes until just wilted. This step softens the spinach while infusing it with the garlic aroma that beautifully complements the creamy sauce.
Step 4: Make the Cream Sauce
Pour the heavy cream into the skillet, carefully scraping the bottom to lift any browned bits left from the chicken. These add tremendous flavor depth. Bring the cream to a gentle simmer, then stir in the grated Parmesan cheese and Italian seasoning until everything melts together into a smooth, velvety sauce.
Step 5: Add Lemon Juice
Remove your skillet from the heat and stir in the fresh lemon juice. This bright acidity cuts through the richness of the cream and cheese, making the dish perfectly balanced. Taste your sauce now and adjust with a little salt and pepper if needed.
Step 6: Combine Ingredients
Return the seared chicken breasts to the skillet, spooning the luscious sauce over them. Add back the sautéed spinach as well so it warms through and mingles with the cream sauce. This lovely layering ensures every bite has that signature Florentine combination of chicken, spinach, and creamy Parmesan.
Step 7: Serve Your Creamy Chicken Florentine with Spinach and Parmesan Recipe
Transfer everything to a serving platter, sprinkle generously with chopped fresh parsley for color and freshness, and serve immediately while warm and inviting.
How to Serve Creamy Chicken Florentine with Spinach and Parmesan Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a hit of green color but also a fresh herbaceous aroma that contrasts beautifully with the richness of the dish. Additional shaved Parmesan right before serving can elevate the presentation and flavor even more.
Side Dishes
This dish is incredibly versatile for pairing. Creamy mashed potatoes or buttery garlic mashed cauliflower make a dreamy base to soak up the sauce. For a lighter option, try serving it with steamed rice, quinoa, or a crisp green salad that adds texture and freshness to your meal.
Creative Ways to Present
If you want to impress your guests, serve this Creamy Chicken Florentine with Spinach and Parmesan Recipe family-style on a large platter, garnished with whole sprigs of parsley and lemon wedges. For a casual twist, layer sliced chicken over toasted baguette slices and drizzle with sauce for a unique open-faced sandwich experience.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The creamy sauce holds up well, but the chicken is best eaten within this time to maintain tenderness and juiciness.
Freezing
You can freeze leftover Creamy Chicken Florentine with Spinach and Parmesan Recipe in a sealed container for up to 2 months. To retain the best texture, it’s recommended to freeze the chicken covered in sauce rather than separately.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sauce separation. If reheating in the microwave, do so in short bursts, stirring in between, until warmed through. Adding a splash of cream or milk can help revive the sauce’s creamy texture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but fresh spinach adds the best color and texture to this dish. If you use frozen, be sure to thaw and drain it thoroughly to avoid excess moisture that can thin the sauce.
Is there a substitute for heavy cream?
You can substitute half-and-half or whole milk mixed with a tablespoon of flour or cornstarch to thicken, but the sauce won’t be as rich and creamy as with full-fat heavy cream.
Can I make this recipe dairy-free?
Yes, by using dairy-free cream alternatives and a vegan Parmesan substitute, you can enjoy a delicious dairy-free version, though the sauce’s texture and flavor will be slightly different.
What is the best cut of chicken to use?
Boneless, skinless chicken breasts work best for this recipe as they cook evenly and quickly. You can also use chicken thighs for a juicier result, but adjust cooking times accordingly.
Can I prepare this recipe ahead of time?
You can prep the chicken and sauce separately and combine just before serving for best results. Cooking everything fully ahead of time is possible but the dish is best enjoyed fresh.
Final Thoughts
This Creamy Chicken Florentine with Spinach and Parmesan Recipe feels like a warm hug on a plate, blending effortless cooking with sophisticated flavors. It’s one of those dishes that never fails to impress while being wonderfully straightforward to make. Trust me, once you try this recipe, it will become a beloved favorite in your kitchen that you’ll reach for time and again!
Print
Creamy Chicken Florentine with Spinach and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Chicken Florentine is a creamy, flavorful dish featuring tender seared chicken breasts served with sautéed spinach and a rich Parmesan cream sauce, brightened with fresh lemon juice and aromatic Italian seasoning. This easy-to-make skillet recipe is perfect for a comforting yet elegant weeknight dinner.
Ingredients
Chicken and Seasoning
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each, fresh, high-quality)
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil (extra virgin recommended)
Sauté and Sauce
- 2 cloves garlic, minced
- 8 ounces fresh spinach (vibrant, crisp)
- 1 cup heavy cream (full-fat)
- 1/2 cup grated Parmesan cheese (freshly grated)
- 1/2 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice
Garnish
- Fresh parsley, chopped (to taste)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper to enhance flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes per side until they develop a golden-brown crust and are cooked through. Remove chicken and keep warm by covering with foil.
- Sauté the Garlic and Spinach: Lower heat to medium. In the same skillet, add minced garlic and sauté for about 30 seconds to release its aroma. Add fresh spinach and cook until wilted, approximately 2 to 3 minutes. Remove spinach mixture and set aside.
- Make the Cream Sauce: Pour the heavy cream into the skillet, scraping the pan bottom to loosen browned bits for flavor. Bring the cream to a simmer, then incorporate grated Parmesan cheese and Italian seasoning. Stir until smooth and creamy.
- Add Lemon Juice: Remove the skillet from heat and stir in fresh lemon juice to brighten the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine Ingredients: Return the seared chicken breasts to the skillet, spooning the creamy sauce over them. Add the sautéed spinach back into the pan to warm gently, allowing flavors to meld.
- Serve: Transfer chicken and sauce to a serving platter. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately to enjoy the dish at its best.
Notes
- For best results, use fresh, high-quality chicken breasts and freshly grated Parmesan cheese.
- You can substitute baby spinach if preferred, but adjust sautéing time as it wilts faster.
- This recipe can be complemented with a side of pasta or crusty bread to soak up the delicious sauce.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently on the stovetop to avoid curdling the cream sauce.
- To make it lighter, consider using half-and-half instead of heavy cream, although the sauce will be less rich.
