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
Scale
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.
