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30-Minute Creamy Skillet Chicken Florentine

Three golden-brown chicken breasts resting on a bed of creamy spinach sauce, making up the delicious chicken florentine.
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Make this restaurant-style Chicken Florentine in one pan in under 30 minutes. You get tender chicken breasts in a rich garlic Parmesan cream sauce with fresh spinach.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour (optional, for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 5 ounces fresh spinach
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the chicken: Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder. If you want a slightly thicker sauce, lightly dredge the chicken in flour, shaking off any excess.
  2. Sear the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate.
  3. Sauté the aromatics: Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant. Do not let the garlic burn.
  4. Deglaze the pan: Pour in the white wine or broth. Scrape up any browned bits from the bottom of the skillet using a wooden spoon. Let the liquid reduce by half, about 2 minutes.
  5. Make the sauce: Pour in the heavy cream and 1/2 cup of chicken broth. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is smooth. Add red pepper flakes if you are using them.
  6. Wilt the spinach: Add the fresh spinach to the sauce in batches, stirring until it wilts down completely. This takes about 2 to 3 minutes.
  7. Combine and serve: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken. Heat through for 1 minute. Serve immediately over pasta or rice for a complete meal. This recipe is a great alternative to using meal planning services.

Notes

  • For a low-carb option, skip the flour dredge and serve this dish with steamed broccoli or cauliflower rice instead of pasta.
  • If you want a richer sauce, substitute half of the heavy cream with cream cheese, adding it in small cubes after the wine reduces.
  • This dish pairs well with a crisp Sauvignon Blanc or Pinot Grigio.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-florentine-30-minute-creamy-skillet-meal/