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Golden-brown chicken breasts with wilted spinach in a creamy skillet sauce as a spoon pours more sauce over the top.
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5 from 1 vote

Creamy Chicken Florentine

An easy weeknight favorite, Chicken Florentine combines tender chicken breasts, fresh spinach, and a creamy garlic Parmesan sauce in one skillet for a delicious dinner ready in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Author: Mariam Ezzeddine

Ingredients

  • 2 large chicken breasts cut in half lengthwise
  • ¾ teaspoon salt more or less to taste
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon garlic powder
  • ½ cup all-purpose flour for dredging
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 2 teaspoons garlic minced
  • 1 cup chicken broth low-sodium
  • 1 teaspoon Italian seasoning
  • 1 cup heavy whipping cream
  • ½ cup Parmesan cheese shredded
  • 2 cups fresh spinach
US Customary - Metric

Instructions

  • Season the chicken breast halves with salt, black pepper, and garlic powder. Lightly coat the chicken with flour on all sides.
  • Heat the oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes until golden brown. Transfer the chicken to a plate and set aside.
  • Melt the butter in the same skillet. Add the minced garlic, followed by the chicken broth and Italian seasoning. Let the sauce simmer for 5 minutes.
  • Stir in the heavy whipping cream and Parmesan cheese. Let the sauce simmer for another 2 minutes.
  • Stir in the spinach and return the chicken to the skillet. Cook over low heat for about 5 minutes until the sauce thickens and the chicken is cooked through.
  • Serve the chicken while warm.

Notes

  • Cut the chicken breasts into thin cutlets for quicker, more even cooking. If needed, gently pound them to an even thickness.
  • If the cream sauce becomes too thick, stir in a little chicken broth until it reaches your preferred consistency.
  • If using mature spinach instead of baby spinach, roughly chop the leaves before adding them to the skillet.
  • For a spicy variation, add red pepper flakes or a pinch of cayenne pepper to the sauce.

Nutrition

Calories: 546kcal | Carbohydrates: 18g | Protein: 33g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 855mg | Potassium: 670mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2521IU | Vitamin C: 6mg | Calcium: 188mg | Iron: 2mg