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creamy florentine sauce being drizzles onto the chicken

Creamy Chicken Florentine

5 from 1 vote
Created by Mariam Ezzeddine
This easy one-pot Creamy Chicken Florentine is so flavorful and comes together quickly in 30 minutes. Lightly floured chicken seared until golden brown then coated in a dreamy white sauce mixed with garlic spinach, this one-pot chicken is my go-to comfort dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
servings

Ingredients

  • 2 large chicken breasts cut in lengthwise
  • ¾ tsp salt more or less to taste
  • ½ tsp black pepper fresh groind
  • ½ tsp garlic powder
  • ½ cup all purpose flour for dredging
  • 2 tbsps oil
  • 1 tbsp butter
  • 2 tsps garlic minced
  • 1 cup chicken broth low sodium
  • 1 tsp Italian seasoning
  • 1 cup heavy whipping cream
  • ½ cup parmesan cheese shredded
  • 2 cups fresh spinach

Instructions

  • Season the chicken breasts halves with salt, pepper and garlic powder. Coat the chicken with flour on all the sides.
  • Heat a large skillet with oil over medium heat, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
  • To the same skillet add the butter. Once the butter has melted, add the minced garlic followed by chicken broth and Italian seasonings. Let it simmer for 5 minutes.
  • Add the heavy cream and parmesan cheese and let it simmer for 2 minutes. Stir in the spinach and add the chicken back to the skillet and cook on low heat for 5 minutes until the sauce thickens and chicken is cooked through.
  • Serve the creamy chicken florentine while it is still warm.

Notes

  • Be sure your chicken breasts are cut thinly as it helps them cook quickly to prevent them from being dry.
  • If your chicken breasts are even in thickness after slicing, you can always pound them to even thickness.
  • If the sauce simmered for too long and is too thick, you can thin it out by whisking some chicken broth back into the pan.
  • Leftover Chicken Florentine should be stored in an airtight container in the fridge for 2-3 days. I like reheating in the microwave because it's faster.
  • If you have mushrooms or sun dried tomatoes in your kitchen, it can be added to the dish as well! They go so well together.
  • If you don’t have baby spinach and only have the larger variety, simply give it a quick chop in half if you want them to be more bite-sized.
  • To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165 F.
  • Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.

Nutrition

Calories: 528kcal | Carbohydrates: 16g | Protein: 31g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 666mg | Potassium: 648mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2488IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 2mg
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