Few dishes combine elegance and comfort quite like Chicken Florentine. This classic French recipe features tender chicken breasts that are pan-seared to a beautiful golden brown and then smothered in a rich, creamy spinach sauce. Perfect for a special dinner or a cozy night in, this dish is sure to impress.
Chicken Florentine
Why This Chicken Florentine Is the Best
- Tender and Juicy Chicken: The chicken breasts are pan-seared to perfection, ensuring they are tender and juicy with a deliciously crispy exterior.
- Rich and Creamy Sauce: The creamy spinach sauce is made with fresh spinach, garlic, and a touch of cream, creating a luxurious and flavorful coating for the chicken.
- Elegant and Comforting: This dish strikes the perfect balance between elegance and comfort, making it suitable for both special occasions and everyday meals.
Ingredient Notes:
- Boneless, skinless chicken breasts: Provide the main protein of the dish, which is tender and flavorful when cooked properly.
- Olive oil: Used for cooking the chicken and adding flavor to the sauce.
- All-purpose flour: Helps to lightly coat the chicken, aiding in browning and thickening the sauce.
- Shallot & minced garlic: Add aromatic depth and flavor to the sauce.
- Chicken broth: Forms the base of the sauce, adding moisture and savory richness.
- Italian seasoning or Herbs de Provence: Provides a blend of herbs that complement the flavors of the chicken and sauce.
- Cornstarch mixed with broth: Acts as a thickening agent to give the sauce a creamy consistency.
- Baby spinach: Adds a fresh, leafy green element that wilts into the sauce, enhancing the dish with its flavor and texture.
- Heavy cream: Contributes to a rich, creamy sauce.
- Parmesan cheese: Adds a salty, nutty flavor and helps to thicken and enrich the sauce.
Serving Suggestions
- With Pasta or Rice: Chicken Florentine pairs beautifully with pasta or rice, which can soak up the delicious sauce. Try serving it over fettuccine or alongside a fluffy bed of jasmine rice.
- With a Side Salad: A fresh green salad with a light vinaigrette complements the richness of the dish and adds a refreshing contrast.
- For Special Dinners or Cozy Nights In: This dish is versatile enough to serve at a dinner party or enjoy as a comforting meal at home.
Tips for Perfect Chicken Florentine
- Use Fresh Spinach: Fresh spinach provides the best flavor and texture for the sauce. Be sure to wilt it just enough to retain its vibrant color and nutrients.
- Don’t Overcook the Chicken: Pan-sear the chicken breasts just until they are golden brown and cooked through. Overcooking can make them dry.
- Let the Sauce Thicken: Allow the sauce to simmer until it reaches a creamy consistency. This helps it cling to the chicken and enhances the overall flavor.
A Must Try
There’s nothing quite like the aroma of Chicken Florentine simmering on the stove. This Chicken Florentine recipe is the perfect way to treat yourself or your loved ones to something special. Tender, flavorful, and irresistibly creamy, it’s sure to become a favorite in your home.
Be sure to check out these other delicious dinner recipes!
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Chicken Florentine
Whenever you're craving a dish that's rich and comforting, Chicken Florentine delivers with its tender chicken, creamy spinach sauce, and a touch of garlic. This elegant yet easy meal is perfect for a cozy dinner at home, bringing classic flavors together for a satisfying bite every time!
Ingredients
- 2 tablespoon olive oil divided
- Four 6-ounce boneless skinless chicken breasts, pounded to an even 1/2-inch thickness.*
- Salt and black pepper
- 1/4 cup all-purpose flour
- 1/3 cup chopped shallot
- 1 tablespoon minced garlic 3 cloves
- 1 1/4 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 tablespoon cornstarch mixed with 1 1/2 tablespoonlow-sodium chicken broth
- 6 oz. baby spinach 6 packed cups
- 1/2 cup heavy cream
- 1/2 cup 1 oz finely shredded parmesan cheese
Instructions
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Season both sides of the flattened chicken breasts with salt and pepper.
- Place some flour in a shallow dish and dredge each chicken breast in the flour, making sure both sides are coated evenly. Shake off any extra flour.
- Place the chicken breasts in the heated skillet. Cook for 4 to 5 minutes on each side, or until fully cooked (the internal temperature should reach 165°F). Once done, transfer the chicken to a plate.
- Lower the heat to medium-low and return the skillet to the stove. Add the remaining tablespoon of olive oil. Sauté the shallot for about 1 minute, then add the garlic and cook for another 20 seconds.
- Pour in the chicken broth and sprinkle in the Italian seasoning. Turn the heat up to medium-high and bring the mixture to a simmer.
- Once it starts simmering, lower the heat to medium-low and let it cook until the liquid reduces by about two-thirds, which should take around 10 minutes.
- In a small bowl, whisk together the cornstarch and 1 1/2 tablespoons of chicken broth. Slowly whisk this mixture into the reduced broth in the skillet. Add the spinach and cook, stirring occasionally, until the sauce thickens and the spinach wilts.
- Stir in the cream and add the cheese, mixing until the cheese has melted and the sauce is smooth. Remove the skillet from the heat.
- Return the chicken to the pan, coating it with the creamy spinach sauce. Spoon the sauce over the chicken and serve.
Notes
*2 12-ounce chicken breasts will also work well for this recipe. Simply slice them in half horizontally to create four 6-ounce portions in total.
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Chicken Florentine