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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!
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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!
Course Dinner, Main Course
Cuisine French
Keyword Chicken Florentine
Servings 4

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.