This Creamy Chicken Florentine is a lovely dish made with tender chicken and fresh spinach, all wrapped in a rich, creamy sauce. It’s quick to cook and full of flavor!
I love serving this over pasta or rice—it’s like a hug on a plate! Plus, you can make it in one pan, which means less time cleaning up! What’s not to love? 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for quick cooking. If you’re looking for a healthier option, turkey cutlets can work. For a vegetarian option, try using hearty mushrooms or chickpeas instead!
Heavy Cream: This gives the sauce its rich texture. If you want a lighter dish, you can substitute half-and-half or use coconut milk for a dairy-free version. I find that a mix of half-and-half and a bit of flour helps mimic the creaminess.
Spinach: Fresh spinach is best as it wilts down nicely, but you can use frozen spinach in a pinch. Just thaw and drain it well before adding. Some folks prefer adding kale for added nutrients, although it will take a bit longer to soften.
Parmesan Cheese: Grated Parmesan adds a lovely salty flavor. If you’re out, you can try Pecorino Romano for a sharper taste or nutritional yeast for a dairy-free option that’s still cheesy.
How Do You Achieve the Perfectly Creamy Sauce?
The secret to a creamy sauce lies in the simmering process. After adding the heavy cream and broth, it’s essential to let the mixture reach a gentle simmer to thicken properly. Here’s how:
- After adding the cream and broth, stir regularly to prevent sticking.
- Keep the heat moderate; too high can cause the cream to separate or curdle.
- For a thicker sauce, let it simmer uncovered for a few more minutes until it reduces to your desired consistency.
Adjust the seasoning with salt and pepper as you go, and don’t forget to taste! A little more Parmesan can enhance the creaminess, too.
How to Make Creamy Chicken Florentine
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 5 ounces fresh spinach leaves
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons butter
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend about 10 minutes prepping and seasoning the chicken, and then around 20 minutes cooking everything in one skillet. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken breasts with salt and pepper on both sides. This will add flavor and help create a nice crust when cooking.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts. Cook them for about 5-7 minutes on each side until they are golden brown and cooked through. Once done, take the chicken out of the skillet and set it aside on a plate.
3. Sauté the Garlic:
In the same skillet, lower the heat a bit and add the butter and minced garlic. Sauté for about 1 minute or until the garlic is fragrant, making sure not to burn it!
4. Add the Spinach:
Toss in the fresh spinach leaves and cook them, stirring occasionally, until they wilt down, which should take just a few minutes. Spinach shrinks a lot, so don’t worry if it seems like too much at first!
5. Make the Creamy Sauce:
Pour in the heavy cream and chicken broth, stirring everything together well. Bring the mixture to a gentle simmer. This is where the magic happens, so stir occasionally!
6. Thicken and Season:
Add the grated Parmesan cheese, Italian seasoning, and, if you like a little kick, the crushed red pepper flakes. Continue to stir for about 3-5 minutes until the sauce thickens slightly. It should be rich and creamy.
7. Combine and Heat:
Return the cooked chicken breasts to the skillet, spooning the delicious sauce over them. Allow everything to simmer together for another 2-3 minutes so the chicken warms back up and absorbs some of that tasty sauce.
8. Serve and Enjoy:
Your creamy chicken Florentine is ready! Serve it hot over pasta, rice, or enjoy it with some crusty bread to soak up that incredible sauce. Enjoy your delicious meal!
FAQs About Creamy Chicken Florentine
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. Thaw in the fridge overnight or use the microwave’s defrost setting. Pat them dry with paper towels before seasoning.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half can work as a substitute. For a dairy-free version, coconut milk or a combination of soy milk and cornstarch will give you a similar creaminess. Just adjust seasoning as needed!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stovetop, adding a splash of cream or broth if the sauce has thickened too much.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like bell peppers, mushrooms, or zucchini for extra nutrition and flavor. Just sauté them along with the garlic before adding the spinach to ensure they’re cooked through.
