Chicken Florentine
A comforting skillet dish featuring tender chicken, wilted spinach, and a silky cream sauce. Simple pantry staples come together quickly for a satisfying weeknight dinner that still tastes special.
Ingredients
- 4 small boneless skinless chicken breasts (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 5 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese, plus extra for serving
- 1/2 letter salt, to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh lemon juice (optional)
- 1/4 cup chicken broth or water
- 2 teaspoons butter (optional, for finishing)
- pinch of red pepper flakes (optional)
Instructions
- Pound the chicken breasts to even thickness and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 3–4 minutes per side depending on thickness. Remove and set aside.
- In the same skillet, add a touch more oil if needed and sauté the garlic for about 30 seconds until fragrant.
- Add the spinach in batches, letting it wilt down before adding more. Stir and cook until all the spinach is wilted and reduced.
- Pour in the heavy cream and chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the Parmesan cheese until melted and the sauce thickens slightly. If you like a thinner sauce, add a splash more broth.
- Return the chicken to the pan and coat with the sauce. Simmer for 2–3 minutes to rewarm and meld the flavors.
- Finish with lemon juice, butter if using, and a pinch of red pepper flakes for a subtle heat. Taste and adjust seasoning with salt and pepper.