Description
A creamy and flavorful chicken florentine recipe perfect for weeknight dinners. Tender chicken breasts smothered in a rich spinach and Parmesan cream sauce.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 6 cups fresh spinach about 6 ounces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt pepper and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium heat.
- Cook chicken until golden and cooked through about 5-7 minutes each side then remove from skillet.
- Add garlic to skillet and sauté for 1 minute.
- Pour in chicken broth and heavy cream and bring to a simmer.
- Stir in Parmesan cheese and fresh spinach cook until spinach wilts and sauce thickens.
- Return chicken to skillet coat with sauce and heat through.
- Serve hot garnished with extra Parmesan if desired.
Notes
- For best results use fresh spinach and do not overcook chicken to keep it tender
- You can substitute heavy cream with half-and-half for a lighter sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg