Creamy Chicken Florentine

Course: Entree

Cuisine: French / Italian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Calories: 678kcal

Author: Kris Longwell

This is always a favorite when served to family and/or guests. Simmering the seared chicken in the creamy sauce ensures it will stay juicy and deeply flavorful. Serve over pasta or steamed rice!

Print Recipe

Equipment

1 Large skillet 12-inch, or larger - or Dutch oven

Ingredients

3 tablespoon olive oil divided
16 oz fresh spinach washed, dried, and stems removed
6 chicken breasts boneless, skinless, about 2 to 2¼ lbs (See NOTES)
Kosher salt and freshly ground black pepper
1 shallot chopped
3 cloves garlic minced
2 cups chicken stock
1 cup heavy cream
¾ cup Parmesan cheese divided, grated, plus more for topping
1 teaspoon lemon zest
1 teaspoon fresh lemon juice from half of the lemon
½ ts red pepper flakes optional
8 oz pasta cooked

Instructions

Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering.
3 tablespoon olive oil
Add spinach and cook, stirring occasionally, until wilted, about 3 to 4 minutes.
16 oz fresh spinach
Transfer spinach to a colander and press with a large spoon to release excess liquid. Wipe out the skillet with a paper towel.
Pat chicken breasts dry with paper towels and then season with salt and pepper.
6 chicken breasts, Kosher salt and freshly ground black pepper
Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat.
Add chicken and cook until browned, about 4 to 5 minutes per side.
Transfer the chicken to a clean platter or plate.
To the same skillet, add the shallot and cook for about 2 minutes, or until soft. (If the pan is dry, add a little more oil). Add the garlic and sauté for another 30 seconds.
1 shallot, 3 cloves garlic
Stir in stock and cream, scraping up any browned bits, and bring to a boil, then reduce heat to medium-low.
2 cups chicken stock, 1 cup heavy cream
Meanwhile, transfer the chicken to a cutting board and cut it into strips or bite-sized pieces. Add back into the sauce and simmer for 15 to 20 minutes, or until the sauce has reduced by about 1 cup.
Off heat, stir in the cooked spinach, ½ cup Parmesan, lemon zest, juice from half a lemon, ½ teaspoon salt, ½ teaspoon pepper, and the red pepper flakes.
¾ cup Parmesan cheese, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, ½ ts red pepper flakes
Adjust oven rack to upper-middle position and heat broiler to HIGH.
Sprinkle the remaining ¼ cup Parmesan over the top of the chicken florentine.
Broil until golden brown, about 3 - 5 minutes, or less (keep a close eye, broilers vary!). Serve at once over cooked pasta or steamed rice.
8 oz pasta

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

This recipe calls for about 2 to 2½ lbs of boneless, skinless chicken breasts. If the chicken breasts are extra large (as they often are), you'll only need 3 breasts. Use a sharp knife to split them in half, lengthwise.

You can cut the chicken into bite-sized strips, or leave them whole. It's a matter of taste.

Be sure to taste the sauce before serving. You may need to add a little more salt.

Leftovers are amazing and will keep covered in the fridge for up to 5 days. We don't recommend freezing this dish as the cream could break down.

Nutrition