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This Creamy Chicken Florentine is made with baby spinach in a lightweight and creamy white sauce. It’s undeniably delicious!

Chicken Florentine

Chicken breast could be so boring, so once I make it for dinner, I want to seek out ways to make me fall in love. This easy Chicken Florentine recipe made with a creamy spinach sauce, most actually did! This chicken recipe is a variation of the favored Fish Florentine and Marry Me Chicken, so good over pasta, with roasted potatoes or any grain you want. It’s really easy to make, and my picky husband loved it!

What’s chicken Florentine fabricated from?

Here’s the ingredients:

• Chicken: I used boneless, skinless chicken breasts sliced into chicken cutlets, but chicken thighs would also work.
• Seasoning: Kosher salt, black pepper and garlic powder. You possibly can add dried herbs like oregano or thyme.
• Flour: Should you’re gluten-free, use a gluten-free flour mixture as an alternative of all- purpose to dredge the chicken. You possibly can omit this to maintain it low carb.
• Shallots and Garlic give the sauce great flavor.
• Vegetables: Red bell pepper and baby spinach. You possibly can sub tomatoes for the pepper, in case you wish.
• Cream: I take advantage of small amounts of reduced-fat cream cheese and half-and- half for a healthy chicken Florentine that’s still creamy.
• Broth: You’ll need three-quarters of a cup of chicken broth. You too can use half broth, and half dry white wine like a sauvignon blanc or Pinot grigio.
• Parmesan Cheese: Add Parmesan to the Florentine sauce and avoid wasting for topping your chicken.

Methods to Make Chicken Florentine

1. Prep Chicken: Pound the thicker end of the chicken breasts until they’re a half-inch thick in order that they’ll cook evenly. Season the chicken on either side with salt, garlic powder, and black pepper, and dredge each bit in flour.
2. Cook the chicken in a deep, large skillet on medium heat for 3 to 4 minutes on both sides. Remove it from the pan, put aside, and wipe the pan clean.
3. Vegetables: Sauté the shallots and garlic for a couple of minutes. Add the bell pepper and spinach, season with salt and pepper, and canopy, cooking for five minutes until the spinach wilts.
4. Chicken Florentine Sauce: Reduce the warmth to low, and add the cream cheese, broth, half-and-half, salt, and parmesan. Stir until the cream cheese is melted and the sauce is well combined.
5. Simmer: Return the chicken and its juices to the skillet and let it simmer for a couple of minutes until heated through.

Ingredients
Make the spinach cream sauce.
Brown the chicken

What to Serve with Chicken Florentine

Storage

Refrigerate the leftovers for as much as 4 days and microwave until warm to reheat. The chicken Florentine may even freeze well for up to a few months in freezer-safe containers and could be thawed overnight within the fridge.

Chicken Florentine FAQ

Why is it called chicken Florentine?

Contrary to popular belief, the origin of chicken Florentine will not be from Florentine, Italy, but France. Florentine dishes originated in France after Catherine de ’Medici moved from Florence to Paris to marry King Henry II within the 1500s. When she moved, Catherine brought her Florentine cooks, and the “à la Florentine” style was created.

What does Florentine have in it?

Florentine consists of a creamy sauce, spinach, and a protein. Chicken Florentine is one in all the more popular versions, but there are also Florentine recipes with fish and eggs. The Florentine sauce typically gets its creamy consistency from some combination of heavy cream, butter, and parmesan, but many variations exist.

Why are spinach dishes called Florentine?

Catherine de ’Medici loved spinach, so spinach is at all times included in Florentine dishes.

More Chicken Breast Recipes You’ll Love

I actually have a ton of chicken breast recipes, here’s a few of my hottest:

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Yield: 4 servings

Serving Size: 1 piece chicken with 1/2 cup spinach and sauce

• Gently pound the thicker end of the breast to 1/2-inch thickness so the chicken cooks evenly. Season chicken on either side with 1 teaspoon salt, garlic powder and black pepper, to taste.

• Dredge each chicken piece in flour, shaking off any excess.

• Heat 1 tablespoon of olive oil in a big deep skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside and wipe the skillet.

• In the identical skillet, reduce heat to medium-low and add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 2-3 minutes until they grow to be fragrant and translucent.

• Add the bell pepper and spinach, season with a pinch of salt and pepper and canopy, cook until the spinach wilts down stirring 2 to three times, about 4 to five minutes.

• Reduce the warmth to low, after which add the cream cheese, chicken broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and blend well until cream cheese is melted and the sauce is well combined.

• Return the chicken and any of its juices to the skillet with the spinach and let it simmer within the sauce for a couple of minutes until heated through.

Last Step:

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Serving: 1 piece chicken with 1/2 cup spinach and sauce, Calories: 291 kcal, Carbohydrates: 11.5 g, Protein: 31.5 g, Fat: 13.5 g, Saturated Fat: 4.5 g, Cholesterol: 100 mg, Sodium: 632.5 mg, Fiber: 2.5 g, Sugar: 3.5 g