Description
Chicken Florentine is a classic Italian-American dish featuring tender, golden-brown chicken breasts served with a creamy spinach sauce made from fresh spinach, garlic, heavy cream, Parmesan cheese, and a touch of nutmeg. This quick and flavorful skillet recipe makes an elegant yet easy meal perfect for weeknights or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- Salt and pepper, to taste
- 2 tablespoons olive oil (30 ml)
Sauce and Spinach
- 4 cups fresh spinach (approximately 120 g)
- 3 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 1/2 cup grated Parmesan cheese (50 g)
- 1/4 teaspoon ground nutmeg
Instructions
- Season the chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance their natural flavor before cooking.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 6-7 minutes on each side until they develop a golden brown crust and are fully cooked through.
- Sauté the garlic: Remove the cooked chicken from the skillet and keep warm. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Cook the spinach: Add fresh spinach to the skillet and cook for 2-3 minutes until wilted, stirring occasionally to combine with the garlic.
- Add heavy cream: Reduce the heat to medium-low, pour in the heavy cream, and stir well to combine with the spinach and garlic mixture.
- Incorporate cheese and nutmeg: Add grated Parmesan cheese and ground nutmeg to the skillet. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
- Simmer chicken in sauce: Return the cooked chicken breasts to the skillet. Spoon the creamy spinach sauce over the chicken, then simmer together gently for an additional 2-3 minutes to marry the flavors.
- Serve: Plate the chicken breasts, spoon extra sauce over the top, and garnish with extra Parmesan cheese if desired. Serve immediately for best results.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk, but the sauce will be less rich.
- Fresh spinach works best, but you can substitute with frozen spinach (thawed and drained) if fresh is unavailable.
- Add a squeeze of lemon juice to the sauce if you prefer a slight tangy balance.
- Pair this dish with pasta, rice, or crusty bread to soak up the delicious sauce.
