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Creamy One-Pan Chicken Florentine with Parmesan and Garlic Sauce

Two golden-brown chicken breasts covered in a creamy sauce with wilted spinach, classic chicken florentine.
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Make this restaurant-style Chicken Florentine in one pan. You get tender chicken breasts simmered in a rich, garlicky Parmesan cream sauce with fresh spinach. This recipe is fast enough for a weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 5 ounces fresh spinach
  • 1/4 teaspoon dried Italian seasoning

Instructions

  1. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
  2. In a shallow dish, mix the flour with the garlic powder. Lightly dredge each chicken breast in the flour mixture, shaking off any excess.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
  6. Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle simmer.
  7. Whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
  8. Add the fresh spinach to the sauce. Stir until the spinach wilts down completely, about 2 to 3 minutes.
  9. Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken.
  10. Heat through for 1 to 2 minutes before serving immediately over pasta or rice.

Notes

  • For a richer sauce, substitute 1/4 cup of the heavy cream with 2 ounces of cream cheese, added when you add the heavy cream.
  • If you do not have fresh spinach, you can use frozen spinach, but you must thaw and squeeze out all excess water before adding it to the sauce.
  • This dish pairs well with cooked linguine or steamed asparagus.

Nutrition

Find it online: https://kingscook.com/chicken-florentine-creamy-one-pan-recipe/