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This Creamy Chicken Florentine is made with baby spinach in a light and creamy white sauce. It’s undeniably delicious!
Chicken breast can be so boring, so when I make it for dinner, I need to find ways to make me fall in love. This simple Chicken Florentine recipe made with a creamy spinach sauce, most certainly did! This chicken recipe is a variation of the popular Fish Florentine and Marry Me Chicken, so good over pasta, with roasted potatoes or any grain you like. It’s so easy to make, and my picky husband loved it!
Here’s the ingredients:
Refrigerate the leftovers for up to four days and microwave until warm to reheat. The chicken Florentine will also freeze well for up to three months in freezer-safe containers and can be thawed overnight in the fridge.
Contrary to popular belief, the origin of chicken Florentine is not from Florentine, Italy, but France. Florentine dishes originated in France after Catherine de ’Medici moved from Florence to Paris to marry King Henry II in the 1500s. When she moved, Catherine brought her Florentine cooks, and the “à la Florentine” style was created.
Florentine consists of a creamy sauce, spinach, and a protein. Chicken Florentine is one of 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.
Catherine de ’Medici loved spinach, so spinach is always included in Florentine dishes.
I have a ton of chicken breast recipes, here’s some of my most popular:
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 both sides 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 large 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 same 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 become fragrant and translucent.
Add the bell pepper and spinach, season with a pinch of salt and pepper and cover, cook until the spinach wilts down stirring 2 to 3 times, about 4 to 5 minutes.
Reduce the heat to low, and then add the cream cheese, chicken broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and mix 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 in the sauce for a few minutes until heated through.
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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