Description
Succulent chicken florentine elevates classic Italian cuisine with creamy spinach and parmesan sauce, creating a restaurant-quality dish at home. Perfectly balanced flavors and elegant presentation make you feel like a professional chef in your own kitchen.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts or thighs
Seasonings and Flour:
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons all-purpose flour
Vegetables and Aromatics:
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups fresh spinach leaves
Dairy and Liquid Ingredients:
- 4 ounces (113 grams) cream cheese
- 1/2 cup (120 milliliters) half-and-half or heavy cream
- 1/2 cup (120 milliliters) chicken broth or dry white wine
- 1/4 cup (25 grams) grated Parmesan cheese
Cooking Fat:
- 1 tablespoon olive oil
Instructions
- Flatten chicken breasts to an even thickness using a meat mallet to promote uniform cooking. Season thoroughly with salt, pepper, and garlic powder.
- Lightly coat seasoned chicken in flour, carefully removing excess to prevent clumping.
- Warm olive oil in a skillet over medium heat (375°F). Cook chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
- In the same skillet, sauté shallots and garlic until translucent and aromatic, approximately 2 minutes.
- Incorporate red bell peppers and cook briefly. Add spinach and allow leaves to wilt completely.
- Reduce heat to low. Blend cream cheese, half-and-half, and chicken broth into the vegetable mixture, stirring continuously until sauce becomes smooth and creamy.
- Gently reintroduce chicken to the skillet, allowing it to absorb sauce flavors for 3-4 minutes.
- Sprinkle generously with Parmesan cheese. Serve immediately alongside pasta, rice, or crusty artisan bread.
Notes
- Pound chicken evenly to guarantee uniform cooking and tender meat texture.
- Shake off excess flour to prevent clumpy, heavy coating on chicken surface.
- Sauté shallots and garlic slowly to release deep, rich aromatic flavors without burning.
- Substitute dairy for dietary needs: use coconut cream for dairy-free version or Greek yogurt for lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg