Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Florentine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

This Chicken Florentine recipe features tender boneless, skinless chicken breasts cooked to a golden crust and smothered in a creamy sauce packed with garlic, shallots, bell peppers, and fresh baby spinach. The dish combines rich cream cheese and Parmesan for silky texture and flavor, making it a comforting yet elegant meal ready in about 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts (8 ounces each, halved lengthwise)
  • 1 teaspoon kosher salt (plus 1/4 teaspoon additional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh black pepper
  • 1/4 cup all purpose flour (or gluten-free flour mix)
  • 1 1/2 tablespoons extra virgin olive oil (divided)

Sauce and Vegetables

  • 1/3 cup chopped shallots
  • 2 cloves garlic (minced)
  • 1/3 cup diced red bell pepper
  • 9 ounces fresh baby spinach (from two bags)
  • 2 ounces 1/3 less fat cream cheese (Philadelphia recommended)
  • 3/4 cup chicken broth
  • 3 tablespoons half & half cream
  • 1/4 cup grated Parmesan cheese (divided)

Instructions

  1. Prepare the chicken: Gently pound the thicker end of each chicken breast half to 1/2-inch thickness to ensure even cooking. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
  2. Dredge the chicken: Lightly coat each chicken piece in flour, shaking off any excess to create a thin flour layer that will help achieve a golden crust.
  3. Cook the chicken: Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Place the chicken in the skillet and cook for approximately 3 to 4 minutes per side until fully cooked through and golden brown. Remove from skillet and set aside. Wipe the skillet clean.
  4. Sauté aromatics: Reduce heat to medium-low and add the remaining 1/2 tablespoon olive oil to the skillet. Add minced shallots and garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
  5. Cook vegetables: Add diced red bell pepper and fresh baby spinach to the skillet. Season with a pinch of salt and pepper. Cover the skillet and cook for about 4 to 5 minutes, stirring 2 to 3 times, until the spinach has wilted.
  6. Make the sauce: Lower the heat to low. Stir in cream cheese, chicken broth, half & half, 1/4 teaspoon salt, and half of the Parmesan cheese. Mix well until the cream cheese fully melts and the sauce is smooth and well combined.
  7. Combine and simmer: Return the cooked chicken along with any accumulated juices back into the skillet with the spinach and sauce. Let it simmer gently for a few minutes until the chicken is heated through and coated with the flavorful sauce.

Notes

  • Use gluten-free flour for a gluten-free variation.
  • Adjust seasoning according to your taste preferences.
  • To ensure tender chicken, avoid overcooking and pound breasts evenly before cooking.
  • For extra richness, sprinkle remaining Parmesan cheese on top before serving.
  • Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://recipeteach.com/chicken-florentine-recipe/