This Creamy Chicken Florentine dish is a heartwarming meal featuring tender chicken, leafy spinach, and a rich, creamy sauce. It’s comfort food at its best!
Honestly, who can resist that creamy goodness? I love serving it over pasta or rice. It’s simple to make, and my family devours it every time—like magic! 🧙♂️💫
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are best for this dish. You can use chicken thighs instead if you prefer a juicier cut or if they are on sale. Just remember they may take a bit longer to cook through.
Heavy Cream: This is what makes the sauce creamy and rich. If you want a lighter option, you can swap in half-and-half or a non-dairy cream alternative. Just bear in mind it will change the texture slightly.
Spinach: Fresh spinach works great here, but if you only have frozen spinach, it can be used too! Just make sure to thaw and drain it well before adding it to the sauce.
Parmesan Cheese: Parmesan adds salty depth to the sauce. If you can’t find it, Pecorino Romano is a fantastic substitute for a sharper flavor. Grated or shredded cheese will work fine!
Sun-Dried Tomatoes: These are optional but add a delicious tang. If you’re looking for a different flavor, roasted red peppers can be a tasty alternative.
How Do I Ensure My Chicken Stays Juicy?
Cooking chicken can sometimes be tricky, but there are a few simple tricks to keep it juicy and tender.
- Start with even-sized chicken breasts for uniform cooking. If necessary, you can pound them to flatten.
- Let the chicken rest after cooking. This allows the juices to redistribute, keeping it moist.
- Avoid overcooking. Use a meat thermometer to ensure it reaches 165°F (75°C) and no more.
Following these tips, you’ll have perfectly juicy chicken every time! Enjoy making your Creamy Chicken Florentine!
Creamy Chicken Florentine Recipe
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- 3 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
- Optional: ⅓ cup sun-dried tomatoes, chopped (for extra flavor)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, for a total of around 30 minutes. It’s quick, perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. This will enhance the flavor of your chicken.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. The cooking time may vary depending on the thickness of the chicken. Once cooked, remove the chicken from the skillet and set aside on a plate.
3. Prepare the Sauce:
In the same skillet, turn the heat down to medium and add the butter. Once it has melted, add the minced garlic and sauté for about 1 minute until it becomes fragrant, being careful not to burn it.
4. Add Broth and Seasonings:
Pour in the chicken broth and sprinkle in the Italian seasoning. Use a spatula to scrape any delicious browned bits off the bottom of the skillet—this adds flavor!
5. Make It Creamy:
Next, stir in the heavy cream and allow it to come to a gentle simmer. This will create a rich and creamy sauce.
6. Add Spinach:
Add the chopped spinach (and sun-dried tomatoes if you chose to include them). Cook for about 2-3 minutes, stirring until the spinach is wilted and well incorporated into the sauce.
7. Stir in Cheese:
Now, sprinkle the grated Parmesan cheese into the sauce and stir until it melts and creates a smooth, creamy texture.
8. Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let everything simmer together for another 2 minutes to allow the flavors to meld.
9. Serve and Enjoy:
Serve your delicious creamy Chicken Florentine warm, ideally over a bed of pasta, rice, or mashed potatoes for a complete and satisfying meal. Enjoy every bite!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can, but it’s best to thaw them completely before cooking. Thaw frozen chicken in the fridge overnight or in cold water in a sealed bag for quicker thawing. Make sure to pat them dry before seasoning to avoid excess moisture in the skillet.
What Can I Substitute for Heavy Cream?
If you want a lighter alternative, half-and-half or whole milk can be used instead of heavy cream. For a dairy-free option, try coconut cream or a plant-based cream substitute. Just note that this may affect the richness of the sauce slightly.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken in advance. Store them separately in the fridge for up to 2 days. When ready to serve, reheat the sauce gently on the stove while adding a splash of cream if needed to refresh its consistency.
How Should I Store Leftovers?
Store any leftover Chicken Florentine in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up on the stove over low heat, stirring occasionally for even warming, or microwave it on a low setting until heated through.
