Easy Creamy Chicken Florentine
530kcal
Equipment
- a large skillet (12 inch or larger)
- a spatula
Ingredients
- 2 large chicken breasts (slice horizontally)
- 1½ tablespoons all-purpose flour
- ½ teaspoon salt (and more to taste)
- ¼ teaspoon ground black pepper (and more to taste)
- 6 oz fresh baby spinach (or more to your liking)
- 3 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- ¼ cup diced shallots
- 1 tablespoon minced garlic
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon Italian seasoning (or a mix of basil, oregano, and/or thyme)
- ¼ cup freshly grated parmesan cheese
Method
- Season both sides of chicken with ½ teaspoons of salt and ¼ teaspoon of black pepper, then dredge in flour and shake off the excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook chicken 4–5 mins per side until golden and cooked through. Set aside.
- In the same skillet over medium heat, add butter and shallots. Sauté 2 mins, then add garlic and cook 30 secs until fragrant.
- Pour in wine, Italian seasoning, and chicken stock. Stir, scrape up browned bits, and simmer 3–4 mins over medium-high heat.
- Add heavy cream to the skillet. Stir and let it simmer for 2-3 minutes over medium heat. Let the sauce thicken slightly.
- Stir in Parmesan until melted. Add spinach and simmer 1-2 minutes, until just about to wilt.
- Return chicken to the skillet. Spoon creamy spinach sauce over top and simmer 4-5 minutes, until heated through and flavors combine.
Nutrition
Calories530kcalCarbohydrates11gProtein30gFat39gSaturated Fat21gPolyunsaturated Fat2gMonounsaturated Fat12gTrans Fat0.4gCholesterol168mgSodium595mgPotassium851mgFiber2gSugar3gVitamin A5235IUVitamin C16mgCalcium179mgIron3mg
Notes
- Refrigerator: Store leftover Chicken Florentine in an airtight container in the fridge for up to 3 days. Keep the chicken and sauce together, or separate if you want to maintain the best texture.
- Freezer: You can freeze Chicken Florentine, but the creamy sauce may separate slightly when thawed. If freezing, let it cool completely first, then place it in a freezer-safe container for up to 2 months. For best results, freeze the chicken and spinach sauce separately.