Creamy Chicken Florentine

Course: Entree

Cuisine: French / Italian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Calories: 678kcal

Author: Kris Longwell

This is always a favorite when served to family and/or guests. Simmering the seared chicken in the creamy sauce ensures it will stay juicy and deeply flavorful. Serve over pasta or steamed rice!

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Equipment

1 Large skillet 12-inch, or larger - or Dutch oven

Ingredients

3 tablespoon olive oil divided
16 oz fresh spinach washed, dried, and stems removed
6 chicken breasts boneless, skinless, about 2 to 2¼ lbs (See NOTES)
Kosher salt and freshly ground black pepper
1 shallot chopped
3 cloves garlic minced
2 cups chicken stock
1 cup heavy cream
¾ cup Parmesan cheese divided, grated, plus more for topping
1 teaspoon lemon zest
1 teaspoon fresh lemon juice from half of the lemon
½ ts red pepper flakes optional
8 oz pasta cooked

Instructions

Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering.
3 tablespoon olive oil
Add spinach and cook, stirring occasionally, until wilted, about 3 to 4 minutes.
16 oz fresh spinach
Transfer spinach to a colander and press with a large spoon to release excess liquid. Wipe out the skillet with a paper towel.
Pat chicken breasts dry with paper towels and then season with salt and pepper.
6 chicken breasts, Kosher salt and freshly ground black pepper
Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat.
Add chicken and cook until browned, about 4 to 5 minutes per side.
Transfer the chicken to a clean platter or plate.
To the same skillet, add the shallot and cook for about 2 minutes, or until soft. (If the pan is dry, add a little more oil.) Add the garlic and sauté for another 30 seconds.
1 shallot, 3 cloves garlic
Stir in stock and cream, scraping up any browned bits, and bring to a boil, then reduce the heat to medium-low.
2 cups chicken stock, 1 cup heavy cream
Meanwhile, transfer the chicken to a cutting board and cut it into strips or bite-sized pieces. Add back into the sauce and simmer for 15 to 20 minutes, or until the sauce has reduced by about 1 cup.
Off heat, stir in the cooked spinach, ½ cup Parmesan, lemon zest, juice from half a lemon, ½ teaspoon salt, ½ teaspoon pepper, and the red pepper flakes.
¾ cup Parmesan cheese, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, ½ ts red pepper flakes
Adjust oven rack to upper-middle position and heat broiler to HIGH.
Sprinkle the remaining ¼ cup Parmesan over the top of the chicken florentine.
Broil until golden brown, about 3 - 5 minutes, or less (keep a close eye, broilers vary!) Serve at once over pasta or steamed rice.
8 oz pasta

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

This recipe calls for approximately 2 to 2 ½ pounds of boneless, skinless chicken breasts. If the chicken breasts are extra-large (as they often are), you'll only need three breasts. Use a sharp knife to split them in half, lengthwise.

You can cut the chicken into bite-sized strips or leave them whole. It's a matter of taste.

Be sure to taste the sauce before serving. You may need to add a little more salt.

Leftovers are amazing and will keep covered in the fridge for up to 5 days. We don't recommend freezing this dish as the cream could break down.

Nutrition