Chicken Florentine

Seared chicken breasts get bathed in a rich Parmesan cream sauce studded with wilted spinach, all built in the same skillet used to cook the chicken. Deglazing the pan with broth after searing pulls up all the browned bits for extra flavor in the sauce. It's an elegant-feeling dinner that's really just one pan and about 30 minutes.

Seared chicken breasts simmer in a creamy Parmesan sauce with wilted spinach for a rich, one-pan Italian dinner.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 10 everyday ingredients
• Feeds the family: 4 servings
• Light: about 475 calories per serving

Ingredients

• 4 boneless (skinless chicken breasts)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic (minced)
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 6 cups fresh spinach (about 6 ounces)
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)

Instructions

1. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
2. Heat the olive oil and butter in a large skillet over medium-high heat, then sear the chicken for 4 to 5 minutes per side, until golden and cooked through, and remove it from the skillet.
3. Add the minced garlic to the same skillet and cook for about a minute, until fragrant.
4. Pour in the chicken broth, scraping up the browned bits from the pan with a wooden spoon, and let it simmer for about 2 minutes.
5. Stir in the heavy cream and Parmesan, cooking and stirring occasionally until the sauce thickens and turns creamy, about 3 to 5 minutes.
6. Add the fresh spinach and cook, stirring, until it wilts and softens, about 2 minutes.
7. Return the chicken to the skillet, spoon the sauce over the top, and simmer for another 5 minutes so the flavors meld.
8. Remove from the heat and serve the chicken topped with the creamy spinach sauce.

Cooking Tips

• Sear the chicken until golden but not fully cooked through — it finishes cooking in the sauce.
• Use freshly grated Parmesan for the smoothest, creamiest sauce.
• Add the spinach in batches if your skillet is small, since it wilts down quickly.

Substitutions

• Chicken thighs can replace chicken breasts.
• Frozen spinach, thawed and drained, can replace fresh spinach.
• Half-and-half can be used in place of heavy cream for a lighter sauce.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.

Serving Suggestions

• Serve over pasta, rice, or mashed potatoes to soak up the sauce.
• Pair with crusty bread for dipping.
• Add extra Parmesan at the table.

Nutrition (per serving)

Nutrient	Amount
Calories	475 kcal

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