Description
This creamy, Easy Chicken Florentine is so delicious, so quick, and so easy! Sautéed chicken breasts in a garlicky, parmesan cream sauce studded with baby spinach and mushrooms. Can be made with or without cream.
Ingredients
- 1 pound chicken breasts (454g)
- Flour for dredging, optional
- Salt, pepper, and red pepper flakes to taste
- 1 tablespoons olive oil
- 2 tablespoons butter, divided
- 1/2 small onion, finely diced
- 6oz sliced mushrooms (170g)
- 3 cloves garlic, finely minced
- 1/2 teaspoon dried Italian seasoning (or oregano)
- 3/4 cup chicken broth (6oz, 170g)
- 3/4 cup cream or half and half (6oz, 170g)
- 1/2 cup parmesan cheese (1.5oz, 43g)
- 2 cups baby spinach leaves, loosely packed (1.5oz, 43g)
Instructions
- For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper. Dust with the optional flour if using.
- Heat a skillet over high heat. When pan is hot, add oil and 1 tablespoon butter.
- When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
- Add remaining tablespoon butter to pan. Add onions and cook for 1 minute. Add the mushrooms and sauté until soft and any released liquid has evaporated. Add the garlic and sauté for 30 seconds.
- Add the broth, cream, and Italian seasoning and bring to a simmer. Simmer on medium-low heat for 3-4 minutes until it has reduced slightly.
- Stir in the parmesan until melted. Salt and pepper to taste.
- Turn off the heat and stir in the baby spinach. Return the chicken to the pan and serve.
Notes
How to make Chicken Florentine without cream
- For a lower fat version, Chicken Florentine can be made without cream by making a roux with flour and using milk.
- After sautéing the onion, mushroom, and garlic, stir in 2 tablespoons flour. Whisk in 1 cup of milk and ½ cup chicken broth. Simmer until thickened, then proceed with the recipe.
If your chicken breasts are thick, slice them in half lengthwise for quicker cooking. Flatten the chicken breasts with a mallet for even cooking.
Dusting the chicken with flour gives a crispier coating, but it’s optional and can be omitted. If I make it in advance, I prefer it without the flour as it can become soggy.
Brown the chicken in a hot pan and don’t flip it until the bottom is golden brown. You can peek underneath to check it, but don’t move it around too much and disturb the browning process. The chicken will release from the pan when it is done searing. Flipping it too soon can cause the crispy coating to tear off.
Adding the spinach at the very end keeps it bright green. It will soften from the residual heat in the pan.
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- Prep Time: 5
- Cook Time: 15
- Category: dinner
- Method: saute
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 357
- Sugar: 2.2 g
- Sodium: 412.1 mg
- Fat: 23.4 g
- Carbohydrates: 4.6 g
- Protein: 32.2 g
- Cholesterol: 131.6 mg