Chicken Florentine

5 from 1 vote

This Chicken Florentine recipe, made with perfectly seared, juicy chicken breasts and a creamy spinach sauce, is so easy to make and can be ready in under 40 minutes—perfect for a weekday and also special enough for guests.

Prep Time5

Cook Time30

Course: dinner

Cuisine: American

Servings: Servings

Calories: 283kcal

Author: Kathy Kingsley

Ingredients

3 Tbs. vegetable oil
2 6 oz. bags baby spinach
4 boneless, skinless chicken breast halves (about 1 ½ pounds)
Kosher salt and fresh ground black pepper
2 cloves garlic, minced
1 medium shallot, minced
1¼ cups low-sodium chicken broth
1 cup heavy cream
6 Tbs. grated parmesan cheese
1 tsp. grated lemon zest
1 tsp. fresh lemon juice

Instructions

Position an oven rack to upper-middle position and heat broiler.
Heat 1 tablespoon oil in large skillet over medium-high heat until shimmering. Add the spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to colander set over bowl and press with spoon to release excess liquid. Discard liquid.
Pat chicken dry with paper towels and season with salt and pepper. Wipe out pan and heat remaining 2 tablespoons oil over medium-high heat . Cook chicken until golden, 2 to 3 minutes per side. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Stir in broth, 1 ¼ cups water, and the cream and bring to boil.
Reduce the heat to medium-low and simmer, partially covered, until the chicken is cooked through, about 10 minutes. Transfer the chicken to a cutting board and tent with foil.
Continue to simmer the sauce until reduced to 1 cup, about 10 minutes. Turn off heat, and stir in 4 tablespoons of the parmesan, the lemon zest, and lemon juice.
Cut the chicken crosswise into ½-inch-thick slices and arrange in a broiler-safe shallow casserole. Spoon the spinach over chicken, then pour the sauce over spinach. Sprinkle with remaining Parmesan and broil until golden brown, 3 to 5 minutes. Serve hot.

Notes

Store any leftovers is an airtight container in the refrigerator for up to 2 days. Reheat in a skillet, covered and over low heat.

Spinach is the traditional green used in this dosh, but you could also use baby kale or Swiss chard.

Nutrition