Chicken and Spinach Florentine
Indulge in the creamy, comforting flavors of Chicken and Spinach Florentine, a timeless Italian-inspired dish that's perfect for weeknight dinners or special occasions. This recipe features tender, golden-brown chicken breasts nestled in a rich Parmesan cream sauce loaded with vibrant, sautéed spinach and a hint of zesty lemon. Simple seasonings like garlic and Italian herbs elevate the dish, while optional crushed red pepper flakes offer a subtle kick for those craving extra spice. Ready in just 40 minutes, this one-skillet meal pairs beautifully with pasta, rice, or crusty bread, making it a versatile crowd-pleaser that’s as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves fresh garlic, minced
- 6 cups fresh spinach leaves
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 1 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Season the chicken breasts with salt, ground black pepper, and garlic powder on both sides.
Dredge the chicken breasts in the all-purpose flour, shaking off any excess.
Heat olive oil and 1 tablespoon of the butter in a large skillet over medium heat.
Cook the chicken breasts for 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach leaves to the skillet and cook for 2-3 minutes until wilted. Remove the spinach and set aside.
In the same skillet, pour in the heavy cream and chicken broth. Stir well to combine and bring to a simmer.
Stir in the grated Parmesan cheese, lemon juice, Italian seasoning, and crushed red pepper flakes (if using). Cook for 2-3 minutes until the sauce thickens slightly.
Return the cooked chicken breasts and wilted spinach to the skillet. Spoon the sauce over the chicken.
Simmer everything together for 3-5 minutes to allow the flavors to meld and the chicken to reheat.
Serve warm and enjoy your Chicken and Spinach Florentine with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
