Parmesan Chicken Florentine
Indulge in the creamy decadence of Parmesan Chicken Florentine, a restaurant-quality dish that’s easy enough to make at home. Tender, golden-brown chicken breasts are simmered in a rich and velvety Parmesan cream sauce, infused with garlic and punctuated by a healthy dose of fresh, wilted spinach. The dish comes together in just 40 minutes, making it perfect for a comforting weeknight meal or an elegant dinner party centerpiece. A hint of optional red pepper flakes adds a subtle kick, while the versatile sauce pairs beautifully with pasta, rice, or crusty bread. This recipe delivers bold flavors, creamy textures, and a wholesome twist with its fresh greens, ensuring it becomes a family favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 6 cups Fresh spinach
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and capture all the flavorful bits. Let it simmer for 2-3 minutes.
Stir in the heavy cream and Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth.
Add the fresh spinach to the skillet, and stir until it wilts, about 2 minutes. If desired, stir in the red pepper flakes for a slight kick.
Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Let everything simmer together for an additional 2-3 minutes to meld the flavors.
Serve the Parmesan Chicken Florentine warm, spooning extra sauce over the chicken. It pairs wonderfully with pasta, rice, or a crusty piece of bread.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.7 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1013 mg | 78% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2121 mg | 45% | |
*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.
