Pecan Crusted Chicken Florentine
Crispy, savory, and bursting with flavor, Pecan Crusted Chicken Florentine is a show-stopping dish that combines nutty, golden-brown crusted chicken with a rich and creamy spinach sauce. Perfectly breaded with a crunchy pecan, panko, and parmesan mixture, the chicken is baked to tender perfection and paired with a velvety Florentine sauce infused with garlic, nutmeg, and a hint of zesty lemon. This restaurant-quality recipe, ready in just under an hour, is ideal for dinner parties or a cozy family meal, offering an indulgent yet balanced combination of textures and flavors. Serve this irresistible dish with a sprinkle of extra parmesan for a gourmet flourish that’s sure to impress. Keywords: pecan crusted chicken, Florentine sauce, creamy spinach sauce, nut-crusted chicken, comfort food recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pecans
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 6 cups baby spinach
- 0.25 teaspoon nutmeg
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pecan breading by placing the pecans in a food processor and pulsing until finely ground. Transfer to a bowl and mix with panko breadcrumbs, grated parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Set up a breading station: one bowl with flour, seasoned with the remaining salt and pepper; one bowl with eggs whisked together with milk; and one bowl with the pecan breading mixture.
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.
Dredge each chicken breast in the flour, then dip it into the egg mixture, and finally coat it thoroughly in the pecan breading, pressing to adhere.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side, until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the Florentine sauce. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and saute for 1 minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the nutmeg and season with salt and pepper to taste.
Add the baby spinach to the sauce and cook for 2-3 minutes, stirring occasionally, until the spinach has wilted. Add the lemon juice and stir to combine.
Serve the baked pecan crusted chicken over the creamy spinach Florentine sauce. Garnish with additional grated parmesan, if desired.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.5 g | 319% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 8.3 g | ||
| Protein | 261.5 g | 523% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 677 mg | 52% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2526 mg | 54% | |
*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.
