Stuffed Chicken Florentine
Elevate your dinner table with this show-stopping Stuffed Chicken Florentine, a gourmet-inspired dish that’s surprisingly easy to make at home. Tender, juicy chicken breasts are filled with a luscious blend of creamy cheeses, sautéed spinach, and garlic, creating a decadent, savory filling that bursts with flavor. The chicken is perfectly seared for a golden crust, then baked to perfection and topped with a rich, velvety Florentine sauce made from heavy cream and Parmesan. This one-pan recipe is as elegant as it is delicious, perfect for weeknight dinners or special occasions. Serve this cheesy, flavorful masterpiece with a side of pasta, roasted vegetables, or fresh crusty bread to soak up every drop of the dreamy sauce. Whether you’re cooking for family or entertaining guests, this Stuffed Chicken Florentine is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Fresh spinach
- 4 ounces Cream cheese
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 1 cup Chicken broth
- 2 tablespoons All-purpose flour
- 1 cup Heavy cream
Instructions
Preheat your oven to 375°F (190°C).
Prepare the filling by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté until wilted. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the sautéed spinach, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until evenly combined.
Using a sharp knife, carefully make a pocket in each chicken breast by cutting horizontally through the thickest part, making sure not to cut all the way through.
Stuff each chicken breast with about 2-3 tablespoons of the spinach and cheese mixture. Use toothpicks to secure the opening, if necessary.
Season both sides of the stuffed chicken breasts with the remaining salt, black pepper, and Italian seasoning.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, prepare the Florentine sauce. In a small saucepan, melt 2 tablespoons of the pan drippings or olive oil over medium heat. Whisk in the flour and cook for 1 minute.
Gradually whisk in the chicken broth and heavy cream, and cook, stirring constantly, until the sauce thickens. Adjust seasoning with salt and pepper to taste.
Once the chicken is done baking, remove the toothpicks and spoon the sauce over the chicken before serving.
Serve hot and enjoy your Stuffed Chicken Florentine!
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 6040 mg | 263% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.9 g | ||
| Protein | 290.0 g | 580% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1988 mg | 153% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2205 mg | 47% | |
*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.
