Creamy Chicken Florentine

Creamy Chicken Florentine

Tender chicken breasts pan-seared to golden perfection, then simmered in a light yet creamy spinach sauce with hints of garlic, shallots, and red bell pepper. A healthy, satisfying dinner that feels indulgent but stays light!


Why You’ll Love This Chicken Florentine

This version of Chicken Florentine is creamy, flavorful, and surprisingly light. It’s a great way to get your protein and greens in one comforting skillet dinner. The blend of juicy chicken, tender baby spinach, and a velvety Parmesan cream sauce makes it a go-to for both weeknight dinners and elegant meals.


 Prep and Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Cuisine: American
  • Course: Dinner

Ingredients

  • 2 large boneless, skinless chicken breasts (8 oz each), halved lengthwise
  • 1 teaspoon kosher salt, plus an extra ¼ tsp
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour (or gluten-free flour blend)
  • 1½ tablespoons extra virgin olive oil, divided
  • ⅓ cup chopped shallots
  • 2 cloves garlic, minced
  • ⅓ cup red bell pepper, diced
  • 9 ounces fresh baby spinach (roughly two bags)
  • 2 ounces reduced-fat cream cheese
  • ¾ cup low-sodium chicken broth
  • 3 tablespoons half-and-half
  • ¼ cup grated Parmesan cheese, divided

 Instructions

1. Prep the Chicken

Pound the thicker part of each chicken breast to an even ½-inch thickness to ensure even cooking. Season both sides of the chicken with 1 teaspoon of salt, garlic powder, and black pepper.

2. Dredge in Flour

Lightly coat each piece of chicken in flour, shaking off the excess.

3. Sear the Chicken

Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Sear the chicken for about 3–4 minutes per side, or until golden brown and fully cooked. Remove from the skillet and set aside.

4. Sauté Aromatics

Lower the heat to medium-low. Add the remaining ½ tablespoon of olive oil to the same skillet. Sauté the shallots and garlic for 2–3 minutes, until soft and fragrant.

5. Cook the Spinach and Peppers

Add the bell pepper and spinach to the skillet. Season with a pinch of salt and pepper. Cover and cook for 4–5 minutes, stirring occasionally, until the spinach has wilted.

6. Make the Creamy Sauce

Reduce the heat to low. Stir in the cream cheese, chicken broth, half-and-half, ¼ tsp salt, and half the Parmesan cheese. Mix well until the cream cheese melts and the sauce becomes smooth and creamy.

7. Combine and Simmer

Return the chicken (along with any juices) to the skillet. Spoon the sauce and spinach over the chicken and simmer for a few more minutes, until everything is heated through and coated in the sauce.


Serving Suggestions

Serve over:

  • Mashed potatoes
  • Rice or cauliflower rice
  • Pasta or zucchini noodles

Garnish with the remaining Parmesan cheese and a sprinkle of black pepper.


 Storage Tips

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Gently warm in a skillet over low heat or microwave in short intervals.
  • Freezing: Not recommended, as the cream sauce may separate.

Nutrition (Per Serving)

  • Calories: 291 kcal
  • Protein: 31.5 g
  • Carbs: 11.5 g
  • Fat: 13.5 g
  • Saturated Fat: 4.5 g
  • Cholesterol: 100 mg
  • Sodium: 632.5 mg
  • Fiber: 2.5 g
  • Sugar: 3.5 g

Tips for Success

  • Use freshly grated Parmesan for the best melt and flavor.
  • Don’t skip pounding the chicken—even thickness ensures even cooking.
  • Add crushed red pepper flakes for a bit of spice, if desired.

 

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