This enticing smothered Chicken Florentine recipe is a French dish made alongside tender chicken breasts that are pan seared until beautifully aureate dark-brown and so they are covered in a rich in addition to creamy spinach pan sauce. It’s easy and and so satisfyingly delicious!
Who doesn’t beloved a recipe that makes the score to live tasty enough for the holidays with a hint of gourmet elegance, yet it’s easy plenty for a weekday? This chicken Florentine is simply that!
It comes together quickly since it’sec pan fried on the stovetop just it’second impressive plenty to serve to guests.
You’ll discover that the sauce has layers of season thank you to the white wine, shallot, parmesan cheese, garlic too abundance of spinach. Plus at that place’s enough of sauce then you can accept extra for dipping with fresh bread or pairing with pasta with the chicken.
A helpful tip together with reminder whenever cooking chicken breasts, merely fix them correct to 165 degrees inwards the centre so you end up amongst juicy, tender chicken breasts (if overcooked they get dry together with chewy, I highly recommend using an second read thermometer to exam for doneness).
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Chicken Florentine Recipe Ingredients
- Olive fossil oil
- Boneless skinless chicken breasts
- Salt too pepper
- Flour
- Shallot
- Garlic
- Dry white vino, such equally Sauvignon Blanc
- Low-sodium chicken broth
- Italian seasoning or Herbs de Provence
- Cornstarch
- Baby spinach
- Heavy cream
- Parmesan cheese
How to Make Chicken Florentine
- Heat pan: Heat 1 Tbsp olive rock oil in a 12-inch skillet over medium-high rut.
- Season/dredge chicken: Season both sides of flattened chicken breasts alongside table salt as well as pepper. Dredge each side of chicken chest inwards flour to evenly coat so milkshake off excess.
- Cook chicken: Transfer chicken breasts to skillet. Let make almost 4 to 5 minutes per side until cooked through (should register 165 degrees inwards center on an instant read thermometer). Transfer chicken to a plate.
- Return skillet to oestrus over medium-low. Add remaining ane Tbsp olive crude oil.
- Saute aromatics: Add shallot and saute i infinitesimal. Add garlic and saute xx seconds longer.
- Simmer liquids: Pour inwards white vino spell scraping upwards browned bits from bottom of pan. Pour inward chicken broth in addition to add Italian seasoning. Increase heat to medium-high and take to a simmer.
- Once simmering render to medium-low rut too allow simmer until reduced past nigh ii/iii, nigh ten minutes.
- Thicken sauce: Whisk together the cornstarch amongst the 1 1/two Tbsp chicken broth. Whisk into reduced chicken broth mixture inwards skillet.
- Cook spinach: Add spinach, fix in addition to toss until sauce is thick and spinach wilts.
- Pour inwards cream together with add together cheese. Stir to melt. Remove from rut.
- Smother chicken: Return chicken to spinach mixture inward pan. Spoon sauce over too serve.
Possible Variations
- Tomatoes: Add Sun dried tomatoes or halved grape tomatoes.
- Meat: If yous’d like a meatier version effort it alongside more or less cooked bacon or cooked sausage.
- Artichokes: Make it spinach artichoke chicken past tossing in some canned (good drained) chopped artichokes.
- Seasonings: For an herbier dish endeavor adding inwards just about fresh basil.
What to Serve alongside Chicken Florentine
- Pasta is a dandy selection to duo amongst chicken Florentine.
- Hearty garlic mashed potatoes or a rice pilaf will go well.
- Roasted potatoes such as these lemon potatoes, parmesan potatoes or smashed potatoes would compliment it.
- A pretty fruit salad is a nice side to add color.
- Dinner rolls or breadsticks are always a welcome side as well.
More Delicious Pan Seared Chicken Recipes
Chicken Florentine
This enticing smothered Chicken Florentine recipe is a French dish made amongst tender chicken breasts that are pan seared until beautifully gold chocolate-brown and then they are covered in a rich and creamy spinach pan sauce.
Servings: iv
Ingredients
- ii Tbsp olive crude, divided
- four (half-dozen oz each) boneless skinless chicken breasts, pounded to even ane/two-inch thickness*
- Salt too black pepper
- 1/four loving cup all-purpose flour
- 1/iii loving cup chopped shallot (ane pocket-sized)
- 1 Tbsp minced garlic (3 cloves)
- 3/iv cup dry out white wine, such as sauvignon blanc
- one ane/four cups depression-sodium chicken broth
- i tsp Italian seasoning or Herbs de Provence
- 1 Tbsp cornstarch mixed with ane i/ii Tbsp low-sodium chicken broth
- vi oz. babe spinach (half dozen packed cups)
- i/two loving cup heavy cream
- ane/ii cup (1 oz) finely shredded parmesan cheese
Instructions
- Heat i Tbsp olive rock oil inward a 12-inch skillet over medium-high rut.
- Season both sides of flattened chicken breasts alongside common salt in addition to pepper. Pour flour into a shallow dish so dredge each side of chicken chest in flour to evenly coat so milk shake off excess.
- Transfer chicken breasts to skillet. Let prepare nigh four to v minutes per side until cooked through (should register 165 degrees in heart on an instant read thermometer). Transfer chicken to a plate.
- Return skillet to rut over medium-depression. Add remaining ane Tbsp olive petroleum.
- Add shallot in addition to saute 1 infinitesimal. Add garlic together with saute xx seconds longer.
- Pour in white wine piece scraping upwardly browned bits from bottom of pan. Pour in chicken broth and add Italian seasoning. Increase oestrus to medium-high as well as bring to a simmer.
- Once simmering return to medium-depression oestrus in addition to permit simmer until reduced past well-nigh two/iii, well-nigh 10 minutes.
- Whisk together the cornstarch alongside the 1 one/ii Tbsp chicken broth. Whisk into reduced chicken broth mixture in skillet.
- Add spinach, make too toss until sauce is thick in addition to spinach wilts.
- Pour in cream in addition to add together cheese. Stir to melt. Remove from estrus.
- Return chicken to spinach mixture inwards pan. Spoon sauce over too serve.
Notes
- *2 (12 oz each) chicken breasts go good here likewise, simply halve them through the thickness to create 4 (6 oz) portions full.
Nutrition Facts
Chicken Florentine
Amount Per Serving
Calories 475
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 147mg49%
Sodium 508mg22%
Potassium 1087mg31%
Carbohydrates 13gfour%
Fiber 2g8%
Sugar 3giii%
Protein 43g86%
Vitamin A 4541IU91%
Vitamin C 17mg21%
Calcium 184mgeighteen%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates solely. See total disclaimer here.