Description
This Chicken Florentine recipe is a delightful and creamy dish featuring tender chicken breasts cooked to golden perfection, nestled in a luscious spinach and cream cheese sauce enriched with Parmesan. Perfect for a comforting weeknight dinner, this recipe combines vibrant flavors of garlic, shallots, and red bell pepper with a velvety sauce, making it both satisfying and elegant.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts or thighs
- Kosher salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1/4 cup all-purpose flour (or gluten-free flour)
- 2 tablespoons olive oil
For the Sauce and Vegetables
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced (or substitute with tomatoes)
- 4 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1/4 cup chicken broth (or dry white wine)
- 1/2 cup cream cheese (or reduced-fat version)
- 1/2 cup half-and-half or heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, for garnish (optional)
Instructions
- Prepare the Chicken: Pound the chicken breasts or thighs to an even thickness to ensure uniform cooking. Season both sides generously with kosher salt, black pepper, and garlic powder to infuse flavor.
- Dredge the Chicken: Lightly coat each piece of chicken in all-purpose or gluten-free flour. This not only adds flavor but also helps in creating a beautiful golden crust when cooked.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the floured chicken pieces and cook for 4-5 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: Using the same skillet, add the finely chopped shallots and minced garlic. Sauté over medium heat until fragrant and softened, about 1-2 minutes. Then add the diced red bell pepper and cook for an additional 2 minutes to release its sweetness.
- Add the Spinach: Stir in the fresh spinach and cook until just wilted. If using frozen spinach, ensure it is thawed and well-drained before adding.
- Make the Creamy Sauce: Pour in the chicken broth or dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in the cream cheese, half-and-half or heavy cream, and grated Parmesan cheese. Allow the mixture to simmer gently for 3-4 minutes until the sauce thickens and becomes creamy.
- Combine and Simmer: Return the cooked chicken to the skillet, spooning the creamy spinach sauce over each piece. Let everything simmer together for another 2-3 minutes to meld flavors and ensure the chicken is heated through.
- Serve: Garnish the Chicken Florentine with fresh parsley or basil if desired. Serve immediately alongside your favorite pasta, steamed rice, or crusty bread for a complete and flavorful meal.
Notes
- You can substitute red bell pepper with diced tomatoes for a slightly different flavor and texture.
- Using chicken thighs instead of breasts results in a juicier dish due to their higher fat content.
- For a lighter version, use reduced-fat cream cheese and half-and-half instead of heavy cream.
- Serve with pasta such as fettuccine or linguine, or with rice or crusty bread to soak up the delicious sauce.
- Ensure the chicken is cooked through by checking that its internal temperature reaches 165°F (74°C).
