Chicken Breast Florentine is a classic Italian-American dish featuring pan-seared chicken breasts in a rich, creamy spinach sauce. This version is designed for weeknight cooking, using a single skillet and simple techniques to deliver a restaurant-quality meal. The combination of juicy chicken, wilted spinach, and a parmesan-laced cream sauce makes it a reliable, crowd-pleasing dinner that comes together in under an hour.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons (30 ml) olive oil, divided
- 1 small shallot, finely chopped (about 2 tablespoons / 20 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth, low-sodium
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- 4 cups (120 g) fresh baby spinach
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Pat the chicken breasts dry with paper towels. If they are thicker than 1 inch, place them between plastic wrap and gently pound to an even thickness. Season both sides with salt, pepper, and garlic powder.
- Heat 1 tablespoon of olive oil in a large skillet (12-inch) over medium-high heat. Once the oil is shimmering, add the chicken breasts in a single layer. Cook for 5-6 minutes per side, until golden brown and cooked through. The internal temperature should read 165°F (74°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for poultry. Transfer the chicken to a plate and tent loosely with foil.
- Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add the shallot and cook for 1-2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook for 3-4 minutes, until the sauce slightly thickens.
- Reduce the heat to low. Whisk in the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.
- Add the spinach to the sauce in handfuls, stirring until it wilts. This takes about 2 minutes.
- Return the chicken breasts to the skillet, spooning some sauce over the top. Let them warm through for 2-3 minutes.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
Tips
- Pound the chicken for even cooking: Uneven thickness means the thin parts dry out while the thick parts finish. A quick pounding ensures uniform cooking and a tender result.
- Don’t overcrowd the pan: If your skillet is small, cook the chicken in two batches. Overcrowding lowers the pan temperature and steams the chicken instead of searing it.
- Use fresh spinach, not frozen: Frozen spinach releases a lot of water and will make the sauce thin. Fresh baby spinach wilts quickly and adds a better texture. If you only have frozen, thaw it, squeeze it dry, and add it at the end.
- Grate your own Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated Parmesan melts into a silky sauce.
Serving Suggestions
This creamy chicken Florentine pairs beautifully with a starch to soak up the sauce. Serve it over cooked fettuccine, linguine, or penne pasta. It also works well with creamy mashed potatoes, polenta, or a side of crusty bread for dipping. For a lighter option, serve with steamed rice or a simple green salad alongside.
Variations
- Add mushrooms: Slice 8 oz (225 g) of cremini mushrooms and sauté them with the shallot for an earthy, richer flavor.
- Make it lighter: Substitute half-and-half or whole milk for the heavy cream. The sauce will be thinner, so add 1 teaspoon of cornstarch mixed with 1 tablespoon of water to thicken it.
- Add sun-dried tomatoes: Chop 1/4 cup of oil-packed sun-dried tomatoes and add them with the garlic for a tangy, sweet twist.
- Use chicken thighs: Boneless, skinless thighs work well. They are more forgiving and stay juicy; cook them to the same 165°F (74°C) internal temperature.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3-4 days. The sauce may thicken as it sits; when reheating, add a splash of chicken broth or milk to loosen it. Reheat gently on the stovetop over low heat, stirring occasionally, until the chicken reaches 165°F (74°C). You can also microwave individual portions in 30-second intervals, stirring between, but the stovetop method better preserves the texture of the chicken and sauce. This dish is not ideal for freezing because the cream sauce can separate and become grainy upon thawing.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream? Yes, half-and-half will work, but the sauce will be thinner. To compensate, simmer the sauce a few minutes longer to reduce it, or add a slurry of cornstarch and water.
How do I know when the chicken is done? Use an instant-read thermometer inserted into the thickest part of the breast. It should read 165°F (74°C). If you don’t have a thermometer, the juices should run clear and the meat should no longer be pink in the center.
Can I make this dairy-free? Yes, replace the heavy cream with full-fat canned coconut milk and use a dairy-free Parmesan alternative. The flavor will change slightly, but it will still be creamy and delicious.
Why is my sauce grainy? A grainy sauce usually comes from adding the cheese too quickly or over high heat. Always add the Parmesan off the heat or on low, stirring constantly until melted.
Can I use frozen spinach? Yes, but thaw it completely and squeeze out all excess moisture before adding. Add it at the end of step 6, and note that it may take a bit longer to heat through.
What can I substitute for shallot? Finely chopped yellow onion or a few tablespoons of chopped leek work well. Use about 1/4 cup of onion for one shallot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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