This enticing smothered Chicken Florentine recipe is a French dish made with tender chicken breasts that are pan seared until beautifully golden brown then they are covered in a rich and creamy spinach pan sauce. It’s easy and so satisfyingly delicious
Who doesn’t love a recipe that makes the mark to be tasty enough for the holidays with a hint of gourmet elegance, yet it’s easy enough for a weekday? This chicken Florentine is just that!
It comes together quickly since it’s pan fried on the stovetop but it’s impressive enough to serve to guests.
You’ll find that the sauce has layers of flavor thanks to the white wine, shallot, parmesan cheese, garlic and abundance of spinach. Plus there’s plenty of sauce so you can have extra for dipping with fresh bread or pairing with pasta alongside the chicken.
A helpful tip and reminder whenever cooking chicken breasts, just cook them right to 165 degrees in the center so you end up with juicy, tender chicken breasts (if overcooked they become dry and chewy, I highly recommend using an instant read thermometer to test for doneness).
Chicken Florentine Recipe Ingredients
- Olive oil
- Boneless skinless chicken breasts
- Salt and pepper
- Dry white wine, such as Sauvignon Blanc
- Low-sodium chicken broth
- Italian seasoning or Herbs de Provence
- Baby spinach
- Heavy cream
- Parmesan cheese
How to Make Chicken Florentine
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