Creamy Chicken Florentine
If you’re searching for a dinner that feels both comforting and gourmet, look no further than this Creamy Chicken Florentine. This dish features tender chicken breasts nestled in a rich, creamy sauce, accented with the vibrant flavor of fresh spinach and a touch of lemon. Perfect for a weeknight meal or a special occasion, this recipe is sure to impress. So, roll up your sleeves and let’s get cooking!
Why It Works Every Time
Creamy Chicken Florentine strikes that perfect balance between indulgent and nutritious. The combination of fresh spinach and the creamy sauce ensures you’re getting a good dose of greens without sacrificing flavor. The addition of chicken stock and heavy cream creates a luscious sauce that clings beautifully to the chicken and pasta. Plus, the hint of lemon brightens everything up, making each bite feel light and satisfying.
What to Buy
When it comes to making Creamy Chicken Florentine, quality ingredients make all the difference. Here’s what you’ll need:
- 3 tablespoons olive oil, divided
- 16 oz fresh spinach, washed, dried, and stems removed
- 6 boneless, skinless chicken breasts (about 2 to 2.5 lbs)
- Kosher salt and freshly ground black pepper
- 1 shallot, chopped
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated, plus more for topping
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice (from half of the lemon)
- ½ teaspoon red pepper flakes (optional)
- 8 oz pasta, cooked (your choice of shape)
Equipment & Tools
Before you start making your Creamy Chicken Florentine, gather these essential tools:
- Large skillet: For searing the chicken and creating the sauce.
- Wooden spoon or spatula: For stirring and mixing ingredients.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Cutting board and knife: For chopping shallots, garlic, and spinach.
- Cookware for pasta: A pot to boil your pasta to perfection.
Creamy Chicken Florentine: How It’s Done
Now, let’s dive into the step-by-step process of creating this mouthwatering Creamy Chicken Florentine.
Step 1: Prepare the Chicken
Begin by patting the chicken breasts dry with paper towels. This step is crucial for achieving a nice sear. Season both sides generously with kosher salt and freshly ground black pepper.
Step 2: Sear the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts to the skillet. Sear for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Step 3: Sauté the Aromatics
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Once heated, add the chopped shallot and sauté for 1-2 minutes until softened. Next, stir in the minced garlic and red pepper flakes (if using), cooking for an additional 30 seconds until fragrant.
Step 4: Build the Sauce
Pour in the chicken stock and bring the mixture to a simmer. Allow it to reduce slightly for about 3-4 minutes. Then, stir in the heavy cream, lemon zest, and lemon juice. Mix well and bring to a gentle simmer.
Step 5: Add the Spinach
Gradually add the washed and dried spinach to the sauce, stirring until it wilts down. This should take just a couple of minutes.
Step 6: Incorporate the Cheese
Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
Step 7: Combine Everything
Slice the seared chicken breasts and nestle them back into the sauce. Add the cooked pasta and toss everything together until well combined and coated in the creamy goodness.
Step 8: Serve
Serve your Creamy Chicken Florentine hot, garnished with extra grated Parmesan cheese and a squeeze of fresh lemon juice if desired. Enjoy the delightful flavors and creamy texture!
Customize for Your Needs
This recipe is versatile and can easily be adapted to fit your dietary preferences or what you have on hand:
- Swap the chicken for shrimp or tofu for a different protein option.
- Add other vegetables like sun-dried tomatoes, mushrooms, or artichokes.
- Use a different type of cheese, such as mozzarella or fontina, for a unique flavor.
- Adjust the level of spice by increasing or skipping the red pepper flakes.
Testing Timeline
Here’s a quick timeline to help you plan your cooking process:
- Prep time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Storage & Reheat Guide
To ensure your Creamy Chicken Florentine stays delicious:
Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to reheat, warm the dish gently in a skillet over low heat, adding a splash of chicken stock or cream to loosen the sauce if it has thickened.
Reader Q&A
Can I use frozen spinach instead of fresh?
Yes! Frozen spinach is a great alternative. Just be sure to thaw and drain it well before adding it to the sauce to avoid excess moisture.
What can I serve with Creamy Chicken Florentine?
This dish pairs wonderfully with a crisp green salad or garlic bread for a complete meal. You can also serve it over rice or quinoa for a different base.
Can I make this recipe ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce and chicken ahead of time. Just reheat gently and add the cooked pasta before serving.
Is there a way to lighten this dish up?
Absolutely! You can use half-and-half instead of heavy cream and reduce the amount of cheese for a lighter version. Adding more vegetables can also boost the nutrition profile without significantly increasing calories.
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Final Thoughts
Creamy Chicken Florentine is a delightful blend of flavors and textures that can elevate any meal. With its creamy sauce, fresh spinach, and tender chicken, it’s a dish that will surely become a family favorite. Take your time to savor each step, and enjoy the process of creating something delicious. Whether for a cozy family dinner or an elegant gathering, this recipe will surely impress. Happy cooking!
Creamy Chicken Florentine
Ingredients
Equipment
Method
- Begin by patting the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped shallot and sauté for 1-2 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
- Pour in the chicken stock and bring to a simmer. Allow it to reduce slightly for about 3-4 minutes. Stir in the heavy cream, lemon zest, and lemon juice. Mix well and bring to a gentle simmer.
- Gradually add the washed and dried spinach to the sauce, stirring until it wilts down, which should take just a couple of minutes.
- Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
- Slice the seared chicken breasts and nestle them back into the sauce. Add the cooked pasta and toss until well combined and coated in the creamy goodness.
- Serve hot, garnished with extra grated Parmesan cheese and a squeeze of fresh lemon juice if desired.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet, adding a splash of chicken stock or cream if the sauce thickens.
- For a lighter version, use half-and-half instead of heavy cream and reduce the cheese.
