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Homemade Creamy Chicken Florentine photo

Creamy Chicken Florentine

This Creamy Chicken Florentine is a comforting gourmet dish featuring tender chicken in a rich, creamy sauce with fresh spinach and a hint of lemon!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 6 pieces boneless, skinless chicken breasts (about 2 to 2.5 lbs)
  • 3 tablespoons olive oil divided
  • 1 shallot (chopped)
  • 3 cloves garlic (minced)
For the Sauce:
  • 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)
For Serving:
  • 8 oz pasta (cooked, your choice of shape)
For the Spinach:
  • 16 oz fresh spinach (washed, dried, and stems removed)

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Cookware for pasta

Method
 

Preparation Steps:
  1. Begin by patting the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Gradually add the washed and dried spinach to the sauce, stirring until it wilts down, which should take just a couple of minutes.
  6. Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
  7. 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.
  8. 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.