Chicken Florentine Recipe

Are you craving a meal that’s both delicious and quick to prepare? Chicken Florentine is the perfect answer! This creamy, flavorful dish combines tender chicken breasts with a rich sauce of garlic, Parmesan, and fresh spinach, all ready in under 20 minutes.

Imagine the delightful aroma of garlic and Parmesan filling your kitchen, with each bite offering a comforting blend of flavors. Whether you’re cooking for a family dinner or a special occasion, this Chicken Florentine recipe promises to impress without the stress.

Ready to bring a touch of elegance to your weeknight meals? Let’s dive into this easy-to-follow recipe that will make you fall in love with cooking all over again.

Ingredients

• 4 boneless, skinless chicken breasts
• 3/4 cup grated Parmesan cheese
• 5 cloves garlic
• 1/3 cup all-purpose flour
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3/4 cup dry white wine (or chicken stock)
• 2 tablespoons butter (for the sauce)
• 1 cup heavy cream (or half and half)
• 1/2 teaspoon Italian seasoning
• 3 cups fresh spinach
• Salt and pepper to taste

Preparation

Garlic and Cheese Prep

Start by grating 3/4 cup of Parmesan cheese. Set it aside for later use. Next, smash and mince 5 cloves of garlic. The smashing process helps release the garlic’s natural oils, enhancing the flavor of the dish. Mincing the garlic ensures it’s evenly distributed throughout the sauce. This is the only prep work needed, making this recipe incredibly simple and quick.

Preparing the Chicken

For the chicken, you’ll need four boneless, skinless breasts. If you prefer, you can scale down the recipe to suit your needs. To ensure even cooking, place the chicken breasts between two sheets of parchment paper and pound them to a thickness of about 1 inch. This step helps avoid unevenly cooked chicken. Season both sides of the chicken with salt and pepper to taste.

Dredging the Chicken

On a plate, spread 1/3 cup of all-purpose flour. This will be used to dredge the chicken. Dredging in flour adds flavor and helps the chicken develop a beautiful, golden-brown crust. Use your fingers to coat both sides of the chicken thoroughly. Ensure the chicken is completely covered in flour with no exposed areas.

Cooking the Chicken

Searing the Chicken

Heat a pan over medium to medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Allow the butter to melt and the oil to heat up. While the pan heats, measure out 3/4 cup of dry white wine. If you prefer not to use wine, chicken stock is a suitable alternative.

Once the pan is hot, cook the chicken breasts two at a time. Avoid overcrowding the pan to ensure each piece cooks evenly. Cook for about 4 minutes per side or until the chicken is golden brown. If needed, cook the remaining chicken in batches. After cooking, transfer the chicken to a plate and keep it warm.

Making the Sauce

In the same pan, add 2 tablespoons of butter. Once melted, stir in the minced garlic and cook until fragrant. Measure out 3/4 cup of white wine and add it to the pan. If using chicken stock instead, add it now. Allow the wine to reduce by half, which helps to cook off the alcohol and concentrate the flavor.

Add 1/2 teaspoon of Italian seasoning to the pan. This adds a depth of flavor to the sauce, though it can be omitted if preferred. Stir in 1 cup of heavy cream and let it come to a simmer. If you prefer a lighter version, you can use half and half instead.

Adding Cheese and Spinach

Once the cream has simmered, gradually stir in the grated Parmesan cheese until it melts and integrates into the sauce. Reduce the heat to low. Add 3 cups of fresh spinach. Don’t worry if it seems like a lot; spinach wilts down significantly as it cooks.

Combining and Serving

Return the cooked chicken breasts to the pan, nestling them into the sauce and spinach. Allow the dish to simmer on low for about 4 minutes. This will warm the chicken through and allow the sauce to thicken slightly.

Serving Suggestions

Chicken Florentine is incredibly versatile. You can serve it over pasta, rice, or simply enjoy it on its own. The creamy sauce pairs wonderfully with a side of crusty bread to soak up every last bit.

Final Tips

• Cooking Tips: Make sure not to overcrowd the pan when searing the chicken. Cooking in batches ensures a perfect golden-brown crust.
• Substitutes: If you don’t have white wine, chicken stock is a great substitute. It will alter the flavor slightly but still create a delicious sauce.
• Spinach: Fresh spinach is recommended for the best texture and flavor. Avoid using frozen spinach, as it may release too much moisture into the sauce.

This Chicken Florentine recipe is a testament to how simple ingredients can come together to create a dish that’s both comforting and sophisticated. Enjoy this quick and easy meal that’s sure to become a favorite!

FAQ:

What is Chicken Florentine Made Of?

Chicken Florentine typically consists of boneless, skinless chicken breasts cooked in a rich, creamy sauce. The sauce is made with garlic, Parmesan cheese, and fresh spinach, creating a flavorful and satisfying dish. The chicken is often seasoned and dredged in flour before being sautéed, which helps develop a golden-brown crust and adds extra flavor to the sauce.

What is Florentine Sauce Made Of?

Florentine sauce is a creamy sauce made from a combination of heavy cream or half and half, Parmesan cheese, and garlic. It may also include white wine or chicken stock for added depth of flavor. Spinach is a key ingredient, giving the sauce its characteristic “Florentine” style and adding a vibrant green color.

What Does Florentine Style Mean?

The term “Florentine” refers to a style of cooking that features ingredients associated with the cuisine of Florence, Italy. In culinary terms, it often denotes dishes prepared with a creamy sauce and usually includes spinach. The style emphasizes rich, indulgent flavors and ingredients, with the combination of cream and spinach being a hallmark.

Why is a Florentine Called a Florentine?

The name “Florentine” is derived from the Italian city of Florence (Firenze), known for its rich culinary traditions. The term is used to describe dishes that are prepared in the style of Florence, typically featuring a creamy sauce and spinach. This style of cooking was popularized in the 16th century and has since become associated with elegant, flavorful dishes.