chicken with spinach

Chicken Florentine is such a comforting dish served with garlicky spinach cream cheese sauce. Quick, easy, and made with simple everyday ingredients.

Chicken Florentine

chicken breasts (large, pounded)

salt

½ tsp pepper

flour (for dredging)

olive oil

butter

garlic (minced)

white wine (dry)

Italian seasoning

heavy/whipping cream

baby spinach

parmesan cheese

Parsley

In a bowl, combine flour and spices. Whisk together.

Pound the breasts with a mallet and flatten to about an inch thick.

Season both sides with salt and pepper then dredge or dip chicken breasts in the flour. Tap off any excess.

Add a tablespoon of oil and butter to a pan over medium high heat. Add two chicken breasts, cover and cook until golden brown, about 4 minutes, flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate, then add another tablespoon of butter and cook the remaining two breasts.

Reduce heat to medium, melt two tablespoons of butter in the pan, then add the garlic and stir constantly for 30-45 seconds or until fragrant.

Pour in the wine and cook while stirring occasionally until reduced by about half. Stir in the cream and let it come to a simmer then sprinkle the parmesan cheese in and stir over heat until melted.

Add the spinach and cook until wilted then return the chicken and any juices to the pan and reduce heat to medium low. Simmer until the chicken is warmed through and the sauce has thickened, about 4 minutes.  Garnish with more spinach or parsley if desired and serve.

This Chicken Florentine is a classic comfort food recipe. Made with juicy seared chicken breasts served on a bed of garlicky spinach in a beautiful creamy sauce flavored with wine and cream, this is sure to be a family favorite.

RECIPE: https://preppykitchen.com/baked-chicken-florentine/

If you’re tired of the same old boring chicken recipe for dinner, then this rich and hearty Chicken Florentine is for you. Made with chicken breasts over a bed of spinach in a super creamy and delicious cheese sauce, everyone will want seconds! An easy one-pot recipe that takes less than an hour from start to finish, this Chicken Florentine is the perfect weeknight dinner. “Florentine” refers to the inclusion of spinach in the sauce, popularized in the Italian region of Florence, so feel free to add an extra handful!


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Chicken Florentine Recipe

Crispy chicken on a bed of gorgeously, creamy spinach - this truly is what dinners are made of!

Chicken and Creamed Spinach

1x large Chicken Breast ((300 grams/10.5 ounces))

tsp EACH: Salt, Italian Seasoning

tsp EACH: Black Pepper, Paprika, Onion Powder, Garlic Powder

tbsp Plain Flour

Egg, (beaten)

/ 3/4 cup Panko Breadcrumbs

/ 7 ounces Baby Spinach ((see notes))

tbsp Butter

Echalion, (finely diced (sub 2x small regular shallots))

Garlic, (finely diced)

Double/Heavy Cream

tsp EACH: Ground Nutmeg, White Pepper, Salt, (or to taste)

Parmesan

Lemon Wedges, (optional (see notes))

Add a light drizzle of oil to a large pan (or use oil spray) over medium heat then add the spinach (you may need to work in two batches). Use a wooden spoon to press down, then begin stirring until the spinach has wilted. Remove and place in a bowl to one side, then use a fork to press down on the spinach and squeeze out as much excess water as possible over the sink.

Melt the butter into the pan then add the shallots. Fry until soft and golden, then add the garlic and fry for another 30 seconds or so. Pour in the cream then stir in the parmesan, salt, pepper and nutmeg. Simmer and stir for a couple of minutes until everything thickens, then stir in the spinach. Check for seasoning and adjust if needed. The sauce might be a little thick at the start, but the spinach should thin it back out again.

Creamed Spinach

Horizontally slice the chicken breast right through the centre to make 2 even-sized breasts. Lay a sheet of cling film over and use a rolling pin, mallet or heavy pan to pound the thick part to even thickness (don&#39;t go overboard or the chicken will break apart).

In a small bowl combine all of the chicken seasoning.

Line up 3 large shallow dishes: first with flour + half of the seasoning mix, second with beaten egg and third with Panko + the rest of the seasoning mix. One by one, dredge the chicken through the flour, into the egg, then in the Panko, ensuring you thoroughly coat it at each stage. Give it a gentle shake then place to one side.

Add enough oil to comfortably coat the base of a large pan and place it over medium-high heat. Once hot (a crumb should rapidly sizzle - 180C/350F to be accurate) add both pieces of chicken and fry both sides for 3-4 minutes until golden and crispy. Timings will depend on how thick the chicken is (safe internal temp is 74C/165F for reference). Place on a wire rack with paper towels underneath to catch excess oil.

Chicken

Spoon the creamed spinach onto a large plate then place the crispy chicken on top. Add a squeeze of lemon juice if you want to, then dust over some extra parmesan. Enjoy!

Serving

https://www.youtube.com/watch?v=umTfAvPJGKI

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The most viewed chicken with spinach recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Florentine

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The most viewed chicken with spinach recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine