Chicken Florentine Recipe
This Creamy Chicken Florentine recipe is made with baby spinach in a lighter, creamy white sauce. It's undeniably delicious!
Ingredients
- 2 large boneless skinless chicken breasts (8 ounces each, halved lengthwise)
- 1 teaspoon kosher salt (plus 1/4 teaspoon)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fresh black pepper
- 1/4 cup all purpose flour ( or gluten-free flour mix)
- 1 1/2 tablespoons extra virgin olive oil (divided)
- 1/3 cup chopped shallots
- 2 cloves garlic (minced)
- 1/3 cup diced red bell pepper
- 9 ounces fresh baby spinach (from two bags)
- 2 ounces 1/3 less fat cream cheese (I like Philadelphia)
- 3/4 cup chicken broth
- 3 tablespoons half & half cream
- 1/4 cup grated Parmesan cheese (divided)
Directions
- 1
Gently pound the thicker end of the breast to 1/2-inch thickness so the chicken cooks evenly. Season chicken on both sides with 1 teaspoon salt, garlic powder and black pepper, to taste.
- 2
Dredge each chicken piece in flour, shaking off any excess.
- 3
Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside and wipe the skillet.
- 4
In the same skillet, reduce heat to medium-low and add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 2-3 minutes until they become fragrant and translucent.
- 5
Add the bell pepper and spinach, season with a pinch of salt and pepper and cover, cook until the spinach wilts down stirring 2 to 3 times, about 4 to 5 minutes.
- 6
Reduce the heat to low, and then add the cream cheese, chicken broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and mix well until cream cheese is melted and the sauce is well combined.
- 7
Return the chicken and any of its juices to the skillet with the spinach and let it simmer in the sauce for a few minutes until heated through.