This creamy chicken florentine is the answer if you’re seeking for an easy chicken recipe that will impress. Because we’re deglazing the pan with white wine, it’ll add a lot of flavor and balance off the heavy cream in the cream sauce.
The fresh spinach will give the creamy sauce that coats the browned chicken breasts some color. Don’t forget the freshly grated parmesan cheese, which adds a special touch to the dish.
• 2 breasts of chicken
• 5 oz spinach (baby)
• Garlic cloves (four)
• shallots (3 shallots)
• 2 tablespoons olive oil
• 4 tablespoons butter
• a quarter cup of flour
• 1/2 cup chicken broth
• 1/2 cup grated parmesan
• a half-cup of white wine
1 quart thick cream
• salt (kosher)
• cayenne pepper
• A pan for frying
• A chef’s knife
• chopping board
• grater for cheese
Creamy Chicken Florentine Recipe
To make a delicious chicken florentine recipe for your next dinner, follow these simple instructions.
I like to have all of my ingredients prepped ahead of time so that cooking the dish is a breeze. When you need to concentrate on cooking the food, you don’t want to be gathering items.
This is a quick and easy dinner meal that the whole family will enjoy.
- Chicken Should Be Prepared
Flatten or slice the chicken into 12 mm thick pieces to make it more workable. I love to use a chef knife to slice them and then a mallet to beat them. I know how to cut up a full chicken perfectly.
Using kosher salt, lightly season them.
- Vegetables and cheese should be prepared ahead of time.
Chop the shallots as finely as possible. Because the shallots will be used in the pan sauce, you should finely chop them. If you’re interested, I have a wonderful post on how to cut shallots.
Shallots will add a light onion flavor to the creamy cheese sauce that will truly pop.
Check to see whether your garlic has gone rotten. The garlic should be minced in the same way as the shallots; the garlic should be as fine as possible because it will be in the Parmesan pan sauce. Learn how to properly cut garlic cloves.
You can leave the spinach whole, but you should wash it beforehand if it wasn’t already washed. If you have any particularly large stems, remove them; there’s nothing worse than biting on a thick stem in a delicate dish like this.
Always check to see if your spinach has gone bad.
About a half cup of spinach, finely chopped, will be added to the pan sauce later.
For this recipe, I prefer to use baby spinach. Many people also like to add mushrooms, which go beautifully with the rich sauce.
This recipe has a lot of taste thanks to the Parmesan cheese. I cannot emphasize enough the importance of purchasing cheese that you will grate yourself.
Parmigiano-Reggiano is the only type of parmesan that should be used.
- Chicken Should Be Sautéed
Now it’s time to fry the chicken. The goal here is to brown the meat rather than fully cook it.
Pour olive oil into the pan.
In a big frying pan, heat the pan over medium heat before adding your oil.
I use extra virgin olive oil because it allows me to get the skillet really hot, which prevents the chicken Florentine from absorbing too much oil and browning.
Dredge the chicken breasts in flour.
Using the flour, dredge the chicken breasts. The idea is to give the bird a good, even coat.
This will help it take on a lovely brown hue.
Cook the chicken in a skillet.
Flip the chicken over as soon as one side has developed a good brown color. You don’t want to overcook the chicken, but you do want it to brown nicely.
You’ll want to remove the chicken from the pan once it’s browned on all sides, but keep the pan to prepare the delectable pan sauce.
- Pan Sauce with Chicken Florentine
This meal really shines because of the creamy sauce. It helps to counteract the spinach’s bitterness. It will not let you down if you enjoy cheese.
Saute the shallots and garlic in a skillet.
Toss in the butter
Working the butter all the way around the pan. Make sure the butter does not burn; if the pan is too hot, turn it down or even turn it off for a minute.
Toss in the shallots and garlic.
In the melted butter, add the shallots and garlic. To avoid burning, keep everything moving around in the pan.
Deglaze the pan with wine.
Pour in the white wine.
Pour in the white wine and set aside for a minute. You can shift it about a little to make sure it’s incorporated properly.
Chicken stock made from scratch
Add the chicken stock to the pot. I make my own chicken stock, which adds to the amazing flavor of the chicken Florentine meal.
Preparing the cream sauce
a lot of cream
Heavy cream should be added now. Make sure the pan isn’t too hot, otherwise the cream will burn. To keep it from sticking, keep stirring.
Add some excellent cheese, which will give the dish an umami boost. To avoid sticking, keep it moving.
The chopped spinach we placed aside was to give the sauce some color. It’ll definitely make the finished product stand out.
a pinch of salt and pepper
Season with salt and pepper to taste. Because the cheese will add a lot of salt flavor, it’s critical to manage the amount of salt you use.
After you’ve made the sauce, keep it moving about the pan by simmering it for a while. Return the chicken to the pan and continue to cook until it reaches 160 degrees and the sauce has thickened.
- Spinach Should Be Sautéed
Melt the butter
In a new pan, melt 2 tablespoons of butter. Make sure the pan isn’t too hot or the butter will burn.
Cook spinach in a skillet.
Allow all of the spinach to wilt in the pan. Incorporate all of the butter into the spinach as much as possible. Remove the heat as soon as everything is almost wilted.
- Serve the Chicken Florentine on a Plate
Place the cooked spinach on a plate. You’ll be making a bed for the chicken breast.
Place the chicken breast on top of the spinach and drizzle with some of the cheesy pan sauce you made earlier. With some fresh garlic toast, you’ve got yourself a meal!