Name: Creamy Chicken Florentine Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1/2 cup chopped yellow onion; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 4 cups fresh baby spinach; 1 teaspoon Italian seasoning; 1/4 teaspoon crushed red pepper flakes (optional)

Description

Creamy Chicken Florentine is a comforting Italian-American dish featuring tender boneless chicken breasts simmered in a rich, creamy sauce made with garlic, onions, Parmesan cheese, and fresh spinach. This skillet recipe delivers a savory, flavorful meal perfect for dinner and pairs wonderfully with pasta, mashed potatoes, or rice.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Sauce & Vegetables

2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup chopped yellow onion
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
4 cups fresh baby spinach
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

Season the Chicken: Season both sides of the chicken breasts with salt and black pepper to enhance the flavor.
Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, melt the butter. Add minced garlic and chopped onion, sautéing for 2–3 minutes until fragrant and translucent.
Deglaze the Pan: Pour in the chicken broth, stirring to loosen any browned bits from the skillet bottom.
Make the Sauce: Add heavy cream, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Stir the sauce well and let it simmer for 3–4 minutes until slightly thickened.
Add Spinach: Add fresh baby spinach to the sauce, cooking until wilted.
Combine and Finish: Return the seared chicken breasts to the skillet, spooning sauce over them. Simmer for another 2–3 minutes to meld flavors. Serve hot.

Notes

Serve this dish over pasta, mashed potatoes, or rice for a complete and hearty meal.
For a lighter sauce, substitute half-and-half for the heavy cream.
Boneless chicken thighs can be used instead of breasts for a richer flavor and juicier texture.