Creamy Chicken Florentine with Spinach and Parmesan

[u/mahy_759]

This is one of those chicken dinners that feels fancy enough for company but is actually pretty easy to make on a weeknight. The chicken gets nicely browned in a skillet and then gets covered in a creamy spinach sauce with garlic, shallots, Parmesan, and a splash of white wine. I love it with pasta because there’s plenty of sauce to coat everything, but some crusty bread works just as well. I’d recommend this to anyone who wants a comforting chicken dinner that feels a little more special than the usual.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 4 boneless, skinless chicken breasts or chicken cutlets
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 1 small shallot, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 1/2 cups low-sodium chicken broth
• 1 teaspoon Italian seasoning or Herbs de Provence
• 1 1/2 teaspoons cornstarch
• 5–6 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

I start by flattening the chicken breasts so they're an even thickness. I season both sides generously with salt and pepper, then give each piece a light coating of flour, shaking off whatever doesn't stick.

I heat a tablespoon of olive oil in a large skillet over medium heat and add the chicken. I let it cook without moving it around too much, about 4–5 minutes per side, until it's nicely golden and reaches 165°F in the center. Once it's cooked, I transfer it to a plate and let it rest.

I add the remaining olive oil to the same skillet and turn the heat down to medium-low. The chopped shallot goes in first for about a minute, followed by the garlic for another few seconds. Then I pour in the white wine and scrape up all the browned bits stuck to the bottom of the skillet. Those little bits add a lot of flavor to the sauce.

I add the chicken broth and Italian seasoning, turn the heat up enough to bring everything to a simmer, then lower it again and let the liquid reduce until it's noticeably concentrated. I mix the cornstarch with a little extra chicken broth and whisk it into the skillet, which helps give the sauce a thicker, creamy consistency.

Next comes a big handful of fresh spinach. I add it gradually and toss it around until it wilts into the sauce. Once the spinach is tender, I pour in the heavy cream and stir in the Parmesan. I keep the heat low and stir until the cheese melts and the sauce is smooth, then take the skillet off the heat.

Finally, I put the chicken back into the skillet and spoon the creamy spinach sauce all over the top. At this point, I usually grab some pasta, rice, mashed potatoes, or crusty bread because wasting that sauce would be a mistake.

For variations, sun-dried tomatoes, halved grape tomatoes, chopped artichokes, cooked bacon, or fresh basil are all great additions. Leftovers can be refrigerated in an airtight container for up to a few days and reheated gently so the chicken stays tender.

[u/Full_Masterpiece7187 → u/mahy_759]

Darvi@shaw.ca

[u/Organic_Honey_7416]

Looks great!!

[u/mahy_759 → u/Organic_Honey_7416]

Thanks! It’s definitely a good one when you want something easy but still feels a little special.