Chicken Florentine

Chicken Florentine Recipe

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Josephine Quick


Use tender, quick-cooking bagged baby spinach.

★★★★★ 1 vote
40 Min
10 Min


2 Tbsp
vegetable oil
12 c
baby spinach
boneless, skinless chicken breasts trimmed
salt and pepper
shallot, minced
garlic cloves, minced
1 1/4 c
low-sodium chicken broth
1 1/4 c
1 c
heavey cream
6 Tbsp
grated parmesan cheese
1 tsp
grated lemon zest plus 1 teaspoon juice

How to Make Chicken Florentine


  • 1Adjusts oven rack to upper-middle position and heat broiler. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes.
  • 2Transfer spinach to colander set over bowl and press with spoon to release excess liquid. Discard liquid. Pat chicken dry with paper towel and season with salt and pepper.
  • 3Wipe out pan and heat remaining 1 tablespoon oil over medium-high heat until just smoking. Cook chicken on both sides until golden,6 minutes. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. stir in broth, water, and cream and bring to boil.
  • 4Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes, transfer chicken to plate and tent with aluminum foil. Continue to simmer sauce until reduced to 1 cup, about 10 minutes.
  • 5Off heat, stir in 4 tablespoons parmesan and lemon zest and juice. Cut chicken crosswise into 1/2-inch-thick slices and arrange on broiler-safe dish.scatter spinaach over chicken and pour sauace over spinach. Sprinkle with remaining Parmesan and broil until golden brown. Enjoy.

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About Chicken Florentine

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy