Easy chicken florentine recipe with spinach
Easy chicken florentine recipe with spinach Okay, so here’s the deal. I love chicken florentine. Like, LOVE it. But sometimes those fancy recipes make it seem like you need a degree in culinary arts just to cook it. Nope. Not today. This is my easy chicken florentine recipe with spinach, and it’s so simple even…
Easy chicken florentine recipe with spinach
Okay, so here’s the deal. I love chicken florentine. Like, LOVE it. But sometimes those fancy recipes make it seem like you need a degree in culinary arts just to cook it. Nope. Not today. This is my easy chicken florentine recipe with spinach, and it’s so simple even my cat could probably make it (if she had thumbs).
I first had this dish at a little Italian place near my aunt’s house, and I swear, I licked the plate clean. Then I spent way too long trying to recreate it at home without burning down my kitchen. After a few disasters (RIP, that one pan), I finally nailed it. And now I’m sharing it with you. You’re welcome.
Recipe Card
Recipe Title: Easy chicken florentine recipe with spinach
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs if you’re feeling wild)
- 2 tablespoons olive oil (or whatever oil you have)
- 3 cloves garlic, minced (or just smash it with a knife, who’s judging?)
- 1 cup heavy cream (or half-and-half if you’re trying to be kinda healthy)
- 1/2 cup chicken broth (water in a pinch, but broth’s better)
- 1/2 cup grated parmesan cheese (the real stuff, not the powder)
- 2 cups fresh spinach (or frozen if you forgot to buy fresh)
- 1 teaspoon Italian seasoning (or just throw in some oregano and basil)
- Salt and pepper to taste (aka until your ancestors whisper “enough”)
Directions:
- Heat the olive oil in a big pan over medium heat. Don’t burn it. I’ve done that. It smells bad.
- Season the chicken with salt, pepper, and Italian seasoning. Throw it in the pan and cook for about 6-7 minutes per side, or until it’s not pink inside. Take it out and set it aside.
- In the same pan (don’t clean it, the flavor’s in there!), add the garlic and cook for like 30 seconds until it smells amazing.
- Pour in the chicken broth and scrape up all the little brown bits stuck to the pan. That’s gold right there.
- Add the heavy cream and parmesan cheese. Stir until the cheese melts and the sauce gets all creamy.
- Toss in the spinach and cook until it wilts. Like, 2 minutes max.
- Put the chicken back in the pan, spoon some sauce over it, and let it all hang out for a minute or two.
- Serve it over pasta, rice, or just eat it straight from the pan. No shame.
Boom. Done. You just made chicken florentine like a boss.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 8g | 20g | 28g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Heavy cream | Half-and-half or whole milk |
| Parmesan cheese | Asiago or pecorino |
| Fresh spinach | Frozen spinach (thaw it first) |
Tips
- Don’t overcook the chicken. Dry chicken is sad chicken. Use a meat thermometer if you’re nervous—165°F is the magic number.
- If your sauce is too thin, let it simmer a little longer. Too thick? Add a splash of broth.
- Fresh garlic is best, but if you’re lazy (no judgment), the jarred stuff works too.
FAQ
Q: Can I use frozen spinach?
A: Yep! Just thaw it and squeeze out the extra water so your sauce doesn’t get watery.
Q: What if I don’t have heavy cream?
A: Half-and-half or whole milk will work, but the sauce won’t be as rich. Still tasty though.
Q: Can I add mushrooms?
A: Heck yeah! Sauté them with the garlic. Mushrooms make everything better.
That’s it. Hope you enjoy it. Let me know how it goes if you try it! And if you burn it… well, we’ve all been there. Just order pizza and try again tomorrow.
