Easy One-Pot Chicken Florentine
Chicken Florentine is a beloved Italian-American dish featuring tender chicken breasts smothered in a rich, creamy spinach sauce. It is a comforting and elegant meal that comes together quickly, making it perfect for busy weeknights or special occasions. Its origins, while often associated with Florence, Italy, are more distinctly a culinary creation popular in the United States, drawing inspiration from Italian flavors.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 10 oz fresh spinach
- tsp Italian seasoning
- 1/4 tsp red pepper flakes optional
- salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and sauté for 3-5 minutes until softened. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Parmesan cheese.
- Add fresh spinach in batches, stirring until it wilts down. Once all spinach is wilted, return the cooked chicken to the skillet.
- Simmer for 5-7 minutes, allowing the sauce to thicken slightly and flavors to meld. Taste and adjust seasoning as needed. Serve hot.
Notes
Serve over pasta, rice, or with crusty bread to soak up the delicious sauce. For a lighter version, use half-and-half instead of heavy cream. Add a pinch of nutmeg to the spinach for an authentic touch. You can also add sun-dried tomatoes or mushrooms for extra flavor.