Ingredients
- 2 large boneless, skinless chicken breasts (cut in half lengthwise)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground nutmeg
- 2 cups fresh spinach (roughly chopped)
- 1 tablespoon fresh lemon juice
- ½ teaspoon red pepper flakes (optional, for a little heat)
Instructions
Start by seasoning both sides of the chicken breasts with salt, black pepper, and paprika. The paprika adds a subtle smokiness while enhancing the golden color when seared.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for about 4-5 minutes per side until they develop a deep golden-brown crust. Don’t worry if the chicken isn’t fully cooked yet; it will finish cooking in the sauce later. Transfer the seared chicken to a plate and set it aside.
Reduce the heat to medium and add butter to the same skillet. Once melted, toss in the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn the garlic—it should be golden and aromatic, not brown.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom. These caramelized bits add incredible depth to the sauce. Let the broth simmer for a minute or two, reducing slightly.
Lower the heat and slowly stir in the heavy cream, grated Parmesan, Italian seasoning, and nutmeg. The nutmeg might seem like a small addition, but it’s a classic ingredient in Florentine-style dishes, bringing warmth and subtle sweetness to the sauce. Stir everything together until the cheese melts and the sauce becomes smooth and creamy.
Once the sauce is well combined, stir in the chopped spinach. It will wilt quickly in the warm sauce, taking just about a minute. Add a squeeze of fresh lemon juice to brighten up the flavors.
Return the chicken to the skillet, nestling it into the sauce. Let it simmer for 5-7 minutes, allowing the chicken to finish cooking through and soak up all those delicious flavors. The internal temperature of the chicken should reach 165°F (75°C) for safe consumption.
Once the sauce has thickened and the chicken is fully cooked, remove the skillet from heat. Sprinkle some extra Parmesan on top and, if you like a bit of heat, a pinch of red pepper flakes.
Serve your Chicken Florentine over pasta, rice, or mashed potatoes, ensuring every bite gets a generous amount of creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480
- Sugar: 2g
- Fat: 30g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g