Ingredients
Chicken and Spinach
- 3 tablespoons olive oil, divided
- 16 oz fresh spinach, washed, dried, and stems removed
- 6 boneless, skinless chicken breasts (about 2 to 2¼ lbs)
- Kosher salt and freshly ground black pepper, to taste
Sauce and Seasoning
- 1 shallot, chopped
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 cup heavy cream
- ¾ cup Parmesan cheese, grated, divided (plus extra for topping)
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice (from half a lemon)
- ½ teaspoon red pepper flakes (optional)
Serving
- 8 oz cooked pasta or steamed rice
Instructions
- Heat Oil and Cook Spinach: Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the fresh spinach and cook, stirring occasionally, until wilted, about 3 to 4 minutes.
- Drain Spinach: Transfer the cooked spinach to a colander and press with a large spoon to remove excess liquid. Wipe out the skillet with a paper towel to prepare for the next step.
- Prepare Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
- Sear Chicken: Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Add the chicken breasts and cook until browned, about 4 to 5 minutes per side. Transfer the browned chicken to a clean platter or plate.
- Sauté Aromatics: In the same skillet, add the chopped shallot and cook for about 2 minutes until softened. If the pan looks dry, add a little more olive oil. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Make Sauce: Stir in the chicken stock and heavy cream, scraping up any browned bits from the skillet. Bring the mixture to a boil, then reduce heat to medium-low.
- Slice Chicken and Simmer: Transfer the chicken breasts to a cutting board and cut into strips or bite-sized pieces. Add the chicken back into the sauce and let it simmer for 15 to 20 minutes, or until the sauce has reduced by approximately 1 cup and thickened.
- Combine Spinach and Season Sauce: Off the heat, stir in the drained spinach, half the Parmesan cheese (½ cup), lemon zest, lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, and red pepper flakes if using. Mix until combined and creamy.
- Broil to Finish: Adjust the oven rack to the upper-middle position and preheat the broiler to HIGH. Sprinkle the remaining Parmesan cheese (¼ cup) evenly over the top of the chicken florentine. Broil for 3 to 5 minutes, watching closely, until the top is golden brown and slightly crispy.
- Serve: Serve the creamy Chicken Florentine immediately over cooked pasta or steamed rice for a satisfying meal.
Notes
- For best results, use fresh spinach and ensure to press out as much liquid as possible to keep the sauce creamy, not watery.
- Boneless, skinless chicken breasts work well to ensure even cooking and tender meat.
- If you prefer a spicier dish, increase the amount of red pepper flakes or add them to taste.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- Keep a close eye during broiling to avoid burning, as broiler temperatures can vary greatly.
- This dish pairs excellently with linguine, fettuccine, or jasmine rice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: French / Italian
