Description
This One-Pan Chicken Florentine recipe is a quick and comforting dinner made with tender chicken breasts, fresh spinach, and a creamy Parmesan sauce. Ready in just 30 minutes, it’s a gluten-free dish that pairs beautifully with pasta, rice, or crusty bread.
Ingredients
Units
Scale
Meat:
- 4 boneless, skinless chicken breasts
Produce:
- 6 cups fresh spinach
- 3 cloves garlic (minced)
Canned Goods:
- 1 cup chicken broth
Baking & Spices:
- 1 tsp Italian seasoning
- Salt and pepper (to taste)
Oils & Vinegars:
- 2 tbsp olive oil
Dairy:
- 2 tbsp butter
- 1 cup heavy cream
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken breasts for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove from the skillet and set aside.
- Sauté the Garlic and Spinach:
- In the same skillet, melt the butter over medium heat.
- Add minced garlic and cook for 1 minute until fragrant.
- Toss in the fresh spinach and cook until wilted, about 2–3 minutes.
- Make the Creamy Sauce:
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and cook for 2–3 minutes, allowing the sauce to thicken slightly.
- Combine and Serve:
- Return the chicken to the skillet, spoon the creamy spinach sauce over the top, and simmer for 2 minutes to heat through.
- Serve hot with your choice of pasta, rice, or crusty bread.
Notes
- Add grated Parmesan cheese to the sauce for an extra rich flavor.
- For a low-carb option, serve over cauliflower rice or zucchini noodles.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-Inspired
