Print

Creamy Skillet Chicken Florentine with Garlic Parmesan Sauce

Close-up of pan-seared chicken florentine breasts smothered in creamy spinach sauce and garnished with parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this restaurant-style Chicken Florentine in one pan. Tender chicken breasts cook in a rich, garlicky cream sauce with fresh spinach, ready in about 30 minutes for an elegant weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 5 ounces fresh spinach
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, garlic powder, and oregano.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the chicken breasts to the hot skillet and sear for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 1 minute.
  6. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 2 to 3 minutes until the sauce begins to thicken slightly.
  7. Stir in the grated Parmesan cheese until the sauce is smooth. Taste the sauce and add more salt or pepper if needed.
  8. Add the fresh spinach to the sauce. Stir gently until the spinach wilts down completely, about 2 minutes.
  9. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top of the chicken.
  10. Simmer for 1 minute to heat the chicken through. Garnish with fresh parsley before serving. Serve immediately over rice or pasta, or enjoy as part of a keto meal plan delivery option.

Notes

  • For a richer sauce, substitute half of the heavy cream with cream cheese, adding it in small cubes after the broth reduces.
  • If you skip the pasta, this dish fits well into a low-carb or keto meal plan.
  • You can use frozen spinach, but you must thaw it completely and squeeze out all excess water before adding it to the sauce.

Nutrition

Find it online: https://cutcooktaste.com/chicken-florentine-creamy-garlic-parmesan-skillet/