Description

Creamy Chicken Florentine is a rich and flavorful dish featuring tender chicken breasts cooked in a luscious sauce of heavy cream, Parmesan cheese, and fresh spinach. Enhanced with garlic, Dijon mustard, and a hint of lemon juice, this comforting meal is perfect for a quick weeknight dinner or a special occasion. Serve it over pasta, rice, or mashed potatoes for a satisfying and elegant meal.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste

Sauce

4 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard (optional)
4 cups fresh baby spinach
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon lemon juice

Garnish

Fresh parsley for garnish (optional)

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Instructions

Season and cook chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken from the skillet and set aside.
Sauté garlic and deglaze: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in chicken broth and scrape the browned bits from the skillet to deglaze. Simmer for 2-3 minutes to reduce slightly.
Make the sauce: Stir in heavy cream, grated Parmesan cheese, and Dijon mustard if using. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly. Add fresh baby spinach and cook until wilted, stirring occasionally. Add crushed red pepper flakes if desired for a hint of heat.
Combine chicken and sauce: Return the cooked chicken breasts to the skillet and spoon some creamy spinach sauce over the top. Allow everything to simmer together for an additional 2-3 minutes so the chicken soaks up the flavors.
Finish and serve: Stir in lemon juice to brighten the sauce. Garnish with freshly chopped parsley if desired. Serve hot alongside pasta, rice, or mashed potatoes for a complete meal.

Notes

Make sure the chicken is cooked through by checking it reaches an internal temperature of 165°F.
For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
Adjust crushed red pepper flakes to your spice preference or omit entirely for a milder dish.
Dijon mustard adds depth of flavor but can be skipped if unavailable or unwanted.
Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American