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Homemade CHICKEN FLORENTINE photo

CHICKEN FLORENTINE

This Chicken Florentine is a creamy delight! Juicy chicken breasts in a luscious sauce with vibrant spinach and garlic—perfect for any night!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 large chicken breasts (about 24 ounces)
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 4 tablespoons Danish Creamery Butter
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes (halved)
  • 1 shallot (minced)
  • 4 cloves garlic (minced)
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup heavy cream or evaporated milk + 1 teaspoon cornstarch
  • 1 tablespoon dried parsley or 1 tablespoon fresh
  • 1 tablespoon dried basil or 1 tablespoon fresh
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup finely grated fresh Parmesan cheese
  • 4 cups baby spinach

Equipment

  • Large skillet
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Cutting board and knife
  • Whisk

Method
 

Preparation Steps:
  1. Start by patting the chicken breasts dry with paper towels. This helps achieve a nice golden sear. In a small bowl, combine the flour, salt, garlic powder, onion powder, pepper, and paprika. Dredge each chicken breast in the flour mixture, ensuring an even coating.
  2. In a large skillet, heat 2 tablespoons of Danish Creamery Butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. In the same skillet, add 1 tablespoon of Danish Creamery Butter. Toss in the minced shallot and sauté for about 2 minutes until translucent. Then, add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
  4. Pour in the chicken broth and bring to a simmer. In a separate small bowl, mix the cornstarch with a few tablespoons of the broth to create a slurry and then add that back to the skillet. Stir in the heavy cream (or evaporated milk) and let the mixture simmer for a few minutes until slightly thickened.
  5. Add the cherry tomatoes to the skillet, followed by the baby spinach. Stir gently until the spinach wilts, which should take about 2-3 minutes. Season with dried parsley, basil, oregano, thyme, salt, and pepper.
  6. Return the chicken breasts to the skillet, spooning the creamy sauce over them. Let the chicken heat through for a few more minutes, allowing it to absorb the flavors of the sauce. Finally, sprinkle the grated Parmesan cheese over the top and let it melt slightly.
  7. Plate the Chicken Florentine, drizzling extra sauce on top. This dish pairs beautifully with pasta, rice, or a simple side salad. Enjoy the delightful combination of flavors and textures!

Notes

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth to loosen the sauce if needed.
  • For longer storage, freeze portions and enjoy within three months for maximum freshness.