This post may contain affiliate links. Read my disclosure policy. This Creamy Chicken Florentine is made with tender baby spinach in a light and creamy white sauce that is absolutely delicious! Chicken Florentine can sometimes be boring, but this recipe is anything but! Made with a creamy spinach sauce, it is a variation of the popular Fish Florentine and Marry Me Chicken recipes, and it pairs well with pasta, roasted potatoes, or any grain of your choice. It’s easy to make, and even picky eaters will enjoy it! Here’s what you’ll need:
– Chicken: boneless, skinless chicken breasts or chicken thighs
– Seasoning: kosher salt, black pepper, garlic powder, and dried herbs like oregano or thyme
– Flour: all-purpose or gluten-free flour mixture
– Shallots and Garlic
– Vegetables: Red bell pepper and baby spinach (or replace with tomatoes if desired)
– Cream: reduced-fat cream cheese and half-and-half
– Broth: chicken broth or a blend of broth and dry white wine
– Parmesan Cheese
To prepare the Chicken Florentine, pound the chicken breasts, season and dredge them in flour, then cook in a skillet. Set the chicken aside and sauté shallots and garlic. Add bell pepper and spinach, then cover and cook until the spinach wilts. Create the creamy sauce by combining the cream cheese, broth, half-and-half, salt, and parmesan in the skillet. Return the chicken to the skillet and let it simmer in the sauce until heated through.
You can refrigerate leftovers for up to four days or freeze for up to three months. When ready to eat, reheat in the microwave or thaw overnight in the fridge. The name “chicken Florentine” comes from France, not Italy, and it refers to the creamy sauce and spinach typically included in the dish. Enjoy this delicious and healthy Chicken Florentine with your favorite sides! This chicken breast recipe is simple, flavorful, and makes for a satisfying meal.
