What Makes This Recipe So Good
It requires just one skillet to make the entire meal! That means easy cooking, and an even easier cleanup.Fresh parsley and spinach keep this chicken Florentine light, while cream and parmesan cheese make it oh-so satisfying. It’s the perfect balance between healthy, yet comforting. You can also serve it any way you’d like – over pasta, sautéed greens, or simply on its own!It’s perfectly seasoned and very traditional. The “Florentine” in the title, means the recipe reigns from the region of Florence, Italy. This recipe feels fancy, but is still very approachable. Truly the best recipe to impress dinner guests with your restaurant-quality skills – no one has to know how easy it was to make!
Key Ingredients
Dry White Wine – The cooking process burns off any alcohol in the wine and leaves you with a bright, citrusy flavor. When looking for a white wine to cook with, seek out anything that has “crisp” in the description. Sauvignon Blanc and Pinot Grigio are usually my go-tos for this recipe. Heavy Cream – The base to our creamy sauce, heavy cream gives this dish incredibly rich and bold flavor. Whipping cream or whole milk would make great substitutes for the heavy cream in this recipe. And if you’re looking to make this dairy-free, use coconut milk instead! Parmesan Cheese – A little goes a long way in this chicken Florentine. Just 1/4 cup is all you need to introduce that nice sharp and savory flavor to your dish. Grated Pecorino Romano also works in this recipe. And if you’re making this dairy-free, use nutritional yeast instead.
Chef’s Tips
You can freeze this chicken Florentine for up to a month! To reheat – place in a baking dish, cover it with foil and bake in the oven at 350° Fahrenheit for 1-2 hours or until chicken is warm all the way through.If your skillet is too small to fit all four chicken breasts, cook them in separate batches. I ended up cooking my chicken breasts two at a time due to the size of my skillet. Avoid overcrowding your pan, in order to get that nice golden crust on both sides of your chicken!If you plan on serving this chicken Florentine with a side of sautéed spinach and mushrooms, cook the vegetables in the same skillet before you make your chicken. Add a tablespoon of butter to your skillet, add in the spinach and mushrooms, sauté until tender, then set aside. When the chicken is done, ladle a bit of the sauce over your sautéed veggies and enjoy!
More Delicious Chicken Recipes
Lemon Pepper ChickenItalian Dressing ChickenChicken PiccataChicken Pesto SandwichWhole30 Chicken Cacciatore
