Who doesn’t love a recipe that makes the mark to be tasty enough for the holidays with a hint of gourmet elegance, yet it’s easy enough for a weekday? This chicken Florentine is just that! It comes together quickly since it’s pan fried on the stovetop but it’s impressive enough to serve to guests. You’ll find that the sauce has layers of flavor thanks to the white wine, shallot, parmesan cheese, garlic and abundance of spinach. Plus there’s plenty of sauce so you can have extra for dipping with fresh bread or pairing with pasta alongside the chicken. A helpful tip and reminder whenever cooking chicken breasts, just cook them right to 165 degrees in the center so you end up with juicy, tender chicken breasts (if overcooked they become dry and chewy, I highly recommend using an instant read thermometer to test for doneness).
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Chicken Florentine Recipe Ingredients
Olive oil Boneless skinless chicken breasts Salt and pepper Flour Shallot Garlic Dry white wine, such as Sauvignon Blanc Low-sodium chicken broth Italian seasoning or Herbs de Provence Cornstarch Baby spinach Heavy cream Parmesan cheese
How to Make Chicken Florentine
Possible Variations
Tomatoes: Add sun dried tomatoes or halved grape tomatoes. Meat: If you’d like a meatier version try it with some cooked bacon or cooked sausage. Artichokes: Make it spinach artichoke chicken by tossing in some canned (well drained) chopped artichokes. Seasonings: For an herbier dish try adding in some fresh basil.
What to Serve with Chicken Florentine
Pasta is a great choice to pair with chicken Florentine. Hearty garlic mashed potatoes or a rice pilaf will go well. Roasted potatoes such as these lemon potatoes, parmesan potatoes or smashed potatoes would compliment it. A pretty fruit salad is a nice side to add color. Dinner rolls or breadsticks are always a welcome side too.
More Delicious Pan Seared Chicken Recipes
BLT Chicken Caprese Chicken Chicken Marsala Lemon Butter Chicken Chicken in White Wine Sauce
