Creamy Chicken Florentine Recipe
This Creamy Chicken Florentine Recipe is a delicious quick and easy weeknight meal that is a cinch to make when you want something easy that also feels kind of fancy. Tender, juicy chicken breasts are gently sautéed and then simmered in a creamy white wine sauce with shallots and spinach for an easy one-pot meal.
Chicken Florentine is made of tender, juicy chicken breasts simmered in a savory wine or Mornay sauce (Bechamel Sauce with Cheese) on a bed of spinach or topped with spinach. In fact, the term Florentine or a la Florentine is a French culinary term that refers to dishes made with spinach. It's been debated whether the origins of this dish are French, Italian, or both. But legend has it is was Catherine de Medici who upon Marring King Henry II of France in 1533 brought her love of spinach to France. Despite its murky origin story, no one can debate how delicious this recipe is!
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WHAT TO SERVE WITH CHICKEN FLORENTINE?
Try my Smashed Potatoes or Mashed Potatoes Recipes
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CREAMY CHICKEN FLORENTINE RECIPE
Serves 4
*PRINT RECIPE HERE:
INGREDIENTS:
2 Boneless Chicken Breasts
Coarse salt,
¼ cup (31g) all-purpose Flour for dredging
¾ tsp (3.75ml) Italian Seasoning
Freshly cracked pepper
1 tbsp (15ml) Olive Oil
1 Tbsp (14g) Unsalted Butter
1 Shallot, minced
½ cup (118ml) Dry White wine
1 ½ cups (368ml) chicken broth
1 garlic, minced
¼ cup (60ml) heavy cream
Freshly grated Parmesan Cheese, to taste
1 Tbsp (15ml) Cold Water
1 Tbsp (15ml) Cornstarch
2 cups (60g) Spinach
METHOD:
Slice chicken breasts in half horizontally. And pound thinly in between 2 sheets of wax paper. Salt on both sides and refrigerate for a minimum of 1-2 hours before cooking, or overnight is even better! This will tenderize the chicken and make it moist and juicy.
Place the flour on a plate, and add the Italian seasoning and freshly cracked pepper. Mix with a fork to combine. Dredge the chicken through the flour mixture on each side until coated. Shake off the excess.
Heat the oil and butter in a large non-stick skillet over medium heat until foamy. Cook 2 chicken breasts at a time on each side until nicely browned. Set aside. They will continue to cook in the sauce.
Add more olive oil to the skillet if needed.
Cook shallots in the pan drippings until tender. Then add the wine, and reduce by a third. Then add the chicken broth, garlic, heavy cream and cheese. Add back in the chicken and cover, cook for 5 minutes until chicken is cooked through. Meanwhile prepare the slurry, by mixing cornstarch with very cold water.
Then add the spinach, cover, and steam until wilted, and then add the slurry. Whisking until sauce thickens.
Remove the chicken with tongs and place it on a serving plate and spoon sauce and spinach over the chicken.
Serve with mashed potatoes, rice or smashed potatoes.
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Chicken Florentine Recipe - How to Make Chicken Florentine
Chicken Florentine Recipe - How to Make Chicken Florentine
For ingredient list and complete recipe visit:
Stuffed Chicken Florentine Recipe | Overland Park Convention Center
Keto Chicken Florentine – Creamy Chicken in White Sauce – Blondelish
Keto Chicken Florentine – Creamy Chicken in White Sauce
Full Recipe + Tips & Tricks:
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Ingredients:
▢4 small chicken breasts or 2 large cut in half lengthwise - about 1.5 lb or 680g
▢Sea salt and freshly ground black pepper - to taste
▢1 1/2 tbsp olive oil - divided
▢1 tbsp butter
▢3-4 cloves garlic - minced
▢1/2 cup (120ml) chicken broth
▢1 tsp dried basil
▢1/2 tsp chili flakes - optional
▢1 cup (240ml) heavy cream
▢2.5 oz (70g) fresh baby spinach - roughly chopped
▢1/2 cup (50g) freshly grated parmesan cheese
How to Make Keto Chicken Florentine – Best Tips & Tricks
1. Which ingredients can be changed in this creamy chicken recipe?
You can easily make this creamy chicken recipe your own.
First, try adding your favorite extras for more flavor. For example, add crispy bacon and still keep the keto-friendly! Simply add a few pieces of bacon and fry it in the skillet until crispy. Then set the bacon aside on a towel-lined plate to absorb the excess grease and to crisp up even more. Keep the fat in the pan and continue to cook the chicken in it, following the recipe as written. Finally, when the chicken florentine is ready, top the dish with crumbled bacon and serve. Yum!
You can also play with the flavor of this creamy chicken in white sauce by adding your favorite fresh herbs like parsley, thyme, or oregano.
For a pop of salty, briny flavor, you may like crispy capers too!
2. How to make this creamy chicken recipe gluten-free, paleo & Whole30?
You can easily make this keto chicken recipe gluten-free, paleo or Whole30-compliant.
To remove the dairy, substitute the heavy cream with a combination of non-dairy milk (coconut would be great) and arrowroot powder or tapioca starch to thicken. I recommend using 1 tablespoon of thickener and 1 cup of milk. Whisk well until there are no visible lumps. Then simply use this combination in the recipe when it calls for heavy cream in step six. Don’t forget to remove the parmesan cheese to keep it dairy-free! You can replace the cheese with nutritional yeast.
2. What to serve with Creamy Chicken in White Sauce?
To serve an entirely keto-friendly meal, serve this creamy chicken in white sauce with roasted cauliflower steaks or a broccoli bacon salad.
This chicken dinner recipe would also be great with a bacon and avocado greek salad, or even quinoa tabbouleh if you’re not on keto.
A simple green salad works great too if you’re in a rush! Really, this easy chicken breast in white sauce is a versatile recipe that’s easy to pair with your favorite healthy or comforting side dishes.
3. How to make Keto Chicken Florentine in a crockpot
This dish is a one-pot recipe no matter how you make it! You can throw it together in under 30 minutes on the stove. Or, if you have some time and a crockpot, make this creamy chicken and spinach in a slow cooker! Here’s how to do it:
- Season the chicken with salt and pepper on both sides.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5 minutes per side. Place the seared chicken into your crockpot.
- Add in the butter, garlic, basil, chili flakes, broth, and heavy cream.
- Place the lid on and cook on HIGH for 3-4 hours or on LOW for 7-8 hours.
- Once the time is up and the chicken is cooked through, season the sauce with a pinch of salt and pepper.
- Add the roughly chopped spinach and stir until wilted.
- Generously sprinkle with grated parmesan cheese.
- You can throw the ingredients into your crockpot in the morning and have a delicious creamy chicken dinner ready after work.
4. How to make this creamy chicken and spinach in Instant Pot
- Press the SAUTE button on your Instant Pot*.
- Drizzle in the oil and sear the chicken for about 4-5 minutes per side.
- Add garlic and cook for a bit, until the flavor enhances.
- Add in the butter, basil, chili flakes, broth, and heavy cream.
- Seal the lid on and cook on HIGH PRESSURE for 10 minutes.
- Once the cooking time has ended, manually release the pressure by switching from seal to VENT.
- Season the sauce with a pinch of salt and pepper.
- Add the roughly chopped spinach and stir until wilted.
- Generously sprinkle with grated parmesan cheese
5. Can I make Keto chicken florentine with thighs?
Yes, if you prefer white meat, you can substitute the lean chicken breasts for thighs in this recipe. If they are boneless, they will cook up even faster than the chicken breasts.
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Chicken Florentine Pasta Recipe
Full Recipe -
Ingredients
300 grams dried pasta (I used fusilli pasta but you can choose any pasta of your choice)
1 tablespoon extra virgin olive oil
2 tablespoons butter (salted or unsalted)
2 teaspoons minced garlic
¼ cup chopped onions
300 grams boneless skinless chicken breasts (cut into ½-inch pieces)
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper powder (or to taste)
¼ cup chopped sun-dried tomatoes
1 chicken stock cube (or 1 teaspoon chicken bouillon powder)
2 cups chopped spinach (tightly packed)
½ cup unsweetened heavy cream
200 grams cream cheese (at room temperature)
½ cup shredded mozzarella cheese
Instructions
Cook The Pasta
Bring 4-5 cups of water to a boil over high heat.
Once the water comes to a boil, add 1 tablespoon of salt and pasta and stir gently.
Cook on high heat for 6-7 minutes until the pasta is al dente (just cooked). Do not overcook otherwise the pasta dish will become mushy.
Remove the pot from heat and drain the water (reserving 1 cup for the recipe) and toss the pasta with a teaspoon of oil. Set it aside.
Make The Florentine Pasta
White the pasta is cooking, make the sauce.
Heat oil and butter in a pan over medium heat.
Once the oil is hot, add garlic and onions and sauté for 2 minutes.
Add chicken breast, paprika, oregano, salt, pepper powder, and sun-dried tomatoes and saute for 6-7 minutes.
Add chicken stock cube and ½ cup of water from boiling the pasta and mix until the cube dissolves.
Now add the cooked pasta, spinach, heavy cream, cream cheese, and mozzarella cheese and mix until combined.
Add some more pasta water (or milk) if the pasta looks dry.
Check for salt and pepper and add more if needed. Serve hot.
Notes
You can easily double or triple the recipe as per your requirements.
This recipe can also be made vegetarian easily. Just Replace chicken with veggies like broccoli, zucchini, mushrooms, etc, and chicken stock with veg stock.
If using frozen spinach, thaw it before use and squeeze out as much moisture as you can.
BEST CHICKEN FLORENTINE RECIPE | NEW RECIPE FROM MAGNOLIA TABLE VO 2 | CREAMY CHICKEN WITH SPINACH
Chicken Florentine is a delicious recipe I found in my new Magnolia Table cookbook. Tender juicy chicken simmered in a heavenly cream sauce with spinach. My family absolutely loved this recipe and it was super easy to make...win-win! This is a wine free recipe, but feel free to swap chicken broth for white wine????
Chicken Florentine
Ingredients
1 1/2 lbs chicken breast
1/2 cup flour
4 garlic cloves, minced
2 tablespoons butter
1/4 onion, small diced
1/2 cup chicken broth
1 cup heavy cream
4 cups baby spinach
Directions
Slice each chicken breast in half horizontally and pound evenly.
Season chicken with salt and pepper. Dredge each piece into flour, shaking off the excess.
Heat oil in a pan over medium high heat and cook chicken. Cook until cooked through, about 3-4 minutes per side depending on the thickness. Remove and set aside.
Melt butter over medium heat, sauté garlic wne onions for about 2-3 minutes.
Pour in chicken broth and heavy cream, season with salt and pepper and bring to a boil. Lower heat back to medium and let simmer for 2-3 minutes, until sauce has slightly thickened.
Add spinach and cook until spinach has wilted.
Return chicken back to pan and remove from heat.
Optimal- serve with lemon wedgesr