This Chicken Florentine is made with chicken cutlets that are browned in a pan and then simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all done in 15 minutes! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is bound to be a hit!
Brown the chicken for 4 to 5 minutes, per side. Remove it onto a plate and set aside.
Add garlic and saute for a few minutes. Add Italian seasoning and stir in. Saute for 1 minute. This helps activate the dried herbs.
4 garlic cloves, ½ teaspoon Italian seasoning
Add chicken broth to the skillet and deglaze the pan (that means scraping the bottom of the pan with a wooden spoon or spatula to get all the cooked-on bits).
¼ cup chicken broth
Add cream to the pan and stir in.
¾ cup heavy cream
Add spinach and Parmesan cheese to the sauce, stir in, and cook until the spinach is wilted.
2 cups spinach, ½ cup freshly grated Parmesan cheese
Return the chicken to the pan with sauce and simmer on low heat until the chicken is heated through.
Add the remaining tablespoon of butter and stir in until melted.
Serve with pasta, mashed potatoes or rice.
Notes
If you can't fit 4 cutlets in your pan, fry 2 at a time. Do not overcrowd the pan or the chicken will boil in its juices.
I highly recommend using fresh spinach in this dish; frozen and thawed spinach has a distinct flavor and can overpower the sauce.
Use Parmesan cheese in a wedge, not the stuff from a green bottle, please.
I used heavy whipping cream to make the sauce but half and half or evaporated milk works great too; you may need to whisk in a teaspoon or two of cornstarch to ensure the sauce will thicken.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.