Chicken Florentine is a dish that effortlessly combines the richness of tender chicken with the vibrant, earthy flavors of spinach, creating a harmonious symphony of textures and tastes. Its name evokes the elegance of Italian cuisine, drawing inspiration from Florence, where fresh, seasonal ingredients are celebrated. The dish often features a delicate, creamy sauce that envelops the chicken and spinach, adding a luxurious finish to each bite. Whether served over a bed of pasta or simply paired with a light side, Chicken Florentine offers a comforting yet refined experience, making it a perfect choice for both casual dinners and special occasions. Its balance of flavors, from the mildness of the chicken to the subtle bitterness of spinach, reflects the beauty of simplicity in cooking—where the quality of each ingredient shines through.
Chicken Florentine
Chicken Florentine is a flavorful and elegant dish that features tender chicken breast served with a creamy spinach sauce. Inspired by the culinary traditions of Florence, Italy, the dish combines the richness of the chicken with the earthy taste of spinach, often enhanced by a delicate, buttery sauce.
Ingredients
- 1 pound fresh baby spinach
- 2 skinless, boneless chicken breasts (8 to 10 ounces each)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- ¼ cup all-purpose flour
- 4 tablespoons olive oil, divided, plus more for drizzling (optional)
- 1 tablespoon butter
- 4 cloves garlic, minced
- ¼ cup minced shallots or onions
- 3 tablespoons white wine
- 1 tablespoon lemon zest, plus more to garnish
- ½ cup diced red bell peppers
- 1 cup heavy cream
Instructions
- Place the spinach in a large pot over medium-high heat and cook until it wilts and turns bright green. Quickly transfer it to a strainer and press out most of the excess water. Once drained, transfer the spinach to a cutting board and chop it roughly. Set aside for later use. This process helps to reduce the volume of the spinach while removing excess moisture, ensuring that the dish remains flavorful without becoming watery. The quick wilting enhances the texture, making it easier to chop and incorporate into the sauce.
- Season the chicken on both sides with salt, black pepper, and cayenne pepper. Then, coat the chicken evenly with flour, ensuring it's fully covered.The seasoning enhances the flavor of the chicken, while the flour creates a light coating that helps achieve a golden, crispy exterior when cooked, adding texture and flavor to the dish.
- Heat 2 tablespoons of olive oil in a nonstick pan over medium-high heat. Once hot, add the chicken and cook until the breasts start to sizzle. Reduce the heat to medium and cook for 4 to 5 minutes on each side, until the chicken is cooked through and a golden-brown crust forms. Turn off the heat and set the chicken aside. The sizzling sound indicates that the oil is at the right temperature to sear the chicken. Reducing the heat ensures the chicken cooks evenly inside while developing a crispy, flavorful exterior. Setting the chicken aside allows it to rest before serving or further preparation.
- Add the remaining 2 tablespoons of olive oil and butter to the pan you plan to serve the chicken in. Set the heat to medium-high, and once the butter melts, add the garlic, shallots, and a pinch of salt. Stir and cook for about 1 minute. Pour in the wine and continue stirring until the wine has reduced by half, which should take a few more minutes. The oil and butter create a rich base for the sauce, while the garlic and shallots release their flavors, infusing the oil. Reducing the wine intensifies its flavor, concentrating the taste and adding depth to the dish. This step sets the stage for a flavorful sauce to complement the chicken.
- Add the lemon zest and red bell peppers to the pan, cooking and stirring for another few minutes. Then, stir in the cream and bring the mixture to a simmer. Season with salt, black pepper, and cayenne pepper to taste. The lemon zest adds a fresh, citrusy brightness, while the red peppers contribute color and sweetness. The cream helps to balance and enrich the sauce, creating a smooth, velvety texture. Simmering the mixture melds the flavors together, while seasoning ensures the sauce is perfectly balanced.
- Once the cream has simmered for a few minutes and starts to thicken, reduce the heat to medium and stir in the wilted spinach, ensuring it’s evenly mixed with the cream sauce. Allowing the cream to simmer concentrates its richness and helps it thicken, creating a creamy base that coats the spinach. Stirring the wilted spinach in at this stage allows it to absorb the flavors of the sauce, making it a cohesive part of the dish. The creamy spinach adds both texture and flavor to the sauce.
- Return the chicken to the pan and simmer on medium heat for 3 to 4 minutes, or until the chicken is heated through. Adding the chicken back into the pan allows it to absorb some of the flavorful cream sauce, while the simmering ensures the chicken is evenly reheated without overcooking. This step also helps the chicken become infused with the rich, creamy flavors of the sauce.
- Serve the dish with a drizzle of olive oil and a light grating of fresh lemon zest on top. A drizzle of olive oil adds a silky finish, enhancing the richness of the dish, while the fresh lemon zest brightens the flavors, providing a burst of citrusy freshness that balances the creaminess of the sauce.
