Date Night Chicken Florentine
Pan-seared chicken simmered in a creamy spinach sauce that is perfect served with a side of steamed vegetables, over pasta, or rice! Incredibly easy and out of this world delicious!
Servings 4 servings
- 1 1/4 lbs (4) boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 1/2 tbsp cornstarch
- 2 tbsp light butter
- 1 tbsp light butter
- 1 shallot, chopped fine
- 3 cloves garlic, minced
- 4 cups fresh baby spinach, roughly chopped
- 1 1/2 cups unsalted chicken stock
- 1 1/2 cups half and half
- 4 oz cream cheese, softened at room temperature
- 1 tbsp lightly dried parsley
- lightly dried parsley
- freshly shaved parmesan cheese
- blistered tomatoes
Place a large, nonstick skillet over medium heat with 2 tablespoons of butter.
While the butter is melting, sprinkle each chicken breast with salt and pepper, to taste. Next, coat each breast with cornstarch, rubbing it in on both sides.
Once the butter has melted and started to bubble, add the chicken breasts. Cook until brown, approximately 4-5 minutes per side. The internal temperature should read 165 degrees F using a meat thermometer.Once cooked, remove to a plate and cover to keep warm.Using a paper towel, wipe out the pan. This will ensure that the end result sauce will be white. This step isn't necessary, as you can keep the butter residue for flavoring. If kept, the sauce will be more tannish-brown in color. Either method will result in a delicious dish!
Add 1 tablespoon of butter to the pan. Once melted and bubbling, add the shallots. Cook 1-2 minutes or until translucent. Add minced garlic and cook 30-60 seconds - until fragrant. Use a wooden spoon to scrape any brown bits off the pan.
Pour in the chicken stock. Increase the heat to medium-high. Bring to a boil and allow to cook until the liquid has reduced by a third. This will take 2-3 minutes. Lower the heat to a simmer.
Add the half and half and stir to fully incorporate. Allow to simmer 3-4 minutes to thicken. Add chopped spinach and cook 1-2 minutes, or until wilted. Stir frequently while it wilts. Add in the cream cheese, stirring to fully mix making sure the cream cheese melts. Season with parsley and stir.
Allow to simmer 3-4 minutes to reduce and thicken the sauce. Season with salt and pepper, to taste.
Add chicken breasts back to pan to warm.
Garnish with additional parsley (if desired) and freshly shaved parmesan cheese. Serve over a bed of cooked kale, tossed with your favorite pasta, or with a side of steamed vegetables or salad!If serving with blistered tomatoes: place a small, nonstick pan over medium heat with 1 tablespoon of olive oil. Once the oil is hot, add 1 cup of blistered tomatoes to the pan and cook until the skins start to wrinkle/blister.
HELPFUL COOKING TIPS
- Spinach: The recipe calls for fresh baby spinach, but frozen can be used. I recommend fully thawing the spinach before cooking.
- Half and half: This can be substituted with heavy cream or whole milk.
- Cornstarch: This is my favorite way of cooking chicken. Season the chicken breast with salt and pepper prior to coating in cornstarch. The cornstarch will help to sear the outside while locking in the flavors and juices on the inside. Resulting in tender, juicy chicken breast every time! Alternatively, you can use flour or arrowroot.
- Sodium: I recommend adding salt after you have added the stock, cream cheese, and spinach. All will have a degree of sodium in them. This recipe calls for unsalted chicken stock, as I prefer to control the amount of sodium that goes into a dish.
Serving: 1serving | Calories: 488kcal | Carbohydrates: 10g | Protein: 48g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 133mg | Sodium: 362mg | Potassium: 557mg | Fiber: 0g | Sugar: 1g | Vitamin A: 4940IU | Vitamin C: 12.9mg | Calcium: 204mg | Iron: 2.2mg