Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cups fresh spinach, chopped
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup Parmesan cheese, grated
2 cloves garlic, minced
Salt and pepper to taste
Instructions
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Heat olive oil in a large skillet over medium-high heat.
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Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side until golden and fully cooked. Remove from the skillet and set aside.
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In the same skillet, sauté minced garlic for 1 minute until fragrant.
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Add chopped spinach and cook for 1-2 minutes until wilted.
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Stir in chicken broth and heavy cream. Bring to a simmer and cook for 3-4 minutes to thicken the sauce.
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Add grated Parmesan cheese and stir until melted and incorporated.
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Return the chicken to the skillet and spoon sauce over the top. Cook for an additional 2-3 minutes.
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Serve warm with rice, pasta, or crusty bread.
Notes
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Mushroom Florentine: Add sautéed mushrooms to the sauce for extra flavor.
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Cheesy Twist: Stir in mozzarella or cream cheese for a creamier, richer sauce.
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Lighter Option: Swap half-and-half for heavy cream or use low-fat milk with cornstarch to thicken the sauce.
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Storage: Store leftovers in the refrigerator for up to 3 days.
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Reheating: Reheat on the stovetop or microwave, adding a splash of cream or broth to maintain creaminess.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Skillet
- Cuisine: Italian-American
- Diet: Gluten Free
