Chicken Florentine Recipe (Creamy Spinach Chicken)
Chicken Florentine recipe: chicken breasts are pan-cooked and finished in a creamy milk-based sauce with spinach and Parmesan. The ingredients come together fast; follow the how-to steps and keep the heat gentle while the sauce thickens for a smooth, balanced finish.
Ingredients
1. For the sauce
2. For the chicken
Step-by-Step Method
Prep the spinach
Thaw the frozen spinach, then squeeze it very dry. This keeps the sauce from getting watery.
Cook the chicken
In a large skillet, melt half the butter over medium heat. Add the chicken breasts and cook until browned on both sides and cooked through; transfer to a plate and keep warm.
Make the flour base
Add the remaining butter to the same skillet. Stir in the flour and cook for 1–2 minutes, whisking, just until the raw flour smell fades.
Whisk in the milk
Pour in the milk slowly while whisking constantly to prevent lumps. Let it simmer gently until the sauce starts to thicken.
Add spinach and Parmesan
Stir in the squeezed spinach and green onion. Add the Parmesan and mix until melted and smooth.
Finish the dish
Return the chicken to the skillet and spoon the sauce over it. Warm everything together on low for 5–8 minutes, then serve.