Chicken Florentine Dinner – chicken stirfry easy recipe
Chicken Florentine is one of those dishes that feels fancier than it is. We’re talking about juicy chicken breasts gently simmered in a creamy garlic spinach sauce that somehow tastes like it took hours, but only took one podcast episode to make.
The first time I cooked this, I wasn’t even trying to be impressive. I had some spinach, chicken, and cream in the fridge, and my stomach was in full-on rebellion mode. Twenty-five minutes later, I had a pan of cozy, garlicky goodness that I swore I'd make again—and I did. Four times that week. Yes, it’s that good.
If you’re hunting for a quick win on a weeknight, this one checks all the boxes. Simple ingredients. Minimal cleanup. And the kind of comforting flavor that makes everyone at the table pause, smile, and ask, 'Can we have this again tomorrow?' Let’s get cooking, shall we?
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 1/2 teaspoon dried Italian seasoning
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 6–8 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant, about 30 seconds.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Stir in cream and Parmesan. Let simmer for 3–4 minutes until slightly thickened.
- Add spinach and Italian seasoning. Cook until spinach wilts, about 2 minutes.
- Return chicken to the pan, spoon sauce over top, and let it simmer for another 2 minutes before serving.