Description
Rich, tender chicken in a velvety cream sauce with fresh spinach and cherry tomatoes.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooked pasta or rice, for serving
Instructions
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook until golden brown, about 6-7 minutes per side. Remove and set aside.
- Sauté garlic: In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Add vegetables: Introduce spinach and halved cherry tomatoes to the skillet, cooking until spinach wilts and tomatoes soften.
- Create the sauce: Reduce heat and pour in heavy cream, swirling around until it thickens slightly, about 3-4 minutes.
- Incorporate cheese: Stir in Parmesan cheese until it melts into the sauce.
- Combine: Return chicken to skillet, ensuring it’s coated in the sauce. Let simmer for a minute.
- Serve: Present Chicken Florentine over cooked pasta or rice, drizzling extra sauce on top.
Notes
Consider marinating the chicken overnight for extra flavor. Experiment with different vegetables or herbs for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg