Chicken Florentine, with perfectly-seared boneless chicken breasts in a creamy white wine and spinach sauce, is a complete, one-skillet dinner, easy enough for a weeknight, fancy enough for a date night.
- 4 chicken breasts
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 can (14 ounces) diced tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach
- 1/2 cup grated parmesan cheese
1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts on both sides with salt, pepper, dried basil, dried oregano, and garlic powder.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Place the chicken breasts in the skillet and cook for 5-7 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the diced tomatoes and chicken broth. Stir and let it simmer for 3-4 minutes.
6. Gradually pour in the heavy cream, stirring constantly.
7. Add the fresh spinach to the skillet and let it wilt for 1-2 minutes.
8. Place the chicken breasts back in the skillet on top of the spinach and tomato mixture.
9. Sprinkle grated parmesan cheese on top of the chicken breasts.
10. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
11. Serve the Chicken Florentine with your choice of side dish, such as rice or pasta, and enjoy!