Chef John’s Chicken Florentine

Chef John’s Chicken Florentine Chicken

Add Photo

2

Chef John’s Chicken Florentine

Chef John’s Chicken Florentine

2

Chef John’s Chicken Florentine

Prep Time:
20 mins

Cook Time:
25 mins

Total Time:
45 mins

Servings:
4

Jump to Nutrition Facts

Cook Mode
(Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 4 servings

  • 1 pound fresh baby spinach

  • 2 skinless, boneless chicken breasts (8 to 10 ounces each)

  • 2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper

  • 1/4 cup all-purpose flour

  • 4 tablespoons olive oil, divided, plus more for drizzling (optional)

  • 1 tablespoon butter

  • 4 cloves garlic, minced

  • 1/4 cup minced shallots or onions

  • 3 tablespoons white wine

  • 1 tablespoon lemon zest, plus more to garnish

  • 1/2 cup diced red bell peppers

  • 1 cup heavy cream

Directions

  • Wilt spinach in a large pot over medium-high heat. As soon as the spinach turns green, quickly transfer to a strainer and squeeze out most of the water. Transfer to a cutting board and roughly chop. Reserve until needed.


  • Season chicken on both sides with salt, black pepper, and cayenne pepper, and coat evenly all over with the flour. 


  • Add 2 tablespoons olive oil to a nonstick pan, and heat over medium-high heat. Place chicken in, and once breasts are sizzling in the oil, reduce heat to medium. Cook breasts until just cooked through and a golden brown crust has formed, 4 to 5 minutes per side. Turn off heat and reserve.


  • Add remaining 2 tablespoons of olive oil and butter to the pan you plan to serve chicken in (see Chef’s Note). Turn heat to medium-high, and once butter melts, add garlic, shallots, and a pinch of salt. Cook, stirring, for about 1 minute. Add wine, and cook, stirring, until the wine reduces by half, a few minutes more.


  • Add lemon zest and red peppers, and cook, stirring for another few minutes. Stir in cream, and bring mixture up to a simmer. Season to taste with salt, black pepper, and cayenne.


  • Once cream simmers for a few minutes, and begins to reduce and thicken slightly, reduce heat to medium and stir in wilted spinach until evenly combined with cream sauce.


  • Place chicken back into the pan, and simmer on medium, until chicken is heated through, 3 to 4 minutes.


  • Serve with a drizzle of olive oil and another light grating of lemon zest.

    Chef John’s Chicken Florentine

    Chef John’s Chicken Florentine

    John Mitzewich

    Chef’s Note:

    A nonstick pan is better for searing skinless chicken breasts, and can be used for the whole dish, as long as chicken is removed to a plate before proceeding with the sauce. I made the sauce in a separate pan, because I wanted a nicer looking pan for service.

  • I Made It

    Print

    Nutrition Facts (per serving)

    730
    Calories

    62g
    Fat

    18g
    Carbs

    27g
    Protein

    Show Full Nutrition Label
    Hide Full Nutrition Label

    Nutrition Facts

    Servings Per Recipe
    4

    Calories
    730

    % Daily Value *

    Total Fat
    62g

    80%

    Saturated Fat
    32g

    159%

    Cholesterol
    193mg

    64%

    Sodium
    821mg

    36%

    Total Carbohydrate
    18g

    6%

    Dietary Fiber
    4g

    13%

    Total Sugars
    6g

    Protein
    27g

    53%

    Vitamin C
    65mg

    72%

    Calcium
    217mg

    17%

    Iron
    5mg

    25%

    Potassium
    997mg

    21%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

    Rate article
    Add a comment