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–+ servings
Elevate a humble chicken breast to gourmet level with this tasty sauce.
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Deluxe Chicken Florentine

Don’t go to that chain restaurant, make this at home!
Prep Time10 minutes
Cook Time40 minutes
Course: Chicken, Main, Main Course
Cuisine: Italian
Keyword: chicken copycat restaurant recipes, chicken florentine, fancy chicken recipes, using spinach in main courses
Servings: 4
Calories: 882kcal
Author: Judith Hannemann

Ingredients

  • 2 lbs boneless skinless chicken breast, about 4 medium
  • 2 tbs olive oil

Sauce:

  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 cup Romano cheese grated (see NOTES)
  • 1 cup chopped spinach (see NOTES)
  • 1/3 cup sun-dried tomatoes diced
  • 8 oz fettucine linguini or spaghetti, cooked
US Customary - Metric

Instructions

  • Heat oil in a large heavy skillet over medium-high heat. Brown chicken on both sides then remove to a baking dish and bake at 400F/200C for about 20-25 minutes until cooked through. Internal temperature should be 170F/85C. Tent with foil to keep warm
  • To make sauce, in the same pan you browned the chicken in, add the garlic and cook over medium heat just until it’s fragrant, a little less than a minute.
  • Add the cream, stock, Italian seasoning and cheese; whisk together well and cook over medium-high heat about 5 minutes until it begins to thicken.
  • Add the spinach and sun-dried tomatoes; stir well and heat about 1 minute.
  • Add the chicken back to the pan and coat with the sauce. Simmer about 5 minutes.
  • Serve over the pasta.

Notes

If using frozen spinach, squeeze out the excess water.
Parmesan may be substituted for the Romano cheese.

Video

Nutrition

Serving: 1serving | Calories: 882kcal | Carbohydrates: 51g | Protein: 68g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 286mg | Sodium: 391mg | Potassium: 1523mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5615IU | Vitamin C: 7mg | Calcium: 273mg | Iron: 4mg