Chicken Florentine with Creamy Garlic Sauce – Creamy Garlic Chicken Recipes
There’s something about a rich, creamy garlic sauce that makes everything better—especially when it’s spooned over tender chicken and buttery spinach. This is my version of Chicken Florentine, and trust me, it’s a weeknight hero that tastes like you’ve been slaving over it for hours. (Spoiler: you haven’t.)
We start by lightly searing the chicken, so it gets a little golden and flavorful around the edges. Then, it takes a slow swim in a garlicky, Parmesan-laced sauce with baby spinach that wilts into silky, melt-in-your-mouth bites. If that’s not enough to win you over, wait until you dunk a slice of toast garlic bread into that sauce. Magic.
It’s comforting, not fussy, and still somehow elegant enough to serve to company. Whether you’re a fan of cheesy spinach stuffed shells or always craving quick vegetarian curry on the side, this dish fits right in with your go-to creamy garlic chicken recipes. Let’s cook.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat.
- Add chicken and cook for 6–7 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté garlic for 1 minute.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add Parmesan cheese and stir until melted and smooth.
- Toss in spinach and cook until wilted, about 2–3 minutes.
- Return chicken to the skillet, spoon sauce over the top, and simmer for another 3–4 minutes.
- Serve hot with garlic toast or a side of rice.