Shot of seasoned chicken breasts and spinach in a creamy sauce.

Chicken Florentine

 

Shot of seasoned chicken breasts and spinach in a creamy sauce.

Chicken Florentine

Tender chicken and spinach in a savory sauce with garlic and herbs.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine French
Servings 4 Servings

Equipment

  • 4 single-serving casserole dishes

Ingredients
  

  • 4 cups firmly packed baby spinach leaves, stems removed, or one (10-ounce) package frozen chopped spinach
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ cup onion, finely chopped
  • 1 tablespoon flour
  • 1 cup low-sodium chicken broth
  • salt and pepper, to taste
  • 4 grilled or roasted chicken breasts (about 4 cups), shredded or chopped
  • 2 lemons, to yield 2 tablespoons zest and 4 wedges for garnish

Instructions
 

  • Preheat oven to 300 F.
  • Prepare spinach and place in a large skillet over medium heat and cook covered, until fresh is wilted or frozen is heated through. Spinach should have a dark, rich green color. Do not overcook, or the spinach will change color.
  • Remove spinach and drain well. In same skillet, heat thyme with oil, garlic, and onion and sauté until onion is transparent. Stir in flour until it disappears.
  • Add broth and stir continuously until a thickened sauce is formed. Return chopped spinach to sauce and mix well. Heat and adjust seasonings, if desired. Stir half the chicken into sauce.
  • To serve, spoon equal amounts in four small casserole dishes. Top each with equal portions of remaining chicken and ½ tablespoon grated lemon peel. Place in oven and bake for 10 minutes. Serve hot with a lemon wedge.
Keyword Chicken, Comfort Food, Frozen, Grow Your Kids, Spinach, Weeknight Meals
Scroll to Top