This Easy Chicken Florentine Will WOW Your Family!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

chicken breasts

🥗Healthier: turkey cutlets

💰Cheaper: chicken thighs

Turkey is leaner and thighs are more economical.

Mix 30 g of flour, 25 g of grated Parmesan cheese, 1/2 tsp of salt, and 1/4 tsp of black pepper in a bowl.

Heat 1 tbsp of olive oil and 2 tbsp of butter in a large pan over medium heat until melted.

Dredge two large chicken breasts (split) in the cheesy flour mixture and set aside.

Sear the chicken in the pan for about 4 minutes on each side until lightly golden brown, then set aside.

Add another 2 tbsp of butter to the same pan.

Add 1 finely minced medium shallot and 2 minced cloves of garlic with a pinch of salt, and sauté for about 2 minutes until tender.

Deglaze the pan with 120 ml of dry white wine and 120 ml of chicken stock, adding 1 tsp of dried basil and 1 tsp of dried oregano. Stir and bring to a simmer, reducing the liquid by half for about 3 minutes.

Stir in 120 ml of heavy cream and 60 g of room temperature cream cheese, cooking for about 5 minutes until the cheese is melted and the sauce thickens.

Fold in 60 g of baby spinach and return the chicken to the pan along with any juices from the chicken.

Simmer until the chicken is fully cooked, checking the internal temperature to reach 166°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens