Creamy Chicken Florentine with Spinach

Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 1 tsp garlic powder

• 1 tsp paprika

• 2 tbsp olive oil

• 1 tbsp butter

For the Creamy Florentine Sauce:

• 2 tbsp butter

• 3 garlic cloves, minced

• 1 small onion, finely chopped (optional)

• 2 cups fresh baby spinach

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ¼ tsp nutmeg (optional)

• Salt and black pepper, to taste

• 1 tbsp chopped fresh parsley, for garnish

Instructions

1. Cook the Chicken

1. Season chicken breasts with salt, pepper, garlic powder, and paprika.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Sear chicken for 5–6 minutes per side, until golden and cooked through.

4. Remove from skillet and set aside.

2. Make the Creamy Florentine Sauce

1. In the same skillet, melt 2 tbsp butter.

2. Sauté garlic (and onion, if using) for 1–2 minutes until fragrant.

3. Add spinach and cook until wilted.

4. Pour in heavy cream, then stir in Parmesan cheese and nutmeg.

5. Simmer for 3–4 minutes until the sauce thickens slightly.

6. Season with salt and pepper to taste.

3. Combine and Serve

1. Return the cooked chicken to the skillet, spooning the creamy sauce over each piece.

2. Let simmer for 1–2 minutes to meld flavors.

3. Garnish with fresh parsley before serving.