30-Minute Chicken Florentine Will Be a New Weeknight Favorite
If your usual chicken breast routine is starting to feel a little ho-hum, this simple recipe is sure to shake things up. Perfectly seared chicken breasts are nestled into a decadent cream sauce that’s bolstered by mushrooms and spinach, making it a simple, saucy meal that can be yours in just about 30 minutes. And trust me — the whole family will be clamoring for every last bite at the dinner table.
A Rich & Creamy Chicken Dinner That’s Filled with Veggies
This easy recipe doesn’t hold back on the cheesy cream sauce. However, it shows no restraint when it comes to the amount of vegetables, either. Almost a whole bag of baby spinach and over a half-pound of mushrooms are involved here. Oh, and to soak up every creamy bite, serving this over cooked rice or pasta, or simply with crusty bread is well worth your while.
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- 10 ounces
medium yellow onion
- 4 cloves
- 1 ounce
Parmesan cheese, grated (about 1/2 cup), plus more for serving
- 1 tablespoon
freshly squeezed lemon juice
boneless, skinless chicken breasts (about 2 pounds total)
- 1/2 teaspoon
kosher salt, plus more for seasoning
- 1/4 teaspoon
freshly ground black pepper, plus more for seasoning
- 1 tablespoon
- 3 tablespoons
- 2 tablespoons
- 1 cup
half-and-half or whole milk
- 1/2 cup
low-sodium chicken broth or water
- 4 ounces
baby spinach (about 4 packed cups)
Prepare the following and place together in a medium bowl: cut 10 ounces cremini mushrooms into 1/4-inch-thick slices, finely chop 1/2 medium yellow onion, and mince 4 garlic cloves.
Grate 1 ounce Parmesan cheese (1/2 cup); set aside. Squeeze 1 tablespoon lemon juice into a small bowl or ramekin.
Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Set aside and repeat with the remaining breasts. Pat the chicken dry with with paper towels. Generously season all over with kosher salt and black pepper.
Heat 1 tablespoon olive oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes. Flip and sear the other side until browned, 5 to 7 minutes. Transfer the chicken to a plate; set aside.
Reduce the heat to medium and melt 3 tablespoons unsalted butter in the skillet. Add the mushrooms, onion, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. Sprinkle with 2 tablespoons flour, stir to evenly coat the vegetables, and cook for 1 minute.
Add 1 cup half-and-half or whole milk and 1/2 cup low-sodium chicken broth or water, and stir until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer and stir in 4 ounces baby spinach (about 4 packed cups) and the Parmesan cheese until the spinach just begins to wilt, about 30 seconds.
Return the chicken to the pan and simmer gently until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce and serve immediately, garnished with more Parmesan, if desired.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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