How to Make Chicken Florentine
When my people come over to my house for recipe taste testing, they know to be honest (sometimes almost too honest), but I appreciate it so that I can give you all the best of the best when it comes to recipes. I was floored to hear that everyone enjoyed this, which is why I know it will be a crowd favorite for you and your loved ones. Also, check out my other pasta recipes that incorporate a protein such as Linguine Puttanesca, Easy Chicken Cacciatore Pasta, or Ultimate Vegan Bolognese. The term “Florentine” refers to a style of cooking, which traditionally includes spinach. In this dish, the chicken is typically seasoned, pan-fried, and then simmered in a creamy sauce made with garlic, herbs, and often Parmesan cheese. Ingredients for the creamy spinach sauce. Reduce to low heat and stir in the heavy cream. Mix the chicken broth and the cornstarch and then add the mixture to your skillet.
Pasta: Chicken Florentine Pasta is the traditional way to serve this dish.
Rice: This is one of my favorite ways to make it, and if you struggle with cooking rice, check out my recipe How to Cook the Perfect White Rice. Potatoes: Another classic starch that would pair well with this recipe, and also a great gluten-free option! Substitute Starch: If you are wanting a low-carb Chicken Florentine recipe, this dish would be delicious over a bed of zoodles, spaghetti squash, or any other substitute starch you prefer. This is because the sauce will soak into your base with all of the flavors, and you won’t even notice you are missing those carbs.
Reheat it in a pan over low heat, stirring gently until heated through. If frozen, thaw it in the refrigerator overnight before reheating. To prevent the sauce from becoming too thick upon reheating, you may need to add a little broth or water to adjust the consistency.
