If you’ve been wanting to make a sautéed boneless chicken breast recipe Florentine but thought it was too high in calories, our lighter fat method will change your mind. The fillets brown in butter and olive oil then served on a bed of sautéed baby spinach, mushrooms and grape tomatoes. This pan sautéed chicken Florentine recipe for two is light and delicious.
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What does Florentine mean?
Any time in the culinary arts you see the word à la Florentine it means that the recipe features spinach.
The spinach is gently simmered in butter until it wilts and it’s served with whatever other ingredients you wish. Then it’s topped with a creamy Mornay sauce and grated cheese. Supposedly Catherine de Medici , who was born in Florence Italy, popularized this method around 1533.
Dishes you’ll find made “à la Florentine” are:
- sole (fish fillets)
- eggs
- artichokes
- vegetables
- pork
- steak
- chicken
Recipe ingredients
We wanted our sautéed chicken breasts to nestle in a spinach bed that was lower in calories. So, instead of the flour, heavy cream sauce and cheese, we relied on the bright flavors of the fresh baby spinach, grape tomatoes and bolstered by the earthy flavors of the mushrooms.
What we used:
- boneless chicken breasts are heavily seasoned and quickly seared.
- fresh baby spinach wilts quickly and it retains its fresh taste.
- baby bella mushrooms lends a rich earthy taste to the dish.
- grape tomatoes add a bit of sweetness and smooths out the flavor.
- fresh slivered garlic adds a soft garlic background to the dish/
- olive oil is the fat we use to sauté the breasts sealing the meat and preserving the inner juices.
- unsalted butter helps brown the chicken plus adds a creamy flavor to the dish.
- garlic seasoned salt wakes up the flavor of the sautéed chicken breasts and vegetables.
- freshly ground pepper adds a bit of punch to the meat and vegetables along with fruity and bright notes.
- chicken stock or vegetable broth to add flavor and moisture.
- Parmesan cheese adds a deeper tone and cheesy flavor plus salt to the finished dinner meal.
Easy steps
This Chicken Florentine recipe is so quick and easy you can make in less than 30 minutes. We all need dishes we know we can throw together in no time, right?
I’ll fill you in on a little secret. I discovered this recipe by accident. On this particular day I had baby spinach, grape tomatoes, and mushrooms begging me to do something with them. I needed to figure out what I could make for dinner using them along with the boneless chicken breasts.
It was sautéed chicken breasts a la Florentine! Once I decided on the recipe, I was amazed at the speed it came together. It was as simple as 1,2,3.
- Salt and pepper the boneless chicken breast and sauté in butter and olive oil.
- Remove the breasts cover and lightly cover with foil and keep warm in 200℉ oven.
- Now you lightly sauté the slivered garlic in oil-butter.
- Add the sliced mushrooms to the pan and cook until golden.
- Fold in the baby spinach and stir until they begin to wilt.
- Pour a bit of chicken broth into the pan.
- Stir in the halved grape tomatoes and cook until they start to break down.
- Nestle the sautéed chicken breasts in the middle of the vegetables.
- Place pan in the 200℉ oven for 5 minutes.
- Serve breasts with the vegetables and sprinkle with Parmesan cheese.
Additions
We wanted to keep our dinner low-calorie so we opted to serve the sautéed chicken breasts with just the vegetables
But, the boneless breasts would taste terrific over some pasta. For a dish such as this one we’d put the breast and veggies over angel hair pasta. Angel hair is our favorite when we’re mixing pasta with vegetables or meat.
This Scampi and Pasta shows you exactly what we mean.
Some other ways you can serve Chicken Florentine is over:
- rice
- mashed cauliflower
- farro
- quinoa
- polenta
No matter how you serve it, I’m sure the plate will be wiped clean with no trace of the Chicken Florentine recipe left on the plate.
If you like chicken breast that are full of flavor and are baked, the this Lemony Baked Chicken Breast recipe is one you'll love.
If Chicken thighs rock your boat, be sure to try our Crispy Honey Garlic Lime Chicken Thigh recipe. The secret lies in the bone and skin. They add depth to the dish, infusing every bite with a richness that's hard to resist.
You may need…
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A heavy duty sauté pan is one that you’ll countless times. It’s great having one that doesn’t stick. Investing in a heavy duty one will ensure that the pan doesn’t warp and it cooks evenly. Also make sure it’s oven safe – that way you go from stove-top to oven without any problems.
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Sautéed Chicken Breasts Florentine Recipe
A classic Italian dinner that’s made easier in the process and much easier on the calories. The delicious taste is still there and once you taste it I know this recipe will become a favorite.
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If you like this recipe please give it a 5-star rating.
📖 Recipe
Sautéed Chicken Breasts Florentine For Two
Equipment Needed
Ingredients
- 2 boneless skinless chicken breasts
- 6 cups baby spinach
- 2 cup portabello mushrooms sliced
- 1 ½ cup grape tomatoes halved
- 2 garlic cloves sliced
- ¼ cup chicken stock
- ¼ cup olive oil separated
- 2 tablespoon unsalted butter
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 2 tablespoon Parmesan Cheese
Instructions
- Preheat oven to 200℉
- Season the boneless skinless chicken breasts on both sides with the garlic salt and pepper.
- In a large sauté pan on medium-high heat 2 Tablespoons of the olive oil and when it is hot add 2 Tablespoons of the butter and swirl around.
- Add the garlic to the pan and sauté until it's fragrant. Do not burn.
- Place both breasts in the pan and brown on one side about 5 minutes and then turn to the other side and brown another 5 minutes. Transfer the chicken to a heat proof plate. Loosely cover with aluminum foil and place in the preheated oven to keep warm.
- In the same pan, add the rest of the oil and stir in the mushrooms. Cook for another 5 minutes stirring occasionally. When the mushrooms, turn golden.
- Add the baby spinach to the mushrooms and mix.
- Add the chicken stock to the pan. Salt and pepper the vegetables. When the spinach begins to wilt, add the grape tomatoes. When the tomatoes soften, push the vegetables to the side and nestle the chicken breasts in the center.
- Place the sauté pan in the oven for about 10 minutes. When the center of the chicken reaches 165℉ the chicken is ready to serve.
- Place each chicken on a dinner plate and serve with the vegetables. Sprinkle with Parmesan cheese.
Nutrition
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Diane DiPrete
Can you substitute boneless chicken thighs? thank you
Marisa Franca
Hi Diane! Yes! You may substitute boneless chicken thighs. I'm sure it will be delicious!!
Ginny
This is such a wonderful classic dinner and I especially love the tomatoes and mushrooms included with the spinach. My husband also loved having it served to him. 🙂
Daniela
Always love a good chicken recipe and this chicken and spinach combo sounds delish! Thanks so much for sharing :).
Jo
Love chicken breasts with veggies. With spinach and cherry tomatoes this is complete meal that looks and and i'm sure tastes delicious!
Marwin Brown
This looks like a tasty and filling dinner recipe that is so easy to make. Thanks!
Heidy M
This Boneless Sautéed Chicken Breasts Florentine should be renamed to AWARD-WINNING Boneless Sautéed Chicken Breasts Florentine!!! Yes, it was just that darn delicious tasting! I will be keeping this recipe forever! I enjoyed it that much!!!!
Paige
Beautiful and looks pretty easy to make too! Its now on my list.....
Tatiana
That chicken florentine must be delicious! And you made it look so professional, I hope mine will look like yours when I try it this weekend!
Amanda
This chicken Florentine is so delicious! I love that it's lightened up, so it can definitely make it into the regular rotation.
Ben
Aww yeah. I would eat my weight in that. It looks delicious!
Donna
Loving how easy this is, especially for a weeknight meal! Lots of veggies in there too, which is always a huge plus!
Bernie Robinson
Lovely recipe I translated into Spanish for Paulina, Like me she likes the kitchen.
Also We cooked it in the crock pot as our oven is one step away from the trash can.
Best regards to all and stay safe during these troubled times.
Paulina and Bernie from
Pichidangui
Chile
Marisa Franca
Gracias, Bernie! I'm glad you like it and what a great way to save energy - the crock pot. Tell lovely Paulina, hola! Hasta luego!
Sandra Shaffer
This chicken florentine looks like it came from a restaurant! Love that it can be ready in 30 minutes. Lately, those are the meals we've been making. Perfect with mashed cauliflower. It's on our menu for this week. Thank you!
Susie
Hi MARISA......You know me....This is my kind of recipe.....A one dish recipe full of flavor and easy peasy to prepare....Delish! We hope you and family are staying healthy and safe😊. All good at our end....riding out the virus....Our weather has been beautiful. Gar and I finished picking fruit for the year.....Unfortunately, our lemon and pink grapefruit tree didn’t have one bloom this year. We had our irrigation system adjusted and think this could be the problem.....Our white grapefruit and two orange trees had hundreds of bloom.....so....still trying to figure it out.....Our Easter, like so many, was not the norm.....,..Gary’s dad is in lock down at his residence so we packed and delivered his Easter dinner.....Our grandsons, Max and Ben, begged their mom to come to Nana and Papa’s, so we celebrated the rest of the day here....I now have Easter decorations packed away for another year....This Easter was different but not forgotten. Tell all we said hi, send our love, stay healthy and safe.❤️❤️❤️🙏🙏🙏
Gloria
I just went grocery shopping today....and actually have everything to make this delicious dinner. I know we are looking for more recipes to try. Looks like it will be a hit.
Jovina Coughlin
Two of my favorite foods- chicken and spinach. Great recipe and so comforting.
MaryKay Lawrence
I would love you to post more recipes for 2. My husband is not a leftover lover! I will be making this recipe tonight. It looks wonderful. Thank you.
Marisa Franca
Hi, MaryKay!! I'll be happy to keep posting recipes for two along with the others. Let me know how you like the recipe!
MaryKay Lawrence
I would love you to post more recipes for 2. My husband is not a leftover lover! Thank you.