• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    sexrosa.com sekshero.com sexleila.com carmelporno.com sexlexi.com sexmercy.com sexlora.com letaporn.com halleporno.com pornojan.com pornorina.com
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
×

Home » Recipes » Cooking for Two

Boneless Sautéed Chicken Breasts Florentine

Published: Apr 14, 2020 · Modified: May 13, 2023 by Marisa Franca · 21 Comments

Jump to Recipe
A recipe for two of Boneless Chicken breasts are sautéed to a golden brown then served with a deliciously rich combination of spinach, grape tomatoes, and earthy mushrooms. Eat along or serve with your favorite side.

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. 

Chicken Florentine in skillet made with fresh spinach and halved grape tomatoes.
Jump to:
  • What does Florentine mean?
  • Recipe ingredients
  • Easy steps
  • Additions
  • You may need…
  • Sautéed Chicken Breasts Florentine Recipe
  • 📖 Recipe
  • 💬 Comments

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.

Collage with the steps to making Chicken florentine.

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.

  1. Salt and pepper the boneless chicken breast and sauté in butter and olive oil.
  2. Remove the breasts cover and lightly cover with foil and keep warm in 200℉ oven.
  3. Now you lightly sauté the slivered garlic in oil-butter.
  4. Add the sliced mushrooms to the pan and cook until golden.
  5. Fold in the baby spinach and stir until they begin to wilt. 
  6. Pour a bit of chicken broth into the pan.
  7. Stir in the halved grape tomatoes and cook until they start to break down. 
  8. Nestle the sautéed chicken breasts in the middle of the vegetables. 
  9. Place pan in the 200℉ oven for 5 minutes. 
  10. Serve breasts with the vegetables and sprinkle with Parmesan cheese.
Collage of the final steps to making boneless 
chicken breasts over spinach, tomatoes, and mushrooms.

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.

Chicken Florentine on Green edged plate with spinach, tomatoes, and mushroorms.
This Chicken Florentine recipe is so easy to make but the flavors are complex and delicious.

You may need…

As An Amazon Associate I earn from qualifying purchases.

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. 

Thank you for being part of All Our Way!

What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy. 

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.

Next time you're looking for a delicious Italian chicken dinner, you must make Chicken Marsala. It is a dining experience you won't forget.

If you like this recipe please give it a 5-star rating.

📖 Recipe

Chicken Florentine in skillet made with fresh spinach and halved grape tomatoes.

Sautéed Chicken Breasts Florentine For Two

Boneless skinless chicken breasts are sautéed to a golden brown then served with a flavorful mix of gently cooked baby spinach, grape tomatoes, garlic, and baby bella mushrooms.
5 from 14 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 people
Calories: 567kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Non-stick sauté pan
  • Firm rubber tip tongs

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

Calories: 567kcal | Carbohydrates: 13g | Protein: 33g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 1501mg | Potassium: 1522mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9798IU | Vitamin C: 45mg | Calcium: 171mg | Iron: 4mg

Sign up for the emails and never miss another recipe!!

    Powered By ConvertKit
    We'll never share your email or send you spam. Promise
    Pin
    Share
    Tweet
    Share

    Related Posts

    • Easy Corn, Tomato, Zucchini Sautéed Vegetables Recipe

      The recipe for the Easy Corn, Tomato, Zucchini Sauté began with the need to use  up some…

    • Chicken Spinach Tortellini Soup with a Southwestern Flair Recipe

         

    • Easy Baked Lemon Garlic Chicken Thighs

      Baked Lemon Garlic Chicken Thighs Recipe is a quick and easy one-dish oven meal. It…

    More Cooking for Two

    • Grilled Lime Herb Fish With Truffle Oil first seasons the fillets with Italian herb seasoning blend, salt and pepper and after it is grilled the fillets are splashed with fresh squeezed lime juice then drizzled with truffle oil.
      Grilled Lime Herb Fish with Truffle Oil
    • Seasoned panko fried pork chops Milanese on a bed of lemon arugula salad.
      Crispy Pork Milanese for Two
    • Parmesan broiled flounder on plate with pasta and spinach.
      Parmesan Broiled Flounder Healthy Eating At Its Tastiest
    • Baked Cod puttanesca over spaghetti with Italian bread.
      Baked Cod Puttanesca | Seafood with an Italian Spicy Tomato Sauce
    sexrosa.com sekshero.com sexleila.com carmelporno.com sexlexi.com sexmercy.com sexlora.com letaporn.com halleporno.com pornojan.com pornorina.com

    Primary Sidebar

    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    🏁 Memorial Day Goodies

    • Pulled pork sandwich with barbecue sauce made from a smoked Boston Butt.
      Smoked Boston Butt Recipe The Best Pulled Pork Techniques
    • Zesty Italian Pasta Salad in a white bowl.
      Italian Pasta Salad
    • Bowl of Old Settler Baked Beans made Cowboy Style with Barbecue Sauce.
      Ultimate Baked Beans
    • Italian Potato Salad tossed with a zesty vinaigrette and made with antipasto ingredients such as Italian olives, salami, and fresh basil.
      Italian Potato Salad

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About
    • Accessibility

    Newsletter

    • Subscribe for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 All Our Way