This chicken florentine is made with pan seared chicken that is smothered in a rich and creamy spinach sauce. Tomatoes add a pop of color in this dish that is both easy and satisfying!
Cut the chicken breasts in half horizontally to make 4 chicken fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
In a shallow dish, whisk together the flour, garlic powder, salt, and pepper. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
In a large skillet, heat olive oil over medium-high heat. Add butter and chicken and cook 3 to 4 minutes, on each side, until golden brown and cooked through. Remove pan from heat. Without wiping out the skillet, transfer chicken to a plate.
Sauce
In a small bowl, combine chicken broth and cornstarch.
Return skillet to medium heat and add an extra 1 Tablespoon butter, if needed. Add tomatoes, garlic, and red pepper flakes, if using, and sauté 2 minutes. Reduce heat to low and stir in chicken broth mixture and heavy cream.
Add Italian seasoning, salt, and pepper. Bring sauce to a simmer while scraping up any brown bits from the bottom of the skillet. Simmer 3 minutes, or until thickened.
Once thickened, stir in parmesan. Cook, while stirring, 2 minutes, or until melted. Add spinach and cook 1 minute, or just until wilted. Season with salt and pepper.
Return chicken to the skillet to warm through. Serve over your favorite side dish.
Notes
Fresh herbs: Top with fresh parsley or basil with fresh to add more flavor.Chicken thighs: Boneless, skinless chicken thighs work great in this recipe, but they require a little less cooking time. Use an instant read thermometer and pull at 165°F so you don't overcook them.Frozen spinach: Fresh spinach works the best in this recipe, but you can use frozen in a pinch. Just thaw it completely and squeeze out any excess moisture before adding to the sauce. Be careful not to overcook.Storage: Stored in an airtight container in the fridge for up to 3 days.