Chicken Florentine Recipe
Baked with spinach, lemon, tomato, garlic, cream, Parmesan
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 3
Sauté Spinach and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves (4) and sauté for about 1 minute until fragrant. Then add the fresh spinach (4 cups) and cook until wilted, about 3-4 minutes.
- 4
Prepare the Tomato Mixture
Halve the cherry tomatoes (1 cup) and set aside. In the same skillet, add heavy cream (1 cup) and lemon juice (2 tablespoons) to the spinach and garlic mixture. Stir well and let simmer for 2-3 minutes.
- 5
Combine Ingredients
Once the mixture is well combined, stir in the halved cherry tomatoes and half of the grated Parmesan cheese (1/2 cup). Mix until everything is evenly coated.
Baking
- 6
Arrange Chicken in Baking Dish
Place the seasoned chicken breasts in a greased baking dish. Pour the spinach and cream mixture over the chicken.
- 7
Top with Parmesan
Sprinkle the remaining grated Parmesan cheese (1/2 cup) evenly over the top of the chicken and spinach mixture.
- 8
Bake the Dish
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the chicken is cooked through and the cheese is golden.
- 9
Serve
Once baked, allow the dish to rest for a few minutes before serving. Enjoy your Chicken Florentine warm.
