Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Step 1: Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Step 2: Add onion to the skillet and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Step 3: Stir in spinach, cream cheese, Parmesan cheese, heavy cream, and nutmeg. Cook, stirring constantly, until cream cheese is melted and sauce is smooth.
- Step 4: Return chicken to the skillet and stir to coat with the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Step 5: Serve immediately over pasta, rice, or mashed potatoes. Garnish with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan on the stovetop, adding a splash of milk or cream if needed to loosen the sauce.
- This creamy chicken Florentine is delightful served over creamy polenta for a truly decadent meal.
- For extra flavor depth, sauté the spinach with a pinch of red pepper flakes before adding it to the cream cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American