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Easy Chicken Florentine Recipe
Ben Carraoli

Easy Chicken Florentine Recipe

I still remember the first time I made this easy chicken Florentine, and it instantly became one of my favorite dinners. I wanted something comforting but not heavy, and this recipe delivered perfectly. The chicken stayed juicy, the spinach melted beautifully, and the Parmesan tied everything together.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts cut into 1-inch strips – slicing the chicken helps it cook evenly and stay tender
  • ¼ teaspoon kosher salt – enhances the natural flavor of the chicken
  • ⅛ teaspoon black pepper – adds mild warmth without overpowering the dish
  • 1 tablespoon extra-virgin olive oil – use good-quality oil for richer flavor
  • 1 tablespoon unsalted butter – adds subtle creaminess and helps with browning
  • 1 small onion finely chopped – creates a flavorful base
  • 2 cloves garlic minced – fresh garlic gives the best aroma and taste
  • 1 ½ cups low-sodium chicken broth – adds flavor without excess salt
  • 1 ½ cups quick-cook brown rice – saves time and makes this a complete meal
  • 2 5-ounce packages fresh spinach or baby spinach – fresh spinach wilts better than frozen
  • ⅓ cup freshly grated Parmesan cheese – melts better and tastes fresher when grated at home

Method
 

  1. Season the chicken strips evenly with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and chopped onion, cooking until the chicken is lightly browned and the onion softens, about 7 to 8 minutes.
  2. Stir in the minced garlic and cook briefly until fragrant. Pour in the chicken broth and bring it to a boil. Add the quick-cook brown rice, stir well, cover the skillet, and lower the heat. Let it simmer for about 5 minutes so the rice begins absorbing the liquid.
  3. Uncover the skillet and add the spinach in batches, allowing it to wilt before adding more. Once all the spinach is added, cover the pan and remove it from heat. Let it rest for about 5 minutes so the rice finishes cooking and the flavors blend.
  4. Stir everything gently to combine. Sprinkle freshly grated Parmesan cheese over the dish and let it melt naturally. Serve immediately while warm.

Notes

  • I always cut the chicken into strips to keep it juicy and evenly cooked
  • I use extra spinach because it shrinks a lot when cooked
  • Fresh garlic and freshly grated cheese make a big flavor difference
  • If the rice feels firm, I add a splash of broth and cover it again for a few minutes