Chicken Florentine

Ingredients

• 4 breasts (6 oz each) boneless skinless chicken breasts
• ¾ tsp kosher salt
• ½ tsp black pepper
• ¼ cup all-purpose flour
• 2 tbsp extra-virgin olive oil
• 1.5 tbsp unsalted butter
• 3 cloves garlic cloves
• 5 cups (packed) fresh baby spinach
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup shredded fresh mozzarella cheese
• 1 tbsp fresh lemon juice
• ⅛ tsp nutmeg
• ¼ cup low-sodium chicken broth

Instructions

1. 1

   Position a rack in the upper third of your oven and preheat to 400°F. Place each of the 4 boneless skinless chicken breasts on a cutting board and lay your hand flat on top. Using a sharp chef's knife, slice horizontally through the thickest part of each breast to butterfly it open — you should end up with a thin, even cutlet about 1/4-inch thick. This helps the chicken cook through evenly and quickly.

2. 2

   Season both sides of each butterflied chicken breast with 0.75 tsp kosher salt and 0.5 tsp black pepper. Pour 0.25 cup all-purpose flour onto a shallow plate. Dredge each chicken piece lightly in flour, tapping off the excess — you want just a light coating to help create a golden crust.

3. 3

   Set a 12-inch stainless steel skillet over medium-high heat. Pour in 2 tbsp extra-virgin olive oil and let it heat for 1 minute until shimmering. Carefully lay all 4 floured chicken breasts in the hot oil, working in batches if they don't fit in a single layer without overlapping. Sear for 3-4 minutes on the first side, undisturbed, until golden brown. You should hear a steady, even sizzle — if it sounds silent, increase the heat slightly. Flip each breast and sear the other side for another 2-3 minutes until golden. Transfer the seared chicken to a plate.

4. 4

   Return the same skillet to medium heat. Add 1.5 tbsp unsalted butter and let it melt. Peel and finely mince 3 garlic cloves and add them to the melted butter, stirring constantly for about 30 seconds until fragrant — watch carefully so the garlic doesn't burn.

5. 5

   Add 5 cups packed fresh baby spinach to the skillet and stir frequently with a wooden spoon for 2-3 minutes until the spinach is completely wilted and any liquid has mostly evaporated. You'll see the volume shrink significantly — this is normal.

6. 6

   Pour in 1 cup whole milk and 0.5 cup heavy cream, stirring to combine. Reduce the heat to medium-low and simmer gently for 2 minutes. Sprinkle in 0.5 cup grated Parmesan cheese, 0.125 tsp nutmeg, and 1 tbsp fresh lemon juice. Stir constantly until the cheese melts completely and the sauce is smooth and creamy, about 1-2 minutes. Taste the sauce and adjust salt and pepper as needed — it should taste rich, slightly nutty, and bright from the lemon.

7. 7

   Nestle the seared chicken breasts back into the skillet, arranging them so they're partially submerged in the spinach sauce. Pour 0.25 cup low-sodium chicken broth around the chicken (not over the top). Divide 1 cup shredded fresh mozzarella cheese evenly over each chicken breast, creating a small pile on top of each one.

8. 8

   Transfer the skillet to the preheated 400°F oven. Bake uncovered for 8-10 minutes until the mozzarella is melted, bubbly around the edges, and just beginning to turn golden. The chicken should reach an internal temperature of 165°F when checked with an instant-read thermometer inserted at the thickest part.

9. 9

   Remove the skillet from the oven using a thick kitchen towel to protect your hands. Let it rest for 2 minutes on a heat-safe surface — this allows the sauce to set slightly and the chicken's carryover cooking to complete. Taste the sauce one more time and adjust seasoning with a pinch of salt, pepper, or lemon juice if needed.

10. 10

    Divide the creamy spinach mixture among 4 shallow bowls or plates, spooning some of the sauce underneath. Top each portion with a mozzarella-topped chicken breast, tilting the skillet carefully to pour any remaining sauce around the plate. Serve immediately while the cheese is still warm and melted. Pair with crusty bread or buttered pasta to soak up the rich, savory sauce.

Tools you’ll need

• cutting board
• sharp chef's knife
• shallow plate
• 12-inch stainless steel skillet
• wooden spoon
• instant-read thermometer
• thick kitchen towels
• shallow bowls or dinner plates

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