florentine chicken in a skillet

Chicken Florentine (with a twist!)

Florentine Chicken is a great way to make a weeknight dinner a bit more special. I mean, cheese! wine! spinach! hello!
5 from 8 votes
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Course: Main Course
Cuisine: American, French
Prep Time: 8 minutes
Cook Time: 25 minutes
Servings: 4
Author: Kylee Cooks

Ingredients

FLORENTINE FILLING

  • 2 tsp olive oil
  • 1 1/4 cups onion divided
  • 4 garlic cloves minced
  • 1 1/2 cups fresh baby spinach
  • 2 Tbs crumbled blue cheese
  • 1 tsp Dijon mustard

CHICKEN

  • 1 Tbs olive oil
  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste

PAN SAUCE

  • 1 cup onion finely diced
  • 1/3 cup dry white wine
  • 1 tsp dried thyme can sub 2 tsp fresh
  • 1 cup chicken stock
  • 2 Tbs Dijon mustard
  • 1/4 cup sour cream

Instructions

FLORENTINE FILLING

  • Heat oil in a large skillet over medium heat.
  • Add the onion, and cook until translucent.
  • Add the garlic, and cook 1 minute.
  • Add spinach, and cook 3 minutes (until wilted).
  • Combine spinach mixture, cheese and mustard in a small bowl.

STUFF THE CHICKEN

  • Season chicken with salt and pepper.
  • Cut a pocket in each chicken breast and stuff spinach mixture into each.

COOK THE CHICKEN

  • Heat the remaining oil in skillet over medium-high heat.
  • Add chicken and cook 6 minutes on each side or until chicken is done (165 F). Remove chicken, tent with foil to keep warm and set aside while you make the pan sauce.

PAN SAUCE

  • Add diced onion to pan, and cook for about 5 minutes.
  • Add wine and thyme; cook 3 minutes or until reduced by half.
  • Add stock and Dijon mustard. Cook until thickened, stirring occationslly - then add sour cream and whisk until smooth.
  • Return the chicken to skillet, cover and simmer 2 minutes or until heated through.
  • Serve pan sauce over the chicken.
  • Devour.
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