Best Chicken Florentine Recipes

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN FLORENTINE PASTA

Steps:

• Cook the pasta according to package directions in lightly salted water. Drain and set aside.
• Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
• Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
• Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
• Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

CHICKEN FLORENTINE

Steps:

• Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.

CHICKEN WITH FLORENTINE SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)

Steps:

• Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
• Sauté chicken and garlic on butter until golden brown.
• Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
• After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
• While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
• By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.

CHICKEN AND TORTELLINI FLORENTINE SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
• Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
• Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

CHICKEN FLORENTINE SALAD WITH ORZO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
• Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
• Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS

Steps:

• Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
• Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
• Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
• Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
• Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

CHICKEN FLORENTINE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
• Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
• Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
• In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
• Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

CHICKEN FLORENTINE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
• Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

FLORENTINE CHICKEN RING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.

CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
• Remove from oven and set aside.
• Increase oven temperature to 400°F.
• Melt butter in medium saucepan over medium heat.
• Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
• Cover the spinach with mushrooms.
• Pour half the sauce mixture over the mushrooms.
• Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
• Sprinkle with bacon bits, then top with mozzarella cheese.
• Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned.
• Serves 4.

PESTO CHICKEN FLORENTINE

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
• In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
• Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper. , Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. , Bake, uncovered, until bubbly, 40-45 minutes.

CHICKEN FLORENTINE PANINI

Steps:

• In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.

CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)

Steps:

• Simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
• Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
• Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
• Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
• Ladle into bowls; serve with crusty bread.

FLORENTINE CHICKEN SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.

FLORENTINE MAC AND CHEESE AND ROAST CHICKEN SAUSAGE MEATBALLS

Steps:

• Preheat oven to 450 degrees F.
• Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
• While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
• Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
• Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
• While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
• Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
• Toss pasta with the spinach-white sauce and adjust seasonings.
• Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

CHICKEN FLORENTINE MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.