Stuffed Chicken Florentine

A twist on the classic chicken Florentine recipe, this Stuffed Chicken Florentine combines stuffed chicken breasts with a creamy pan sauce. This easy chicken recipe makes for the perfect weeknight dinner and is great for entertaining as well.

4.85 from 45 votes

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Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Equipment

Nonstick Pan, 12"

Ingredients

For the Chicken:

4 large chicken breasts boneless, skinless
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil

For the Filling:

4 ounces cream cheese
1 tablespoon mayonnaise
2 garlic cloves, minced
¼ teaspoon salt
1½ cups baby spinach leaves, chopped
¼ cup mozzarella cheese, plus extra for topping

For the Pan Sauce:

1½ tablespoons butter, unsalted
3 garlic cloves, minced
¾ cup chicken broth, low sodium
1 pinch Italian seasoning
1 cup heavy/whipping cream
2 cups baby spinach, loosely packed

Instructions

Stir together the cream cheese, mayo, garlic, salt, chopped spinach, and mozzarella cheese.
Season chicken with salt, pepper, garlic powder, and paprika.
Cut a pocket in each chicken breast and stuff spinach mixture into each.
Heat oil in a skillet.
Add chicken and cook 6 minutes on each side or until chicken is done. Remove chicken, tent with foil to keep warm.
Return the pan to heat and add the butter and the minced garlic. Let it cook for about 30 seconds or so.
Add the chicken broth and Italian seasoning to the skillet. Let it cook for 3-5 minutes or until it's reduced.
Add in the cream and let it bubble for 2 minutes, then stir in the spinach. Cook for another 5 minutes.
Add the chicken back to the pan, sprinkle any leftover mozzarella over the top of the chicken and sauce prior to serving.

Nutrition

Course: One Pot

Cuisine: Comfort

Author: Carmy