Easy Chicken Florentine
Easy healthy chicken Florentine with brown rice is a light and flavorful one-pot recipe ready in 30 minutes - perfect for a busy weeknight dinner! (And no heavy cream needed!)
Yield: 4 servings
Ingredients
- 1 ½ lbs. boneless skinless chicken breasts, cut into 1-inch thick strips
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter, or sub more olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups Minute brown rice, see notes
- 2 5 oz. packages fresh spinach leaves or baby spinach
- ⅓ cup grated Parmesan cheese
Instructions
- Season chicken breasts with salt and pepper.
- Heat oil and butter in a large skillet over medium high heat. Add chicken and onion and sauté for 7-8 minutes, turning chicken pieces once.
- Add garlic and cook an additional 30 seconds.
- Add broth and bring to a boil. (I turn the heat up to high to help it go faster.) Stir in rice, then cover, reduce heat to medium-low and cook for 5 minutes.
- Remove lid, stir in the spinach in batches, allowing it to wilt down slightly to make enough room to add it all. Then cover and remove the pan from the heat. Let sit for 5 minutes or until liquid is mostly absorbed. If your liquid isn’t mostly absorbed after the pan has sat for 5 minutes, just return the pan to the burner and cook over medium-low, covered, for an additional 2-3 minutes. If the liquid is absorbed but the rice isn’t fully cooked, add another splash or two of chicken broth or water, return the pan to medium-low and cook for an additional 2-3 minutes, until rice is tender.
- Stir well to ensure all of the spinach is wilted. Sprinkle with Parmesan cheese and serve hot.
Notes
Rice: If you don’t want to use the Minute brown rice, you could cook your own rice separately. In the recipe, skip adding the rice, broth and water to the pan and just cook the chicken through and wilt the spinach. Then serve it over your favorite type of rice with Parmesan sprinkled over everything.
Serving: Or serve the chicken and spinach over angel hair pasta or thin spaghetti. Or even over couscous or polenta.
Creamy: You can stir in 2-3 tablespoons of cream cheese if you want a creamier chicken Florentine.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 5 days. Reheat in a skillet over medium-low heat or in the microwave.
Video
Nutrition
Serving: 1serving | Calories: 687kcal | Carbohydrates: 37g | Protein: 74g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Cholesterol: 201mg | Sodium: 900mg | Fiber: 4g | Sugar: 3g
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