Rooster Florentine – Skinnytaste

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This Creamy Rooster Florentine is made with child spinach in a lightweight and creamy white sauce. It’s undeniably scrumptious!

Chicken Florentine

Rooster Florentine

Rooster breast will be so boring, so after I make it for dinner, I want to seek out methods to make me fall in love. This straightforward Rooster Florentine recipe made with a creamy spinach sauce, most actually did! This rooster recipe is a variation of the favored Fish Florentine and Marry Me Rooster, so good over pasta, with roasted potatoes or any grain you want. It’s really easy to make, and my choosy husband liked it!

Chicken Florentine

What’s rooster Florentine made from?

Right here’s the elements:

  • Rooster: I used boneless, skinless rooster breasts sliced into rooster cutlets, however rooster thighs would additionally work.
  • Seasoning: Kosher salt, black pepper and garlic powder. You’ll be able to add dried herbs like oregano or thyme.
  • Flour: In case you’re gluten-free, use a gluten-free flour combination as a substitute of all- function to dredge the rooster. You’ll be able to omit this to maintain it low carb.
  • Shallots and Garlic give the sauce nice taste.
  • Greens: Purple bell pepper and child spinach. You’ll be able to sub tomatoes for the pepper, if you want.
  • Cream: I exploit small quantities of reduced-fat cream cheese and half-and- half for a wholesome rooster Florentine that’s nonetheless creamy.
  • Broth: You’ll want three-quarters of a cup of rooster broth. You may as well use half broth, and half dry white wine like a sauvignon blanc or Pinot grigio.
  • Parmesan Cheese: Add Parmesan to the Florentine sauce and avoid wasting for topping your rooster.

Easy methods to Make Rooster Florentine

  1. Prep Rooster: Pound the thicker finish of the rooster breasts till they’re a half-inch thick so that they’ll prepare dinner evenly. Season the rooster on each side with salt, garlic powder, and black pepper, and dredge each bit in flour.
  2. Cook dinner the rooster in a deep, giant skillet on medium warmth for 3 to 4 minutes on both sides. Take away it from the pan, put aside, and wipe the pan clear.
  3. Greens: Sauté the shallots and garlic for a couple of minutes. Add the bell pepper and spinach, season with salt and pepper, and canopy, cooking for 5 minutes till the spinach wilts.
  4. Rooster Florentine Sauce: Cut back the warmth to low, and add the cream cheese, broth, half-and-half, salt, and parmesan. Stir till the cream cheese is melted and the sauce is properly mixed.
  5. Simmer: Return the rooster and its juices to the skillet and let it simmer for a couple of minutes till heated by way of.
Chicken Florentine in a creamy spinach sauce.

What to Serve with Rooster Florentine


Refrigerate the leftovers for as much as 4 days and microwave till heat to reheat. The rooster Florentine may even freeze properly for as much as three months in freezer-safe containers and will be thawed in a single day within the fridge.

Rooster Florentine FAQ

Why is it referred to as rooster Florentine?

Opposite to fashionable perception, the origin of rooster Florentine is just not from Florentine, Italy, however France. Florentine dishes originated in France after Catherine de ’Medici moved from Florence to Paris to marry King Henry II within the 1500s. When she moved, Catherine introduced her Florentine cooks, and the “à la Florentine” fashion was created.

What does Florentine have in it?

Florentine consists of a creamy sauce, spinach, and a protein. Rooster Florentine is without doubt one of the extra fashionable variations, however there are additionally Florentine recipes with fish and eggs. The Florentine sauce sometimes will get its creamy consistency from some mixture of heavy cream, butter, and parmesan, however many variations exist.

Why are spinach dishes referred to as Florentine?

Catherine de ’Medici liked spinach, so spinach is all the time included in Florentine dishes.

Chicken Florentine over orzo pasta

Extra Rooster Breast Recipes You’ll Love

I’ve a ton of rooster breast recipes, right here’s a few of my hottest:

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Prep: 15 minutes

Cook dinner: 25 minutes

Whole: 40 minutes

Yield: 4 servings

Serving Dimension: 1 piece rooster with 1/2 cup spinach and sauce

  • Gently pound the thicker finish of the breast to 1/2-inch thickness so the rooster cooks evenly. Season rooster on each side with 1 teaspoon salt, garlic powder and black pepper, to style.

  • Dredge every rooster piece in flour, shaking off any extra.

  • Warmth 1 tablespoon of olive oil in a big deep skillet over medium warmth. Add the rooster and prepare dinner for about 3 to 4 minutes per facet or till the rooster is cooked by way of and has a golden-brown crust. Take away the rooster from the skillet and set it apart and wipe the skillet.

  • In the identical skillet, cut back warmth to medium-low and add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 2-3 minutes till they change into aromatic and translucent.

  • Add the bell pepper and spinach, season with a pinch of salt and pepper and canopy, prepare dinner till the spinach wilts down stirring 2 to three occasions, about 4 to five minutes.

  • Cut back the warmth to low, after which add the cream cheese, rooster broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and blend properly till cream cheese is melted and the sauce is properly mixed.

  • Return the rooster and any of its juices to the skillet with the spinach and let it simmer within the sauce for a couple of minutes till heated by way of.

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Serving: 1 piece rooster with 1/2 cup spinach and sauce, Energy: 291 kcal, Carbohydrates: 11.5 g, Protein: 31.5 g, Fats: 13.5 g, Saturated Fats: 4.5 g, Ldl cholesterol: 100 mg, Sodium: 632.5 mg, Fiber: 2.5 g, Sugar: 3.5 g

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