Cherry & Dennis Recipes
Baked Chicken Florentine with Spinach
菠菜忌廉焗雞
Recipe overview
Chicken breasts bake with spinach in a mild cream sauce for a practical one-dish Florentine-style family meal.
01
Ingredients
Main ingredients
- 600 g chicken (4 chicken breasts, about 150 g each)
- 400 g Spinach
- 3 clove garlic
Sauce
- 250 ml cooking cream
Seasoning
- 2 tbsp olive oil
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/2 tsp Black pepper
Garnish
- 60 g Parmesan
02
Tools
- knife
- cutting board
- meat mallet
- colander
- frying pan
- tongs
- wooden spoon
- baking dish
- oven
- food thermometer
- oven mitts
- serving plate
03
Steps
Step 1
Wash the spinach
Wash the spinach and drain it thoroughly.
Step 2
Flatten the chicken
Flatten all 4 chicken breasts to about 1.5 cm thick.
Step 3
Season the chicken
Season both sides of the chicken with salt and black pepper.
Step 4
Sear the first side
Heat half the olive oil and sear the first side of the chicken for 3 minutes.
Step 5
Sear the second side
Turn and sear 2 minutes more, then transfer to the baking dish.
Step 6
Cook garlic and spinach
In the same pan, cook the remaining oil and garlic for 30 seconds, then add spinach and wilt for 3 minutes, for 3 minutes 30 seconds total.
Step 7
Drain the spinach
Transfer the spinach to a strainer and press gently to remove excess liquid.
Step 8
Make the cream sauce
Pour cream into the pan, add nutmeg and simmer gently for 2 minutes.
Step 9
Combine spinach and sauce
Stir the drained spinach into the cream sauce and cook for 1 minute.
Step 10
Assemble the bake
Spoon the creamed spinach around all 4 chicken breasts and sprinkle Parmesan on top.
Step 11
Bake and check
Bake at 190°C for 15 minutes; check every breast reaches 75°C, adding 2 minutes at a time if needed.
Step 12
Rest and serve
Rest for 5 minutes and serve family-style from the baking dish.
Common mistakes
- Wet spinach thins the sauce; drain excess liquid after wilting it.
Tips
Flatten the breasts to an even thickness and check each reaches 75°C.
