Pan-Seared Chicken Florentine

The perfect comfort-food for a Sunday dinner with the love of my life in front of a Steelers Game! Ladies- this recipe has been man-approved! 




4 boneless, skinless chicken breasts

1 T. Olive oil

1 tsp. Garlic powder

Salt and Pepper, to taste

1/2 c. Italian breadcrumbs

1 egg, beaten

2 c. frozen, chopped spinach (thawed)

10 oz. package of cherry tomatoes

1 cup chicken broth

4 cloves garlic, minced

4 slices provolone cheese

4 c. fresh baby spinach

Grated parmesan cheese, to taste

1 lb. whole-wheat penne



Preheat oven to 375 degrees.

Salt and pepper the chicken breasts on both sides. In two shallow bowls, beat the egg and fill with the bread crumbs. Dredge each chicken breast in the egg, followed by the bread crumbs, and shake off excess.

Heat olive oil in a large skillet and sear each side of chicken breasts for 2-3 minutes or until lightly browned. Place each breast in a lightly greased glass casserole dish.

Mix chopped spinach with 1 tsp. garlic powder and cover each breast with the spinach mixture. Place in oven, uncovered, for 25 minutes or until no longer pink. (After about 20 minutes, top each chicken breast with a slice of provolone and continue to bake).

Cook pasta according to package directions (al dente) and drain.

While chicken is baking, heat remaining olive oil over medium high heat. Add garlic and stir for about 1 minute. Add chicken broth and cook for 2-3 minutes, or until broth is reduced by about one half. Remove skillet from heat and add tomatoes and spinach. Stir until wilted. Stir in pasta.

Serve cooked chicken over pasta, spinach and tomatoes. Sprinkle with additional cheese if desired!



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