Chicken Florentine made with Bertolli® Organic Fire Roasted Garlic Marinara Sauce is a 30 minute meal that’s perfect for a busy weeknight. It looks and sounds fancy, it even tastes fancy, but it’s a quick and easy meal.
This post is sponsored by BabbleBoxx.com on behalf of Bertolli
Chicken Florentine might sound like a fancy dish at an expensive Italian restaurant, but this delicious meal is so easy with the help of Bertolli® sauce.
To make it, you can use either use Bertolli® Organic Fire Roasted Garlic Marinara Sauce or Bertolli® Organic Creamy Alfredo.
The Organic Fire Roasted Garlic Marinara uses vine-ripened tomatoes, roasted garlic and delicious herbs and spices. The Organic Creamy Alfredo sauce uses fresh cream, real butter, and aged Parmesan and Romano cheeses. Both use natural ingredients, organic ingredients.
Best idea ever, you could mix the two sauces to make a Rosa Sauce.
How do you make Chicken Florentine?
Chicken Florentine is made all in one skillet.
First, you crisp up the pancetta in a skillet, then remove it. Next, you bread thin chicken breasts with egg and a cheese and panko bread crumb mixture and cook them in the same skillet. Then, you warm some olive oil and minced garlic then wilt the spinach. Finally, you remove the chicken and simmer the marinara with the cooked pancetta.
Put it all together, along with some pasta, and you have an easy meal that is full of flavor.
I loved the spinach in this recipe. It was so flavorful and perfect with the pasta. I would gladly serve it with either the alfredo or marinara sauce and skip the chicken, for a vegetarian option. You’d have to skip the pancetta to make it truly vegetarian, but then you’d miss out on the salty flavor it adds to the spinach.
I made this Chicken Florentine as an easy weekend dinner for Bob and I, but it would come together really quickly during the week after work. It felt fancy and like we were on a date, even though we were just on the couch after the girls went to bed.
The Tuscan Way of cooking is all about using a few quality ingredients, cooked with olive oil to lock in flavors. Bertolli helps me bring Tuscany to my table by making products that taste great and are full of natural ingredients that I feel good about serving to my family.
Tools used to make this Chicken Florentine
- A good skillet – you only need one for this dish, make it a good one.
- A set of tongs – turning the chicken and then the spinach is so much easier with tongs
- A cheese grater to freshly grate cheese onto your completed meal
- 4 oz pancetta chopped
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1 egg lightly beaten
- 1 lb boneless skinless chicken breasts halved
- 3 Tablespoons olive oil
- 1 teaspoon minced garlic or 2 cloves, chopped
- 8 cups baby spinach leaves
- 1 jar Bertolli Organic Fire Roasted Garlic Marinara Sauce
- In a large skillet, over medium heat, cook the chopped pancetta until crisp, about 5 minutes. Remove from the skillet to a paper towel lined plate, and set aside.
- In a large shallow bowl (or plate), add the bread crumbs and grated cheese and mix to combine.
- In another large shallow bowl, add the egg and lightly beat.
- Make an assembly line, first dipping your chicken breast half into the egg, then the bread crumb mixture to fully coat. Repeat until you're out of chicken.
- In the same skillet you used for the pancetta, heat 2 Tablespoons of the olive oil over medium high heat then add chicken, cooking approximately 4 minutes on each side, or until fully cooked. Remove from the pan and add a tin foil tent to keep it warm.
- Again, in the same skillet, add the remaining Tablespoon of olive oil and garlic and cook for about 30 seconds or until fragrant.
- Add in the spinach and season with salt and pepper. Use tongs to cook, tossing it until it's wilted. Remove and keep warm.
- In that same skillet, add half of the cooked pancetta and the jar of marinara sauce. Bring to a simmer over medium heat.
- While that is warming, slice your cooked chicken.
- Scoop a half cup of sauce onto your plate then top with the sliced chicken and spinach. Drizzle with more sauce and garnish with remaining pancetta.