Dinner :: Chicken Florentine

Here's a super easy, super cheap, pretty healthy dish. I must warn, however, that mine came out quite bland. Perhaps adding more salt, or seasoning the chicken prior to cooking, or adding some garlic would help.

Chicken Florentine
Recipe courtesy of The Big Book of Easy Suppers by Maryana Vollstedt

Preheat oven to 350 degrees. In a large skillet over medium heat, melt 2 tablespoons butter. Add 2 boned and skinned chicken breast halves (about 1 pound), cut into 1-inch pieces and 1/2 cup chopped yellow onion and saute until chicken turns opaque and onions are tender, about 5 minutes. Stir in 3/4 cup long-grain white rice. Add 1 can (14 oz) chicken broth, 1/2 package (5 oz) frozen spinach that has been thawed and squeezed dry, 1/2 t. dried oregano, 1/4 t. salt, pepper to taste and a pinch of ground nutmeg and mix well. Transfer to a lightly sprayed 2-quart casserole and sprinkle with 1/4 cup grate Parmesan cheese. Cover and bake until liquid is absorbed and rice is tender, about 45 minutes.


  1. I'll be passing this on to the cook :) And don't ever encourage him to use more garlic. Things can get pretty scary around here.

  2. Haha - okay, leave out the garlic then... How did it turn out?