Blue Bayou's Chicken Florentine Recipe

Name: Blue Bayou's Chicken Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 ounces chicken breasts (with skin); 3 ounces fresh spinach or 3 ounces frozen spinach, chopped; 3 ounces grated cheddar cheese; 2 ounces cooked bacon, chopped; seasoning salt; 2 tablespoons melted butter; 2 teaspoons unsalted butter; 2 teaspoons flour; 3 teaspoons unsalted butter (room temp); 1 12 finely chopped onions; 3 medium sliced mushrooms; ⅔ cup white wine; ¼ cup chicken broth; 2 chicken bouillon cubes; 1 cup heavy cream; 1 tablespoon diced pimento; 1 teaspoon chopped fresh parsley; 1 teaspoon chopped fresh chives; ¼ cup fresh lemon juice; salt; white pepper

Servings: persons

28 ounces chicken breasts (with skin)
3 ounces fresh spinach or 3 ounces frozen spinach, chopped
3 ounces grated cheddar cheese
2 ounces cooked bacon, chopped
seasoning salt
2 tablespoons melted butter
2 teaspoons unsalted butter
2 teaspoons flour
3 teaspoons unsalted butter (room temp)
1 12 finely chopped onions
3 medium sliced mushrooms
⅔ cup white wine
¼ cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 tablespoon diced pimento
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
¼ cup fresh lemon juice
salt
white pepper

1
The Chicken:.
2
If fresh spinach is used, it must be blanched.
3
Preheat oven to 375F.
4
In mixing, combine spinach, bacon and cheese; set aside.
5
Open chicken breast and sprinkle with seasoned salt.
6
Stuff with spinach mixture.
7
Fold and place seam side down in baking dish.
8
Brush with melted butter and sprinkle outside with seasoned salt.
9
Bake in preheated oven for 20 - 25 minutes.
10
Top with Florentine sauce and serve over rice.
11
Sauce:.
12
Blend together flour and 2 tsp of the butter; set aside.
13
Saute onions and mushrooms in 1 teaspoons butter (do not allow onions to brown).
14
Add white wine and reduce completely.
15
Add remaining ingredients.
16
Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved.
17
Continue cooking at a simmer for 8 - 10 minutes.
18
Source: City Hall.

939

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 28 ounces chicken breasts (with skin), 3 ounces fresh spinach or 3 ounces frozen spinach, chopped, 3 ounces grated cheddar cheese, 2 ounces cooked bacon, chopped, and more.

Yes, Blue Bayou's Chicken Florentine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blue Bayou's Chicken Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions