Chicken-And-Shrimp Florentine
A savory combination of chicken and shrimp in a creamy spinach sauce, perfect for a hearty, flavorful meal that appeals to seafood and poultry lovers alike.
Ingredients
- 1 lb. unpeeled medium fresh shrimp ⓘ
- 4 chicken breast halves, skinned and boned ⓘ
- 1/4 tsp. pepper ⓘ
- 1/4 tsp. garlic powder ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 1/2 cup dry white wine
- 2 (10 oz.) packages frozen chopped spinach ⓘ
- 1 (8 oz.) package cream cheese, cubed ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 2 Tbsp. grated Parmesan cheese ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 can cream of celery soup ⓘ
- 2 Tbsp. fine dry bread crumbs ⓘ
- Lemon slices (optional) ⓘ
- Parsley sprigs (optional)
Instructions
- Peel and devein the shrimp; set aside.
- Sprinkle chicken breasts with pepper and garlic powder; place in a lightly greased 13 x 9 x 2-inch baking pan.
- Dot the chicken with 2 tablespoons butter and pour wine over top.
- Broil 8 to 10 minutes or until lightly browned, turning once.
- Add the shrimp; broil 5 to 8 minutes more or until shrimp turns pink, stirring once.
- Remove from oven and cool slightly. Drain drippings and reserve.
- Cut the chicken into bite-size pieces, and set aside with the shrimp.
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add frozen chopped spinach and cook until heated through.
- Stir in cream cheese cubes until melted and combined.
- Mix in grated Parmesan cheese, cream of mushroom soup, and cream of celery soup.
- Cook until sauce is heated through and slightly thickened.
- Transfer to a baking dish, sprinkle with bread crumbs.
- Optional: Garnish with lemon slices and parsley sprigs before serving.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken breasts in garlic and lemon juice for 30 minutes before cooking. If you prefer a lighter version, substitute the cream cheese with Greek yogurt. For a vegetarian option, replace the chicken and shrimp with mushrooms and additional vegetables. Make sure to use fresh spinach if you have it on hand, as it adds a lovely texture.
Serving Suggestions
Serve this Chicken-And-Shrimp Florentine over a bed of rice or pasta for a complete meal. A crisp green salad with a light vinaigrette pairs beautifully with this dish, balancing the richness of the creamy sauce. You can also serve it alongside garlic bread or a simple vegetable medley for a hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave it, but be sure to cover it to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-And-Shrimp Florentine contains roughly 1128 calories, with 63g protein, 186g carbohydrates, and 19g fat. It is an excellent source of protein (126% of the Daily Value), vitamin C (111% of the Daily Value), and iron (87% of the Daily Value). Note that it is relatively high in sodium, at 1890mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just ensure they are thawed and drained before adding them to the dish. This will help them cook evenly and absorb the flavors of the sauce.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken soup or make a homemade version using sautéed mushrooms and heavy cream. This will maintain the creamy texture that the dish requires.
Is there a way to make this dish spicier?
Absolutely! You can add red pepper flakes or a dash of hot sauce to the sauce mixture for a spicy kick. Alternatively, consider serving it with a spicy side dish to complement the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).