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This Chicken Florentine is a rich and satisfying dinner featuring golden seared chicken breasts nestled in a luscious spinach cream sauce. Whenever I want to make something impressive but fuss-free, I turn to this dish. It adds a little Italian flair and feels at home on both weeknights and special occasions. A splash of lemon and a handful of fresh parsley really bring everything to life.
This recipe hooked my family after the first try. I made it for an at-home date night and my husband asked for it again the next week—it is now on our regular dinner rotation.
Ingredients
- Boneless skinless chicken breasts: choose pieces of similar size so they cook evenly and become perfectly juicy
- Olive oil: adds extra flavor and helps the chicken sear with a golden crust choose extra virgin if possible
- Butter: for richness and a beautiful golden finish use unsalted to control saltiness
- Salt: brings out the natural flavors and seasons the chicken
- Pepper: for a little background heat use freshly ground for best flavor
- Italian seasoning: gives the dish herby complexity choose a blend with oregano basil and rosemary
- Flour: helps the chicken crust up golden and gives texture while keeping the chicken tender inside
- Parmesan cheese: finely shredded blends into the coating and adds delicious savory notes opt for real Parmigiano-Reggiano if you can
- Garlic powder: infuses gentle aromatics into the chicken coating
- Fresh garlic: minced brings warmth and depth to the sauce use plump cloves and mince freshly
- White wine or chicken broth: to deglaze the pan and create the sauce’s foundation I love a dry white wine for tang but chicken broth makes it kid-friendly
- Half and half: provides creaminess without making the sauce too heavy use fresh not ultra-pasteurized for better flavor
- Cream cheese: makes the sauce extra thick and luxurious soften to mix in smoothly
- Fresh spinach: the heart of Florentine freshness and a boost of color I love baby spinach for tenderness
- Lemon juice: for brightness to cut through the richness of the sauce fresh lemon is best
- Parsley: for garnish adds freshness and a pop of green flat-leaf parsley works well
Step-by-Step Instructions
- Pound Chicken Even:
- Lay each chicken breast between two sheets of saran wrap and gently pound with a meat tenderizer until it is about one half inch thick and of even thickness throughout. Pat the chicken dry with paper towels so the exterior can crisp up well in the pan.
- Dredge the Chicken:
- Mix together salt pepper Italian seasoning flour Parmesan cheese and garlic powder in a shallow dish. Coat each chicken breast thoroughly in the mixture then tap off excess flour so only an even layer remains.
- Sear the Chicken:
- Warm the butter and olive oil in a large skillet over medium-high heat. When the mixture is hot but not smoking add the chicken in a single layer. Cover and cook without moving for four to five minutes on each side until the crust is deep golden and the chicken is almost cooked through. If your skillet is small work in two batches so the chicken browns not steams. Set chicken aside on a plate once cooked.
- Deglaze the Pan:
- Turn off the heat and pour in the white wine or broth. Scrape up the brown bits stuck to the bottom and sides using a silicone spatula. This step is key for extra flavor. Return heat to medium and let the liquid reduce by half which takes about six to seven minutes. Add minced garlic to the pan during the last minute so it softens without burning.
- Make the Cream Sauce:
- Warm the half and half in the microwave for about forty seconds to prevent curdling. Pour it into the skillet in small splashes stirring constantly. Once all is added bring the sauce to a gentle simmer and immediately turn heat down to low so it does not separate.
- Add Cheese and Spinach:
- Stir in the softened cream cheese until no lumps remain. Add handfuls of fresh spinach stirring until each batch is wilted before adding more. If desired squeeze in fresh lemon juice for extra brightness.
- Return Chicken and Finish:
- Nestle the chicken and all its juices back into the skillet with the sauce. Cover and let the chicken heat through for a couple minutes. Sprinkle generously with chopped parsley and serve right away spooning some sauce over each portion.
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I always get excited for the swirl of spinach in the sauce. My daughter loves to help me add it in handfuls at the end and watch it wilt down to fit in the pan. That final bright green always makes me think of Sunday dinners together.
Storage Tips
Leftover chicken and sauce store beautifully in the fridge for up to three days. Place in a well-sealed container and reheat gently on the stove with a splash of extra cream or broth to loosen the sauce if needed. Avoid microwaving too long so the chicken stays tender.
Ingredient Substitutions
No white wine on hand Use extra chicken broth. For a tangier taste you can add a teaspoon of white wine vinegar. If you are out of cream cheese try a dollop of sour cream or simply leave it out the sauce will still be delicious just slightly thinner. Gluten-free flour blends work well for dredging too.
Serving Suggestions
Chicken Florentine loves carbs—think pasta rice creamy potatoes or even a warm crusty bread for sauce mopping. On lighter days I pair it with lemony arugula salad or roasted vegetables on the side. A burst of fresh lemon juice just before serving makes it restaurant worthy.
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Cultural Notes
Florentine dishes are inspired by Florence Italy and nearly always feature spinach. The name Florentine traditionally signals a creamy base with this tender green stirred in. While not a direct Italian classic this dish takes a cue from the spirit of Tuscan kitchens.
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
Yes, substitute 10 oz. thawed and well-drained frozen spinach to replace fresh spinach in the sauce.
- → What can I serve with this dish?
Pasta, rice, or a crisp green salad complement the creamy and savory chicken well.
- → How do I get chicken juicy and tender?
Pound the chicken for even thickness, dredge before searing, and avoid overcooking to ensure juicy results.
- → Is there a non-alcoholic option for the sauce?
Use chicken broth in place of white wine for a delicious, alcohol-free creamy sauce.
- → Can I omit the cream cheese?
Yes, omitting cream cheese won’t harm the dish, but it adds extra flavor and thickens the sauce.