Description
This Chicken Florentine recipe features pan-seared chicken breasts in a rich, creamy spinach sauce. It’s an elegant yet simple dish perfect for a weeknight meal or special occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- For the dredge:
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
- 1/2 cup all-purpose flour
- 1/4 cup finely shredded Parmesan cheese
- 1 teaspoon garlic powder
- For the Florentine sauce:
- 4 cloves garlic, minced
- 1 1/2 cups white wine or chicken broth
- 1 cup half-and-half
- 1/3 cup softened cream cheese
- 3 cups fresh spinach
- Optional: juice of 1/2 lemon (approx. 1 1/2 tablespoons)
- Fresh parsley, to garnish
Instructions
- Place plastic wrap over each chicken breast. Pound them to about 1/2-inch thickness using a meat tenderizer, ensuring even thickness. Pat the chicken dry.
- In a bowl, whisk together the dredge ingredients: salt, pepper, Italian seasoning, flour, Parmesan, and garlic powder. Coat each chicken breast in this mixture, tapping off excess.
- In a skillet over medium-high heat, melt butter and olive oil. Add the chicken and cook for 4-5 minutes per side until golden. If the pan is small, cook in batches. Remove chicken and set aside.
- Turn off the heat. Pour in the wine or broth and place the pan back on medium heat. Scrape up browned bits from the bottom and sides with a spatula. Let the liquid reduce by half, about 6-7 minutes. Add garlic in the last minute of reduction.
- Warm the half-and-half (e.g., in the microwave). Gradually stir it into the skillet in small splashes, stirring constantly. Bring to a gentle bubble, then lower the heat.
- Add the softened cream cheese, stirring until the sauce is smooth and uniform.
- Fold in the spinach and stir until just wilted. Add lemon juice, if using.
- Return the chicken and any drippings to the pan. Cover and heat through.
- Garnish with fresh parsley and serve immediately.
Notes
- You can use thawed frozen spinach (10 oz) instead of fresh; squeeze out excess moisture first.
- Do not overcrowd the pan when searing to ensure chicken browns properly.
- The butter and olive oil combination balances flavor and prevents burning.
- Omit cream cheese if desired; the sauce will be less thick.
- Add mushrooms, sun-dried tomatoes, capers, or cherry tomatoes for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 456 kcal
- Sugar: 2 g
- Sodium: 862 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 117 mg