Description
Chicken Florentine features golden, juicy chicken breasts in a creamy garlic and spinach sauce. This comforting skillet dinner comes together in 45 minutes and pairs well with pasta, rice, mashed potatoes, or crusty bread.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
4 garlic cloves, minced
1 1/2 cups dry white wine or chicken broth
1 cup half-and-half, warmed
1/3 cup softened cream cheese
3 cups fresh spinach
1 tablespoon fresh lemon juice, optional
2 tablespoons chopped fresh parsley
Extra grated Parmesan cheese for serving, optional
Instructions
1. Place the chicken breasts between two sheets of parchment paper and pound them to an even 1/2-inch thickness. Pat the chicken dry with paper towels.
2. Combine the flour, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper in a shallow dish.
3. Coat each chicken breast lightly in the seasoned flour mixture. Shake off the excess coating, then let the chicken rest for 15 minutes.
4. Heat the olive oil and butter in a large skillet over medium-high heat.
5. Add the chicken without overcrowding the skillet. Cook for 4 to 5 minutes per side, or until golden and the center reaches 165°F. Transfer the chicken to a plate and keep the juices.
6. Pour the wine or chicken broth into the skillet. Scrape up the browned pieces from the bottom of the pan.
7. Let the liquid simmer until it reduces by about half. Add the garlic during the final minute and stir until fragrant.
8. Reduce the heat to low. Slowly stir in the warmed half-and-half, followed by the softened cream cheese. Stir until the sauce becomes smooth.
9. Add the spinach and cook until it wilts. Stir in the optional lemon juice.
10. Return the chicken and its juices to the skillet. Spoon the sauce over the chicken, cover, and cook for 2 to 3 minutes.
11. Garnish with chopped parsley and extra Parmesan cheese. Serve warm with pasta, rice, mashed potatoes, vegetables, or bread.
Notes
Pound the chicken to an even thickness so every piece cooks at the same rate.
Cook the chicken in batches when needed. Crowding the skillet can prevent proper browning.
Warm the half-and-half before adding it to help keep the sauce smooth.
Keep the heat low after adding the dairy. High heat can cause the sauce to separate.
For frozen spinach, thaw it fully and squeeze out as much liquid as possible before adding it.
Chicken broth can replace the white wine.
For a richer sauce, add extra cream cheese or grated Parmesan.
For a lighter sauce, leave out the cream cheese and add a little more half-and-half.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooled Chicken Florentine in a freezer-safe container for up to 3 months.
Reheat slowly over low heat with a splash of chicken broth or half-and-half.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 456