Description
Tender golden chicken, a silky garlic-spinach sauce, and a touch of lemon — this Chicken Florentine feels like something from your favorite bistro, yet it’s simple enough for a weeknight. Pair it with pasta, rice, or even a crisp green salad for a dish that’s equal parts cozy and elegant.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
Chicken Coating:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- ½ cup all-purpose flour
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
For the Creamy Florentine Sauce:
- 4 cloves garlic, minced
- 1 ½ cups white wine (or chicken broth for a non-alcoholic option)
- 1 cup half-and-half
- ⅓ cup cream cheese, softened
- 3 cups fresh spinach leaves
- Juice of ½ lemon (or about 1½ tablespoons) — optional, but delicious
- Fresh parsley, chopped, for garnish
Instructions
Place each chicken breast between sheets of plastic wrap and gently pound it with a meat mallet until it’s about ½-inch thick all the way through. This ensures even cooking and keeps it tender. Pat dry with paper towels.
In a shallow dish, whisk together the flour, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Dredge each chicken breast in the mixture, coating both sides evenly. Shake off the excess flour — you just want a light coating that’ll turn golden and crisp.
Melt the butter with the olive oil in a large skillet over medium-high heat. Once it starts to shimmer, add the chicken. Cover the pan and cook for about 4–5 minutes on each side, or until the chicken is golden brown and cooked through. (You might need to do this in two batches to avoid overcrowding.)
Transfer the cooked chicken to a plate and set it aside while you make the sauce.
Turn off the heat for a moment. Pour the white wine (or chicken broth) into the skillet — it’ll sizzle! Scrape up all those golden bits from the bottom with a silicone spatula. That’s where the magic flavor lives.
Bring the liquid to a gentle simmer over medium heat and let it reduce by about half, around 6–7 minutes. Add the minced garlic during the last minute so it softens and infuses the sauce.
Warm your half-and-half in the microwave for about 40 seconds — this helps prevent curdling when it hits the hot pan. Slowly pour it into the skillet, stirring constantly. Once the sauce begins to bubble softly, lower the heat to a simmer.
Stir in the softened cream cheese until the sauce is smooth and velvety.
Toss in the fresh spinach and stir until it wilts into the sauce, turning that creamy base into a rich, flavorful bed for your chicken. Add a squeeze of lemon juice if you like a little brightness.
Return the chicken — and any flavorful drippings — back to the skillet. Spoon the sauce over the top and cover the pan for a minute or two to let everything heat through.
Sprinkle with fresh parsley, and serve it hot with your favorite side — buttery pasta, fluffy rice, or roasted vegetables all work beautifully.
Notes
- If you only have frozen spinach, no problem! Just thaw 10 ounces, squeeze out the extra moisture, and toss it in as directed.
- This sauce is flexible — if you prefer a lighter flavor, skip the cream cheese (though it adds wonderful richness and body).
- Feel free to add mushrooms, cherry tomatoes, capers, or sun-dried tomatoes for a flavorful twist.
Nutrition
- Calories: 456kcal
- Sugar: 2g
- Sodium: 862mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 117mg