Chicken Florentine with Garlicky Spinach Cream Cheese Sauce Recipe
Chicken Florentine is a comforting Italian main course featuring tender chicken breasts cooked in a creamy garlic spinach and parmesan sauce. This easy and quick recipe uses simple everyday ingredients to deliver a rich, flavorful dish perfect for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken and Seasoning
- 4 large chicken breasts, pounded
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup flour for dredging
Cooking Ingredients
- 2 Tbsp olive oil
- 4 Tbsp butter, divided
- 5 cloves garlic, minced
- ¾ cup dry white wine
- ½ tsp Italian seasoning
- 1 cup heavy whipping cream
- 3 cups fresh baby spinach
- ¾ cup freshly grated parmesan cheese
- Parsley for garnish (optional)
Instructions
- Prepare the flour mixture. In a bowl, combine the flour, salt, and pepper; whisk together until well mixed.
- Pound and season chicken. Pound the chicken breasts with a mallet to about one inch thickness. Season both sides with salt and pepper, then dredge in the flour mixture, tapping off any excess.
- Sear the chicken. Heat a tablespoon of olive oil and a tablespoon of butter in a large skillet over medium-high heat. Add two chicken breasts, cover, and cook until golden brown on one side for about 4 minutes. Flip and repeat on the other side, cooking until internal temperature reaches 165°F (75°C). Remove cooked chicken to a plate.
- Cook remaining chicken. Add another tablespoon of butter to the pan and cook the remaining two chicken breasts in the same manner.
- Prepare the sauce base. Reduce heat to medium. Melt two tablespoons of butter in the pan, add minced garlic, and stir constantly for 30-45 seconds until fragrant.
- Deglaze and reduce. Pour in the white wine and cook, stirring occasionally, until the wine reduces by about half.
- Add cream and cheese. Stir in the heavy cream and bring to a simmer. Sprinkle in the parmesan cheese and stir continuously over heat until the cheese is melted and sauce is smooth.
- Wilt the spinach. Add fresh baby spinach to the sauce and cook until wilted.
- Finish the dish. Return the cooked chicken breasts and any accumulated juices to the pan. Reduce heat to medium-low and simmer until the chicken is warmed through and the sauce thickens, approximately 4 minutes.
- Garnish and serve. Garnish with parsley or extra spinach if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute boneless, skinless chicken thighs if preferred.
- If not a fan of spinach, Swiss chard or kale are good alternatives.
- In place of wine, use an equal amount of chicken stock.
- Optional addition of mushrooms sautéed with garlic enhances flavor.
- If Italian seasoning is unavailable, use dried herbs of choice.
- Do not move the chicken once placed in the pan to ensure a perfect sear and golden crust.
- Serve the dish immediately after cooking to enjoy the cream sauce at its best.
