Description
Chicken Florentine is a classic Italian-inspired dish featuring tender, pounded chicken breasts coated in a flavorful seasoned dredge, pan-seared to a golden crust, and served with a creamy spinach sauce enriched with garlic, white wine, cream cheese, and a hint of lemon. This comforting and elegant recipe combines savory herbs, fresh spinach, and creamy textures for a perfect weeknight dinner or special occasion meal.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 2 Tablespoons butter
Chicken Dredge
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian seasoning
- ½ cup flour
- ¼ cup Parmesan cheese, finely shredded
- 1 teaspoon garlic powder
Florentine Sauce
- 4 cloves garlic, minced
- 1½ cups white wine or chicken broth
- 1 cup half and half
- ⅓ cup softened cream cheese
- 3 cups fresh spinach
- ½ fresh lemon or 1.5 tablespoons lemon juice (optional)
- Fresh parsley, to garnish
Instructions
- Pound the chicken: Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it is about ½-inch thick and evenly flattened. Pat the chicken dry with paper towels to ensure an even sear.
- Prepare the dredge: In a shallow dish, combine salt, pepper, Italian seasoning, flour, Parmesan cheese, and garlic powder. Coat each chicken breast evenly in the flour mixture, then tap off any excess to avoid clumping.
- Sear the chicken: Heat the butter and olive oil in a skillet over medium-high heat. Add the chicken breasts in a single layer (cook in batches if necessary) and cover the pan. Cook without moving for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- Deglaze the pan: Turn off the heat briefly, then add the white wine or chicken broth to the skillet. Turn the heat back to medium and use a silicone spatula to scrape and loosen all browned bits on the bottom of the pan. Let the liquid reduce by half over 6-7 minutes. Add minced garlic during the last minute of reduction for extra flavor.
- Add dairy and spinach: Warm the half and half in the microwave for about 40 seconds to temper it. Add it gradually to the skillet, stirring constantly to combine smoothly. Bring to a gentle bubble then reduce the heat to low. Stir in softened cream cheese until fully incorporated. Add the fresh spinach and cook until wilted.
- Finish the dish: Optionally add lemon juice for brightness. Return the cooked chicken breasts and any drippings back into the skillet. Cover and warm through for a few minutes. Garnish with fresh parsley and serve immediately.
Notes
- Frozen spinach (10 oz.) can be used instead of fresh; thaw and squeeze out excess moisture before adding.
- Pounding the chicken to even thickness ensures quicker and more even cooking as the chicken plumps when cooked.
- Let chicken come to room temperature while prepping ingredients to avoid cooling the pan oil and uneven cooking.
- Keep chicken undisturbed during searing to maintain a golden crust; it will release naturally from the pan when ready.
- Using a mix of butter and olive oil prevents burning while providing rich color and flavor.
- Mushrooms, capers, cherry tomatoes, or sun-dried tomatoes make excellent additions to customize this dish.
- Cream cheese is optional but helps thicken the sauce and adds creaminess and depth of flavor.
- This recipe is featured in The Cozy Cookbook on page 112.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
