Description
This Chicken Florentine recipe has perfectly seared chicken in a thick and creamy spinach sauce. Serve it with pasta, rice, or with a simple green salad. Add a splash of lemon and a sprinkle of parsley for added flavor and color!
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 2 Tablespoons Butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian Seasoning
- ½ cup flour
- ¼ cup Parmesan cheese, finely shredded
- 1 teaspoon garlic powder
- 4 cloves garlic, minced
- 1 ½ cups white wine, or chicken broth
- 1 cup half and half
- 1/3 cup softened cream cheese
- 3 cups fresh spinach
- 1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
- Fresh parsley, to garnish
Instructions
- Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about 1/2-inch thick and of equal thickness throughout. Pat dry.
- Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tap off any excess.
- Melt the butter and olive oil in a skillet over medium-high heat.
- Add the chicken and cover the pan. Cook for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches. Set aside once cooked.
- Turn the heat off. Add the wine, then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet. Reduce by half, about 6-7 minutes. Add the garlic during the last minute.
- Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
- Stir in the softened cream cheese until smooth and combined.
- Add spinach until it’s soft and wilted. Add lemon juice if desired.
- Return the chicken and any drippings back to the pan. Cover to heat through. Sprinkle with parsley and serve.
Notes
- 10 oz. frozen spinach may be used instead of fresh. Thaw it out and squeeze out excess liquid prior to using.
- Pound the chicken flat for even cooking; thin cutlets cook more quickly and stay tender.
- Let the chicken sit out while you prepare the other ingredients so it sears evenly.
- Keep the chicken undisturbed while it cooks to maintain the golden crust.
- Use a combination of butter and olive oil for color and better control of the heat.
- Mushrooms, capers, cherry tomatoes, and sun-dried tomatoes make nice additions to this meal.
- You can omit the cream cheese if desired, though it adds thickness and extra creaminess.
- Serve with pasta, rice, or a simple green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce