Description
Chicken Florentine is a classic Italian-inspired dish featuring tender, pan-seared chicken breasts smothered in a creamy Parmesan and spinach sauce with a hint of garlic and white wine. This comforting meal combines succulent chicken with a rich sauce made from half and half, cream cheese, and fresh spinach, enhanced with Italian seasoning and a touch of lemon for brightness. Perfect for a family dinner or special occasion, it offers a delicious balance of flavors and textures in just 45 minutes.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian seasoning
- ½ cup all-purpose flour
- ¼ cup Parmesan cheese, finely shredded
- 1 teaspoon garlic powder
Sauce and Flavorings
- 4 garlic cloves, minced
- 1½ cups white wine (or chicken broth)
- 1 cup half and half
- â…“ cup softened cream cheese
- 3 cups fresh spinach
- ½ fresh lemon or 1.5 tablespoons lemon juice (optional)
- Fresh parsley, for garnish
Instructions
- Prepare Chicken: Cover each chicken breast with plastic wrap and pound it to an even ½-inch thickness to ensure even cooking. Pat the chicken dry with paper towels to help the coating stick better.
- Dredge Chicken: In a bowl, mix together the flour, salt, pepper, Italian seasoning, Parmesan cheese, and garlic powder. Coat each chicken breast thoroughly in this mixture, shaking off any excess flour for a crisp finish.
- Sear Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and cook for 4–5 minutes on each side, covered, until the exterior is golden brown and the chicken is cooked through. If necessary, sear in batches to avoid overcrowding the pan. Remove and set aside.
- Deglaze Pan: Turn off the heat momentarily and pour in the white wine or chicken broth. Turn the heat back to medium and use a spatula to scrape up all the flavorful browned bits stuck to the pan. Let the liquid simmer and reduce by half, about 6–7 minutes. Add minced garlic in the last minute to soften and release its aroma.
- Make Cream Sauce: Warm the half and half in the microwave for about 40 seconds until slightly heated. Slowly stir it into the skillet, bringing the sauce to a gentle bubble. Reduce heat to low and incorporate the softened cream cheese by stirring until fully melted and the sauce is smooth and creamy.
- Add Spinach and Finish: Add fresh spinach to the sauce and cook just until wilted but still vibrant. Stir in lemon juice if using, to add a fresh zesty note. Return the seared chicken and any juices back to the skillet, cover, and allow everything to reheat gently together for a few minutes. Garnish with fresh parsley and serve hot.
Notes
- For a lighter version, substitute half and half with whole milk, but the sauce will be less creamy.
- White wine adds authenticity and flavor depth, but chicken broth is a suitable non-alcoholic alternative.
- If you prefer thicker sauce, add a touch more cream cheese or let sauce reduce further before adding spinach.
- Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
- Ensure chicken is fully cooked by checking internal temperature reaches 165°F (74°C).
