Creamy Chicken Florentine with Spinach and Parmesan Recipe
Chicken Florentine is a rich and creamy skillet dish featuring tender, pounded chicken breasts seared to golden perfection, then simmered in a luscious garlic-infused white wine and cream cheese sauce with fresh spinach. This recipe offers a delightful balance of flavors and a comforting elegance, perfect for a hearty weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- ½ cup flour
- ¼ cup finely shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian Seasoning
Cooking Fat
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce
- 4 cloves garlic, minced
- 1 ½ cups white wine (or chicken broth)
- 1 cup half and half
- ⅓ cup softened cream cheese
Vegetables and Garnish
- 3 cups fresh spinach
- ½ fresh lemon or 1.5 tablespoons lemon juice (optional)
- Fresh parsley (to garnish)
Instructions
- Prepare Chicken: Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about ½-inch thick and uniform in thickness. Pat the chicken dry with paper towels.
- Coat Chicken: Combine flour, Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning in a bowl. Dredge each chicken breast in the seasoned flour mixture, tapping off any excess.
- Sear Chicken: Heat butter and olive oil in a skillet over medium-high heat. Add the coated chicken breasts and cover the pan. Cook for 4-5 minutes on each side until golden brown. If necessary, cook in batches to avoid overcrowding. Once cooked, set the chicken aside.
- Deglaze Pan and Reduce: Turn the heat off briefly, then add the white wine (or chicken broth) to the skillet. Set heat to medium and use a silicone spatula to scrape and deglaze the bottom and sides of the skillet. Let the liquid reduce by half, about 6-7 minutes, adding minced garlic during the last minute to infuse flavor.
- Add Dairy: Heat the half and half in the microwave for 40 seconds to temper it. Gradually add it to the skillet in splashes while stirring. Bring the mixture to a gentle bubble, then reduce the heat to low.
- Create Sauce: Stir the softened cream cheese into the skillet until smooth and fully combined.
- Wilt Spinach: Add fresh spinach to the skillet and cook until soft and wilted. Stir in lemon juice if using, to brighten the flavors.
- Finish Dish: Return the cooked chicken breasts and any accumulated drippings to the skillet. Cover and heat through for a few minutes until the chicken is warmed and coated in the sauce.
- Garnish and Serve: Sprinkle fresh parsley over the dish before serving to add a touch of color and freshness.
Notes
- To ensure even cooking, pound the chicken breasts to uniform thickness.
- If white wine is not available, chicken broth is a suitable substitute for deglazing and flavor.
- Tempering the half and half helps prevent curdling when added to the hot pan.
- Adjust seasoning with salt and pepper at the end if needed.
- Serve the dish with pasta, rice, or crusty bread to soak up the delicious sauce.
Keywords: Chicken Florentine, creamy chicken, spinach chicken, Italian chicken recipe, skillet chicken, white wine sauce