Description
Golden seared chicken breasts simmered in a creamy garlic parmesan sauce with fresh spinach and a splash of lemon—this Chicken Florentine is comforting, elegant, and perfect for a flavorful weeknight dinner or a date-night meal at home.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Chicken Dredge:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1/2 cup all-purpose flour
- 1/4 cup finely shredded Parmesan cheese
- 1 teaspoon garlic powder
For the Florentine Sauce:
- 4 cloves garlic, minced
- 1 1/2 cups white wine or chicken broth
- 1 cup half and half
- 1/3 cup softened cream cheese
- 3 cups fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)
- 1/2 fresh lemon or 1.5 tablespoons lemon juice (optional)
- Fresh parsley, for garnish
Instructions
-
Prep the Chicken:
Place plastic wrap over the chicken breasts and pound to 1/2-inch thickness. Pat dry with paper towels. -
Dredge the Chicken:
In a shallow bowl, combine flour, salt, pepper, Italian seasoning, Parmesan, and garlic powder. Coat chicken in the dredge mixture, tapping off excess. -
Sear the Chicken:
In a large skillet, heat butter and olive oil over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Work in batches if needed. Transfer to a plate and set aside. -
Deglaze the Pan:
Turn off the heat, then pour in white wine or broth. Turn heat back to medium and use a spatula to scrape the brown bits from the pan. Simmer and reduce by half, about 6–7 minutes. Add garlic during the last minute of simmering. -
Make the Sauce:
Microwave half and half for about 40 seconds to warm slightly. Slowly add it to the skillet in splashes, stirring constantly. Bring to a gentle simmer, then lower heat and add cream cheese. Stir until smooth and creamy. -
Add the Spinach:
Stir in spinach until wilted. Add lemon juice, if using, for brightness. -
Finish the Dish:
Return the cooked chicken and any juices to the skillet. Spoon sauce over the chicken and let everything heat through for a few more minutes.
-
Serve:
Garnish with fresh parsley and serve warm. Pairs beautifully with pasta, rice, mashed potatoes, or a fresh salad.
Notes
- For extra richness, substitute half and half with heavy cream.
- Don’t skip the pan deglazing—it adds incredible depth of flavor!
- Leftovers store well in the fridge for up to 3 days. Reheat gently over low heat to preserve the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop / Skillet
- Cuisine: Italian-American