Description
Chicken Florentine is a classic Italian-American dish featuring tender, pounded chicken breasts coated in a flavorful Parmesan and herb dredge, pan-seared to a golden crust, and served with a creamy spinach and garlic sauce enriched with white wine and cream cheese. This comforting and elegant skillet meal combines vibrant fresh spinach with subtle lemon and parsley accents, delivering a delicious balance of creamy, tangy, and savory flavors perfect for a satisfying dinner.
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
- 1 ½ 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 them evenly until about ½-inch thick. This ensures even cooking and prevents the chicken from puffing up during cooking. Pat the chicken dry with paper towels.
- Prepare the dredge and coat chicken: In a bowl, combine salt, pepper, Italian seasoning, flour, Parmesan cheese, and garlic powder. Dredge each chicken breast in this mixture, coating thoroughly and tapping off any excess flour.
- Sear the chicken: Heat butter and olive oil in a skillet over medium-high heat. Add the coated chicken breasts and cover the pan. Cook about 4-5 minutes per side until golden brown. If necessary, cook in batches to avoid crowding. Remove the cooked chicken from the pan and set aside.
- Deglaze and reduce sauce base: Turn heat off momentarily, then add white wine (or chicken broth) to the skillet. Turn heat back to medium and use a silicone spatula to scrape up any browned bits from the pan’s bottom and sides. This adds deep flavor. Let the liquid reduce by half over 6-7 minutes. Add minced garlic during the last minute of reduction to mellow its flavor.
- Add cream and cheese to sauce: Temper half and half by heating it in the microwave for 40 seconds. Gradually add it in splashes to the skillet while stirring gently. Bring the sauce to a gentle simmer, then reduce heat to low. Stir in softened cream cheese until the sauce is smooth and combined.
- Add spinach and lemon: Incorporate fresh spinach into the skillet and cook until wilted and soft. Add lemon juice or fresh lemon if desired to brighten flavors.
- Reheat chicken in sauce: Return the seared chicken breasts and any juices that collected back to the skillet. Cover the pan and heat through until chicken is hot and fully coated with the sauce.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish and serve immediately for a warm, flavorful meal.
Notes
- Frozen spinach (10 oz) can be substituted for fresh; thaw and squeeze out excess liquid before using.
- Pounding chicken ensures even cooking and tenderness; thin cutlets cook faster and are more appealing.
- Let chicken come closer to room temperature while preparing other ingredients to avoid cooling the pan oil and uneven cooking.
- Keep chicken undisturbed while searing to develop a golden crust; it will naturally release from the pan when ready.
- Combining butter and olive oil prevents burning; butter adds color, olive oil withstands higher heat.
- Mushrooms, capers, cherry tomatoes, and sun-dried tomatoes are excellent optional additions to the sauce.
- Cream cheese is optional but adds richness, creaminess, and thickens the sauce.
- This recipe appears in The Cozy Cookbook on page 112.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 1/4 recipe)
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
