Description
Chicken Florentine is a creamy, comforting dish featuring tender chicken breasts seared to golden perfection and served in a luscious sauce made with Parmesan, garlic, white wine, cream cheese, and fresh spinach. This recipe balances rich flavors with bright lemon notes and fresh parsley garnish, perfect for an elegant weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian seasoning
- ¼ cup Parmesan cheese, finely shredded
- 1 teaspoon garlic powder
Cooking
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
Sauce
- 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 gently pound them to an even ½-inch thickness. Pat dry with paper towels to ensure a good sear.
- Dredge Chicken: In a mixing bowl, combine the flour, salt, pepper, Italian seasoning, Parmesan cheese, and garlic powder. Thoroughly coat each chicken breast with this mixture, tapping off any excess flour to avoid clumping.
- Sear Chicken: Heat olive oil and butter in a skillet over medium-high heat. Carefully place chicken breasts in the hot skillet and sear for 4 to 5 minutes on each side, covered, until they achieve a golden brown crust and are cooked through. Cook in batches if your skillet is not large enough. Once done, set the chicken aside.
- Deglaze Pan: Turn off heat briefly, then add white wine or chicken broth to the skillet. Return heat to medium, using a spatula to scrape up any browned bits stuck to the pan to incorporate that deep flavor. Let the liquid simmer and reduce by half, about 6 to 7 minutes. Add the minced garlic in the last minute of this step to release its aroma.
- Make Cream Sauce: Warm the half and half slightly in the microwave for about 40 seconds. Slowly stir the warmed half and half into the skillet. Bring the mixture to a gentle bubble, then reduce the heat to low. Add the softened cream cheese and stir until it melts completely and the sauce is smooth and creamy.
- Add Spinach and Finish: Stir in the fresh spinach and cook just until wilted. If desired, stir in fresh lemon juice to brighten the flavors. Return the seared chicken breasts and their drippings to the skillet. Cover and let everything reheat together for a few minutes. Garnish with fresh parsley. Serve immediately while hot.
Notes
- To save time, use chicken broth instead of white wine for a milder flavor.
- Pounding the chicken breasts ensures even cooking and tender results.
- Be careful not to overcook the chicken during searing to keep it juicy.
- Adjust seasoning in the sauce to taste before serving.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
