Description
Chicken Florentine is a delightful dish featuring tender, thinly pounded chicken breasts cooked to a golden perfection and served in a creamy, garlicky sauce loaded with fresh spinach and a hint of lemon. This recipe combines a lightly breaded chicken with a luscious sauce made from white wine, half-and-half, and cream cheese, making it a comforting yet elegant meal perfect for any dinner occasion.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
- 1/4 cup Parmesan cheese (finely shredded)
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce and Spinach
- 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
- 1/2 fresh lemon or 1.5 tablespoons lemon juice (optional)
- Fresh parsley (to garnish)
Instructions
- Prepare the Chicken: Place saran wrap over each chicken breast and gently pound with a meat tenderizer until about 1/2-inch thick and evenly flattened. Pat the chicken dry with paper towels to ensure a good sear later.
- Coat the Chicken: In a shallow bowl, combine the flour, salt, pepper, Italian seasoning, Parmesan cheese, and garlic powder. Dredge each chicken breast thoroughly in the flour mixture, shaking off any excess coating.
- Sear the Chicken: Heat the butter and olive oil together in a large skillet over medium-high heat. Add the chicken breasts carefully in batches if needed to avoid overcrowding. Cover the pan and cook each side for 4-5 minutes until they turn golden and are cooked through. Remove the chicken from the skillet and set aside.
- Deglaze and Reduce: Turn off the heat on the skillet briefly. Pour in the white wine (or chicken broth), then turn the heat back to medium. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the pan. Let the liquid reduce by half, about 6-7 minutes, stirring in the minced garlic during the last minute.
- Add Dairy Components: Temper the half and half by microwaving it for 40 seconds to warm it gently. Slowly add the half and half to the skillet in splashes while stirring to combine smoothly. Bring the mixture to a gentle bubble, then reduce heat to low.
- Incorporate Cream Cheese: Add the softened cream cheese to the skillet, stirring continuously until the sauce is smooth and fully combined. This will create a rich, creamy texture.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook gently until it wilts and blends into the sauce. If desired, stir in the fresh lemon juice to add brightness to the dish.
- Finish the Dish: Return the cooked chicken breasts and any accumulated juices back into the skillet. Cover the pan and allow everything to heat through for a few minutes. Garnish with fresh parsley before serving to add a pop of color and fresh aroma.
Notes
- Use chicken broth instead of white wine for a non-alcoholic version.
- Pounding the chicken evenly ensures quick and uniform cooking, preventing dryness.
- Be sure to reduce the sauce properly to concentrate the flavors and thicken it nicely.
- Warming the half and half before adding helps prevent curdling in the sauce.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Chicken Florentine, creamy chicken, spinach chicken recipe, Italian chicken dish, quick dinner, one pan chicken
