Description
This Chicken Florentine recipe features tender seared chicken breasts coated in a seasoned flour and Parmesan mixture, served with a rich and creamy spinach sauce. It’s an elegant yet simple dish perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- For the dredge:
- 1 teaspoon salt
- 1/2 teaspoon 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
- Optional: juice of 1/2 lemon (approx. 1 1/2 tablespoons)
- Fresh parsley, to garnish
Instructions
- Place plastic wrap over each chicken breast and pound them to about 1/2-inch thickness. Pat the chicken dry.
- In a bowl, whisk together salt, pepper, Italian seasoning, flour, Parmesan, and garlic powder. Coat each chicken breast in this mixture, tapping off excess.
- In a skillet over medium-high heat, melt butter and olive oil. Add the chicken and cook 4-5 minutes per side until golden. Do this in batches if necessary. Set chicken aside.
- Turn off heat. Pour in wine or broth and return pan to medium heat. Scrape up browned bits. Let liquid reduce by half, about 6-7 minutes. Add garlic in the last minute.
- Warm the half-and-half. Gradually stir it into the skillet in small splashes, stirring constantly. Bring to a gentle bubble, then lower heat.
- Add softened cream cheese, stirring until the sauce is smooth. Fold in spinach until just wilted. Add lemon juice, if using.
- Return chicken and drippings to the pan. Cover and heat through. Garnish with fresh parsley and serve.
Notes
- For a variation, use thawed frozen spinach (10 oz), squeezed dry.
- Avoid overcrowding the pan when searing chicken for better browning.
- The combination of butter and olive oil helps with flavor and prevents burning.
- Cream cheese can be omitted, but it helps thicken and enrich the sauce.
- Consider adding mushrooms, sun-dried tomatoes, capers, or cherry tomatoes for variety.
- Store leftovers in an airtight container, refrigerated for up to 3 days, or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with sauce)
- Calories: 456 kcal
- Sugar: 2 g
- Sodium: 862 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 117 mg