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Chicken Florentine Recipe

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★★★★★

4.7 from 65 reviews

This Chicken Florentine recipe features tender, lightly floured chicken breasts cooked to golden perfection and smothered in a creamy Parmesan sauce with garlic, spinach, and a hint of Italian seasoning. It’s a rich and flavorful dish perfect for a comforting yet elegant meal.

Ingredients

Scale

Chicken

  • 1/2 cup all-purpose flour
  • 2 large chicken breasts, cut in half lengthwise (4 thin chicken breasts total)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1–2 Tablespoons oil (avocado or light olive oil)
  • 1 Tablespoon butter (salted or unsalted)

Sauce

  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (can substitute with chicken broth)
  • 1/4 cup low-sodium chicken broth
  • 1 cup heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese (divided use)
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon red pepper flakes (optional)
  • 2 cups fresh baby spinach

Instructions

  1. Prepare the flour: Place 1/2 cup all-purpose flour in a bowl and set aside for coating the chicken.
  2. Season the chicken: In a small bowl, mix garlic powder, onion powder, kosher salt, and black pepper. Season both sides of the 4 thin chicken breasts evenly with this mixture.
  3. Coat the chicken: Dredge each seasoned chicken cutlet in the flour until fully coated. Place coated chicken on a plate and set aside.
  4. Heat the skillet and cook chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium heat. Once the butter melts and the pan is hot, add the chicken cutlets.
  5. Sear the chicken: Cook each side for 4-5 minutes until golden brown. Add additional oil if needed to prevent sticking.
  6. Remove chicken: Transfer the cooked chicken to a plate temporarily.
  7. Sauté garlic: To the same skillet, add the minced garlic and stir for about 1 minute until fragrant.
  8. Deglaze the pan: Pour in the dry white wine and chicken broth. Stir and cook for approximately 5 minutes until the liquid reduces slightly.
  9. Add cream and seasonings: Stir in the heavy whipping cream, half of the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook 3-5 minutes until sauce thickens.
  10. Adjust seasoning: Taste the sauce and add more salt or pepper as desired.
  11. Incorporate spinach: Add fresh baby spinach to the skillet and stir to coat it with the creamy sauce.
  12. Return chicken to skillet: Nestle the chicken back into the skillet among the spinach and sauce.
  13. Simmer and wilt spinach: Cook for 3-5 minutes, stirring gently, until spinach wilts and chicken reaches an internal temperature of 165°F (74°C).
  14. Serve: Spoon the creamy sauce over the chicken and serve immediately, enjoying the rich flavors.

Notes

  • Use a meat thermometer to ensure chicken is fully cooked for safety.
  • You can substitute dry white wine with additional chicken broth if preferred or to avoid alcohol.
  • Adjust red pepper flakes to your preferred level of heat or omit if sensitive to spice.
  • Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
  • Leftover Chicken Florentine can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Chicken Florentine, creamy chicken, spinach chicken recipe, Parmesan chicken, Italian chicken dish

Find it online: https://kitchenbyclara.com/chicken-florentine-recipe/