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Creamy Chicken Florentine Recipe

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3.8 from 3 reviews

This Chicken Florentine recipe features tender, pan-seared chicken breasts in a rich and creamy sauce made with garlic, white wine, cream cheese, and fresh spinach. The dish is flavored with Italian seasoning, Parmesan, and a hint of lemon, making it a comforting yet elegant meal perfect for any occasion.

Ingredients

Chicken and Coating

  • 4 boneless skinless chicken breasts
  • ½ cup flour
  • ¼ cup Parmesan cheese (finely shredded)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons Italian Seasoning

Cooking Fats

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Sauce

  • 4 cloves garlic (minced)
  • 1 ½ cups white wine (or chicken broth)
  • 1 cup half and half
  • 1/3 cup softened cream cheese
  • 3 cups fresh spinach
  • ½ fresh lemon or 1.5 tablespoons lemon juice (optional)

Garnish

  • Fresh parsley (to garnish)

Instructions

  1. Prepare Chicken: Place a piece of saran wrap over each boneless, skinless chicken breast. Use a meat tenderizer to pound the chicken until it is about ½-inch thick and evenly flattened. Pat dry with paper towels to remove excess moisture before coating.
  2. Coat the Chicken: In a shallow dish, combine flour, Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning. Dredge each flattened chicken breast in this mixture, tapping off any excess flour coating evenly on both sides.
  3. Heat Fat and Sear Chicken: In a large skillet over medium-high heat, melt the butter and olive oil together. Once hot, add the coated chicken breasts carefully. Cover the skillet and cook the chicken for about 4 to 5 minutes on each side until golden brown. If the pan is crowded, sear in two batches to avoid steaming. Remove the cooked chicken and set aside.
  4. Deglaze Pan and Make Sauce Base: Turn off the heat temporarily. Pour in the white wine (or chicken broth) to the skillet. Turn the heat back to medium and use a silicone spatula to scrape the bottom and sides of the skillet to release all browned bits. Allow the liquid to reduce by half, approximately 6 to 7 minutes, adding the minced garlic during the last minute of reduction for full flavor.
  5. Add Cream and Cheese: Temper the half and half by heating it gently in the microwave for about 40 seconds. Gradually add it in splashes to the skillet, stirring continuously to incorporate smoothly. Bring the sauce to a gentle bubble and then reduce the heat to low. Stir in the softened cream cheese until the sauce is velvety and combined.
  6. Wilt Spinach and Add Lemon: Add the fresh spinach to the skillet, stirring until the leaves are wilted and tender. If desired, stir in fresh lemon juice at this point to brighten the sauce.
  7. Reheat Chicken and Serve: Return the cooked chicken breasts along with any accumulated juices back into the skillet. Cover and let the chicken warm through in the sauce for a few minutes. Garnish with freshly chopped parsley and serve immediately.

Notes

  • White wine adds a subtle depth of flavor but can be substituted with chicken broth for a non-alcoholic version.
  • Tempering the half and half prevents curdling and keeps the sauce smooth.
  • Cook the chicken in batches if your skillet is small to ensure it sears properly and develops a golden crust.
  • Feel free to use baby spinach for convenience and quicker cooking time.
  • Adjust seasoning to taste, especially if substituting the cooking liquid.
  • For a lower-fat version, substitute half and half with whole milk or a milk alternative, though the sauce may be less creamy.

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