Chicken Florentine Recipe

Ben Carraoli

I tried this Chicken Florentine Recipe last night, and it turned out so rich and comforting! The creamy spinach and garlic sauce perfectly coated the seared chicken, making every bite melt in the mouth. It reminded me of a fancy restaurant meal, but it was surprisingly easy to whip up at home.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Dinner

Calories: 420

Ingredients Method

Ingredients

For the Chicken:
4 boneless skinless chicken breasts – These cook evenly and stay juicy when pounded to the same thickness.
2 tablespoons olive oil – Helps sear the chicken to golden perfection.
2 tablespoons butter – Adds richness and depth of flavor.
1 teaspoon salt – Essential for seasoning throughout.
½ teaspoon pepper – Balances and enhances the flavor of the chicken.
2 teaspoons Italian seasoning – A flavorful blend that gives the dish its herby base.
½ cup flour – Helps create a golden crust when searing the chicken.
¼ cup Parmesan cheese finely shredded – Adds nutty, savory notes to the crust.
1 teaspoon garlic powder – Enhances the depth of the seasoning mix.
For the Sauce:
4 cloves garlic minced – Fresh garlic makes the sauce aromatic and flavorful.
1 ½ cups white wine or chicken broth – Wine adds richness; broth is a great non-alcoholic substitute.
1 cup half and half – Makes the sauce creamy without being too heavy.
⅓ cup softened cream cheese – Adds a luxurious velvety texture.
3 cups fresh spinach – Fresh is key here; frozen spinach tends to water down the sauce.
½ lemon or 1.5 tablespoons lemon juice optional – Brightens and balances the richness.
Fresh parsley – For garnish and a fresh pop of color.

Method

Start by pounding the chicken breasts to an even thickness. This helps them cook evenly and stay juicy. In a shallow bowl, mix the flour, garlic powder, Parmesan, salt, pepper, and Italian seasoning. Dredge the chicken in this mixture until coated on both sides.
Heat olive oil and butter in a skillet over medium heat. Once hot, place the chicken in the pan and sear for 4–5 minutes on each side, or until golden brown and fully cooked. Set aside on a plate while you prepare the sauce.
In the same skillet, add minced garlic and cook until fragrant—about 30 seconds. Pour in the white wine (or chicken broth) and deglaze the pan, scraping any bits off the bottom for added flavor. Let it simmer for 2–3 minutes.
Lower the heat and whisk in the half and half and cream cheese until smooth. Keep stirring so it doesn’t curdle or separate. Once well-blended, toss in the fresh spinach and cook until wilted.
Return the seared chicken to the pan and let it simmer for a few minutes to absorb the sauce. If using, squeeze in some fresh lemon juice. Sprinkle chopped parsley on top before serving.