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Chicken Florentine

Chicken Florentine with chicken breasts simmered in a silky white wine and cream sauce, finished with wilted spinach and Parmesan. Expect a pale, elegant sauce with herb-fleck vibes and spinach throughout, spooned over golden seared chicken for a restaurant-style chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasonings
  • 0.5 tsp Salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
Searing & aromatics
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
Sauce
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese, grated
Spinach & citrus
  • 3 cup fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
Garnish
  • 0.25 cup Fresh parsley for garnish
  • 1 lemon for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously with salt, pepper, garlic powder, and Italian seasoning on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove and set aside.
Make the white wine cream sauce
  1. Cook the minced garlic in the same pan for 30 seconds.
  2. Add the dry white wine to deglaze the pan, then simmer for 2 minutes to reduce slightly.
  3. Stir in the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened.
  4. Stir in the grated Parmesan, fresh lemon juice, and lemon zest until the sauce is smooth and pale.
Wilt spinach and finish
  1. Add the fresh baby spinach and stir until wilted.
  2. Return the chicken to the pan and spoon the sauce over each breast.
  3. Garnish with fresh parsley and lemon, then serve over pasta or rice.

Notes

For the most even cooking, keep chicken breasts an even thickness before searing, and pat dry so they brown quickly. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently so the cream sauce doesn’t split. Freezing is not recommended due to possible texture changes in the cream and spinach. For a lighter swap, use half-and-half instead of heavy cream (sauce will be thinner, so simmer a minute longer to thicken).