Chicken Florentine
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Calories
456 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Florentine
Description
This recipe begins by pounding chicken breasts to an even thinness for quick, uniform cooking. The chicken is dredged in a mixture of flour, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper, which creates a flavorful crust. It is seared in a blend of butter and olive oil until golden and cooked through, then set aside.
The pan is deglazed with white wine or chicken broth, scraping up browned bits for added depth. Garlic is added near the end of reduction. Tempered half and half and softened cream cheese are incorporated to create a smooth, creamy sauce. Fresh spinach wilts into the sauce, imparting color and gentle earthiness.
Optionally, lemon juice adds brightness and a touch of acidity. The chicken is returned to the pan to warm in the sauce before serving topped with parsley. This dish balances crispy chicken texture with a rich yet fresh-tasting sauce.
Frozen spinach can be substituted after proper thawing and squeezing to remove excess liquid. Allowing the chicken to come to room temperature before cooking prevents oil temperature drops and uneven cooking. Keeping the chicken undisturbed while searing helps maintain the crust. Omitting the cream cheese is possible but will result in a thinner sauce.
Ingredients
- 4 chicken breast boneless skinless
- 2 Tablespoons olive oil
- 2 Tablespoons butter
Chicken Dredge:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- ½ cup flour
- ¼ cup Parmesan Cheese finely shredded
- 1 teaspoon garlic powder
Florentine Sauce:
- 4 cloves garlic minced
- 1 ½ cups white wine or chicken broth
- 1 cup half and half
- 1/3 cup cream cheese softened
- 3 cups spinach fresh
- 1/2 lemon optional, fresh or 1.5 tablespoons lemon juice
- parsley to garnish, fresh
Instructions
- Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about 1/2-inch thick and of equal thickness throughout. Pat dry.
- Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tap off any excess.
- Melt the butter and olive oil in a skillet over medium-high heat.
- Add the chicken and cover the pan. Cook for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches. Set aside once cooked.
- Turn the heat off. Add the wine, then set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the skillet. This will give the sauce more flavor. Reduce by half, about 6-7 minutes. Add the garlic during the last minute.
- Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
- Stir in the softened cream cheese until smooth and combined.
- Add spinach until it’s soft and wilted. Add lemon juice if desired.
- Return the chicken & any drippings back to the pan. Cover to heat through. Sprinkle with parsley and serve!
Notes
- Frozen spinach (10 oz) can replace fresh spinach if thawed and excess moisture squeezed out.
- Allow chicken breasts to rest at room temperature before cooking for even searing and to prevent oil temperature loss.
- Keep chicken undisturbed during searing to form a golden crust and prevent tearing.
- Use a butter and olive oil blend to balance browning and prevent burning due to oil smoke point differences.
- Omitting cream cheese is possible; however, it thickens the sauce and adds creaminess.
- The recipe yields four servings; nutritional info provided per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 862mg | 36% |
| Potassium | 746mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2648IU | 53% |
| Vitamin C | 9mg | 10% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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