Chicken Florentine

Name: Chicken Florentine
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 ounces reduced fat cream cheese; ¾ cup half-and-half; 4 small boneless, skinless chicken breasts; ¾ teaspoon kosher salt; ½ teaspoon ground black pepper; ¼ cup all-purpose flour; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 shallot; 4 cloves garlic; ½ cup dry white wine or chicken broth; 10 to 12 ounces baby spinach; ¼ cup grated Parmesan cheese; ¼ cup chopped sun-dried tomatoes; Pinch red pepper flakes

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
4 servings
Calories
494 kcal
Course
Main Course, Dinner
Cuisine
French

Chicken Florentine

Iris Warren

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Tender chicken breasts cooked in a garlicky spinach cream sauce, this chicken Florentine recipe is an Italian classic that's easy to make at home!

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Ingredients

Servings

2 ounces reduced fat cream cheese Neufchatel
¾ cup half-and-half
4 small boneless, skinless chicken breasts (½ to 2 pounds)
¾ teaspoon kosher salt plus a few pinches
½ teaspoon ground black pepper plus a few pinches
¼ cup all-purpose flour
2 tablespoons extra-virgin olive oil plus additional as needed
2 tablespoons unsalted butter
1 shallot finely chopped
4 cloves garlic minced, about 4 teaspoons
½ cup dry white wine or chicken broth
10 to 12 ounces baby spinach
¼ cup grated Parmesan cheese
¼ cup chopped sun-dried tomatoes optional
Pinch red pepper flakes optional

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Instructions

Preheat the oven to 375°F. Dice the cream cheese into a few pieces and measure out the half-and-half. Let sit at room temperature while you start the recipe.
Place each chicken breast on a cutting board and cover with plastic wrap to keep things tidy. With a meat mallet, rolling pin, or the base of a skillet, lightly pound to an even thickness (they don't need to be paper thin, you just don't want the middle thicker than the ends so that they cook evenly). Season all over with the ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
Place the flour in a shallow bowl (a pie plate works well). With tongs, lightly dredge each piece of chicken on both sides with flour, then transfer to a plate.
In a large, sturdy overproof skillet, heat 2 tablespoons oil over medium to medium-high heat. Add 2 tablespoons of the butter. Once the butter has melted, carefully lower 2 of the chicken breasts into the skillet (angle the chicken away from you to guard against spatters), ensuring they do not touch. Cook on both sides until golden brown, about 3 minutes per side. Transfer to a plate and cover to keep warm. The chicken will not be cooked through. Repeat with remaining chicken.
Reduce the pan heat to medium-low. Add the shallot to the now-empty pan. Cook, stirring occasionally, until the shallot is lightly caramelized, about 2 to 3 minutes.
Add the garlic and wine. Cook and simmer, scraping along the bottom of the pan, until the wine reduces by approximately half, about 1 minute.
Add the spinach by large handfuls, stirring so it wilts. Cook and stir until the spinach completely cooks down, about 4 to 5 minutes.
Turn off the heat. Add the diced cream cheese and half-and-half, stirring so that everything melts together smoothly. Stir in the Parmesan and sun-dried tomatoes. Stir in a pinch each of salt and black pepper, and the red pepper flakes (if using)
Return the chicken to the skillet, nestling it into the sauce. Transfer to the oven and bake until the chicken reaches 165°F on an instant read thermometer (I remove mine a few degrees early as the temperature will rise as it rests), about 10 to 15 minutes depending upon the size of your chicken breasts. If some finish earlier than others, transfer them to a plate and keep warm while you finish baking the rest. Serve the chicken hot with sauce spooned over the top.

Notes

TO STORE: Place leftovers in an airtight container and store in the refrigerator for up to 4 days.
: Reheat in a covered skillet over medium-low heat or in the microwave.
: Chicken Florentine can be frozen with the sauce for up to 3 months in a freezer bag or airtight container. Let it thaw overnight in the refrigerator before reheating.
TO STORE: Place leftovers in an airtight container and store in the refrigerator for up to 4 days.
TO REHEAT: Reheat in a covered skillet over medium-low heat or in the microwave.
TO FREEZE: Chicken Florentine can be frozen with the sauce for up to 3 months in a freezer bag or airtight container. Let it thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 4) Calories 494kcal (25%) Carbohydrates 19g (6%) Protein 45g (90%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.3g Cholesterol 153mg (51%) Potassium 1.419mg (0%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 7.227IU (0%) Vitamin C 26mg (29%) Calcium 224mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 494 kcal

% Daily Value*

Serving	1(of 4)
Calories	494kcal	25%
Carbohydrates	19g	6%
Protein	45g	90%
Fat	27g	42%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.3g	15%
Cholesterol	153mg	51%
Potassium	1.419mg	0%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	7.227IU	0%
Vitamin C	26mg	29%
Calcium	224mg	22%
Iron	4mg	22%