Chicken Florentine
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
536 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Florentine
Description
Chicken Florentine is a dish highlighting seared chicken breasts covered with a creamy, cheese-infused sauce made from garlic, white wine, heavy cream, and Parmesan, finished with fresh spinach. The chicken is first pounded flat and dredged in a seasoned flour mixture before searing until golden and cooked through. The sauce is prepared in the same pan, using the flavorful browned bits left behind, which adds depth to the dish.
The sauce’s sharpness from the Parmesan melds with rich cream and the slight tang of dry white wine, balanced by fresh spinach for a subtle earthiness and color contrast. Garlic and Italian seasoning contribute aroma without overpowering the delicate chicken. The overall texture combines a slightly crisp exterior on the chicken with a silky, thick sauce and tender spinach.
Serve this dish hot, ideally accompanied by a side that can soak up the sauce such as pasta, rice, or crusty bread. The creamy aspect and rich flavor make it satisfying for dinner meals requiring a comforting but distinct protein-centric entrée.
Variations include swapping chicken breasts for boneless skinless thighs, replacing spinach with Swiss chard or kale, and substituting chicken stock for white wine if unavailable. For extra flavor, mushrooms can be sautéed with the garlic. It's best to avoid moving the chicken excessively during searing to get a proper golden crust. Serve immediately after cooking for best cream sauce texture.
Ingredients
- 4 chicken breast large, pounded
- 1 tsp salt
- ½ tsp black pepper
- ⅓ cup flour for dredging
- 2 Tbsp olive oil
- 4 Tbsp butter divided
- 5 cloves garlic minced
- ¾ cup white wine dry
- ½ tsp Italian seasoning
- 1 cup heavy cream aka whipping cream
- 3 cups spinach fresh baby
- ¾ cup Parmesan Cheese freshly grated
- parsley optional, for garnish
Instructions
- In a bowl, combine flour and spices. Whisk together.
- Pound the breasts with a mallet and flatten to about an inch thick.
- Season both sides with salt and pepper then dredge or dip chicken breasts in the flour. Tap off any excess.
- Add a tablespoon of oil and butter to a pan over medium high heat. Add two chicken breasts, cover and cook until golden brown, about 4 minutes, flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate, then add another tablespoon of butter and cook the remaining two breasts.
- Reduce heat to medium, melt two tablespoons of butter in the pan, then add the garlic and stir constantly for 30-45 seconds or until fragrant.
- Pour in the wine and cook while stirring occasionally until reduced by about half. Stir in the cream and let it come to a simmer then sprinkle the parmesan cheese in and stir over heat until melted.
- Add the spinach and cook until wilted then return the chicken and any juices to the pan and reduce heat to medium low. Simmer until the chicken is warmed through and the sauce has thickened, about 4 minutes. Garnish with more spinach or parsley if desired and serve.
Notes
- Use boneless, skinless chicken thighs as an alternative to breasts if desired.
- Swiss chard or kale can replace spinach for a different green component.
- If dry white wine is unavailable, substitute the same amount of chicken stock in the sauce.
- Add mushrooms by sautéing them with the garlic for extra flavor and texture.
- Do not move chicken frequently during searing to achieve a good golden crust.
- Serve this dish immediately after cooking to preserve the cream sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 46g | 71% |
| Saturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 1013mg | 42% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3503IU | 70% |
| Vitamin C | 8mg | 9% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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