5.0 from 3 votes
Chicken Florentine
Deliciously rich and creamy, this chicken florentine recipe is a great one pan meal that is always a crowd pleaser. Chicken breasts are cooked in a cream, white wine and parmesan sauce with mushrooms and spinach for one tasty bite.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 557 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 large chicken breasts cut in half lengthwise (butterflied)
- ½ teaspoon garlic powder
- ½ teaspoon each salt & pepper
- flour for dredging gluten-free flour works too
- 1 Tablespoon olive oil
- 2 Tablespoons butter divided
- 8 oz mushrooms sliced
- ½ cup onion chopped
- 3 cloves garlic minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 pinch Italian seasoning
- 1 cup heavy whipping cream
- 2 cups loosely packed fresh baby spinach
- ½ cup freshly grated Parmesan cheese
Instructions
- Season each side of the chicken fillets with garlic powder, salt, and pepper. Place the chicken in a ziplock bag, add flour to the bag and coat the chicken in flour on all sides.
- Add 1 tablespoon of the butter and oil to a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden. Remove the chicken to a plate.
- Add the rest of the butter to the skillet, add the mushrooms and sautee them for about 4 - 5 minutes, until soft. Add the chopped onion and saute for another 2 - 3 minutes until onions are softened. Stir in the minced garlic and let it cook for about 30 seconds or so.
- Add the wine, chicken broth, and Italian seasoning to the skillet, and stir everything. Let it cook for 3-5 minutes or until it's noticeably reduced.
- Add in the cream and let it bubble for 2 - 3 minutes, then add the chicken back to the pan and cook, over medium heat, for another 4 minutes or until the chicken is cooked through and the sauce thickens up a bit. Finally, stir in the spinach.
- Sprinkle the parmesan cheese over top of the chicken and sauce before serving, and season it with extra salt & pepper if needed.
Cup of Yum
Notes
- Season chicken breasts on both sides before dredging them to add extra flavor to the dish.
- You can use chicken thighs or chicken tenderloins instead of butterflied chicken breasts.
- Make sure that the chicken is fully cooked through before serving. Use an instant read thermometer which should register at 165F. Be careful not to overcook the chicken.
- Heavy whipping cream produces the richest and creamiest sauce. I recommend you don't substitute it with anything else as the sauce will not be the same consistency, and it might end up thinner.
- If you don't have white wine, use the equivalent amount of chicken broth/stock and add about 1/2 teaspoon of Dijon mustard.
- Make sure you add the spinach last and don't overcook it as it will change texture and flavor quickly.
Nutrition Information
Calories
557kcal
(28%)
Carbohydrates
11g
(4%)
Protein
33g
(66%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
180mg
(60%)
Sodium
920mg
(38%)
Potassium
879mg
(25%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2600IU
(52%)
Vitamin C
13mg
(14%)
Calcium
220mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 557
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 11g | 4% |
| Protein | 33g | 66% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 920mg | 38% |
| Potassium | 879mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2600IU | 52% |
| Vitamin C | 13mg | 14% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.