5 from 8 votes
Creamy Chicken Florentine Recipe
This Chicken Florentine recipe features golden, breaded cutlets with melted cheese and a creamy spinach and wine sauce — all in 30 minutes!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
837 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 lbs chicken breast See Note 1, boneless, skinless, or tenderloins
- 1 tsp kosher salt
- 1/2 teaspoon black pepper ground
- 1/3 cup all-purpose flour
- 4 tbsp butter divided
- 1/2 yellow onion diced, medium
- 3 cloves garlic minced
- 1 1/2 cups white wine or chicken broth (See Note 2, dry
- 1 cup heavy cream or half and half
- 1 lb spinach See Note 3, fresh or frozen
- 1/2 tsp ground nutmeg
- 2 tbsp parsley chopped, fresh
- 1 1/2 cups mozzarella cheese shredded
Instructions
- Grease a 9×13" casserole dish or baking pan with non-stick cooking spray.
- Season both sides of chicken with salt and pepper, then lightly dust each side with flour.
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Add the chicken and cook until golden brown, about 3-5 minutes per side (3 for cutlets, 5 for entire breast).
- Place cooked chicken on a plate and cover with foil to keep it warm.
- Melt remaining 2 tablespoons of butter in the same skillet over medium heat. Add the onions and sauté for 4 minutes. Add garlic and sauté another 1 minute.
- Add wine (or stock) to the skillet and stir to pick up any browned bits from bottom of pan. Bring to a boil and reduce wine by half. Add the cream and bring to a boil then reduce by half.
- Add the fresh spinach and any accumulated juices from chicken; continue cooking until spinach wilts.
- Simmer until sauce thickens again (See Note 2). Season to taste. Preheat oven broiler.
- Arrange sautéed chicken in bottom of pan. Spoon spinach sauce mixture on top of chicken and evenly distribute mozzarella cheese on top.
- Place under the broiler for several minutes until cheese is bubbly and golden brown. Garnish with nutmeg and parsley before serving.
Cup of Yum
Notes
- Sauvignon Blanc, Chardonnay, Muscadet, Albariño, Pinot Grigio.
- If breasts are large, slice horizontally in half to make chicken cutlets.
- Any of these dry white wines work well: Sauvignon Blanc, Chardonnay, Muscadet, Albariño, Pinot Grigio.
- Feel free to substitute two 10 ounce packages of thawed and drained frozen cut-leaf spinach for the 1 pound fresh spinach. I prefer fresh spinach, but it takes longer to reduce sauce. Using frozen is easier and quicker.
Nutrition Information
Calories
837kcal
(42%)
Carbohydrates
19g
(6%)
Protein
64g
(128%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.5g
(25%)
Cholesterol
276mg
(92%)
Sodium
1310mg
(55%)
Potassium
1683mg
(36%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
12380IU
(248%)
Vitamin C
39mg
(43%)
Calcium
400mg
(40%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 837
% Daily Value*
| Calories | 837kcal | 42% |
| Carbohydrates | 19g | 6% |
| Protein | 64g | 128% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 276mg | 92% |
| Sodium | 1310mg | 55% |
| Potassium | 1683mg | 36% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 12380IU | 248% |
| Vitamin C | 39mg | 43% |
| Calcium | 400mg | 40% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.