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0 from 12 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
10 mins
Total Time
30 mins
Servings: 4
Calories: 837 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 lbs boneless skinless chicken breasts or tenderloins (See Note 1)
  • 1 tsp kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup all purpose flour
  • 4 tbsp butter divided
  • 1/2 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups dry white wine or chicken broth (See Note 2)
  • 1 cup heavy cream or half and half
  • 1 lb fresh spinach or frozen (See Note 3)
  • 1/2 tsp ground nutmeg
  • 2 tbsp fresh parsley chopped
  • 1 1/2 cups mozzarella cheese shredded

Instructions

    Cup of Yum
  1. Grease a 9×13" casserole dish or baking pan with non-stick cooking spray.
  2. Season both sides of chicken with salt and pepper, then lightly dust each side with flour.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter.
  4. Add the chicken and cook until golden brown, about 3-5 minutes per side (3 for cutlets, 5 for entire breast).
  5. Place cooked chicken on a plate and cover with foil to keep it warm.
  6. 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.
  7. 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.
  8. Add the fresh spinach and any accumulated juices from chicken; continue cooking until spinach wilts.
  9. Simmer until sauce thickens again (See Note 2). Season to taste. Preheat oven broiler.
  10. Arrange sautéed chicken in bottom of pan. Spoon spinach sauce mixture on top of chicken and evenly distribute mozzarella cheese on top.
  11. Place under the broiler for several minutes until cheese is bubbly and golden brown. Garnish with nutmeg and parsley before serving.

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 Monounsaturated Fat 9g Trans Fat 0.5g Cholesterol 276mg (92%) Sodium 1310mg (55%) Potassium 1683mg (48%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 12380IU (248%) Vitamin C 39mg (43%) Calcium 400mg (40%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

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.