Creamy Chicken Florentine

This indulgent Chicken Florentine transforms ordinary chicken breasts into a restaurant-worthy meal with a velvety sauce and vibrant spinach. The combination of tender chicken and creamy spinach sauce creates a dish that feels special yet is surprisingly simple to prepare.

I first made this recipe when trying to recreate my favorite dish from a local Italian restaurant that closed. After several attempts, this version actually surpassed the original, and now it's requested at nearly every family gathering.

Ingredients

• Boneless skinless chicken breasts: Pounding them ensures even cooking and maximum tenderness
• Olive oil and butter: The combination provides the perfect flavor base and prevents the butter from burning
• Salt, pepper, and Italian seasoning: These classics enhance the chicken without overpowering it
• Flour: Creates a golden crust on the chicken and helps thicken the sauce
• Parmesan cheese: Adds a salty, savory dimension to the chicken coating
• Garlic powder: Provides a mellow garlic flavor throughout the chicken
• Fresh garlic cloves: Delivers a more pronounced, aromatic garlic punch in the sauce
• White wine: Deglazes the pan and adds depth a broth alone cannot achieve
• Half and half: Creates richness without the heaviness of cream
• Cream cheese: The secret ingredient that gives the sauce body and silky texture
• Fresh spinach: Wilts perfectly into the sauce adding color and nutrients
• Fresh lemon juice: Optional but brightens all the flavors
• Fresh parsley: Adds a pop of color and fresh herbaceous finish

Step-by-Step Instructions

Prepare the Chicken:

Start by placing plastic wrap over each chicken breast and pound until about 1/2-inch thick. This crucial step ensures even cooking and tender meat. Pat the chicken completely dry with paper towels which promotes better browning.

Create the Flavorful Dredge:

Mix together salt, pepper, Italian seasoning, flour, Parmesan, and garlic powder in a shallow dish. This seasoned coating will form a delicious crust that seals in moisture while adding flavor. Make sure to coat each piece evenly, then gently tap off excess to prevent burning.

Pan Sear to Golden Perfection:

Heat butter and olive oil until shimmering but not smoking. Place the coated chicken in the pan and cover to trap heat. Cook 4-5 minutes per side until deeply golden and cooked through. The chicken should register 165°F internally. Work in batches if needed to avoid overcrowding, which would steam rather than sear the meat.

Develop the Sauce Base:

Turn off heat before adding wine to prevent flare-ups, then set to medium. Use your spatula to scrape up every bit of fond from the bottom and sides of the pan. These browned bits contain concentrated flavor that will make your sauce exceptional. Let the wine reduce by half, concentrating the flavors, then add garlic during the final minute to prevent burning.

Create Creamy Texture:

Temper the half and half by warming it first, which prevents curdling when added to the hot pan. Add it gradually while stirring continuously. Bring to a gentle bubble before reducing heat. Incorporate cream cheese in small pieces, stirring until completely smooth for a velvety sauce texture.

Finish the Dish:

Add spinach and watch it wilt into the sauce, creating beautiful color contrast. The optional lemon juice brightens all flavors without making the dish taste lemony. Return chicken to the pan along with any accumulated juices. Cover briefly to warm through before garnishing with fresh parsley.

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This dish always reminds me of my grandmother who taught me that a handful of spinach makes any dish seem fancier and healthier. She would add spinach to nearly everything in her final years, and this creamy sauce is the perfect vehicle for incorporating her favorite ingredient.

Make-Ahead and Storage Tips

Chicken Florentine reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat, adding a splash of chicken broth if the sauce has thickened too much. The flavors actually develop overnight, making this dish sometimes even better the next day.

Easy Substitutions

If you prefer not to use wine, substitute an equal amount of chicken broth with a tablespoon of lemon juice for acidity. For a lighter version, replace half and half with evaporated milk. Dairy-free alternatives work surprisingly well too. Spinach can be swapped for kale or Swiss chard, though cooking times may need adjusting. Boneless chicken thighs make an excellent substitute for breasts if you prefer darker meat.

Serving Suggestions

While delicious on its own, this Chicken Florentine pairs beautifully with buttered pasta, particularly fettuccine or linguine. For a lower-carb option, serve over zucchini noodles or cauliflower rice. Crusty bread is essential for soaking up the incredible sauce. A simple side salad with a light vinaigrette or roasted asparagus completes the meal perfectly.

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This Chicken Florentine is a true crowd-pleaser, offering elegant flavors without the fuss.

Frequently Asked Questions

→ What can I substitute for white wine in Chicken Florentine?

You can easily substitute chicken broth for white wine. For added flavor, mix the broth with 1 tablespoon of white wine vinegar or lemon juice to mimic some of the acidity that wine provides.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Thaw completely and squeeze out excess moisture before adding to the sauce. You'll need about 1 cup of thawed, drained frozen spinach to replace the 3 cups of fresh.

→ How do I prevent the cream sauce from curdling?

Tempering the half and half by warming it before adding to the hot pan is key. Also, reduce the heat to low when adding dairy products, and stir constantly while incorporating the cream and cream cheese.

→ What sides pair well with Chicken Florentine?

Pasta such as fettuccine or linguine works beautifully. Other excellent options include mashed potatoes, steamed rice, roasted vegetables, or crusty bread to soak up the delicious sauce.

→ Can I make Chicken Florentine ahead of time?

Yes, though it's best served fresh. If making ahead, prepare up to the point of adding the spinach. Refrigerate the chicken and sauce separately. When ready to serve, reheat the sauce gently, add the spinach, and then return the chicken to warm through.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Since the breasts are pounded thin, they should cook relatively quickly, about 4-5 minutes per side as the recipe indicates.