Creamy Chicken Florentine Recipe

Creamy Chicken Florentine is all about tender chicken cutlets swimming in a rich, dreamy sauce made with white wine, parmesan, and spinach. It tastes like something from a fancy restaurant, but guess what? You can whip it up in one pan without breaking a sweat.

Let's Get Started

• Prep time: 10–15 minutes

• Cook time: 20–25 minutes

• Total time: 30–40 minutes

• Servings: 4

Ingredient

• Chicken: 4 boneless, skinless chicken breasts (or 2 lbs of boneless, skinless chicken thighs)

• Seasoning: 1 tsp kosher salt, ½ tsp black pepper, ½ tsp garlic powder

• Dredge: ⅓ cup all-purpose flour

• Cooking Fat: 2 tbsp olive oil + 2 tbsp butter (salted or unsalted), divided

• Aromatics: 1 large shallot (finely chopped) or small onion, 3 cloves garlic (minced)

• Sauce: ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio), ½ cup chicken broth, 1 cup heavy cream

• Spinach & Cheese: 5 oz fresh baby spinach (about 4 cups packed), ½ cup freshly grated Parmesan cheese

• Finish: 1 tbsp lemon juice (optional, for brightness)

Instructions

1. Prep and Dredge: Pound chicken breasts to an even ½-inch thickness. Season both sides with salt, pepper, and garlic powder. Place flour on a shallow dish and lightly dredge the chicken, shaking off any excess.

2. Sear Chicken: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden brown and cooked through. Remove to a plate and set aside.

3. Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tbsp butter and 1 tbsp olive oil. Add the shallot and cook for 1-2 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.

4. Deglaze and Simmer Sauce: Pour in the white wine, scraping up any browned bits from the bottom of the pan (deglazing). Allow the wine to reduce by half (about 2 minutes). Stir in the chicken broth and heavy cream, bringing the mixture to a simmer.

5. Wilt Spinach and Thicken: Add the fresh spinach to the skillet in batches, stirring until wilted. Stir in the grated Parmesan cheese and simmer for 2-3 minutes until the sauce thickens slightly.

6. Combine and Serve: Return the seared chicken (and any resting juices) to the skillet, spooning the sauce over the top. Cook for 1-2 minutes until heated through. Drizzle with lemon juice if desired and serve immediately.

   Serving Tips

   Sides: Serve over pasta (fettuccine or linguine), risotto, mashed potatoes, or with crusty bread to soak up the sauce.

DON'T FORGET THE WINE!

Because the dish is creamy and savory, it requires a crisp, high-acid white wine to cut through the richness.

• Pinot Grigio (especially from Italy): A light, dry, and lemony choice that perfectly complements the creamy spinach and parmesan.

• Sauvignon Blanc: A great choice if you prefer more herbal notes to complement the garlic.