If you love dishes that bring together rich, velvety sauces with wholesome ingredients, then this Creamy Chicken Florentine Recipe is just what your dinner table has been craving. Imagine tender chicken breasts bathing in a luscious cream sauce, infused with garlic and white wine, and brightened by fresh baby spinach and nutty parmesan. This recipe is a perfect balance of comforting textures and vibrant flavors that feel fancy enough for guests yet simple enough for a weeknight meal. Once you try this recipe, it’s sure to become a beloved staple in your kitchen rotation.
Ingredients You’ll Need
The beauty of this Creamy Chicken Florentine Recipe lies in its simplicity and how each ingredient plays a crucial role in layering the flavors and textures. From fresh spinach adding a lovely pop of color to the garlic and parmesan building that irresistible savory depth, every component counts.
- Chicken breasts: Sliced thinly so they cook evenly and quickly, keeping them juicy.
- Garlic powder: Adds a subtle, warm undertone of garlic without overpowering.
- Salt & pepper: Essential to season and enhance all the other flavors.
- Flour: Lightly coats the chicken to create a delicate crust and help thicken the sauce.
- Olive oil: Provides a silky base for browning the chicken perfectly.
- Butter: Used in two stages for richness and a slight nutty flavor.
- Garlic cloves, minced: Fresh garlic makes the sauce aromatic and lively.
- Dry white wine: Adds acidity and a subtle fruitiness that balances the cream.
- Chicken broth: Builds a flavorful liquid base, deepening the sauce.
- Italian seasoning: Sprinkles in fragrant herbs for complexity.
- Heavy/whipping cream: Makes the sauce incredibly smooth and decadent.
- Fresh baby spinach: Wilts into the sauce, offering a burst of freshness and vibrant color.
- Parmesan cheese: Melts into the sauce for a savory, slightly salty finish.
How to Make Creamy Chicken Florentine Recipe
Step 1: Prepare and Season Your Chicken
Start by slicing your chicken breasts lengthwise to create four thinner cutlets. This helps them cook quickly and stay tender. Sprinkle both sides generously with garlic powder, salt, and pepper, then coat each piece in flour. This light dredging will give your chicken a lovely golden crust when cooking.
Step 2: Brown the Chicken
Heat olive oil and a tablespoon of butter in a skillet over medium-high heat. Once hot, add your floured chicken pieces and cook them for about 4-5 minutes per side until each piece turns a gorgeous golden brown. After this, transfer your chicken to a plate, leaving those delicious browned bits in the pan – they’ll flavor your sauce!
Step 3: Sauté Garlic
Return the pan to the heat and toss in the remaining tablespoon of butter along with the minced garlic. Let this cook for about 30 seconds until you smell that mouthwatering garlic aroma, being careful not to let it burn.
Step 4: Deglaze with Wine and Broth
Pour in the dry white wine and chicken broth, then sprinkle in the Italian seasoning. This step is magic – the liquid will deglaze the pan, lifting up those flavorful browned bits and melding them into a rich, savory base. Let it simmer for 3-5 minutes until it reduces noticeably.
Step 5: Create the Creamy Sauce with Spinach
Add heavy cream to the skillet and allow it to bubble gently for about 2 minutes. Then, stir in the fresh baby spinach. The warmth of the sauce will wilt the spinach perfectly, adding color and a fresh, earthy flavor that balances the creaminess beautifully.
Step 6: Finish Cooking Chicken in the Sauce
Place the browned chicken breasts back into the skillet. Let everything cook together over medium heat for another 4-5 minutes until the chicken is thoroughly cooked and the sauce thickens just right. Just before serving, sprinkle a generous amount of freshly grated parmesan cheese on top, letting it melt into the sauce. Taste and adjust seasoning with extra salt and pepper if needed.
How to Serve Creamy Chicken Florentine Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light dusting of extra parmesan can add a little visual appeal and a burst of fresh, bright flavor. A wedge of lemon on the side also works wonders to cut through the richness with some zesty brightness.
Side Dishes
This dish shines served alongside fluffy mashed potatoes or creamy risotto, perfect for soaking up that irresistible cream sauce. For a lighter meal, try pairing with roasted seasonal vegetables or a crisp green salad tossed with a simple vinaigrette. Rice or buttered noodles also make wonderful companions.
Creative Ways to Present
For a touch of elegance, arrange the chicken cutlets fan-style on a large platter and drizzle the sauce over the top, making sure each piece is well coated. Garnish with spinach leaves and parmesan curls for an impressive presentation that looks as delightful as it tastes. Individual servings in small cast iron skillets or shallow bowls can make your dinner feel extra special.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Chicken Florentine Recipe keeps nicely in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before storing to maintain the best texture and flavor.
Freezing
You can freeze this dish, but keep in mind that the texture of the cream sauce may change slightly. To freeze, place portions in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent the cream sauce from separating. Adding a splash of chicken broth or cream can help loosen the sauce and bring it back to its silky consistency.
FAQs
Can I use spinach other than baby spinach?
Absolutely! Regular fresh spinach works well too, just be sure to chop it roughly so it wilts evenly in the sauce.
What kind of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio is perfect here because their acidity balances the creaminess without overpowering the other flavors.
Is there a substitute for heavy cream?
You can use half-and-half or a blend of milk and cream cheese in a pinch, but it will be less rich and the sauce might not thicken as much.
Can I prepare this recipe gluten-free?
Yes! Simply replace the all-purpose flour used for dredging with a gluten-free flour blend or almond flour to keep it safe for gluten-sensitive diets.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. It should feel firm but still juicy.
Final Thoughts
This Creamy Chicken Florentine Recipe is a heartfelt favorite that combines simple ingredients into a dish bursting with flavor and comfort. It’s perfect for treating yourself and loved ones to something special without spending hours in the kitchen. I hope you enjoy making and sharing this creamy, garlicky, spinach-filled delight as much as I do!
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Creamy Chicken Florentine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
Creamy Chicken Florentine is a rich and flavorful skillet dish featuring tender chicken breasts cooked in a luscious garlic cream sauce with fresh baby spinach and parmesan cheese. Perfect for a comforting weeknight dinner, this recipe combines the delicate flavors of white wine and Italian seasoning with a creamy sauce that’s both indulgent and satisfying.
Ingredients
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Cooking Fats
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 cups loosely packed fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 4 thinner pieces. Season both sides evenly with garlic powder, salt, and pepper. Lightly coat each piece with flour, shaking off any excess.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until hot. Add the chicken and cook for 4 to 5 minutes on each side, or until golden brown. Remove the skillet from heat and transfer the chicken onto a plate temporarily.
- Sauté Garlic: Return the skillet to medium heat and add the remaining tablespoon of butter along with the minced garlic. Cook the garlic for about 30 seconds until fragrant but not browned.
- Deglaze and Reduce: Pour in the white wine, chicken broth, and sprinkle in the Italian seasoning. Allow the liquid to simmer and reduce for about 3 to 5 minutes, concentrating the flavors.
- Create the Cream Sauce: Stir in the heavy cream and let the sauce bubble gently for 2 minutes. Then fold in the fresh baby spinach, allowing it to wilt into the sauce.
- Finish Cooking Chicken: Return the seared chicken pieces to the skillet, submerging them in the creamy sauce. Continue cooking over medium heat for another 4 to 5 minutes until the chicken is thoroughly cooked and the sauce has thickened slightly. Just before serving, sprinkle freshly grated parmesan cheese over the chicken and sauce. Adjust seasoning with additional salt and pepper if desired.
Notes
- Use fresh baby spinach for the best texture and flavor; frozen spinach can be substituted but should be thawed and drained thoroughly.
- If white wine is not available, dry vermouth or extra chicken broth can be used as a substitute.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich and thick.
- Ensure the chicken is pounded or sliced thinly for even cooking and tenderness.
- Serve with pasta, rice, or crusty bread to enjoy the creamy sauce fully.
