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
Scale
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.
