Name: Creamy Chicken Florentine with Spinach and Parmesan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts; ½ cup flour; ¼ cup Parmesan cheese (finely shredded); 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon pepper; 2 teaspoons Italian Seasoning; 2 Tablespoons olive oil; 2 Tablespoons butter; 4 cloves garlic (minced); 1 ½ cups white wine (or chicken broth); 1 cup half and half; 1/3 cup softened cream cheese; 3 cups fresh spinach; 1/2 fresh lemon or 1.5 tablespoons lemon juice (optional); Fresh parsley (to garnish)

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Introduction

Chicken Florentine is a rich and creamy skillet dish featuring tender chicken breasts and a luscious spinach sauce. The combination of Parmesan, garlic, and a splash of white wine brings classic Italian flavors to your dinner table. It’s elegant enough for guests yet simple enough for a weeknight meal.

The image shows a white plate with two grilled chicken breasts that have a golden brown, slightly crispy surface and a light char. The chicken is topped with a creamy white sauce that has green spinach leaves mixed into it, covering parts of each chicken piece and pooling around the base. A fork with a silver head and a black handle rests on the edge of the plate. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Italian seasoning
½ cup flour
¼ cup finely shredded Parmesan cheese
1 teaspoon garlic powder
4 cloves garlic, minced
1 ½ cups white wine (or chicken broth)
1 cup half and half
1/3 cup softened cream cheese
3 cups fresh spinach
½ fresh lemon or 1.5 tablespoons lemon juice (optional)
Fresh parsley for garnish

Instructions

Step 1: Place a piece of plastic wrap over each chicken breast and gently pound with a meat tenderizer until about ½-inch thick and evenly flattened. Pat dry with paper towels.
Step 2: In a shallow dish, combine flour, Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning. Coat each chicken breast thoroughly with this mixture, tapping off any excess flour.
Step 3: Heat butter and olive oil in a skillet over medium-high heat until melted and hot.
Step 4: Add chicken breasts to the skillet and cover with a lid. Cook for 4-5 minutes on each side until golden brown and cooked through. If your skillet is small, sear in batches. Transfer cooked chicken to a plate and set aside.
Step 5: Turn the heat off briefly, then pour in the white wine. Turn heat back to medium. Use a spatula to scrape the bottom and sides of the skillet, loosening any browned bits for extra flavor. Let the liquid reduce by half, about 6-7 minutes. Add minced garlic during the last minute of reduction.
Step 6: Warm the half and half in the microwave for about 40 seconds to temper it. Slowly add it to the skillet in small amounts, stirring continuously to combine. Bring the sauce to a gentle bubble, then lower heat to low.
Step 7: Stir in the softened cream cheese until the sauce is smooth and well incorporated.
Step 8: Add the fresh spinach to the skillet and cook until wilted, stirring frequently. If desired, stir in lemon juice for brightness.
Step 9: Return the chicken breasts to the skillet, spooning some sauce over them. Cover the pan and heat through for a few minutes. Garnish with chopped fresh parsley before serving.

Tips & Variations

For a lighter option, substitute half and half with whole milk, but the sauce will be slightly less creamy.
If you prefer a thicker sauce, add a teaspoon of cornstarch mixed with water during the sauce step to thicken quickly.
Fresh baby spinach works best for quick wilting and tender texture; frozen spinach can be used but must be well drained.
Swap white wine for chicken broth if you prefer a non-alcoholic version.

Storage

Store any leftover Chicken Florentine in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from breaking or microwaving in short intervals, stirring occasionally. Avoid overheating to keep the cream cheese sauce smooth and silky.

How to Serve

A white plate on a white marbled surface holds a thick, golden-brown cooked chicken breast as the base layer, grilled with visible seasoning and a slightly crispy texture. Covering most of the top and sides of the chicken is a creamy white sauce mixed with fresh green spinach leaves, giving a smooth yet leafy texture. A silver fork with a black handle rests on the edge of the plate near the chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used but may require slightly longer cooking time. Adjust accordingly and ensure they are cooked through before serving.

What can I serve with Chicken Florentine?

This dish pairs well with pasta, rice, or crusty bread to soak up the creamy sauce. A simple side salad or roasted vegetables complement it nicely as well.