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Chicken Florentine Recipe

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★★★★★

4.7 from 87 reviews

This classic Chicken Florentine is a creamy, flavorful dish featuring tender boneless chicken breasts in a rich Parmesan cream sauce with fresh baby spinach. The chicken is lightly coated in a Parmesan flour mixture, pan-seared to a golden brown, and then simmered in a luscious sauce made from white wine, garlic, shallots, herbs, cream, and cream cheese. It’s an elegant yet easy-to-make dinner that pairs beautifully with pasta, rice, or crusty bread.

Ingredients

Scale

Chicken and Coating

  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan, plus more for serving
  • Salt and black pepper, to taste (approximately 1 teaspoon each)
  • 4 thin-cut boneless skinless chicken breasts (about 1 pound)

Cooking and Sauce

  • 1 tablespoon olive oil
  • 4 tablespoons butter (salted or unsalted), divided
  • 1 medium shallot, minced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
  • 1 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
  • 1/2 cup heavy cream
  • 2 ounces cream cheese, at room temperature
  • 2 cups packed baby spinach (about 3 ounces)

Instructions

  1. Prepare the Coating: On a plate, combine the flour, grated Parmesan, salt, and black pepper. Mix well to evenly distribute the seasonings and cheese. Dredge each chicken breast thoroughly in the mixture, ensuring both sides are well coated for a flavorful crust.
  2. Brown the Chicken: Heat a large pan over medium heat. Add the olive oil and 2 tablespoons of butter, allowing the butter to melt and combine with the oil. Place the coated chicken breasts in the pan and cook until golden brown on each side, approximately 4 minutes per side. The chicken should not be fully cooked at this stage. Remove the chicken breasts and set them aside.
  3. Sauté Aromatics: Add the remaining 2 tablespoons of butter to the same pan and let it melt. Stir in the minced shallot, garlic, and a pinch of salt. Cook, stirring frequently, until the shallot is softened and the garlic is fragrant, about 2 minutes.
  4. Deglaze and Reduce: Pour in the dry white wine and chicken broth, then add the dried basil and oregano. Stir well, scraping the bottom of the pan to loosen any browned bits. Let the liquid simmer and reduce by about half, which will take approximately 3 to 4 minutes.
  5. Create the Cream Sauce: Lower the heat and add the heavy cream and cream cheese to the pan. Stir continuously until the cream cheese melts and integrates into a thick, smooth sauce, around 6 minutes. Fold in the baby spinach, stirring until it is evenly incorporated and just starting to wilt, about 1 minute.
  6. Finish Cooking the Chicken: Return the chicken breasts to the pan, nestling them into the sauce. Simmer gently until the chicken is fully cooked through, approximately 4 to 5 minutes. This allows the chicken to absorb flavors and ensures juicy tenderness.
  7. Serve: Remove the pan from heat. Serve the chicken hot, spooning the creamy Florentine sauce over the top. Garnish with freshly grated Parmesan cheese to add an extra savory punch.

Notes

  • Use thin-cut chicken breasts to ensure quick and even cooking. If thicker breasts are used, adjust cooking times accordingly.
  • If you prefer, fresh basil and oregano can be substituted for dried herbs for a more vibrant flavor.
  • This dish pairs well with pasta, mashed potatoes, or steamed rice to soak up the creamy sauce.
  • For a lower-fat option, substitute half-and-half for the heavy cream, though the sauce will be less rich.
  • Make sure the cream cheese is at room temperature for easier melting into the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.

Keywords: Chicken Florentine, creamy chicken, spinach chicken recipe, Parmesan chicken, easy Italian chicken recipe

Find it online: https://thefoodrecipe.com/chicken-florentine-recipe/