Chicken Florentine

Why You’ll Love This Recipe

I love this recipe because it transforms basic chicken into something truly special with just a few extra steps. The creamy Florentine sauce with garlic, spinach, and a hint of lemon makes every bite rich yet fresh. I also like how flexible it is—I can swap white wine for chicken broth, and it still turns out amazing. This dish feels fancy enough for a dinner party but easy enough for a weeknight meal.

Ingredients

4 boneless skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons Butter

Chicken Dredge:
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Italian Seasoning
½ cup flour
¼ cup Parmesan cheese, finely shredded
1 teaspoon garlic powder

Florentine Sauce:
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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by mixing the dredge ingredients together: flour, Parmesan, garlic powder, salt, pepper, and Italian seasoning.
2. I coat the chicken breasts evenly in the flour mixture, shaking off any excess.
3. In a large skillet, I heat olive oil and butter over medium heat. I cook the chicken until golden on both sides and cooked through, then set it aside.
4. In the same skillet, I add minced garlic and sauté until fragrant.
5. I pour in the white wine or chicken broth, scraping up any browned bits, and let it simmer until slightly reduced.
6. I stir in the half and half and cream cheese, whisking until the sauce is smooth and creamy.
7. I add the spinach and let it wilt into the sauce, then squeeze in lemon juice if using.
8. I return the chicken to the skillet, spooning the sauce over the top, and let it simmer for a few minutes to blend the flavors.
9. I garnish with fresh parsley before serving.

Servings and Timing

This recipe makes 4 servings. It usually takes me about 10 minutes to prepare and 25 minutes to cook, so I can have it ready in roughly 35 minutes.

Variations

I sometimes use chicken thighs instead of breasts for extra juiciness. If I want to make it lighter, I swap the half and half for whole milk. For extra depth of flavor, I like using dry white wine, but chicken broth works perfectly too. I’ve also added mushrooms or sun-dried tomatoes to the sauce for a heartier version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stovetop over low heat, adding a splash of broth or cream to keep the sauce silky. I avoid microwaving because it can dry out the chicken, but if I do, I cover it to keep the moisture in.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach, but I make sure to thaw and squeeze out excess liquid before adding it to the sauce.

What can I use instead of half and half?

I often replace half and half with a mix of milk and heavy cream, or just whole milk if I want it lighter.

Can I make Chicken Florentine ahead of time?

Yes, I can cook the chicken and sauce separately, then combine them just before serving for the best texture.

Does this recipe work with fish instead of chicken?

Yes, I’ve made it with salmon and it turns out delicious, though I cook the fish separately to avoid overcooking.

What type of white wine works best?

I prefer a dry white wine like Sauvignon Blanc or Pinot Grigio because it balances the creaminess without being too sweet.

How do I know when the chicken is cooked through?

I use a meat thermometer and check that the internal temperature reaches 165°F.

Can I make this dairy-free?

Yes, I can use dairy-free cream cheese and coconut cream instead of half and half, though the flavor will change slightly.

What side dishes go well with Chicken Florentine?

I love serving it with pasta, mashed potatoes, or rice, along with a simple salad or roasted vegetables.

Can I freeze Chicken Florentine?

I don’t recommend freezing it because the creamy sauce can separate, but the dredged chicken alone freezes well.

How do I thicken the sauce if it’s too thin?

I simmer it longer to reduce, or whisk in a little cornstarch mixed with water until it reaches the desired thickness.

Conclusion

I love making Chicken Florentine because it strikes the perfect balance between simple comfort food and elegant dining. The creamy garlic spinach sauce makes every bite satisfying, and it’s a dish I can rely on for both weeknight dinners and special occasions.

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