Creamy Chicken Florentine Recipe: A Restaurant-Quality Dish at Home

Introduction

If you love creamy, flavorful chicken dishes, then this Chicken Florentine recipe is for you. This dish features tender, pan-seared chicken breasts smothered in a rich, garlicky Florentine sauce made with white wine, cream cheese, and fresh spinach. It’s a fantastic meal for weeknight dinners, romantic date nights, or even dinner parties when you want to impress. Best of all, it’s a one-pan recipe, making cleanup a breeze.

Chicken Florentine is an Italian-inspired dish that highlights fresh ingredients and bold flavors. The term “Florentine” refers to dishes that include spinach, a nod to the Italian city of Florence. This recipe is easy to follow and packed with pro tips, substitutions, and pairing suggestions to make it perfect for any home cook.

Why You’ll Love This Recipe

• One-Pan Wonder: Cook everything in a single skillet for easy cleanup.
• Creamy & Flavorful: A luscious sauce made with white wine, cream cheese, and fresh spinach.
• Quick & Easy: Ready in under 40 minutes!
• Great for All Occasions: Perfect for both busy weeknights and elegant dinner gatherings.
• Customizable: Includes swaps and variations for different dietary needs.

Ingredients

For the Chicken:

• 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
• ⅓ cup softened cream cheese
• 3 cups fresh spinach
• ½ fresh lemon or 1.5 tablespoons lemon juice (optional)
• Fresh parsley, to garnish

Kitchen Equipment Needed

• Meat tenderizer
• Large skillet
• Tongs
• Silicone spatula
• Measuring cups and spoons
• Knife and cutting board

Step-by-Step Instructions

1. Prepare the Chicken

• Place plastic wrap over each chicken breast and use a meat tenderizer to pound it to about ½-inch thickness for even cooking.
• Pat the chicken dry with a paper towel.
• In a bowl, combine salt, pepper, Italian seasoning, flour, Parmesan cheese, and garlic powder.
• Coat the chicken in the flour mixture, shaking off any excess.

2. Cook the Chicken

• Heat butter and olive oil in a large skillet over medium-high heat.
• Add the chicken and cover the pan.
• Cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.
• If needed, sear in batches to avoid overcrowding.
• Set aside the cooked chicken on a plate.

3. Make the Sauce

• Reduce heat to medium and add minced garlic, cooking for about 1 minute.
• Pour in the white wine or chicken broth, scraping up any browned bits with a spatula (this adds tons of flavor!).
• Increase heat slightly and let the liquid reduce by half (about 5 minutes).
• Microwave the half and half for 40 seconds to temper it, then add it gradually to the skillet while stirring.
• Stir in the softened cream cheese until smooth and well combined.
• Add fresh spinach, stirring until it wilts.
• Squeeze in fresh lemon juice if using.

4. Finish & Serve

• Return the chicken (along with any juices) to the skillet, covering to let it heat through.
• Sprinkle with fresh parsley and serve immediately.

Recipe Tips & Variations

Tips for Success:

• Tender Chicken: Pound the chicken to an even thickness to ensure even cooking.
• Deglaze Properly: Scraping up the browned bits from the pan adds depth to the sauce.
• Use Fresh Spinach: Frozen spinach can be used, but be sure to drain excess water.

Recipe Variations:

• Dairy-Free Version: Use coconut cream instead of half and half and a dairy-free cream cheese alternative.
• Gluten-Free Option: Substitute all-purpose flour with almond or gluten-free flour.
• Extra Creamy: Add more cream cheese or a splash of heavy cream for extra richness.

Storage & Reheating

Storing Leftovers:

• Store in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Stovetop: Heat over low-medium heat, adding a splash of broth or milk to loosen the sauce.
• Microwave: Heat in 30-second intervals, stirring in between.

What to Serve with Chicken Florentine

Side Dishes:

• Pasta: Serve over fettuccine or angel hair pasta.
• Rice: A side of garlic butter rice soaks up the creamy sauce beautifully.
• Roasted Veggies: Asparagus, zucchini, or mushrooms make excellent pairings.

Wine Pairing:

• A Chardonnay or Sauvignon Blanc complements the creamy sauce perfectly.

FAQ

Can I make Chicken Florentine ahead of time?

Yes! Cook the chicken and sauce separately, then store them in the fridge. Reheat and combine before serving.

Can I substitute the white wine?

Absolutely! Use chicken broth or vegetable broth for a non-alcoholic option.

What’s the best way to thicken the sauce?

If you need a thicker sauce, add an extra tablespoon of cream cheese or let it simmer longer to reduce.

Can I use frozen spinach?

Yes, but make sure to thaw and squeeze out excess water before adding it to the sauce.

Final Thoughts

This Chicken Florentine recipe is the perfect balance of rich, creamy flavors and fresh ingredients. Whether you’re making it for a weeknight dinner or a special occasion, it’s sure to impress. The best part? It comes together in just one pan for minimal cleanup.

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Happy cooking!