Chicken Florentine
Indulge in the creamy, elegant flavors of Chicken Florentine, a classic Italian-inspired dish that's perfect for a weeknight dinner or a special occasion. This recipe features tender, golden-brown chicken breasts nestled in a rich, velvety sauce made with heavy cream, Parmesan cheese, and a splash of dry white wine. The dish is elevated with fresh baby spinach, wilted to perfection, and finished with a hint of fresh lemon juice for a bright and zesty touch. Simple yet sophisticated, this one-pan wonder comes together in just 40 minutes, offering a restaurant-quality meal that's both comforting and impressive. Pair it with crusty bread or a side of pasta to soak up every drop of the luscious sauce. Keywords: Chicken Florentine recipe, creamy chicken, Italian-inspired dinner, one-pan chicken, spinach and Parmesan sauce.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic (minced)
- 0.5 cups Dry white wine
- 1 cups Heavy cream
- 0.5 cups Grated Parmesan cheese
- 8 cups Baby spinach
- 1 tablespoon Fresh lemon juice
Instructions
Prepare the chicken breasts by pounding them to an even thickness of about 1/2 inch. Pat them dry with paper towels.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each chicken breast in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Sauté the minced garlic for about 1 minute, until fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, reducing slightly.
Stir in the heavy cream and Parmesan cheese, whisking until the cheese is fully melted and the sauce is creamy and smooth. Let it simmer for another 2-3 minutes to thicken slightly.
Add the baby spinach to the skillet in batches, stirring until wilted and incorporated into the sauce.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Let them cook together for 2-3 minutes to warm through.
Drizzle the dish with fresh lemon juice just before serving for a bright flavor boost. Serve the Chicken Florentine immediately, garnished with extra Parmesan if desired.
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 1.8 g | ||
| Protein | 244.6 g | 489% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 779 mg | 60% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
