Chicken Florentine

Deliciously rich and creamy, this chicken florentine recipe is a great one pan meal that is always a crowd pleaser. Chicken breasts are cooked in a cream, white wine and parmesan sauce with mushrooms and spinach for one tasty bite.

📝 Ingredients

• 2 large chicken breasts (cut in half lengthwise (butterflied))
• 1/2 teaspoon garlic powder
• 1/2 teaspoon each salt & pepper
• Flour for dredging (gluten-free flour works too)
• 1 Tablespoon olive oil
• 2 Tablespoons butter (divided)
• 8 oz mushrooms (sliced)
• 1/2 cup onion (chopped)
• 3 cloves garlic (minced)
• 1 cup dry white wine
• 1 cup chicken broth
• 1 pinch Italian seasoning
• 1 cup heavy whipping cream
• 2 cups loosely packed fresh baby spinach
• 1/2 cup freshly grated parmesan cheese

👨‍🍳 Instructions

1. 1Season each side of the chicken fillets with garlic powder, salt, and pepper. Place the chicken in a ziplock bag, add flour to the bag and coat the chicken in flour on all sides.
2. 2Add 1 tablespoon of the butter and oil to a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden. Remove the chicken to a plate.
3. 3Add the rest of the butter to the skillet, add the mushrooms and sautee them for about 4 - 5 minutes, until soft. Add the chopped onion and saute for another 2 - 3 minutes until onions are softened. Stir in the minced garlic and let it cook for about 30 seconds or so.
4. 4Add the wine, chicken broth, and Italian seasoning to the skillet, and stir everything. Let it cook for 3-5 minutes or until it's noticeably reduced.
5. 5Add in the cream and let it bubble for 2 - 3 minutes, then add the chicken back to the pan and cook, over medium heat, for another 4 minutes or until the chicken is cooked through and the sauce thickens up a bit. Finally, stir in the spinach.
6. 6Sprinkle the parmesan cheese over top of the chicken and sauce before serving, and season it with extra salt & pepper if needed.