Chicken Florentine Recipe

Perfectly rich, creamy, and garlicky, this this Chicken Florentine is so good it tastes like it came straight from a charming Italian bistro—but it takes 30 minutes and uses simple ingredients. Featuring golden pan-seared chicken breasts swimming in a silky parmesan sauce with fresh spinach, this cozy, luscious dinner recipe is absolutely unforgettable! Just prepare to lick your plate clean.

📝 Ingredients

• 4 whole Boneless Skinless Chicken Breasts ((SEE NOTES))
• To Taste Kosher Salt & Ground Black Pepper
• 1/2 Cup All-Purpose Flour ((for dredging chicken))
• 2 tsp Italian Seasoning ((SEE NOTES))
• 3 TBS Unsalted Butter (- DIVIDED)
• 2 TBS Good-Quality Olive Oil
• 2 medium Shallots ( – finely chopped)
• 3-4 large cloves Garlic (– thinly sliced)
• 1 Cup Dry White Wine
• 1 3/4 Cups Heavy Cream OR Half-and-Half (- or more as needed)
• 2 ounces Cream Cheese ( – cut into cubes)
• 2-3 Cups Fresh Baby Spinach (- packed (about 4-5 ounces))
• 1/4 Cup Freshly Grated Parmesan Cheese (– plus more for garnish)
• Optional Garnishes fresh parsley or basil, crushed red pepper flakes, lemon wedges

👨‍🍳 Instructions

1. 1Pound Chicken Breasts to Even Thickness: Place chicken breasts on a clean work surface. Working with one chicken breast at a time, cover the chicken breast with a piece of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breast out to an even thickness, about 1-inch thick. Repeat with remaining chicken breasts. (SEE NOTES)Pat the chicken dry and season both sides generously with salt and pepper.
2. 2Dredge Chicken in Flour: In a shallow bowl (large enough to hold a chicken breast), combine the flour with the Italian seasoning. Dredge both sides of the chicken through the flour mixture, tap off any excess. Set aside.
3. 3Pan Sear Chicken Breasts: In a large skillet, melt 2 tablespoons of butter with all of the oil over medium-high heat. When the oil is shimmering and the butter is melted, add the chicken breasts. Cover the pan and cook for 3-4, or until the bottom side is golden. Remove the cover, flip the chicken, and add the remaining tablespoon of butter. Continue to cook the chicken (uncovered), basting the chicken with the butter in the pan, for 4-5 minutes, or until the chicken breasts are golden brown. Take the skillet off the heat and remove chicken to a large plate and lightly tent with foil to keep warm. DO NOT WIPE OUT THE PAN.
4. 4Saute Aromatics: Sauté Aromatics: Decrease the heat to medium and add the shallots and garlic to the hot skillet. Then, season with a ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, stirring frequently, until the onions are soft, about 2-3 minutes
5. 5Deglaze Pan with Wine: Add the white wine to deglaze the skillet, scraping up any brown bits from the bottom of the pan. Increase the heat to medium-high and rapidly simmer until the wine is reduced by half, about 4-5 minutes.
6. 6Add Liquid Ingredients: Add Cream Cheese, then Cream: Reduce heat to low and add the cubes of cream cheese to the pan. Then, whisk the cream cheese into the wine until a smooth sauce starts to form. While whisking, add the cream or half-and-half to the pan. Increase the heat to medium and bring the sauce to a simmer. Reduce heat as needed to maintain a gentle simmer and cook, stirring occasionally for 2 minutes, or until sauce is slightly thickened.
7. 7Add Spinach and Parmesan Cheese: Add the spinach and parmesan to the skillet. Stir until the spinach and parmesan are well combined, about 30 seconds to 1 minute.
8. 8Add Browned Chicken Breasts: Add chicken: Return the chicken breasts to the pan, along with any drippings on the plate. Cover the skillet and let the chicken very gently simmer for 3-4 minutes, or until chicken reaches an internal temperature of 165-degrees F and the spinach is wilted to your liking.
9. 9Serve Chicken Florentine: Garnish and Serve Florentine Chicken: Sprinkle fresh herbs, more parmesan cheese, and red pepper flakes (if using) over the chicken Florentine. Serve immediately with lemon wedges on the side and enjoy!