Bookmark
Chicken Florentine quickly found a spot in our dinner lineup because the chicken’s always golden perfection, cozied up in a super creamy spinach bath that just feels special. I keep turning to this dish when I need something that looks impressive but is still chill enough for a Tuesday night. Grab some bread or salad to scoop up the last bits—pasta or rice is great too.
The first time I whipped this up was after a killer day at work—I wanted to jazz up my plain chicken and it came out restaurant-worthy. Ever since, this has been my party trick whenever folks swing by without warning.
Luscious Ingredients
- Fresh parsley: brings some color and a little extra flavor, flat leaf works best for topping everything off
- Lemon or lemon juice: squeeze fresh if you can, makes the whole dish taste super bright and lively
- Fresh spinach: pick crisp dark leaves, about three generous cups, this is what makes it “Florentine”
- Cream cheese: let it soften first for a dreamy, super smooth sauce
- Half and half: this is your creamy base, go for something rich
- White wine or chicken broth: try a dry white you’d actually drink, or go for good homemade broth
- Fresh garlic: four cloves, chopped up for that big garlic hug throughout the sauce
- Garlic powder: mix this into the dredge for big flavor, use fresh garlic only for the sauce part
- Parmesan cheese: fine real Parmigiano Reggiano is best, this makes the coating cheesy and crisp
- Flour: regular all-purpose traps all those tasty juices and turns into the light crust
- Italian seasoning: thyme, basil, oregano—get a blend for a real Italian vibe
- Salt and pepper: go for freshly cracked black pepper, just basic stuff to balance it all
- Butter: use the real thing, unsalted, it makes everything a bit richer
- Olive oil: helps the chicken get that golden crust, use extra virgin for best flavor
- Boneless skinless chicken breasts: pick ones with even thickness so they cook the same, stay juicy, and are super tender
Easy How-To Guide
- Finish with Chicken:
- Snuggle your cooked chicken and any juices right back in the pan. Warm everything up gently, spoon sauce all over, then sprinkle with lots of fresh parsley just before you dig in.
- Lose Yourself in Spinach:
- Toss in the spinach bit by bit, gently stir until it’s all wilted and still looking bright green. Add a squeeze of lemon if you want that extra pop.
- Whip Up the Sauce:
- Gently warm the half and half in the microwave (around 40 seconds). Pour it in slowly, let it bubble, then drop to low heat. Add cream cheese and whisk like crazy until it all looks silky smooth.
- Deglaze with Drink:
- When the chicken's done, turn off the stove and pour in wine or broth. Flip the burner back to medium and scrape up all those golden bits—that’s your sauce’s secret weapon. Let it cook till half gone (about 7 minutes), then toss in garlic at the last minute for a boost.
- Sear it Golden:
- Heat up butter and oil in a big skillet, medium high. Lay chicken in without crowding. Cover and cook about 5 minutes each side for a solid golden color, then move to a plate. If your pan’s full, just do it in batches.
- Dredge Chicken:
- Mix up flour, Parm, garlic powder, salt, pepper, and Italian seasoning. Coat each chicken piece really well in the mix, then shake off any extra. This makes it crisp up like magic.
- Pound it Out:
- Sandwich each chicken breast between plastic, then tap with a mallet until about half an inch thick and totally even—this helps every bite stay juicy and cooks it all at the same rate.
Bookmark
The best part for me? Watching heaps of spinach disappear into silky sauce while that garlic and butter fragrance fills up the kitchen. Everyone comes running before I’ve even plated it up, hoping for a quick bite.
How to Store Leftovers
This dish tastes awesome even after a couple days in the fridge. Just warm leftovers slowly in a skillet over low heat, stirring until everything is steaming—no split sauce here. Stash any extra in airtight containers and freeze for up to eight weeks. If frozen, let it thaw overnight in the fridge for best reheating.
Swaps and Hacks
Skip the half and half? Go for a half milk, half cream blend instead. No wine handy? All chicken broth works fine. Baby kale steps in for spinach without any trouble. For gluten free, swap out with a cup-for-cup gluten free flour blend in place of regular flour.
How to Serve It
Spoon it over buttery noodles or rice for a cozy combo. Try roasted asparagus or a crisp green salad to lighten things up. You’ll always want lots of crusty bread handy for grabbing every last drop of sauce.
Bookmark
Backstory and Traditions
Florentine-style means you get creamy spinach underneath your main—think Italian roots, with a nod to Florence. The style’s big in both French and Italian homes and sometimes leans back to the city itself. You’ll often see eggs or fish, but this chicken version is a true American spin: total comfort with a little bit of Italian fancy.
Frequently Asked Questions About Recipes
- → Which wine should I pour in the Florentine sauce?
Pick a crisp white like Pinot Grigio or Sauvignon Blanc to give your sauce a tasty bite. If you're out of wine, chicken broth does the trick.
- → How do I keep pan-seared chicken from drying out?
Even out the thickness of your chicken before cooking, don’t let it cook too long, and give it a break off the heat so all that good moisture stays in.
- → Any swaps for a dairy-free sauce?
Try unsweetened oat or plant-based cream and some vegan Parmesan. Use olive oil instead of butter to keep things fully dairy-free and still creamy.
- → Is frozen spinach okay to use?
Go for it! Just let it thaw and squeeze out as much liquid as you can so your sauce doesn’t turn watery.
- → Got ideas for what to serve with Chicken Florentine?
Pile it over spaghetti, soak it up with some toasty bread, spoon next to rice, or serve with a zippy salad to balance the richness.
- → How can I punch up the sauce flavor?
Toss in extra garlic, grate in more Parmesan, or dust a little nutmeg to give the sauce extra depth and warmth.