Florentine Spinach Chicken (Printable Recipe)
Crisped chicken thrown together with a rich, cheesy spinach sauce, a splash of white wine, and bright lemon for pure comfort.
# Ingredients You'll Need:
→ Chicken
01 -
4 chicken breasts, no bones or skin
→ Pan Searing
02 -
2 tablespoons butter, unsalted
03 -
2 tablespoons olive oil
→ Chicken Dredge
04 -
1 teaspoon garlic powder
05 -
25 grams Parmesan, grated finely
06 -
60 grams all-purpose flour
07 -
2 teaspoons Italian herb mix
08 -
0.5 teaspoon black pepper, freshly ground
09 -
1 teaspoon fine salt
→ Florentine Sauce
10 -
1 tablespoon fresh lemon juice, squeeze if you'd like
11 -
90 grams baby spinach
12 -
80 grams cream cheese, let it soften first
13 -
240 millilitres half-and-half
14 -
360 millilitres dry white wine or chicken broth, make sure it's low-salt
15 -
4 garlic cloves, chop or mince
→ Garnish
16 -
Fresh parsley, chopped small for serving
# Steps to Follow:
01 -
Slide the chicken and any juices back in. Spoon that sauce over top and give everything a quick heat. Toss on parsley right before eating.
02 -
Drop spinach into the hot sauce and gently stir until it just slumps. Add a splash of lemon at the end if you want.
03 -
Warm the half-and-half for about 40 seconds in the microwave so it doesn't shock the pan. Stir it little by little into the skillet. Keep stirring while it heats up, simmer it softly, then lower the heat. Blend in the soft cream cheese so there aren't any lumps.
04 -
Turn off the flame, pour in your broth or wine, and scrape all the crusty bits from the pan with a spatula. Get the heat back to medium and cook until the liquid is down by half, about 6 or 7 minutes. Garlic goes in for the last minute.
05 -
In a roomy pan over medium-high, melt your butter with olive oil. Drop in the chicken and cover. Give each side about 4 or 5 minutes to get golden and fully cooked. Do batches if the pan's crowded. Move chicken out when done.
06 -
Whisk together garlic powder, Parmesan, flour, Italian herbs, pepper, and salt in a roomy dish. Coat each chicken breast, shake off anything extra.
07 -
Lay plastic over the chicken, then gently pound with your meat hammer to an even 1.25 cm. Dry them well with some paper towels.
# Extra Tips:
01 -
Don't skip scraping the pan well after cooking the chicken. That's where all the flavor lives for this sauce.
02 -
If you can't get half-and-half, just mix equal amounts of cream and regular whole milk.
03 -
Want less fat? Use lighter cream cheese and swap the wine for broth.