Creamy Chicken Florentine
Restaurant quality at home in less than 30 minutes. With tender chicken nestled in a creamy, garlicky white wine sauce, this is one the whole family loves.
Ingredients
- 4 boneless, skinless chicken breasts sliced or pounded thin
- kosher salt and black pepper
- 3/4 teaspoon garlic powder
- 1/4 cup all-purpose flour for dredging
- 2 Tablespoons butter divided
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup low-sodium chicken broth or stock
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups loosely-packed fresh baby spinach
Instructions
- Set the chicken out at room temperature. If it’s not already in thin slices, cut the breasts lengthwise through the middle to make them fairly thin. If any pieces are really uneven (thicker in one part, thinner in another), use a meat mallet or just a heavy pan to smash down the thick parts and even them out.4 boneless, skinless chicken breasts
- Season both sides of the chicken breasts with salt, pepper, and the garlic powder. Place flour on a plate or in a shallow bowl. Dredge each piece of chicken through the flour to lightly coat on both sides, and shake to remove any excess.kosher salt and black pepper, 3/4 teaspoon garlic powder, 1/4 cup all-purpose flour
- Melt 1 Tablespoon of the butter together with the olive oil in a large skillet over medium-high heat. Add chicken and sauté for 3-4 minutes on each side, until golden and cooked through. Transfer chicken to a clean plate and reduce the temperature to medium-low.2 Tablespoons butter, 1 Tablespoon olive oil
- Add the remaining 1 Tablespoon butter and minced garlic to the skillet. Cook for about 30 seconds, just until fragrant, then add the wine, broth, and Italian seasoning. Scrape the bottom of the pan to release any browned bits. Increase heat to medium and let the sauce simmer gently for 3-4 minutes.3 cloves garlic, 1/2 cup dry white wine, 1/4 cup low-sodium chicken broth or stock, 1/4 teaspoon Italian seasoning
- Stir in the cream and Parmesan. Cook for 1-2 minutes more, until even and slightly thickened, then stir in the spinach.3/4 cup heavy cream, 2 cups loosely-packed fresh baby spinach, 1/4 cup grated Parmesan cheese
- Return chicken to the pan and spoon some of the sauce on top of each piece. Let it bubble for another 1-2 minutes, just until the chicken is warmed through and the spinach is wilted. Season with more salt and pepper to taste, and serve right away with more Parmesan as desired. Enjoy!
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Notes
- Don’t Overcook: An instant-read thermometer is one of my most reached for kitchen tools; it completely eliminates guesswork. Remove chicken as soon as it hits 165°F inside and it will stay tender and juicy.
- Extra Add-In Ideas: Add mushrooms, sun-dried tomatoes, or artichokes for a little something extra.
- Omit the Wine: You can leave out the wine if you wish for any reason; replace it with more chicken broth instead. Consider adding a very small splash of apple cider vinegar, lemon juice, or Dijon mustard to mimic the tang of white wine.
- Gluten-Free: You can easily omit the flour-dredging step entirely or use almond flour instead. The chicken will not have quite the same crust but that is OK, and the sauce will not be quite so rich, though you can let it bubble for an extra minute or two to thicken up a bit.
- Storage: Leftovers keep well in the fridge for 3-4 days. When warming it back up, I always recommend microwaving chicken at 50% power to avoid drying out.
Nutrition Estimate
Calories: 581 kcal, Carbohydrates: 11 g, Protein: 53 g, Fat: 33 g, Saturated Fat: 17 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Trans Fat: 0.3 g, Cholesterol: 216 mg, Sodium: 447 mg, Potassium: 1035 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 2362 IU, Vitamin C: 8 mg, Calcium: 124 mg, Iron: 2 mg