Description
This Chicken Florentine recipe features tender chicken breasts coated in a flavorful seasoned flour, then sautéed to a golden brown and served in a rich, creamy sauce with garlic, white wine, Parmesan cheese, and fresh baby spinach. Perfect for a comforting weeknight dinner, this dish combines simple ingredients with elegant flavors for a restaurant-quality meal in just 35 minutes.
Ingredients
For the Chicken
- 1/2 cup all-purpose flour
- 2 large chicken breasts, cut in half lengthwise (4 thin chicken breasts)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-2 Tablespoons oil (avocado or light olive oil)
- 1 Tablespoon butter (salted or unsalted)
For the Sauce
- 3 cloves garlic, minced
- 1/2 cup dry white wine (can substitute chicken broth)
- 1/4 cup low-sodium chicken broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese (divided use)
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon red pepper flakes (optional)
- 2 cups fresh baby spinach
Instructions
- Prepare the flour: Place 1/2 cup all-purpose flour in a bowl and set aside for coating the chicken.
- Season the chicken: In a small bowl, mix 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Season both sides of the 4 thin chicken breasts evenly with this mixture.
- Coat the chicken: Dredge each seasoned chicken cutlet in the flour until fully coated. Place the coated chicken on a plate and set aside.
- Heat the skillet: Over medium heat, add 1 tablespoon oil and 1 tablespoon butter to a skillet. Once the butter is melted and the pan is hot, add the chicken cutlets.
- Cook the chicken: Sauté the chicken for 4-5 minutes on each side until golden brown. Add more oil if needed to prevent sticking and ensure even browning.
- Set chicken aside: Transfer the cooked chicken to a plate to rest while preparing the sauce.
- Sauté garlic: Add the minced garlic to the same skillet and stir for 1 minute until fragrant, being careful not to burn.
- Deglaze with liquids: Pour in 1/2 cup dry white wine and 1/4 cup low-sodium chicken broth. Stir and cook for about 5 minutes until the liquid reduces slightly and concentrates in flavor.
- Add cream and cheese: Stir in 1 cup heavy whipping cream, 1/2 cup freshly grated Parmesan cheese, 1/4 teaspoon Italian seasoning, and optional 1/8 teaspoon red pepper flakes. Cook the sauce for 3-5 minutes until it thickens.
- Season the sauce: Taste the sauce carefully and adjust salt and pepper as needed to balance flavors.
- Add spinach: Stir in 2 cups fresh baby spinach, coating it with the sauce thoroughly.
- Return chicken to skillet: Place the browned chicken cutlets back into the skillet with the sauce and spinach.
- Simmer to finish: Cook for 3-5 minutes stirring around the spinach until it wilts and the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked through.
- Serve: Spoon the rich cream sauce over the chicken and serve immediately for a delicious meal.
Notes
- For a lower alcohol content, substitute white wine with additional chicken broth.
- Use avocado or light olive oil for a neutral flavor and a higher smoke point when sautéing.
- Wilted spinach adds volume and nutrition; fresh baby spinach is preferred for best texture and flavor.
- Check chicken with a meat thermometer to ensure safe cooking temperature of 165°F.
- Optional red pepper flakes add a mild heat but can be omitted if preferred.
