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Chicken Florentine

Chicken Florentine with a silky white wine and cream sauce, golden seared chicken, and wilted spinach flecks throughout. Sauté garlic, simmer to slightly thicken, then finish with Parmesan, lemon, and herbs for a restaurant-style elegant weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
seasonings
  • 1 Salt
  • 1 pepper
  • 1 garlic powder
  • 1 Italian seasoning
sauce base
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese, grated
spinach and finishing
  • 3 cup fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 Fresh parsley and lemon for garnish

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season boneless skinless chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side, until golden and cooked through to 165°F; remove and set aside.
Make the Florentine cream sauce
  1. Cook minced cloves garlic in the same pan for 30 seconds, until fragrant.
  2. Deglaze with dry white wine and simmer for 2 minutes, scraping up the browned bits.
  3. Add heavy cream and chicken broth, then simmer for 4-5 minutes until the sauce is slightly thickened.
  4. Stir in Parmesan cheese, grated, fresh lemon juice, and lemon zest until smooth and glossy.
  5. Add fresh baby spinach and stir until wilted.
Combine and garnish
  1. Return the chicken to the pan and spoon the pale white wine and cream sauce over each breast.
  2. Garnish with fresh parsley and lemon and serve over pasta or rice.

Notes

For the creamiest sauce, keep the simmer gentle after adding heavy cream so it thickens without breaking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over low heat until warmed through. Freezing is not recommended because the cream sauce and spinach can lose texture. If you want a lighter option, use half-and-half instead of heavy cream and simmer a bit longer to reach a silky thickness.