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Creamy Chicken Florentine with Parmesan and Spinach Recipe

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4.2 from 40 reviews

Chicken Florentine is a creamy, comforting dish featuring tender, pan-fried chicken breasts smothered in a rich sauce made with garlic, white wine, cream cheese, parmesan, and fresh spinach. This quick and elegant meal brings together classic Italian flavors and is perfect for a flavorful weeknight dinner or special occasion.

Ingredients

Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • ¾ cup (95g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

For Cooking

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, finely minced
  • ½ cup (118ml) white wine

Sauce and Vegetables

  • 1 cup (237ml) half and half cream
  • 2 ounces (60g) cream cheese
  • 1 cup (90g) parmesan cheese, freshly grated, divided
  • 2 ½ cups (75g) baby spinach

Instructions

  1. Pound the chicken breasts: Place each chicken breast one at a time into a large zip lock bag or between two sheets of plastic wrap, then pound the thickest parts until the chicken is of even thickness throughout to ensure uniform cooking.
  2. Prepare the seasoned flour: In a shallow bowl or plate, whisk together the all-purpose flour, garlic powder, dried thyme, onion powder, dried rosemary, salt, and ground black pepper to create the coating mix for the chicken.
  3. Dredge the chicken: Coat each chicken breast fully by dredging them one at a time in the seasoned flour mixture, ensuring an even covering for a flavorful crust when cooked.
  4. Fry the chicken: Heat the olive oil in a large skillet over medium heat. Fry the chicken breasts about 5 minutes on each side until golden and cooked through. Work in batches if needed to avoid crowding the pan, which ensures proper browning.
  5. Set the chicken aside: Remove the cooked chicken breasts from the skillet and place them on a plate, keeping them warm while preparing the sauce.
  6. Sauté garlic: In the same pan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  7. Deglaze with white wine: Pour in the white wine and let it simmer for approximately 3 minutes to cook off the alcohol and reduce slightly, enhancing the flavor base of the sauce.
  8. Add cream and cheeses: Stir in the half and half cream, bringing it to a simmer. Then add the cream cheese and half of the parmesan cheese, stirring continuously until the cheeses are fully melted and the sauce is smooth, about 4 minutes.
  9. Incorporate spinach: Add the baby spinach to the sauce and cook until wilted, about 3 minutes, folding it gently into the creamy mixture to retain its vibrant color and flavor.
  10. Warm chicken in sauce and serve: Return the fried chicken breasts to the pan, spoon the sauce over them, and allow them to warm through. Serve hot, garnished with freshly minced parsley or basil if desired.

Notes

  • To ensure even cooking, pounding the chicken to an even thickness is crucial.
  • You can substitute half and half with heavy cream or whole milk for a richer or lighter sauce, respectively.
  • If you prefer a wine-free version, chicken broth can be substituted for the white wine.
  • Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/creamy-chicken-florentine-with-parmesan-and-spinach-recipe/