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Chicken Florentine

Chicken Florentine features golden-seared chicken breasts simmered in a silky white wine and cream sauce with wilted baby spinach and Parmesan. The sauce stays pale and elegant, with herb flecks from Italian seasoning throughout, for a restaurant-style creamy spinach chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken Florentine
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese grated
  • 3 cup fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.5 tbsp fresh parsley chopped, for garnish
  • 1 lemon for garnish, optional slices

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat the 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 white wine cream sauce
  1. Cook the minced garlic in the same pan for 30 seconds, stirring constantly until fragrant.
  2. Pour in the dry white wine and simmer for 2 minutes to deglaze and reduce slightly, scraping up browned bits.
  3. Add the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened.
Finish with spinach and Parmesan
  1. Stir in the grated Parmesan, fresh lemon juice, and lemon zest until smooth and the sauce looks pale and creamy.
  2. Add the baby spinach and stir until wilted, about 1-2 minutes.
  3. Return the chicken to the pan and spoon the sauce over each breast so it pools around the meat.
  4. Garnish with fresh parsley and lemon and serve over pasta or rice.

Notes

Pro tip: keep the sauce at a gentle simmer after adding cream so it thickens without breaking. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing isn’t recommended because cream sauces can separate when thawed. For a lighter option, substitute half-and-half for heavy cream and use full-fat Parmesan to maintain the silky texture.