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Chicken Florentine

Chicken Florentine is a restaurant-style chicken with spinach cream sauce, featuring golden seared chicken breasts in a pale white wine and cream pan sauce. The sauce is silky and lightly thickened, with wilted spinach and Parmesan flecks for an elegant weeknight 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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry before seasoning for best browning.
  • 0.5 tsp salt Season generously to both sides.
  • 0.5 tsp pepper Use freshly ground if possible.
  • 1 tsp garlic powder Add to the seasoning blend.
  • 2 tsp Italian seasoning Use dried Italian seasoning to taste.
  • 2 tbsp olive oil For searing the chicken.
Sauce
  • 4 clove garlic, minced Minced for quick sauté.
  • 0.5 cup dry white wine De-glazes and builds flavor while simmering.
  • 1 cup heavy cream Creates the silky Florentine cream sauce.
  • 0.5 cup chicken broth Helps thin and balance the sauce.
  • 0.5 cup Parmesan cheese, grated Stir in off simmer as needed to avoid graininess.
  • 3 cup fresh baby spinach Fresh spinach wilts quickly; keep stirring until just wilted.
  • 1 tbsp fresh lemon juice Brightens and balances the cream.
  • 1 tsp lemon zest Adds aromatic lemon flecks.
  • 1 fresh parsley and lemon for garnish Optional but adds color and a fresh finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season 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, then sear chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove and set aside.
Build the white wine cream sauce
  1. In the same pan, cook minced garlic for 30 seconds until fragrant.
  2. Pour in the dry white wine, scraping up browned bits, then simmer for 2 minutes.
  3. Add heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened.
  4. Stir in Parmesan, lemon juice, and lemon zest until the sauce looks smooth and pale.
Finish with spinach and serve
  1. Add baby spinach and stir until wilted.
  2. Return the chicken breasts to the pan and spoon the sauce over each breast.
  3. Garnish with fresh parsley and lemon, then serve over pasta or rice.

Notes

Pro tip: for a smoother Parmesan sauce, lower the heat before stirring in the cheese and keep simmering gentle. Store leftovers in the refrigerator up to 3 days; freeze yes (up to 2 months) but expect spinach texture to soften slightly after thawing. For a lighter option, use half-and-half instead of heavy cream for a creamier but less rich sauce.