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Chicken Florentine

Chicken Florentine is a restaurant-style chicken dinner with a silky white wine and cream sauce, wilted spinach, and Parmesan. Golden seared chicken breasts are simmered in a pale, elegant sauce with visible herb flecks and lemon brightness.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Boneless, skinless; pat dry for best browning.
Salt
  • 1 Salt Season generously to boost flavor.
pepper
  • 1 pepper Use freshly ground if possible.
garlic powder
  • 1 garlic powder Measure to taste.
Italian seasoning
  • 1 Italian seasoning Measure to taste.
olive oil
  • 2 tbsp olive oil
garlic
  • 4 cloves garlic Minced.
dry white wine
  • 0.5 cup dry white wine Use a dry white wine.
heavy cream
  • 1 cup heavy cream For a silky, creamy sauce.
chicken broth
  • 0.5 cup chicken broth
Parmesan cheese
  • 0.5 cup Parmesan cheese Grated.
fresh baby spinach
  • 3 cup fresh baby spinach Wilt just until bright and tender.
fresh lemon juice
  • 1 tbsp fresh lemon juice
lemon zest
  • 1 tsp lemon zest
fresh parsley
  • 1 fresh parsley Chopped; garnish.
lemon
  • 1 lemon Slice 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. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear 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 minced garlic in the same pan for 30 seconds until fragrant. Deglaze with 1/2 cup dry white wine and simmer 2 minutes, then add 1 cup heavy cream and 1/2 cup chicken broth and simmer 4-5 minutes until slightly thickened and glossy.
Wilt spinach and finish the Florentine sauce
  1. Stir in grated Parmesan cheese, fresh lemon juice, and lemon zest until the sauce turns pale and smooth. Add 3 cups fresh baby spinach and stir until wilted and bright green.
  2. Return the chicken to the pan and spoon the sauce over each breast until coated. Garnish with fresh parsley and lemon slices and serve over pasta or rice.

Notes

For even browning, pat the chicken dry before seasoning and keep the skillet at a steady medium-high heat so the edges turn golden. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently in a skillet with a splash of broth. Freeze the cooked chicken and sauce only for up to 2 months; spinach may soften further after thawing. For a lighter option, use half-and-half instead of heavy cream for a creamier but less rich sauce.