Prep time: 20 mins | Cook time: 25 mins | Total time: 45 mins | Servings: 4 PEOPLE
Enjoy perfectly seared chicken smothered in a thick and creamy spinach sauce with pasta, rice, or a simple green salad for a filling meal any time of the week with this easy and quick Chicken Florentine recipe. For extra flavour, you can add a splash of lemon and garnish with some parsley.
Ingredients
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2 tbsp Butter
2 tbsp olive oil
4 boneless skinless chicken breasts
Chicken Dredge:
2 tsp Italian Seasoning
¼ c. Parmesan cheese, finely shredded
½ c. flour
1 tsp garlic powder
1 tsp salt
½ tsp pepper
Florentine Sauce:
1/3 c. softened cream cheese
4 cloves garlic, minced
1 c. half and half
3 c. fresh spinach
1 ½ c. white wine, or chicken broth
Fresh parsley, to garnish
1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
How to make Chicken Florentine
Step 1: Cover each chicken breast with saran wrap and pound to about an inch thickness using a meat tenderizer. Then, pat dries the chicken.
Step 2: Mix ALL the chicken dredge ingredients. Sprinkle this over the chicken and toss to coat the chicken well, tapping the excess off.
Step 3: In a skillet, heat the butter and olive oil over medium-high heat. Once the butter has melted, add the chicken to the pan. Put the lid on and cook for about 4 to 5 minutes on each side until golden. You can do this in two batches if needed. Once the chicken is cooked (internal temperature reached 165 degrees), remove it from the pan and set it aside.
Step 4: Adjust the heat to medium, then add the garlic to the same skillet and cook for about a minute.
Step 5: Pour in the white wine. Using a silicone spatula, scrape the bottom of the pan to release the brown bits. Slightly increase the heat and allow everything to gently bubble for about 5 minutes until the liquid has reduced by half.
Step 6: Microwave the half-and-half for about 40 seconds before adding it to the pan in splashes, stirring as you go. Bring the mixture to a gentle bubble, then adjust the heat to low.
Step 7: Whisk in the softened cream cheese until well combined and smooth.
Step 8: Now, add the spinach and cook until soft and wilted. If preferred, add the lemon juice.
Step 9: Place the chicken back in the pan along with the drippings. Replace the lid and cook until heated through.
Step 10: Serve right away garnished with some parsley. Enjoy!
Note:
You can swap fresh spinach with 10 ounces of frozen spinach. Make sure to thaw it and squeeze the excess liquid before using it.
Nutrition Facts:
Calories: 456kcal, Carbohydrates: 14g, Protein: 30g, Fat: 24g, Saturated Fat: 10g, Cholesterol: 117mg, Sodium: 862mg, Potassium: 746mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2648IU, Vitamin C: 9mg, Calcium: 169mg, Iron: 2mg
Ingredients
- 2 tbsp Butter
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts
- Chicken Dredge:
- 2 tsp Italian Seasoning
- ¼ c. Parmesan cheese, finely shredded
- ½ c. flour
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- Florentine Sauce:
- 1/3 c. softened cream cheese
- 4 cloves garlic, minced
- 1 c. half and half
- 3 c. fresh spinach
- 1 ½ c. white wine, or chicken broth
- Fresh parsley, to garnish
- 1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
Instructions
Step 1: Cover each chicken breast with saran wrap and pound to about an inch thickness using a meat tenderizer. Then, pat dries the chicken.
Step 2: Mix ALL the chicken dredge ingredients. Sprinkle this over the chicken and toss to coat the chicken well, tapping the excess off.
Step 3: In a skillet, heat the butter and olive oil over medium-high heat. Once the butter has melted, add the chicken to the pan. Put the lid on and cook for about 4 to 5 minutes on each side until golden. You can do this in two batches if needed. Once the chicken is cooked (internal temperature reached 165 degrees), remove it from the pan and set it aside.
Step 4: Adjust the heat to medium, then add the garlic to the same skillet and cook for about a minute.
Step 5: Pour in the white wine. Using a silicone spatula, scrape the bottom of the pan to release the brown bits. Slightly increase the heat and allow everything to gently bubble for about 5 minutes until the liquid has reduced by half.
Step 6: Microwave the half-and-half for about 40 seconds before adding it to the pan in splashes, stirring as you go. Bring the mixture to a gentle bubble, then adjust the heat to low.
Step 7: Whisk in the softened cream cheese until well combined and smooth.
Step 8: Now, add the spinach and cook until soft and wilted. If preferred, add the lemon juice.
Step 9: Place the chicken back in the pan along with the drippings. Replace the lid and cook until heated through.
Step 10: Serve right away garnished with some parsley. Enjoy!
Notes
You can swap fresh spinach with 10 ounces of frozen spinach. Make sure to thaw it and squeeze the excess liquid before using it.
