Description
Creamy Chicken Florentine is a deliciously rich and comforting skillet dish combining tender seared chicken cutlets with a luscious cream sauce infused with garlic, white wine, and fresh spinach. Finished with Parmesan cheese, this meal is perfect for a quick yet elegant weeknight dinner served over pasta, mashed potatoes, or roasted vegetables.
Ingredients
Scale
Chicken
- 2 large chicken breasts, cut in half lengthwise (to create 4 cutlets)
- ½ teaspoon garlic powder
- Salt & pepper, to taste
- Flour, for dredging
Cooking Fat
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce
- 3 cloves garlic, minced
- ½ cup dry white wine
- ¼ cup chicken broth
- ¼ teaspoon Italian seasoning
- 1 cup heavy cream
- 2 cups fresh baby spinach
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare the Chicken: Cut chicken breasts in half lengthwise to create thinner cutlets, making sure they cook evenly and quickly.
- Season the Chicken: Sprinkle both sides of each cutlet with garlic powder, salt, and pepper for well-rounded flavor.
- Dredge in Flour: Lightly coat each cutlet with flour, shaking off any excess to ensure a light crust that will brown nicely while searing.
- Sear the Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken cutlets and cook for 4-5 minutes per side until golden brown and fully cooked through.
- Set Aside Chicken: Remove the cooked chicken from the skillet and set aside on a plate to rest while you prepare the sauce.
- Make the Sauce: In the same skillet, melt the remaining 1 tablespoon butter. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add Liquids and Seasoning: Pour in the dry white wine, chicken broth, and sprinkle Italian seasoning. Let the mixture simmer for 3-5 minutes, allowing the liquid to reduce slightly and develop deeper flavors.
- Finish the Cream Sauce: Stir in the heavy cream and let it bubble gently for 2 minutes to thicken and meld the flavors.
- Add Spinach: Incorporate fresh baby spinach by stirring it into the sauce. Cook just until the spinach wilts, retaining its vibrant color and nutrients.
- Return Chicken to Pan: Place the seared chicken cutlets back into the skillet, spooning the creamy sauce generously over each piece.
- Serve & Garnish: Sprinkle the dish with freshly grated Parmesan cheese for a savory finishing touch. Serve warm over your choice of pasta, mashed potatoes, or roasted vegetables.
Notes
- Make sure not to overcrowd the skillet when searing chicken to achieve a nice golden crust.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- For a lighter option, substitute heavy cream with half-and-half or a combination of milk and cream cheese.
- Chicken can be tested for doneness by ensuring the internal temperature reaches 165°F (74°C).
- Leftovers store well refrigerated for up to 3 days and reheat gently to maintain creaminess.
