Description
Creamy Chicken Florentine features tender pan-fried chicken breasts smothered in a rich and flavorful garlic spinach white wine cream sauce. This quick and easy recipe combines sautéed garlic, fresh spinach, and parmesan cheese to create a comforting dish perfect for any dinner occasion, ready in just 30 minutes.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- Flour, for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 cups loosely packed fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Prepare the Chicken: Slice each chicken breast lengthwise to create 4 thinner pieces. Season both sides of each piece with garlic powder, salt, and pepper. Dredge each chicken piece thoroughly in flour to coat evenly.
- Pan-Fry the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes on each side until they turn golden brown. Remove the pan from heat and transfer the chicken to a plate.
- Sauté Garlic: Return the skillet to the heat and add the remaining tablespoon of butter along with the minced garlic. Cook for about 30 seconds, stirring constantly until fragrant but not burnt.
- Deglaze with Wine and Broth: Pour in the white wine, chicken broth, and sprinkle in the Italian seasoning. Allow the mixture to simmer for 3-5 minutes until the liquid reduces noticeably, concentrating the flavors.
- Add Cream and Spinach: Stir in the heavy cream and let it bubble gently for 2 minutes. Then, fold in the fresh spinach leaves and cook until they wilt down.
- Finish Cooking Chicken: Return the chicken pieces to the skillet with the sauce. Cook over medium heat for another 4-5 minutes or until the chicken is fully cooked through and the sauce thickens slightly.
- Add Parmesan and Season: Sprinkle freshly grated parmesan cheese over the chicken and sauce. Taste and adjust seasoning with extra salt and pepper if needed before serving.
Notes
- This recipe yields tender pan-fried chicken coated in a creamy garlic spinach white wine sauce.
- Ready in only 30 minutes, it’s perfect for a quick weeknight dinner.
- Using fresh baby spinach adds vibrant color and nutrients without overpowering the dish.
- Dry white wine adds acidity and depth to the sauce but can be omitted or substituted with extra chicken broth if preferred.
- Ensure to not overcook the garlic to prevent bitterness.
Nutrition
- Serving Size: 1 serving
- Calories: 509 kcal
- Sugar: 1 g
- Sodium: 463 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 180 mg
