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Chicken Florentine

Chicken Florentine is a creamy chicken dish made with spinach and garlic sauce.
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Prep Time 10 minutes
Course Main Course
Cuisine Italian-American

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Chicken Dredge:

  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons Italian seasoning
  • ½ cup flour
  • ¼ cup Parmesan cheese finely shredded
  • 1 teaspoon garlic powder

Florentine Sauce:

  • 4 cloves garlic minced
  • 1 ½ cups chicken broth
  • 1 cup half and half
  • 1/3 cup softened cream cheese
  • 3 cups fresh spinach
  • 1/2 fresh lemon or 1.5 tablespoons lemon juice optional
  • Fresh parsley for garnish

Instructions
 

  • Place plastic wrap over each chicken breast and pound to about ½-inch thickness. Pat dry.
  • Combine dredge ingredients and coat the chicken evenly, shaking off excess.
  • Heat butter and olive oil in a skillet over medium-high heat.
  • Add chicken and cook for 4–5 minutes per side until golden. Remove and set aside.
  • Turn off heat, add chicken broth, then return heat to medium. Scrape the skillet to deglaze. Let it reduce by half (6–7 minutes). Add garlic in the last minute.
  • Warm the half and half slightly, then add gradually while stirring. Let it gently simmer.
  • Stir in cream cheese until smooth.
  • Add spinach and cook until wilted. Add lemon juice if desired.
  • Return chicken to the skillet and simmer until heated through.
  • Garnish with parsley and serve your creamy Chicken Florentine.

Notes

  • You can swap cream cheese with heavy cream for a smoother sauce
  • Add sun-dried tomatoes for extra flavor
  • Serve with crusty bread to soak up the sauce