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–+ servings
chicken florentine with velvety sauce and spinach in a cast-iron skillet
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Chicken Florentine Recipe

You’ll love all the flavors in our chicken florentine! A velvety sauce, with ribbons of spinach, and cheese-crusted chicken! Easy and impressive!
Course Main Course
Cuisine American
Keyword Chicken Florentine
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 676kcal
Author Kathleen

Ingredients

  • 4 boneless chicken breast halves, pounded to 1/2 thick
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 3/4 cup white wine
  • 1/4 cup chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1 cup heavy cream
  • 4 cups fresh baby spinach, stems removed
  • 1/2 cup grated Parmesan cheese divided
US Customary - Metric

Instructions

  • Pat chicken breast (4) dry with paper towels to remove any moisture. Add the flour (1/4 cup), salt (1 teaspoon), and fresh ground pepper (1/2 teaspoon) to a shallow bowl. Dredge the chicken cutlets in the flour mixture.
  • Melt 1 tablespoon of butter and heat 1 tablespoon olive oil on a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through. Transfer chicken to a plate and loosely cover with foil.
  • Melt the remaining 1 tablespoon of butter in the skillet over medium heat and saute the shallots (1) until they're soft. Reduce the heat to low and add garlic (4), saute for 1 minute, stirring constantly. Add wine (3/4 cup), chicken broth (1/4 cup), Italian seasoning (1 teaspoon), and heavy cream (1 cup). Bring to a simmer and reduce the sauce to a little more than half. This takes about 10-12 minutes.
  • Add the spinach (4 cups) and cook until it just begins to wilt. Add chicken back to the skillet, turn over to coat with sauce, nestle it in the sauce, and allow it to warm. Sprinkle with Parmesan cheese (1/2 cup) and serve.

Notes

  1. Brown the chicken well. That golden crust adds huge flavor to the finished dish — don’t rush this step!
  2. Scrape up the fond. When you add the wine or broth, use a wooden spoon to loosen those flavorful browned bits from the pan — they’re liquid gold for your sauce.
  3. Don’t overcook the spinach. It only needs a minute or two to wilt; overcooking will make it watery.
  4. Serve immediately. Like most cream sauces, Chicken Florentine is best fresh off the stove when the sauce is smooth and glossy.
  5. Optional upgrade: A sprinkle of nutmeg or a squeeze of lemon juice right before serving adds a lovely finishing touch.

Nutrition

Serving: 1g | Calories: 676kcal | Carbohydrates: 9g | Protein: 33g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 250mg | Sodium: 622mg | Potassium: 758mg | Vitamin A: 2700IU | Vitamin C: 7.8mg | Calcium: 234mg | Iron: 1.6mg