Description
Creamy Chicken Florentine is a quick and elegant stovetop dish featuring tender chicken cutlets simmered in a luscious garlic-infused cream sauce with spinach and Parmesan. Perfect for a comforting weeknight dinner served over pasta or 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 Fats
- 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 the chicken breasts in half lengthwise to create thinner cutlets, then season both sides with garlic powder, salt, and pepper for flavor.
- Dredge the Chicken: Lightly coat each chicken cutlet in flour, shaking off any excess to ensure a thin, even layer that will help create a golden crust when cooked.
- Sear the Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken cutlets for 4-5 minutes on each side until they are golden brown and cooked through, then remove from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining tablespoon of butter, then add minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine, chicken broth, and sprinkle in Italian seasoning. Allow the mixture to simmer gently for 3-5 minutes until the liquid reduces slightly.
- Finish the Dish: Stir heavy cream into the skillet and let it bubble for 2 minutes to thicken slightly. Add fresh baby spinach and cook until wilted. Return the chicken cutlets to the pan and spoon the creamy sauce over them to coat.
- Serve & Enjoy: Sprinkle freshly grated Parmesan cheese over the chicken and sauce. Serve the dish warm, ideally over pasta, mashed potatoes, or roasted vegetables for a complete meal.
Notes
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Dry white wine can be replaced with more chicken broth if preferred or omitted for a non-alcoholic version.
- Ensure not to overcrowd the skillet when searing chicken to achieve a nice golden crust.
- Fresh baby spinach can be swapped with frozen spinach, just make sure to thaw and drain excess water.
- This dish pairs wonderfully with a side of garlic bread or a fresh green salad.
