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Creamy Spinach Chicken Florentine Recipe

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Chicken Florentine features tender, perfectly seared boneless skinless chicken breasts served in a luscious, creamy spinach sauce. This dish combines a flavorful Italian-seasoned dredge with a rich sauce made from chicken broth, half and half, cream cheese, and fresh spinach. It's easy to prepare on the stovetop and pairs wonderfully with pasta, rice, or a simple green salad. A splash of fresh lemon juice and a sprinkle of fresh parsley add brightness and color to this crowd-pleasing meal.

Ingredients

Chicken

  • 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
  • ⅓ cup softened cream cheese
  • 3 cups fresh spinach
  • ½ fresh lemon or 1.5 tablespoons lemon juice, optional
  • Fresh parsley, to garnish

Instructions

  1. Prepare the Chicken: Place saran wrap over each chicken breast and use a meat tenderizer to pound the chicken until it is about 1/2-inch thick and evenly sized throughout. Pat the chicken dry with paper towels to ensure a good sear.
  2. Make the Dredge and Coat: In a bowl, combine salt, pepper, Italian seasoning, flour, finely shredded Parmesan cheese, and garlic powder. Coat each chicken breast in this flour mixture, then gently tap off any excess flour to avoid clumping.
  3. Sear the Chicken: Heat the butter and olive oil in a large skillet over medium-high heat until melted and hot. Add the chicken breasts and cover the pan. Cook the chicken for 4 to 5 minutes on each side or until golden brown and cooked through. If necessary, cook in two batches to avoid crowding. Once cooked, remove the chicken and set aside on a plate.
  4. Deglaze and Reduce: Turn the heat off briefly, then pour in the chicken broth. Turn the heat back to medium and use a silicone spatula to scrape the bottom and sides of the skillet to loosen any browned bits—this adds rich flavor to the sauce. Allow the broth to reduce by half, which should take about 6 to 7 minutes. Add the minced garlic during the last minute of reduction to gently cook it without burning.
  5. Add Dairy and Thicken Sauce: Warm the half and half in the microwave for about 40 seconds to temper it, then gradually add it to the skillet in small splashes, stirring continuously. Bring the mixture to a gentle bubble, then reduce the heat to low. Stir in the softened cream cheese until the sauce is smooth and creamy.
  6. Incorporate Spinach and Lemon: Add the fresh spinach to the sauce and cook just until it wilts and softens. For brightness, stir in fresh lemon juice if using.
  7. Finish the Dish: Return the cooked chicken breasts and any accumulated juices back into the skillet with the sauce. Cover the pan and let everything heat through for a couple of minutes. Garnish with fresh parsley before serving. Serve hot alongside pasta, rice, or a simple green salad.

Notes

  • To ensure even cooking, pound the chicken breasts to an even thickness before cooking.
  • If you prefer a thicker sauce, continue to reduce it after adding the dairy, but be careful not to curdle.
  • Lemon juice is optional but adds a nice brightness to complement the creamy sauce.
  • Cooking in batches prevents overcrowding and ensures a nice sear on the chicken.
  • Fresh spinach can be substituted with baby spinach for a more tender texture.

Find it online: https://recipeplenty.com/creamy-spinach-chicken-florentine-recipe/