Indulge in the luscious flavors of Chicken Florentine, a dish that marries tender chicken breasts with a rich and creamy Florentine sauce. This recipe combines the freshness of spinach, the tanginess of garlic, and the richness of cream cheese to create a symphony of flavors that will tantalize your taste buds. Whether you’re cooking for a special occasion or a cozy weeknight dinner, Chicken Florentine is sure to impress with its elegant simplicity and exquisite taste.
Chicken Florentine has become a beloved favorite in our household, especially on those evenings when we crave a meal that’s both comforting and sophisticated. I still remember the first time I made it for my family; the aroma of garlic and herbs filled the kitchen, drawing everyone to the dinner table with eager anticipation. As they took their first bites, their faces lit up with delight, and I knew I had stumbled upon a recipe worth cherishing. Now, whenever I announce that Chicken Florentine is on the menu, it’s met with cheers and smiles all around, reaffirming its status as a cherished family favorite.
Why This Creamy Chicken Florentine Recipe Shines
- Tender, juicy chicken breasts, perfectly seasoned with a flavorful dredge of salt, pepper, Italian seasoning, Parmesan cheese, and garlic powder.
- A luxurious Florentine sauce made with garlic, white wine or chicken broth, half and half, and cream cheese, creating a creamy and velvety texture that coats every bite.
- The addition of fresh spinach adds a pop of vibrant color and a boost of nutrition, making this dish both delicious and wholesome.
- Easy to prepare and suitable for both casual dinners and special occasions, making it a versatile addition to your recipe repertoire.
- Customizable to your taste preferences, whether you prefer a hint of lemon juice for brightness or an extra sprinkle of parsley for garnish.
Ingredients:
- 4 boneless skinless chicken breasts
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) butter
- Chicken Dredge:
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (1 gram) pepper
- 2 teaspoons (4 grams) Italian seasoning
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (25 grams) finely shredded Parmesan cheese
- 1 teaspoon (2 grams) garlic powder
- Florentine Sauce:
- 4 cloves garlic, minced
- 1 1/2 cups (360 ml) white wine or chicken broth
- 1 cup (240 ml) half and half
- 1/3 cup (75 grams) softened cream cheese
- 3 cups (90 grams) fresh spinach
- 1/2 fresh lemon or 1.5 tablespoons (22.5 ml) lemon juice (optional)
- Fresh parsley, for garnish
Directions:
- Place each chicken breast between sheets of plastic wrap and use a meat tenderizer to pound them until they are about 1/2-inch thick and of equal thickness throughout. Pat them dry with paper towels.
- In a shallow dish, combine the ingredients for the chicken dredge. Dredge each chicken breast in the flour mixture, tapping off any excess.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). If necessary, cook the chicken in batches to avoid overcrowding the skillet. Transfer the cooked chicken to a plate and set aside.
- Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1 minute, until fragrant.
- Pour in the white wine or chicken broth, using a silicone spatula to deglaze the pan and scrape up any browned bits from the bottom. Allow the liquid to reduce by half, about 5 minutes.
- In a microwave-safe bowl, heat the half and half for 40 seconds to temper it. Gradually add the tempered half and half to the skillet, stirring constantly.
- Add the softened cream cheese to the skillet and stir until smooth and fully combined.
- Add the fresh spinach to the skillet and cook until wilted.
- If desired, squeeze the juice of half a lemon into the sauce for a touch of brightness.
- Return the cooked chicken and any accumulated juices to the skillet, coating them with the Florentine sauce. Cover and cook for a few minutes until heated through.
- Garnish with fresh parsley before serving.
Notes:
- For a lighter version, you can substitute low-fat milk or cream for the half and half.
- Feel free to customize the sauce by adding additional herbs or spices to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
