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Whenever I want a cozy meal that feels a bit fancy, I whip up Chicken Florentine. The crunchy chicken and silky spinach sauce are a match made in heaven. It’s always a crowd-pleaser whether it’s a family night or company’s coming over and I want it to feel a touch upscale but still homey.
The first time I cooked this for my husband, he asked for seconds before even clearing his plate. Now, it’s our top pick for quick weekday dinners and easy Sunday gatherings.
Tasty Ingredients
- Parsley (garnish): Chopped flat-leaf gives a gentle, fresh finish and a pop of color
- Lemon juice: Squeeze some fresh for the most zip—it brightens everything up
- Fresh spinach: Stir in leafy greens for color and vitamins, no bruises, please
- Cream cheese: Grab the full-fat block, soften it up for a super rich and smooth sauce
- Half and half: Real dairy helps make the sauce extra silky and thick
- White wine or chicken broth: Either works to create a tasty base—pick dry wine or homemade stock if you've got it
- Garlic: Minced fresh cloves wake up the whole dish
- Garlic powder: Sprinkle in for a deeper hit of flavor—fresh is best
- Parmesan cheese: Buy a chunk and grate it yourself for bigger taste
- Flour: Use all-purpose to brown up the chicken and thicken the creamy sauce
- Italian seasoning: Pick up a fragrant blend for herby goodness
- Black pepper: Crack some fresh over everything for gentle spice
- Salt: Fine sea salt brings out all the flavors
- Butter: Unsalted keeps things rich but not too salty, classic Florentine move
- Olive oil: Go for extra virgin if you can, helps make a crisp golden crust
- Boneless skinless chicken breasts: Choose pieces roughly the same size so they cook evenly
Simple How-To
- Reunite and Serve
- Add the cooked chicken and any juices right back in the pan. Snuggle the pieces in the sauce and let them get warm for another couple minutes. Top with fresh parsley just before you bring it to the table, and serve up with your go-to sides.
- Finish the Sauce
- Put the soft cream cheese in the pan and stir till it’s totally melted and smooth. Drop in those fresh spinach leaves and cook just until they’re wilted down. Hit it all with a squeeze of lemon juice if you’re into a little tang.
- Make the Sauce
- Zap the half and half for about 40 seconds in the microwave to take the chill off (keeps it from curdling later). Slowly pour this into your skillet, stirring non stop till the sauce turns glossy and thick. Let it bubble gently, then cut the heat back.
- Deglaze the Pan
- Shut off the stove, then pour in the wine or broth. Turn the burner to medium and use a silicone spatula to scrape up every bit stuck to the pan—this is pure flavor. Let the liquid simmer for 6-7 minutes till it’s reduced by half. Add the garlic right before it’s done so it stays fragrant but not burnt.
- Sear the Chicken
- Heat olive oil and butter in your big skillet set to medium-high. Lay in the coated chicken, cover up with a lid, and cook each side till browned—should take four or five minutes for each. Don’t crowd the pan, let them have space! Move finished pieces to a plate to rest.
- Dredge the Chicken
- Mix together flour, salt, pepper, Parm, garlic powder, and Italian herbs in a dish. Cover each chicken piece all over with this blend and tap to shake off the extra. The coating should be even and light.
- Prep the Chicken
- Cover the breasts with plastic wrap and flatten with a meat mallet so they’re all about half an inch thick. This makes sure they cook the same and stay juicy. Pat them dry with a towel so the coating sticks well.
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I always get a kick out of stirring the creamy sauce as the spinach goes in. That was my job the first time my mom let me help, and I snuck in extra Parmesan so it was extra savory. Now my kids are sneaky about it too.
Leftover Advice
Keep extras chilled in a tight container for up to three days. When you want to reheat, go slow over low heat or do short bursts in the microwave—this keeps the sauce creamy and stops it from splitting. If it thickens too much, just add a splash of milk or broth and it’ll loosen up again.
Swap Ideas
No wine on hand? Just use chicken broth—it’ll taste a touch richer but just as good. If all you’ve got is frozen spinach, thaw and squeeze it dry before tossing in (about ten ounces). You can totally skip the cream cheese or swap in mascarpone to mix things up.
Topping + Sides
Plop your chicken on angel hair or fettucine for a classic vibe, or spoon on top of steamed rice or next to crispy potatoes. Keep it light with a simple green salad and some crunchy bread—perfect for mopping up sauce. If you’ve got company, finish with extra Parm and a little lemon zest to look fancy.
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Backstory
Dishes called Florentine come from Florence, Italy, where they love mixing creamy sauces and lots of spinach. It’s all about using everyday stuff and big flavors, which is what makes it such a classic in home kitchens there. The combo of that lush sauce and fresh greens is Italian comfort food at its best.
Frequently Asked Questions
- → What's the trick for crisp chicken on the outside?
Start with even-thickness chicken, then dredge and put it in a hot mix of butter and olive oil. Let it cook without fussing around and flip only when it lifts away by itself.
- → Could I swap in frozen spinach instead of fresh?
Totally, just thaw it all the way and squeeze out the water so your sauce stays thick and creamy, not watery.
- → What goes nicely alongside this meal?
Throw it on pasta or creamy rice, or try a crunchy, green salad for a perfect match with that rich chicken.
- → How can I make the sauce more rich?
Add some soft cream cheese and a bit of half and half for a super luscious sauce. Parmesan amps up both the flavor and thickens it too.
- → Got any ingredient swaps or add-ins?
Sliced mushrooms, sun-dried tomatoes, or a handful of capers kick up the flavor. Out of wine? Just use chicken broth instead if you want.
- → Is this a good make-ahead meal?
Yep! Cook up the chicken and sauce on their own, keep them separate, then combine and gently warm together right before eating. Toss on fresh parsley and a squeeze of lemon at the end.