Chicken Florentine

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This easy Chicken Florentine recipe features juicy, golden-brown chicken breasts covered in a rich and creamy spinach sauce. Made with garlic, Parmesan cheese, cream cheese, and fresh spinach, this delicious chicken dinner is full of flavor and surprisingly simple to prepare. Serve this creamy Chicken Florentine over pasta or rice for a comforting meal the whole family will love.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Main Dish

Cuisine: Italian-inspired

Keyword: Chicken Florentine, chicken with spinach sauce, creamy Chicken Florentine, creamy spinach chicken, easy Chicken Florentine recipe, skillet chicken

Cooking Method: Stovetop

Diet: Omnivore

Servings:

Calories: 631kcal

Author: MelanieCooks.com

Ingredients

4 chicken breasts boneless, skinless
2 tbsp olive oil
2 tbsp butter
½ cup all-purpose flour
¼ cup Parmesan cheese finely shredded
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
4 garlic cloves minced
1½ cups white wine or chicken broth
1 cup half-and-half
⅓ cup cream cheese softened
3 cups fresh spinach
1½ tbsp fresh lemon juice optional
1 tbsp fresh parsley chopped, for garnish

Instructions

Place the chicken breasts between sheets of plastic wrap and pound them with a meat tenderizer until they are about ½ inch thick. Pat dry with paper towels.
In a shallow bowl, combine the flour, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Coat each chicken breast in the flour mixture, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken, cover, and cook for 4–5 minutes per side until golden brown and cooked through. Cook in batches if needed, then transfer to a plate.
Turn off the heat and pour the white wine or chicken broth into the skillet. Return to medium heat, scraping up the browned bits from the bottom of the pan. Simmer for 6–7 minutes until reduced by half, adding the minced garlic during the last minute.
Microwave the half-and-half for 40 seconds to warm it. Slowly pour it into the skillet while stirring. Bring to a gentle simmer, then reduce the heat to low.
Stir in the softened cream cheese until completely melted and smooth. Add the fresh spinach and cook until wilted. Stir in the lemon juice if using.
Place the cooked chicken and any accumulated juices back into the skillet. Spoon the creamy spinach sauce over the chicken, cover, and heat until warmed through.
Sprinkle the chopped fresh parsley over the chicken and serve immediately.

Notes

Substitute 10 ounces of thawed, drained frozen spinach for fresh.
Omit cream cheese if desired for a lighter, thinner sauce.

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