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Chicken Florentine

Chicken Florentine is a restaurant-style chicken dinner with golden seared breasts and a silky white wine and cream sauce. The sauce stays pale and elegant while wilted baby spinach and Parmesan add rich, creamy texture with herb-fleck vibes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use similar thickness for even cooking.
Seasonings
  • 0.5 tsp salt To taste; season both sides well.
  • 0.5 tsp pepper To taste; freshly ground if possible.
  • 0.5 tsp garlic powder To taste.
  • 1 tsp Italian seasoning To taste.
Sauce base
  • 2 tbsp olive oil
  • 4 cloves garlic Minced.
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese Grated.
Spinach and citrus
  • 3 cup fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
Garnish
  • 0.25 cup fresh parsley Chopped; plus extra for serving if desired.
  • 1 lemon For garnish slices.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat until shimmering, then cook for 5-6 minutes per side until golden and cooked through to 165°F; remove and set aside.
Build the white wine cream sauce
  1. In the same pan, cook minced garlic for 30 seconds over medium heat until fragrant. Deglaze with dry white wine and simmer for 2 minutes, scraping up browned bits from the bottom of the pan.
  2. Add heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened. Keep the sauce at a gentle simmer so it remains silky, not curdled.
Wilt spinach and finish with Parmesan
  1. Stir in grated Parmesan, fresh lemon juice, and lemon zest until smooth and pale. Add baby spinach and stir just until wilted, about 1-2 minutes.
  2. Return chicken to the pan and spoon the sauce over each breast until coated. Let it warm through briefly, then keep the sauce pooling around the chicken.
Serve
  1. Garnish with fresh parsley and lemon, then serve over pasta or rice. Plate so the spinach-flecked cream sauce is visible around the chicken.

Notes

For the best restaurant-style texture, use a wide skillet so the chicken browns (not steams) and simmer the sauce gently until it coats the back of a spoon. Store leftovers covered in the refrigerator for up to 3 days; reheat on low until warmed through. Freezing is not recommended because cream can break slightly after thawing. For a lighter swap, use half-and-half instead of heavy cream, which will make the sauce less thick but still creamy.