Chicken Florentine
This classic dish features golden-seared chicken breasts smothered in a rich, garlicky cream sauce loaded with fresh spinach and finished with Parmesan cheese. A one-pan 30-minute dinner that feels restaurant-worthy.
Equipment
- Large 12-inch stainless steel or cast iron skillet
- Meat mallet or rolling pin - for even thickness if needed
- Shallow bowl or plate - for dredging
- Tongs
- Instant-read meat thermometer
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Box grater or microplane - for Parmesan
Ingredients
- 2 large boneless, skinless chicken breasts - about 1.5 lbs or 680g total, halved lengthwise to create 4 thinner cutlets
- 1/3 cup all-purpose flour - 40g, for dredging
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil - 30ml
- 3 tablespoons unsalted butter - 45g, divided
- 1 shallot - finely minced
- 4 garlic cloves - minced
- 1/2 cup dry white wine - 120ml, such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup chicken broth - 120ml
- 1 teaspoon Italian seasoning
- 1 cup heavy cream - 240ml
- 3 cups fresh baby spinach - 90g
- 1/2 cup freshly grated Parmesan cheese - 50g, plus more for serving
- red pepper flakes - optional, for garnish
Instructions
- Slice chicken breasts in half lengthwise to create 4 thinner cutlets, then pound to 1/2-inch thickness if needed. Pat completely dry with paper towels.
- In a shallow bowl, mix flour, garlic powder, salt, and pepper. Press each cutlet into the flour mixture, coating both sides, and shake off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 4-5 minutes per side until golden brown and 165°F internally. Transfer to a plate.
- Reduce heat to medium, add 1 tablespoon butter and minced shallot. Cook 2 minutes until softened, then add garlic and cook 30-60 seconds until fragrant.
- Pour in white wine and scrape up browned bits from the pan. Add chicken broth and Italian seasoning, bring to a simmer, and cook 5-7 minutes until reduced by half.
- Pour in heavy cream and bring to a gentle simmer over medium heat. Cook 2-3 minutes until slightly thickened, then stir in remaining 1 tablespoon butter until melted and incorporated.
- Add fresh spinach and stir until wilted, about 1-2 minutes. Sprinkle in Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper.
- Return chicken to the skillet, spooning sauce over the top. Simmer gently for 2-3 minutes to heat through. Serve immediately over pasta, rice, or mashed potatoes with extra Parmesan and red pepper flakes if desired.
Notes
- Dry the chicken thoroughly: Moisture on the surface prevents browning. Pat chicken dry with paper towels before dredging for a proper golden crust.
- Use freshly grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent smooth melting. Buy a wedge and grate it yourself for the best sauce texture.
- Don't rush the wine reduction: Allow the wine and broth to reduce properly before adding cream. This concentrates the sauce's flavor and prevents a thin, watery result.
- Control heat during cream stage: Keep cream at a gentle simmer, not a rolling boil. Boiling can cause the cream to break and become greasy.
- White wine substitute: Replace wine with an equal amount of chicken broth and add 1/2 teaspoon of Dijon mustard for a similar bright acidity if you prefer not to cook with alcohol.
- Chicken thighs work too: Boneless, skinless chicken thighs are naturally juicier. Cook 5-6 minutes per side until reaching 165°F internal temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over medium-low heat with a splash of broth or cream to loosen the sauce.
- Variations: Add sliced mushrooms with the shallots, stir in sun-dried tomatoes with the spinach, or add artichoke hearts for a heartier sauce.