Chicken Florentine Creamy Spinach

Chicken Florentine is my go to dish when I want something hearty yet elegant for dinner The crispy chicken pairs perfectly with a creamy spinach sauce that always impresses guests and family alike I love serving it on nights when everyone wants comfort food that still feels just a little bit special

When I first made this Chicken Florentine my husband asked for seconds before finishing his first plate Now it is our favorite pick for Sunday family dinners and quick weeknights

Ingredients

• Boneless skinless chicken breasts: choose even sized pieces for even cooking
• Olive oil: adds flavor and helps create a golden crust use extra virgin for best results
• Butter: brings richness and helps achieve that classic Florentine taste use unsalted to control saltiness
• Salt: enhances flavors look for fine sea salt
• Black pepper: adds mild heat use fresh cracked for maximum aroma
• Italian seasoning: brings an herbal kick look for fresh and aromatic blends
• Flour: helps the chicken brown and thickens the sauce all purpose works great
• Parmesan cheese: gives a savory depth to the chicken choose a wedge and freshly grate for best flavor
• Garlic powder: boosts depth and complements the creamy sauce use good quality for the freshest taste
• Garlic: infuses the sauce and lifts the whole dish fresh cloves pack the most punch
• White wine or chicken broth: forms the sauce base use a dry white if going with wine or homemade stock for richer broth
• Half and half: creates the creamy backbone for the sauce use real dairy for best texture
• Cream cheese: makes the sauce velvety smooth pick full fat for richness and let it soften to blend easily
• Fresh spinach: wilts into the sauce and adds color and nutrition choose bright leaves with no bruises
• Lemon juice: perks up the entire dish fresh squeezed is best
• Parsley for garnish: brings color and a fresh finish choose flat leaf for milder flavor

Step-by-Step Instructions

Prep the Chicken:

Place plastic wrap over each chicken breast and use a meat tenderizer to pound the chicken until each piece is about one half inch thick and of even thickness This helps the chicken cook evenly and stay juicy Pat each piece dry with a paper towel to help the dredge stick better

Dredge the Chicken:

In a shallow bowl mix together salt pepper Italian seasoning flour Parmesan and garlic powder Coat each chicken breast thoroughly in this mixture and gently tap off any extra This gives the chicken an irresistible crust

Sear the Chicken:

In a large skillet over medium high heat melt the olive oil and butter together Add the dredged chicken breasts and cover the skillet to help steam and cook evenly Sear for four to five minutes per side until they are golden and just cooked through If needed work in batches so the pan is not crowded Set the cooked chicken aside to rest

Deglaze the Pan:

Turn the heat off first then pour in white wine or chicken broth Set the heat back to medium and use a silicone spatula to scrape up all the browned bits on the bottom and sides of the skillet This is where much of the flavor comes from Let the liquid reduce by half over six to seven minutes Add minced garlic during the last minute of reducing to keep it from burning and to build fragrance

Make the Sauce:

Heat half and half in the microwave for about forty seconds to warm it slightly This prevents it from curdling when added Pour it into the skillet little by little stirring constantly so it forms a thick smooth sauce Bring to a gentle bubble then lower the heat

Finish the Sauce:

Stir in the softened cream cheese until it melts and blends fully into the sauce Toss in the fresh spinach and cook just until it wilts and becomes tender Add a splash of lemon juice to lift the flavors if you like

Reunite and Serve:

Return the seared chicken and any juices that collected back into the skillet Tuck the chicken into the sauce cover and let everything heat through for a couple of minutes Garnish the dish with fresh chopped parsley before serving with your favorite sides

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My favorite part is watching the creamy sauce come together with the bright spinach It reminds me of the first time my mother let me help in the kitchen and I sneaked extra Parmesan in for a more savory sauce Now my own kids try to do the same

Storage Tips

Chicken Florentine keeps well in the fridge for up to three days Store leftovers in an airtight container and reheat gently over low heat or in the microwave so the sauce stays creamy and does not separate If the sauce thickens too much after chilling add a splash of milk or broth to loosen it when reheating

Ingredient Substitutions

If you do not have white wine substitute chicken broth for a slightly richer flavor You can use ten ounces of frozen spinach instead of fresh Just thaw and squeeze out all the excess moisture before adding You may skip the cream cheese if preferred or try mascarpone for a new twist

Serving Suggestions

Serve over angel hair or fettuccine for a classic feel It is also delicious over steamed rice or next to roasted potatoes For a lighter option pair with a crisp green salad and toasted bread to soak up the sauce For dinner parties garnish with extra lemon zest and a sprinkle of Parmesan

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Cultural Context

Florentine style dishes originate from Florence Italy known for combining creamy sauces with fresh spinach This cooking method highlights simple ingredients and rich flavors making it a staple in Italian home kitchens The creamy sauce and bright greens are a celebration of rustic Italian comfort food

Recipe FAQs

→ How do you achieve a golden crust on the chicken?

Use a combination of butter and olive oil, lay the dredged chicken in a hot skillet, and let it sear undisturbed until it releases naturally. Pounding to an even thickness helps ensure uniform browning.

→ Can I use frozen spinach instead of fresh?

Yes, thaw frozen spinach completely and squeeze out excess liquid before adding to the sauce for a creamy texture without extra water.

→ What side dishes pair well with this dish?

Try serving over pasta, creamy rice, or alongside a crisp green salad to complement the rich sauce and tender chicken.

→ How do I make the sauce extra creamy?

Mix in softened cream cheese along with half and half for added richness and a velvety texture. Parmesan also helps thicken and flavor the sauce.

→ Are there ingredient variations I can try?

Mushrooms, sun-dried tomatoes, or capers can boost flavor, and you can swap white wine with chicken broth if preferred.

→ Can I prepare this ahead of time?

Yes, cook the chicken and sauce separately, then combine and reheat gently before serving, finishing with fresh lemon and parsley.