Chicken Florentine Creamy Spinach (Print)
Seared chicken in a creamy spinach Parmesan sauce with lemon and parsley, ideal with pasta or salad.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Dredge Mixture
02 -
125 ml plain flour
03 -
1 teaspoon fine salt
04 -
0.5 teaspoon ground black pepper
05 -
2 teaspoons Italian seasoning
06 -
30 g Parmesan cheese, finely shredded
07 -
1 teaspoon garlic powder
→ Cooking Fats
08 -
2 tablespoons olive oil
09 -
2 tablespoons unsalted butter
→ Florentine Sauce
10 -
4 garlic cloves, minced
11 -
375 ml dry white wine or chicken broth
12 -
240 ml half and half cream
13 -
75 g cream cheese, softened
14 -
90 g fresh spinach (approx. 3 cups)
15 -
0.5 fresh lemon or 22 ml lemon juice (optional)
16 -
Fresh parsley, finely chopped, to garnish
# Steps:
01 -
Place cling film over each chicken breast and use a meat mallet to pound until 1.25 cm thick and uniform in size. Pat dry with paper towels.
02 -
Combine flour, salt, pepper, Italian seasoning, Parmesan, and garlic powder in a shallow dish. Dredge chicken breasts evenly in the mixture, shaking off excess.
03 -
Heat olive oil and butter in a large skillet over medium-high. Add chicken, cover, and sear for 4–5 minutes on each side until golden and cooked through. If necessary, work in batches to avoid overcrowding. Set aside on a plate.
04 -
Turn off heat. Add wine (or broth) to pan, then return to medium heat and deglaze with a silicone spatula, scraping browned bits. Simmer and reduce liquid by half, about 6–7 minutes. Stir in minced garlic during final minute of reduction.
05 -
Gently warm the half and half in the microwave for 40 seconds to temper. Gradually stir into pan in small additions, combining well. Allow to come to a gentle simmer, then lower heat.
06 -
Blend in softened cream cheese, stirring until smooth. Add spinach; cook until completely wilted. Add lemon juice if desired.
07 -
Return chicken and any collected juices to skillet. Cover and warm through. Sprinkle with parsley and serve immediately, ideally over pasta, rice, or alongside a fresh salad.
# Additional Notes:
01 -
Thawed and drained frozen spinach can substitute for fresh. Mushrooms, capers, cherry tomatoes, or sun-dried tomatoes may be incorporated for extra depth.
02 -
To achieve even cooking, let chicken rest at room temperature while preparing other ingredients. Thin cutlets ensure faster, more consistent results.
03 -
For a golden crust, allow chicken to sear undisturbed until ready to flip; the natural release prevents tearing.
04 -
A blend of olive oil and butter maximizes flavor and prevents excessive browning.
05 -
Omitting cream cheese yields a lighter sauce, though with slightly less creaminess.