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Chicken Florentine

Chicken Florentine features golden seared chicken breasts in a silky white wine and cream sauce with wilted spinach and Parmesan. The sauce stays pale and elegant, with herb flecks and visible spinach throughout for a restaurant-style chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 0.5 tsp salt Season generously on both sides.
  • 0.5 tsp pepper Season generously on both sides.
  • 1 tsp garlic powder Season to taste on both sides.
  • 1 tsp Italian seasoning Season to taste on both sides.
  • 2 tbsp olive oil For searing and building the sauce base.
Florentine sauce
  • 4 garlic cloves Minced.
  • 0.5 cup dry white wine Used to deglaze and simmer.
  • 1 cup heavy cream Provides the creamy texture.
  • 0.5 cup chicken broth Helps thin and balance the sauce.
  • 0.5 cup Parmesan cheese Grated; stir in off heat if needed to prevent graininess.
  • 3 cup fresh baby spinach Stir in until just wilted.
  • 1 tbsp fresh lemon juice Brightens the cream sauce.
  • 1 tsp lemon zest Adds aromatic lemon flavor.
  • 0.25 fresh parsley Chopped or minced for garnish.
  • 1 lemon Sliced for garnish alongside the chicken.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning. Let sit briefly while you heat the pan so the coating adheres.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken breasts for 5-6 minutes per side until golden and cooked through to 165°F, then remove and set aside.
Build the white wine cream sauce
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. Stir to prevent browning.
  2. Pour in the dry white wine and deglaze the browned bits, then simmer for 2 minutes. Scrape the pan well so the sauce picks up flavor.
  3. Add the heavy cream and chicken broth and simmer for 4-5 minutes until slightly thickened. Keep the heat steady so the sauce reduces without boiling hard.
Wilt spinach and finish
  1. Stir in the grated Parmesan, fresh lemon juice, and lemon zest until smooth. The sauce should look silky and pale.
  2. Add the baby spinach and stir until wilted, about 1-2 minutes. Stop once the spinach turns bright green and tender.
  3. Return the chicken to the pan and spoon the sauce over each breast. Ensure each piece is partially coated with spinach-flecked cream sauce.
  4. Garnish with fresh parsley and lemon slices, then serve over pasta or rice. Spoon any extra sauce from the skillet over the top.

Notes

Pro tip: Pat the chicken dry and don’t overcrowd the skillet so you get deep golden sear before simmering. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove with a splash of broth or cream. Freezing isn’t recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream, and simmer until slightly thickened.