Chicken Florentine Creamy Spinach (Printable Version)
Seared chicken paired with creamy spinach, white wine, and lemon, creating a flavorful, comforting main dish.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Pan Searing
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
→ Chicken Dredge
04 -
1 teaspoon fine sea salt
05 -
0.5 teaspoon freshly ground black pepper
06 -
2 teaspoons Italian seasoning
07 -
60 grams plain wheat flour
08 -
25 grams Parmesan cheese, finely shredded
09 -
1 teaspoon garlic powder
→ Florentine Sauce
10 -
4 garlic cloves, minced
11 -
360 millilitres dry white wine or low-sodium chicken broth
12 -
240 millilitres half and half
13 -
80 grams cream cheese, softened
14 -
90 grams fresh spinach leaves
15 -
1 tablespoon freshly squeezed lemon juice (optional)
→ Garnish
16 -
Fresh chopped parsley, to serve
# Steps:
01 -
Cover each chicken breast with plastic wrap and gently pound with a meat mallet until uniformly 1.25 cm thick. Pat dry with kitchen paper.
02 -
In a wide bowl, mix flour, salt, pepper, Italian seasoning, Parmesan, and garlic powder. Dredge chicken in the mixture, shaking off excess.
03 -
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken, cover, and cook for 4–5 minutes per side until golden and cooked through. Work in batches if necessary. Set aside.
04 -
Switch off heat and pour in wine or broth. Return to medium heat, scraping any browned bits from the skillet with a silicone spatula. Reduce by half, about 6–7 minutes. Add minced garlic in the final minute.
05 -
Temper half and half by microwaving for 40 seconds. Gradually pour into the skillet, stirring continuously. Bring to a gentle simmer, then lower heat. Add softened cream cheese and whisk until smooth.
06 -
Fold fresh spinach into the sauce and stir until just wilted. Stir in lemon juice if using.
07 -
Return chicken and any resting juices to the skillet. Heat through, spoon sauce over chicken, and garnish with chopped parsley before serving.
# Notes:
01 -
For the richest flavor, deglaze the pan thoroughly after searing the chicken to incorporate all browned bits into the sauce.
02 -
Half and half can be substituted with a blend of equal parts whole milk and single cream if unavailable.
03 -
For a lighter version, substitute light cream cheese and opt for chicken broth over wine.