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Chicken Florentine

Chicken Florentine features golden seared chicken breasts in a silky white wine and cream sauce with wilted baby spinach and Parmesan. The sauce stays pale and elegant, with herb-like flecks from seasoning and visible spinach throughout.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasoning
  • 1 Salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 Italian seasoning to taste
Searing and sauce base
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 cup dry white wine measured as 1/2 cup
  • 1 cup heavy cream
  • 1 cup chicken broth measured as 1/2 cup
  • 1 cup Parmesan cheese measured as 1/2 cup, grated
Spinach and citrus
  • 3 cup fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
Garnish
  • 1 Fresh parsley for garnish
  • 1 lemon for garnish

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning. Rub in evenly so the flavor stays on the surface.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden, 5-6 minutes per side. Cook to 165°F, then remove and set aside.
Build the white wine cream sauce
  1. Cook the garlic in the same pan for 30 seconds, stirring until fragrant. Prevent browning so it stays mellow.
  2. Add the dry white wine to deglaze the pan and simmer for 2 minutes. Scrape up any browned bits.
  3. Pour in the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened. Stir occasionally to keep the sauce smooth.
Finish with Parmesan, spinach, and lemon
  1. Stir in the Parmesan, fresh lemon juice, and lemon zest until the sauce turns silky and cohesive. Let it warm through for 30-60 seconds while stirring.
  2. Add the baby spinach and stir until wilted, 1-2 minutes. Keep tossing until no bright green leaves remain.
Sauce and garnish
  1. Return the chicken to the pan and spoon the sauce over each breast. Simmer gently just until reheated, about 1-2 minutes.
  2. Garnish with fresh parsley and lemon, then serve immediately over pasta or rice. Add the lemon last so it stays bright.

Notes

For best texture, sear the chicken without moving it until the first side releases easily, then flip once to keep the crust intact. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream sauces can split after thawing. If you want a lighter option, substitute half-and-half for heavy cream (the sauce will be slightly less thick).