Chicken Florentine

This Chicken Florentine is made with crisp and juicy chicken breasts covered in a creamy white wine sauce with spinach. This dish makes a scrumptious dinner.

Let’s get started!

Servings: 4

– 2 chicken breast cut in half lengthwise – Salt and pepper to taste – 1/2 cup all-purpose flour for dredging – 2 Tbsp olive oil – 2 Tbsp unsalted butter – 3 garlic cloves minced – 1/4 cup white wine – 1/2 cup chicken broth – 1 cup heavy whipping cream – 2 cups baby spinach moderately packed – 1/4 tsp Italian seasoning – 1/2 cup grated Parmesan cheese

TOTAL Time: 28 Min


White Scribbled Underline

Season and dredge the chicken.


Season both sides of the chicken breast cutlets with salt and pepper (to taste). Then add flour to a large plate and dredge both sides of the chicken in the flour.

Cook the chicken.


Add the olive oil and butter to a large skillet and bring it to medium-high heat. Once the oil and butter are hot, sear both sides of the chicken until fully cooked. Remove and set aside.

Add the garlic.


Bring the heat down to medium and add the minced garlic to the same pan. Sauté for about 20 seconds or until the garlic is fragrant.

Add the liquids and spinach.


Then add the white wine and let it cook out for 1 minute. Then add the chicken broth and heavy cream. Let the sauce come to a simmer and then add the spinach.

Season and add Parmesan.


Once the spinach has wilted down after a few minutes of stirring, stir in the Italian seasoning and sprinkle in the grated parmesan cheese.

Add the chicken to the sauce.


After the cheese is fully melted, add the cooked chicken back to the pan and serve.