Easy Chicken Florentine

Name: Easy Chicken Florentine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 2 tablespoons butter; 1 teaspoon salt; ½ teaspoon black pepper; 2 teaspoons Italian seasoning; ½ cup all-purpose flour; ¼ cup Parmesan cheese, finely shredded; 1 teaspoon garlic powder; 4 cloves garlic, minced; 1 ½ cups white wine or chicken broth; 1 cup half and half; ⅓ cup cream cheese, softened; 3 cups fresh spinach; ½ fresh lemon (or 1.5 tablespoons lemon juice, optional); Fresh parsley, for garnish

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I still remember the first time I made Chicken Florentine. It was a busy weekday evening, and I wanted something comforting yet simple to cook. I stumbled upon this classic Italian dish, known for its creamy spinach sauce and perfectly seared chicken, and was instantly hooked. What I love most about Chicken Florentine is that it feels like a restaurant-quality meal, yet it’s incredibly easy to make.

This recipe is perfect for beginners because it requires simple ingredients, minimal cooking time, and delivers an impressive result. The creamy sauce, infused with garlic and a touch of lemon, pairs beautifully with the tender chicken. Whether you’re cooking for yourself, your family, or even guests, this dish is guaranteed to impress without overwhelming you in the kitchen.

Why This Recipe is Special

Beginner-Friendly: No complicated techniques—just basic pan-searing and sauce-making.

Quick and Easy: Ready in about 30 minutes, making it perfect for busy nights.
Versatile: Serve it with pasta, rice, or even a simple salad.
Healthy Twist: Packed with protein and nutrient-rich spinach for a balanced meal.

Ingredients and Preparation

Before you start, gather these ingredients:

For the Chicken

Chicken breasts – The main protein, best when pounded thin for even cooking.
Olive oil & butter – A combination that ensures a golden crust without burning.

Flour – Helps create a light, crispy coating for the chicken.
Parmesan cheese – Adds a rich, nutty depth to the crust.
Italian seasoning, salt, and pepper – Essential for seasoning the chicken.

For the Florentine Sauce

Garlic – A must for deep, aromatic flavor.
White wine or chicken broth – Deglazes the pan and enhances the sauce.
Half and half – Gives the sauce its creamy texture.

Cream cheese – Optional, but adds extra richness.
Fresh spinach – The signature ingredient that gives the dish its Florentine name.
Lemon juice – Brightens up the sauce with a hint of acidity.

Fresh parsley – A garnish that adds color and freshness.

Ingredient Substitutions

Chicken thighs can replace chicken breasts for a juicier alternative.
Milk + a bit of butter can substitute for half and half.

Frozen spinach works if you don’t have fresh—just thaw and squeeze out excess moisture.
Vegetable broth can replace wine or chicken broth for a lighter version.

Step-by-Step Instructions

Step 1: Place chicken breasts between two pieces of plastic wrap and pound them to about ½-inch thickness. This ensures even cooking.

Step 2: In a shallow dish, mix flour, Parmesan, salt, pepper, and Italian seasoning. Dredge each chicken breast in the mixture, shaking off excess.

Step 3: Heat butter and olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Set aside on a plate.

Step 4: Reduce heat to medium and add minced garlic. Sauté for about 1 minute until fragrant.

Step 5: Pour in white wine or chicken broth, scraping up any browned bits from the pan. Let it simmer and reduce by half.

Step 6: Stir in half and half, letting it come to a gentle simmer. Add softened cream cheese and stir until smooth.

Step 7: Add fresh spinach, stirring until wilted. If using lemon juice, squeeze it in at this stage for added brightness.

Step 8: Return the chicken to the pan along with any juices on the plate. Cover and let it warm through for 2-3 minutes.

Step 9: Garnish with fresh parsley and serve immediately.

Beginner Tips and Notes

How to Know When Chicken is Done: Use a meat thermometer; the internal temperature should reach 165°F. If you don’t have one, cut into the thickest part—if the juices run clear, it’s done.

Avoid Overcooking: Thinly pounded chicken cooks quickly, so keep an eye on it to prevent dryness.
Prevent a Gritty Sauce: When adding dairy, reduce the heat to low to prevent curdling.
Save Time: Buy pre-cut chicken cutlets to skip the pounding step.

Make It a One-Pan Meal: After cooking the chicken, add cooked pasta directly to the sauce to absorb all the flavors.

Serving Suggestions

With Pasta: Serve over buttered noodles, fettuccine, or creamy herb pasta.
With Rice: A side of garlic butter rice or lemon-infused jasmine rice complements the flavors beautifully.

With Vegetables: Pair with roasted asparagus, steamed broccoli, or a simple garden salad.
With Crusty Bread: Perfect for soaking up every bit of that creamy sauce.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Freezing: Freeze for up to 3 months. Reheat slowly over low heat to prevent the sauce from separating.
Reheating Tip: Add a splash of milk or broth while reheating to keep the sauce smooth.

If you’re new to cooking, Chicken Florentine is a great dish to start with. The flavors are rich yet balanced, and the process is simple enough for beginners. Try this recipe and let me know how it turns out. Did you make any modifications? I’d love to hear your feedback in the comments below.

For more quick and healthy meals, follow along for more beginner-friendly recipes that make home cooking fun and stress-free. Happy cooking!

FAQ About Chicken Florentine

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well in this recipe. They are naturally juicier and more forgiving if slightly overcooked, though they may require a few extra minutes of cooking time.

What can I use instead of white wine?

Chicken broth is the best substitute for white wine. It provides a similar depth of flavor without the alcohol content. Vegetable broth can also be used for a lighter version.

How do I prevent the sauce from curdling?

To keep the sauce smooth, avoid high heat when adding dairy. Slowly stir in the half and half over low heat and mix well to prevent separation.

Can I make this recipe ahead of time?

Yes, you can prepare the dish in advance and store it in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to keep the sauce creamy.

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