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.

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

Description

This easy Chicken Florentine recipe features tender, pan-seared chicken in a creamy garlic and spinach sauce. With its rich flavors and simple preparation, it’s the perfect dish for a quick and satisfying weeknight dinner. Serve it over pasta, rice, or with crusty bread to soak up the delicious sauce.

Ingredients

Scale

For the Chicken

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

For the Florentine Sauce

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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Instructions

Prepare the Chicken: Place the chicken breasts between sheets of plastic wrap and pound them to ½-inch thickness for even cooking. Pat dry with paper towels.
Season and Coat: In a shallow dish, mix flour, Parmesan cheese, salt, pepper, Italian seasoning, and garlic powder. Dredge each chicken breast in the mixture, shaking off excess flour.
Sear the Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 4–5 minutes per side until golden brown. Transfer to a plate and set aside.
Sauté the Garlic: Reduce heat to medium and add minced garlic to the same pan. Stir frequently for about a minute until fragrant.
Deglaze the Pan: Pour in white wine or chicken broth, scraping up any browned bits from the bottom. Let it simmer until the liquid reduces by half.
Make the Sauce: Slowly add half and half, stirring continuously. Reduce the heat to low and mix in the softened cream cheese until smooth and well combined.
Add the Spinach: Stir in fresh spinach and let it wilt into the sauce. If using lemon juice, squeeze it in at this stage for a hint of brightness.
Finish Cooking: Return the chicken to the pan along with any accumulated juices. Cover and let it simmer for 2–3 minutes until heated through.
Serve and Garnish: Sprinkle with fresh parsley and serve hot with pasta, rice, or crusty bread.

Notes

For a richer sauce, use heavy cream instead of half and half.
If using frozen spinach, thaw it first and squeeze out excess water before adding it to the sauce.
For a low-carb version, serve over cauliflower rice or zucchini noodles.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-seared
Cuisine: Italian

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 456
Sugar: 2g
Sodium: 862mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 30g
Cholesterol: 117mg