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Chicken Florentine

Chicken Florentine features golden seared chicken breasts in a silky white wine and cream sauce with wilted spinach and Parmesan. Expect a pale, elegant sauce with herb flecks and spinach throughout—restaurant style but quick for an easy weeknight dinner.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 Salt, pepper, garlic powder, and Italian seasoning to taste
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
Creamy Florentine Sauce
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese, grated
  • 3 cup fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 Fresh parsley and lemon for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season & sear chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning to taste.
  2. Heat olive oil in a large skillet over medium-high heat, then sear chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove and set aside.
Build the Florentine sauce
  1. In the same pan, cook minced garlic for 30 seconds over medium-high heat.
  2. Deglaze with dry white wine and simmer for 2 minutes.
  3. Stir in heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened.
  4. Stir in Parmesan, fresh lemon juice, and lemon zest until smooth and pale.
  5. Add baby spinach and stir until wilted.
Finish & serve
  1. Return the chicken breasts to the pan and spoon the sauce over each breast.
  2. Garnish with fresh parsley and lemon and serve over pasta or rice.

Notes

For the best sear and juicier chicken, pat breasts dry before seasoning and avoid moving them while browning. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove until warmed through (the sauce may thicken). Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream (simmer 1-2 extra minutes to reach a similar thickness).