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Chicken Florentine

Chicken Florentine with a silky white wine and cream sauce, featuring golden seared chicken breasts, wilted spinach, and Parmesan herb flecks. A restaurant-style creamy spinach chicken dinner that simmers into a pale, elegant sauce ready to spoon over pasta or rice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use same thickness for even cooking.
  • 0.5 tsp salt Season generously.
  • 0.25 tsp pepper Freshly ground if possible.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp Italian seasoning To taste.
  • 2 tbsp olive oil For searing.
Florentine sauce
  • 4 cloves garlic, minced Minced for quick sauté.
  • 0.5 cup dry white wine Use a dry variety.
  • 1 cup heavy cream For a silky sauce texture.
  • 0.5 cup chicken broth Adds savory depth.
  • 0.5 cup Parmesan cheese, grated Stir in off heat if sauce is very hot to prevent graininess.
Spinach and garnish
  • 3 cup fresh baby spinach Add until fully wilted.
  • 1 tbsp fresh lemon juice Brightens the cream sauce.
  • 1 tsp lemon zest Add for visible zest flecks.
  • 1 fresh parsley Fresh garnish.
  • 1 lemon Optional wedges/slices for serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
  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 white wine cream sauce
  1. In the same pan, cook minced garlic over heat for 30 seconds until fragrant.
  2. Pour in the dry white wine and deglaze, then simmer for 2 minutes.
  3. Add heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened.
Wilt spinach and finish
  1. Stir in grated Parmesan, lemon juice, and lemon zest until smooth and pale.
  2. Add baby spinach and stir until wilted.
  3. Return chicken to the pan and spoon the sauce over each breast.
  4. Garnish with fresh parsley and lemon, then serve over pasta or rice.

Notes

Pro tip: After adding Parmesan, keep the sauce at a gentle simmer to maintain a smooth, creamy texture. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing isn’t recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream for a thinner but still creamy Florentine sauce.