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Chicken Florentine

Chicken Florentine features golden seared chicken breasts in a silky white wine and cream sauce with wilted baby spinach and visible Parmesan-herb flecks. This Italian spinach chicken dinner is simmered until the sauce turns pale, creamy, and spoon-coating—restaurant style on a weeknight.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Season and sear the chicken
  1. Season the 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 and sear the 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. Cook the minced garlic in the same pan for 30 seconds until fragrant.
  2. Pour in the white wine to deglaze and simmer for 2 minutes.
  3. Stir in the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened and silky.
Wilt spinach and finish
  1. Stir in the Parmesan, fresh lemon juice, and lemon zest until the sauce becomes pale and smooth with herb flecks.
  2. Add the baby spinach and stir just until wilted, turning bright green and tender.
  3. Return the chicken to the pan and spoon the sauce over each breast so it pools around the cutlets.
  4. Garnish with fresh parsley and serve with lemon wedges alongside over pasta or rice.

Notes

Pro tip: keep the heat at a steady simmer after adding cream so the sauce thickens without breaking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing is not recommended because the creamy sauce and spinach can change texture. For a lighter option, use half-and-half instead of heavy cream (expect a slightly thinner sauce).