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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Chicken florentine with parmesan in a skillet

Chicken Florentine Recipe

Posted by: Ari Laing

Learn how to make creamy chicken florentine with fresh baby spinach and an easy white wine sauce! It's simple enough for a weeknight dinner, but has that special wow factor! A cozy one pot meal the is packed with flavor.

recipe +-

Posted by: Ari Laing
Chicken florentine with parmesan in a skillet
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5 from 1 vote

Chicken Florentine Recipe

Learn how to make creamy chicken florentine with fresh baby spinach and an easy white wine sauce! It's simple enough for a weeknight dinner, but has that special wow factor! A cozy one pot meal the is packed with flavor.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: Italian
Keyword: creamy spinach sauce, Italian chicken recipe, pan seared chicken, white wine sauce
Servings: 4 servings
Calories: 716kcal
Author: Ari Laing

Ingredients

  • 4 chicken breasts (boneless skinless) or chicken cutlets
  • ½ cup all-purpose flour
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp unsalted butter divided
  • 4 cloved garlic peeled and smashed
  • ½ cup white wine
  • ½ cup chicken stock reduced sodium
  • 1 cup heavy cream
  • 2 shallots thinly crossed or 1 medium onion
  • 5 oz fresh baby spinach
  • cup Parmigiano Reggiano grated
  • 1 Tbsp chopped parsley

Instructions

  • Dredge and season the chicken. If using chicken breasts (versus cutlets), preheat oven to 375F. Season all-purpose flour with Kosher salt and black pepper, then dredge the chicken on all sides, shaking off any excess flour.
  • Cook the chicken. Heat 2 Tbsp extra virgin olive oil and 1 Tbsp unsalted butter over high heat in a large cast-iron skillet. When melted and hot, add the chicken breasts, leaving a little space in between. If using chicken cutlets, cook for 5 minutes per side, or until each side is a deep golden brown. Transfer to a plate, then tent loosely with aluminum foil. If using chicken breasts, they'll cook for 7 minutes per side, then transfer to a rimmed baking sheet and finish in a preheated oven to 375F for 5-10 minutes, depending on thickness. Set aside.
  • Brown the onions. Add an additional 2 Tbsp butter, then add thinly sliced onion or shallots and garlic. Cook until browned and fragrant, about 2-3 minutes.
  • Make the sauce. Deglaze the pan with white wine and chicken stock. Use a spatula to scrape any browned bits off the bottom of the pan, then add heavy cream, grated Parmesan cheese, and butter.
  • Add spinach. Add 5 oz fresh baby spinach to the pan, season with ½ tsp Kosher salt, then stir until the cheese has melted and the spinach has wilted.
  • Return the chicken to the pan, tossing once to coat on each side, then garnish with chopped parsley or chives and an extra sprinkle of grated Parmesan. Serve immediately!

Nutrition

Calories: 716kcal | Carbohydrates: 14g | Protein: 55g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 1076mg | Potassium: 1203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4679IU | Vitamin C: 16mg | Calcium: 200mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!