One-Pan Creamy Chicken Florentine with White Wine Sauce
This chicken Florentine is the definition of effortless elegance. Fresh spinach and a creamy white wine sauce turn simple pan-seared chicken into a dish that feels restaurant-worthy—without the fuss. Ideal for both weeknights and entertaining.
Servings: 4 servings
Calories: 741kcal
Video
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 low-sodium chicken stock
- 1 cup heavy cream
- 2 shallots, thinly sliced
- 5 oz fresh baby spinach
- ⅓ cup Parmigiano Reggiano, grated
- 1 Tbsp chopped fresh parsley
Instructions
- Season the chicken. If using chicken breasts (versus chicken cutlets), preheat an oven to 375°F (190°C). For either: Season ½ cup flour with 1 tsp Kosher salt and ¼ tsp black pepper, then dredge the chicken on all sides. Be sure to shake off any excess flour.
- Cook the chicken. Heat 2 Tbsp olive oil and 1 Tbsp butter in a large cast-iron skillet over high heat. When hot, add the chicken, spacing slightly apart. Cook cutlets for about 5 minutes per side, until deeply golden, then transfer to a plate and tent loosely with foil. For whole breasts, cook about 7 minutes per side, then transfer to a rimmed baking sheet and finish in a 375°F (190°C) oven 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 ½ cup white wine and ½ cup chicken stock. Use a spatula to scrape any browned bits off the bottom of the pan, then add 1 cup heavy cream, ⅓ cup grated Parmesan cheese, and butter.
- Add spinach. Add 5oz 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!
Notes
- Make ahead: Best enjoyed fresh—the sauce is at its peak right after making.
- Storage: Refrigerate leftovers airtight for 3–4 days. Reheat gently on the stovetop or in the microwave.
- Freezing is not recommended; the creamy Parmesan sauce will separate.
Nutrition
Serving: 1chicken breast | Calories: 741kcal | Carbohydrates: 20g | Protein: 57g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 241mg | Sodium: 1069mg | Potassium: 1223mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4679IU | Vitamin C: 16mg | Calcium: 202mg | Iron: 3mg
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