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Chicken Florentine

Chicken Florentine is a restaurant-style chicken dinner with golden seared breasts tucked into a silky white wine and cream sauce. It features wilted spinach and Parmesan, creating a pale, elegant sauce with herb flecks and lemon brightness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Season generously; cook until 165°F.
  • 0.5 tsp Salt To taste; season both sides.
  • 0.25 tsp pepper To taste; season both sides.
  • 0.5 tsp garlic powder To taste; add to seasoning mix.
  • 1 tsp Italian seasoning To taste; add to seasoning mix.
  • 2 tbsp olive oil For searing in the skillet.
Sauce
  • 4 cloves garlic Minced.
  • 0.5 cup dry white wine Use to deglaze and add flavor.
  • 1 cup heavy cream Creates the silky Florentine sauce.
  • 0.5 cup chicken broth Helps thin and simmer the sauce.
  • 0.5 cup Parmesan cheese, grated Stir in for a pale, creamy finish.
Spinach & Lemon
  • 3 cup fresh baby spinach Stir in just until wilted.
  • 1 tbsp fresh lemon juice Brightens the sauce.
  • 1 tsp lemon zest Adds fragrant lemon aroma.
  • 1 Fresh parsley For garnish.
  • 1 lemon For garnish and serving alongside.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning. You should see an even coating across the surface.
  2. Heat the olive oil in a large skillet over medium-high heat, then add the chicken. Sear for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Build the white wine cream sauce
  1. Cook the garlic in the same pan for 30 seconds, stirring until fragrant. Scrape up any browned bits as they loosen.
  2. Pour in the dry white wine to deglaze and simmer for 2 minutes. The liquid should reduce slightly and look more syrupy.
  3. Add the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened. The sauce should coat the back of a spoon.
Wilt spinach and finish
  1. Stir in the Parmesan, fresh lemon juice, and lemon zest until the sauce turns smooth and glossy. Watch for the Parmesan to melt fully.
  2. Add the fresh baby spinach and stir until wilted. It should collapse quickly and disappear into the pale cream sauce.
  3. Return the chicken breasts to the pan and spoon the sauce over each breast. The chicken should be partially coated with spinach-flecked sauce.
Serve
  1. Garnish with fresh parsley and lemon, then serve immediately. Spoon extra sauce over the top and pair with pasta or rice.

Notes

For best results, keep the sauce at a gentle simmer so it thickens without breaking; the moment it coats a spoon, stir in Parmesan and lemon to maintain a silky texture. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently on the stovetop with a splash of broth. Freezing is not recommended because cream sauces can separate after thawing; if you need a lighter option, use half-and-half instead of heavy cream.