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Chicken Florentine

Chicken Florentine with a silky white wine and cream sauce—golden seared chicken breasts topped with wilted spinach, herb flecks, and Parmesan. The pale, elegant sauce reduces just enough to cling while the spinach turns tender and glossy.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use even thickness for uniform browning.
  • 0.25 tsp Salt Season generously on both sides.
  • 0.25 tsp pepper Freshly ground if possible.
  • 0.25 tsp garlic powder Adds quick seasoning to the crust.
  • 0.25 tsp Italian seasoning Season to taste for classic herb notes.
  • 2 tbsp olive oil For golden searing and a flavorful sauce base.
Florentine sauce
  • 4 garlic Minced; cooks quickly to avoid bitterness.
  • 0.5 cup dry white wine Used for deglazing and simmering.
  • 1 cup heavy cream Creates the silky, pale cream sauce.
  • 0.5 cup chicken broth Helps loosen and simmer the sauce.
  • 0.5 cup Parmesan cheese, grated Stir in off-and-on heat so it melts smoothly.
  • 3 cup fresh baby spinach Fresh baby spinach wilts quickly; keep it moving.
  • 1 tbsp fresh lemon juice Brightens the creamy sauce.
  • 1 tsp lemon zest Adds visible flecks and aroma.
  • 0.25 Fresh parsley Chop and garnish at the end.
  • 1 lemon Slice for garnish alongside; optional for serving.

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. Make sure the surface looks well coated before cooking.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place chicken in the pan and sear 5-6 minutes per side until golden and cooked through to 165°F, then remove and set aside.
Build the white wine cream sauce
  1. Add minced garlic to the same pan and cook for 30 seconds until fragrant. Keep it moving so it doesn’t brown.
  2. Pour in the dry white wine to deglaze, scraping up browned bits from the pan. Simmer for 2 minutes until slightly reduced.
  3. Stir in the heavy cream and chicken broth. Simmer for 4-5 minutes until slightly thickened, with a silky consistency.
Wilt spinach and finish the dish
  1. Stir in the Parmesan cheese, lemon juice, and lemon zest until melted and smooth. The sauce should look pale and glossy.
  2. Add the baby spinach and stir until wilted, about 1-2 minutes. Keep stirring until the spinach is tender and evenly dispersed.
  3. Return the chicken to the pan and spoon the sauce over each breast. Let the chicken warm in the sauce for about 1 minute.
  4. Garnish with fresh parsley and lemon, then serve over pasta or rice. Add any extra Parmesan on top if desired.

Notes

Pro tip: keep the heat at a gentle simmer once dairy is added so the cream stays silky and doesn’t separate. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove with a splash of broth. Freezing is not recommended because cream sauces can grain when thawed. For a lighter option, use half-and-half instead of heavy cream for a less rich sauce while keeping the same method.