Chicken Florentine

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This Chicken Florentine is an easy, one-pan dinner with tender chicken in a creamy garlic Parmesan sauce and fresh spinach. It comes together in about 35 minutes and feels restaurant-worthy, but is simple enough for any night of the week.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American, French

Servings: servings

Author: Krista Teigen

Ingredients

¼ cup all purpose flour
1 tsp Italian seasoning
1 tsp salt
½ tsp garlic powder
¼ tsp pepper
1½ lbs boneless skinless chicken breasts sliced thin
3 tbsp olive oil divided
½ onion chopped
3 cloves garlic minced
⅓ cup dry white wine or substitute chicken broth
½ cup chicken broth
¾ cup heavy cream
⅓ cup grated Parmesan cheese
3 cups baby spinach
fresh chopped parsley
squeeze of lemon juice

Instructions

In a shallow bowl, whisk together the flour, Italian seasoning, salt, garlic powder, and pepper. Dredge the chicken breasts in the flour mixture.
¼ cup all purpose flour, 1 tsp Italian seasoning, 1 tsp salt, ½ tsp garlic powder, ¼ tsp pepper
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once heated, add in the chicken, cooking for 5-6 minutes on both sides until browned and cooked through. Do this in batches if needed. Remove the chicken from the pan.
1½ lbs boneless skinless chicken breasts, 3 tbsp olive oil
Add in the remaining tablespoon of olive oil. Add in the onion, sprinkle with salt, and cook for a few minutes until softened. Add in the garlic and cook for another minute.
½ onion, 3 cloves garlic
Pour in the wine and let it sizzle out. Then, add in the chicken broth. Use a wooden spoon to scrape up the brown bits from the bottom of the pan.
⅓ cup dry white wine, ½ cup chicken broth
Add in the heavy cream and let the mixture simmer for 3-4 minutes. Then, stir in the Parmesan cheese.
¾ cup heavy cream, ⅓ cup grated Parmesan cheese
Add in the spinach and stir until wilted.
3 cups baby spinach
Add the chicken back to the pan and nestle it into the sauce.
Finish with a squeeze of lemon juice and a sprinkle of chopped parsley and grated parmesan cheese over the top.
fresh chopped parsley, squeeze of lemon juice

Notes

You can skip the wine and use all broth if you prefer.
Use chicken thighs instead of breasts if you prefer.
Swap spinach for kale. Cook it slightly longer.
Use half-and-half instead of heavy cream for a lighter sauce.
Add lemon juice at the end to balance the richness.

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