Description

This Creamy Chicken Florentine recipe features tender, pan-seared chicken breasts smothered in a luscious sauce made with white wine, cream cheese, spinach, and Parmesan. The dish balances rich, creamy flavors with the freshness of spinach and a hint of lemon, making it an elegant yet simple meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken

4 boneless skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons butter
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Italian Seasoning
½ cup flour
¼ cup Parmesan cheese, finely shredded
1 teaspoon garlic powder

Sauce & Vegetables

4 cloves garlic, minced
1½ cups white wine or chicken broth
1 cup half and half
⅓ cup softened cream cheese
3 cups fresh spinach
½ fresh lemon or 1.5 tablespoons lemon juice (optional)
Fresh parsley for garnish

Instructions

Prepare the Chicken: Cover each chicken breast with saran wrap and use a meat tenderizer to pound them to an even thickness of about ½ inch. Pat them dry to remove any excess moisture, which helps achieve a nice sear.
Make the Dredge and Coat Chicken: In a bowl, mix salt, pepper, Italian seasoning, flour, Parmesan cheese, and garlic powder. Dredge each chicken breast in this mixture, shaking off any excess to ensure an even coating.
Sear the Chicken: Heat butter and olive oil in a skillet over medium-high heat. Add the chicken breasts, cover the pan, and cook for 4-5 minutes on each side until they turn golden brown. Cook in batches if necessary to avoid overcrowding the pan. Remove the cooked chicken and set aside.
Deglaze and Reduce Sauce: Turn off the heat momentarily and add white wine or chicken broth to the skillet. Turn the heat back to medium and use a silicone spatula to scrape up the browned bits from the bottom of the pan. Allow the liquid to reduce by half over 6-7 minutes, adding the minced garlic during the last minute.
Add Cream and Cheese: Warm the half and half in the microwave for 40 seconds to temper it, then slowly add it in splashes to the skillet while stirring. Bring the sauce to a gentle bubble and reduce the heat to low. Stir in the softened cream cheese until the sauce becomes smooth and fully combined.
Wilt Spinach and Add Lemon: Add the fresh spinach to the sauce and stir until wilted and tender. Optionally, add lemon juice for brightness to balance the richness.
Finish the Dish: Return the cooked chicken and any accumulated drippings to the skillet. Cover and cook on low heat just until warmed through. Garnish with fresh parsley and serve immediately.

Notes

For thicker sauce, allow the cream sauce to simmer a bit longer before adding spinach.
Substitute chicken broth for white wine if you prefer a non-alcoholic version.
Use freshly grated Parmesan for best flavor and melting quality.
Ensure chicken breasts are pounded evenly for uniform cooking.
Serve with pasta, rice, or crusty bread to soak up the creamy sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: Creamy Chicken Florentine, Chicken Florentine recipe, creamy chicken with spinach, Italian chicken dish, easy weeknight dinner, skillet chicken with Parmesan sauce