Chicken Florentine
Deliciously rich and creamy, this chicken florentine recipe is a great one pan meal that is always a crowd pleaser. Chicken breasts are cooked in a cream, white wine and parmesan sauce with mushrooms and spinach for one tasty bite.
Servings: 4 servings
Ingredients
- 2 large chicken breasts cut in half lengthwise (butterflied)
- ½ teaspoon garlic powder
- ½ teaspoon each salt & pepper
- Flour for dredging gluten-free flour works too
- 1 Tablespoon olive oil
- 2 Tablespoons butter divided
- 8 oz mushrooms sliced
- ½ cup onion chopped
- 3 cloves garlic minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 pinch Italian seasoning
- 1 cup heavy whipping cream
- 2 cups loosely packed fresh baby spinach
- ½ cup freshly grated parmesan cheese
Instructions
- Season each side of the chicken fillets with garlic powder, salt, and pepper. Place the chicken in a ziplock bag, add flour to the bag and coat the chicken in flour on all sides.
- Add 1 tablespoon of the butter and oil to a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden. Remove the chicken to a plate.
- Add the rest of the butter to the skillet, add the mushrooms and sautee them for about 4 - 5 minutes, until soft. Add the chopped onion and saute for another 2 - 3 minutes until onions are softened. Stir in the minced garlic and let it cook for about 30 seconds or so.
- Add the wine, chicken broth, and Italian seasoning to the skillet, and stir everything. Let it cook for 3-5 minutes or until it's noticeably reduced.
- Add in the cream and let it bubble for 2 - 3 minutes, then add the chicken back to the pan and cook, over medium heat, for another 4 minutes or until the chicken is cooked through and the sauce thickens up a bit. Finally, stir in the spinach.
- Sprinkle the parmesan cheese over top of the chicken and sauce before serving, and season it with extra salt & pepper if needed.
Video
Notes
- Season chicken breasts on both sides before dredging them to add extra flavor to the dish.
- You can use chicken thighs or chicken tenderloins instead of butterflied chicken breasts.
- Make sure that the chicken is fully cooked through before serving. Use an instant read thermometer which should register at 165F. Be careful not to overcook the chicken.
- Heavy whipping cream produces the richest and creamiest sauce. I recommend you don't substitute it with anything else as the sauce will not be the same consistency, and it might end up thinner.
- If you don't have white wine, use the equivalent amount of chicken broth/stock and add about 1/2 teaspoon of Dijon mustard.
- Make sure you add the spinach last and don't overcook it as it will change texture and flavor quickly.
Nutrition
Calories: 557kcal | Carbohydrates: 11g | Protein: 33g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 920mg | Potassium: 879mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2600IU | Vitamin C: 13mg | Calcium: 220mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
