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.
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.
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
Nutrition Facts
Chicken Florentine
Amount Per Serving
Calories 557Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 21g105%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 180mg60%
Sodium 920mg38%
Potassium 879mg25%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 33g66%
Vitamin A 2600IU52%
Vitamin C 13mg16%
Calcium 220mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine American
Keyword creamy chicken recipe, how to make chicken florentine, white wine and chicken