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Creamy Chicken Florentine
Olivia

Creamy Chicken Florentine

Creamy Chicken Florentine is a comforting yet sophisticated dish that combines tender chicken cutlets with a rich, creamy sauce made from heavy cream, garlic, shallots, and fresh spinach, all enhanced by the flavors of white wine and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, sliced into cutlets
  • 5 oz fresh baby spinach, packed tightly
  • 1 cup heavy cream
  • 1/2 cup low sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced finely
  • 1 small shallot, finely diced
  • 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup all-purpose flour (for dredging the chicken)
  • 2 tbsp unsalted butter (for the sauce base)
  • 2 tbsp olive oil (for searing the chicken)
  • 1 tsp Italian seasoning
  • Salt & black pepper to taste

Method
 

  1. Prepare the Chicken: Slice chicken breasts into thin cutlets, dredge in a mixture of flour, salt, pepper, and Italian seasoning.
  2. Sear the Chicken: Heat olive oil and 1 tbsp butter in a skillet, cook chicken until golden brown, then set aside.
  3. Sauté Aromatics: In the same skillet, add remaining butter, sauté shallots until translucent, then add garlic and cook briefly.
  4. Deglaze the Pan: Pour in white wine, scrape up browned bits, and reduce by half.
  5. Build the Sauce: Add chicken broth and heavy cream, bring to a simmer, whisk in Parmesan until smooth.
  6. Wilt the Spinach: Stir in spinach until wilted.
  7. Combine and Serve: Return chicken to skillet, spoon sauce over, and heat through before serving.

Notes

Ensure to pat chicken dry before dredging for a crispy crust. Use a meat thermometer to check for doneness at 165°F. Grate your own Parmesan for best melting results.