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Chicken Florentine

Chicken Florentine with golden seared chicken breasts simmered in a silky white wine and cream sauce with wilted spinach and Parmesan. The sauce stays pale and elegant, with visible herb flecks from Italian seasoning while the spinach turns tender and silken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts about 6–8 oz each
Seasonings
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
Sauté and sauce base
  • 2 tbsp olive oil for searing
  • 4 clove garlic minced
  • 0.5 cup dry white wine for deglazing and simmering
  • 1 cup heavy cream for the silky sauce
  • 0.5 cup chicken broth for balance
Finishing and greens
  • 0.5 cup Parmesan cheese grated
  • 3 cup fresh baby spinach wilt into the sauce
  • 1 tbsp lemon juice fresh
  • 1 tsp lemon zest fresh
  • 1 fresh parsley for garnish
  • 1 lemon slices for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove to a plate.
Build the Florentine cream sauce
  1. Reduce heat slightly and cook the minced garlic in the same pan for 30 seconds, stirring until fragrant.
  2. Pour in the dry white wine, scraping up browned bits from the pan, then simmer for 2 minutes.
  3. Add the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened and glossy.
  4. Stir in the Parmesan cheese, lemon juice, and lemon zest until the sauce turns smooth.
  5. Add the fresh baby spinach and stir until wilted, with dark green leaves disappearing into the pale sauce.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast to coat the tops.
  2. Garnish with fresh parsley and lemon slices, then serve over pasta or rice.

Notes

Pro tip: keep the sauce at a gentle simmer after adding cream so it thickens without separating. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of broth or water to loosen. Freezing is not recommended because the cream sauce can break when thawed. For a lighter option, use half-and-half instead of heavy cream and expect a thinner sauce.