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Merry

Chicken Florentine with Garlic Parmesan Sauce – So Irresistible!

This Chicken Florentine Recipe is a creamy, flavorful, and easy-to-make dish that’s perfect for any occasion! Juicy chicken breasts are pan-seared to golden perfection and then smothered in a rich, garlicky Parmesan cream sauce with wilted spinach. It’s a one-pan meal that feels elegant but is simple enough for a busy weeknight dinner. Serve it over pasta, rice, or mashed potatoes for a comforting and delicious meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 2 large boneless skinless chicken breasts (or 4 small)
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • ½ cup all-purpose flour for dredging
  • 2 tablespoons olive oil
For the Creamy Florentine Sauce:
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • ½ cup dry white wine optional, substitute with chicken broth
  • 1 cup chicken broth
  • ¾ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach
  • ¼ teaspoon red pepper flakes optional, for spice

Method
 

Prepare the Chicken:
  1. Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
  2. Lightly dredge the chicken in flour, shaking off any excess.
Sear the Chicken:
  1. Heat olive oil in a large skillet over medium heat.
  2. Cook the chicken for 4-5 minutes per side until golden brown.
  3. Remove from the pan and set aside.
Make the Sauce:
  1. In the same skillet, melt the butter and sauté the garlic for 1-2 minutes until fragrant.
  2. Pour in the white wine (or chicken broth) and let it simmer for 2-3 minutes to reduce.
Add the Cream & Spinach:
  1. Stir in the chicken broth, heavy cream, Parmesan cheese, and red pepper flakes.
  2. Let the sauce thicken slightly, then add the fresh spinach and cook until wilted.
Combine Everything:
  1. Return the seared chicken to the skillet and spoon the sauce over it.
  2. Simmer for 2-3 more minutes until the chicken is heated through.
Serve & Enjoy:
  1. Garnish with extra Parmesan and fresh parsley.
  2. Serve over pasta, rice, or mashed potatoes.

Notes

  • Use Chicken Thighs: For an even juicier option, swap chicken breasts for boneless thighs.
  • Lighter Version: Use half-and-half instead of heavy cream for a lighter sauce.
  • No Wine? Replace it with more chicken broth and a squeeze of lemon juice.
  • Storage: Refrigerate leftovers for up to 3 days and reheat on low heat.

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Let us know how it was!