Florentine Chicken

One of my favorite Italian dishes with a twist! This dish is so creamy and rich with layers upon layers of wonderful flavor, and the best part is it’s ready in just 30 minutes! Florentine Chicken is the perfect meal for special occasions or just a busy weeknight.

Course Main

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 542kcal

Author Imma

Ingredients

2-3 chicken breasts, boneless skinless
Salt to taste
Seasoning, to taste (I used Creole)
2 tablespoons (8g) flour, or more (for dredging)
2 tablespoons (29ml) oil
2 tablespoons (29ml) butter, or more
2 tablespoon (6.5g) onion, diced
4 teaspoon (10g) garlic, finely chopped (divided in half)
1 teaspoon (1g) fresh thyme, or dried Italian herbs
⅓ cup (79ml) white wine
¾ cup (178ml) heavy cream
⅓-½ cup chicken broth
1 teaspoon Creole seasoning or paprika
½-1 pound spinach, triple-washed and stems removed

Instructions

The Chicken

Salt the chicken, then season it with Creole or Italian seasoning. Or keep things simple and just use salt and pepper.
Dredge the chicken in the flour to coat lightly, shaking off any excess flour. Set aside.
Heat oil in a large saucepan or skillet over medium heat until hot, and then add the chicken.
Brown the chicken breasts for about 4-5 minutes on each side until they are evenly golden brown on both sides.
Gently remove the chicken and set it aside.

The Cream Sauce

Add about 1-2 tablespoons of butter to the same skillet over medium heat, followed by the onions, minced garlic, and thyme. Stir for about 1-2 minutes, allowing the flavors to bloom.
Pour in the wine and stir for about 30 seconds.
Next, add the cream, broth, and paprika.
Bring the sauce to a boil, then turn down the heat and let it simmer for about 3-4 minutes.
Return the chicken and its juices back to the pan.
Adjust the condiment thickness with water or broth and adjust seasonings and salt according to preference.
Simmer the chicken for 3-5 minutes in the sauce or until cooked through.

The Spinach

While the chicken is simmering, melt the remaining butter in another large skillet over medium heat, then add garlic. Stir for about 30 seconds.
Add spinach to the pan, a little at a time, until it’s full. Turn the spinach using a tong until it’s wilted. Add more spinach to the skillet, repeating the process until all the spinach is wilted. It usually takes a few minutes.
Season with salt and pepper to taste.

Notes

After you fry the chicken breasts, you can wrap them in foil to keep them warm until you return them to the sauce.
If you use frozen spinach, be sure to drain and dry it before sautéing, or you will have too much liquid in the pan.
If you’re using larger chicken breasts, adjust the cooking time as it may take a little longer than indicated in the recipe to cook them.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition