This creamy Chicken Florentine recipe has tender pan-fried chicken coated in an amazing garlic spinach white wine cream sauce! It’s ready in only 30 minutes.
- large chicken breasts
- ▢ 1/2 teaspoon garlic powder
- ▢ Salt & pepper to taste
- ▢ Flour for dredging
- ▢ 1 tablespoon olive oil
- ▢ 2 tablespoons butter divided
- ▢ 3 cloves garlic minced
- ▢ 1/2 cup dry white wine
- ▢ 1/4 cup chicken broth
- ▢ 1/4 teaspoon Italian seasoning
- ▢ 1 cup heavy/whipping cream
- ▢ 2 cups (loosely packed) fresh baby spinach
- ▢ 1/2 cup freshly grated parmesan cheese
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season each side of the chicken with the garlic powder and salt & pepper. Coat the chicken in flour on all sides.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Cook the chicken for 4-5 minutes/side until golden. Take the pan off the heat and remove the chicken to a plate.
- Return the pan to the heat and add the rest of the butter and the minced garlic. Let it cook for about 30 seconds or so.
- Add the wine, chicken broth, and Italian seasoning to the skillet. Let it cook for 3-5 minutes or until it’s noticeably reduced.
- Add in the cream and let it bubble for 2 minutes, then stir in the spinach.
- Add the chicken back to the pan and cook, over medium heat, for another 4-5 minutes or until the chicken is cooked through and the sauce thickens up a bit. Sprinkle the parmesan cheese over top of the chicken and sauce prior to serving, and season it with extra salt & pepper if needed.