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Chicken Florentine

Italian-American · Dinner · Easy

Chicken Florentine

Total
39 min
Prep
15 min
Serves
4
Calories
440
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Tender chicken rests in a silky spinach cream sauce with garlic and a splash of white wine, all made in one skillet.

Spinach is more than a garnish in Chicken Florentine: it folds through the sauce in soft green ribbons. Reducing the wine before adding cream concentrates the pan juices and keeps the finished sauce from tasting sharp.

Baby spinach can go straight into the skillet. If using larger leaves, remove tough stems and cut the leaves into strips so they wrap around the chicken instead of clumping.

CreamySavoryOne PanWeeknightNut-freeEgg-freeLow-carbHigh-protein

Method

  1. Season the chicken breasts with salt and black pepper. Heat the olive oil in a wide skillet over medium-high heat and sear the chicken breast cutlets for per side until golden and 165°F inside. Set aside.

  2. Reduce the heat to medium. Melt the butter and cook the garlic for until fragrant, then add the white wine and simmer for until reduced by half.

  3. Stir in the chicken broth and cream. Simmer for over medium-low heat until slightly thickened.

  4. Add the spinach in handfuls and stir for until wilted. Fold in the lemon juice, then return the cutlets and their juices for until hot.

Forkue tips

  • Let each handful of spinach collapse before adding the next so the leaves stay inside the skillet.

Storing and reheating

Refrigerate in the sauce for up to 3 days. Warm in a covered skillet over low heat with a splash of broth, avoiding a rolling boil.

Kitchen gear

Large skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

440Calories
40gProtein
6gCarbs
26gFat

Photo: Cullen328, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Chicken Florentine: FAQ

Can I skip the white wine?

Yes. Use the same quantity of chicken broth in its place; the lemon juice added at the end supplies some brightness.

Why is my spinach sauce watery?

Spinach releases moisture as it wilts. Remove the chicken and simmer the sauce briefly uncovered until it lightly coats a spoon.

How do I store and reheat Chicken Florentine?

Refrigerate in the sauce for up to 3 days. Warm in a covered skillet over low heat with a splash of broth, avoiding a rolling boil.

How long does Chicken Florentine take?

About 39 min in total: 15 min prep and 24 min cooking.

What do I need to make Chicken Florentine?

The key ingredients are chicken breasts, butter, garlic, dry white wine, chicken broth and heavy cream, plus pantry basics.

Any tips for Chicken Florentine?

Let each handful of spinach collapse before adding the next so the leaves stay inside the skillet.

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