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Chicken Florentine

Chicken Florentine is a restaurant-style chicken dinner with golden seared breasts topped in a silky white wine and cream sauce. The sauce stays pale and elegant with herb flecks from Italian seasoning, plus wilted baby spinach and Parmesan throughout.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Cutlets should be similar thickness for even cooking.
Seasonings
  • Salt Season generously to both sides.
  • pepper Season generously to both sides.
  • garlic powder Add to the chicken seasoning mix.
  • Italian seasoning Add to the chicken seasoning mix.
Searing and aromatics
  • 2 tbsp olive oil For searing the chicken.
  • 4 cloves garlic, minced Minced for fast toasting.
Sauce base
  • 0.5 cup dry white wine For deglazing and simmering.
  • 1 cup heavy cream Keeps the sauce silky and pale.
  • 0.5 cup chicken broth Adds depth and thins to a spoonable consistency.
Cheese and citrus
  • 0.5 cup Parmesan cheese, grated Stir in off high heat to maintain smoothness.
  • 1 tbsp fresh lemon juice Brightens the cream sauce.
  • 1 tsp lemon zest Adds visible lemon flecks.
Spinach
  • 3 cup fresh baby spinach Stir until just wilted.
Garnish
  • Fresh parsley and lemon for garnish Use chopped parsley and a lemon wedge/slice for serving.

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 the olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove and set aside.
Build the Florentine cream sauce
  1. Cook the minced garlic in the same pan for 30 seconds over medium heat, stirring to prevent browning.
  2. Deglaze with the dry white wine and simmer for 2 minutes, scraping up the browned bits from the pan.
  3. Add the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened and sauce-pooling consistency.
  4. Stir in the grated Parmesan, lemon juice, and lemon zest until smooth and creamy.
  5. Add the fresh baby spinach and stir until wilted, turning glossy green within 1-2 minutes.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast to coat the top.
  2. Garnish with fresh parsley and lemon, then serve immediately over pasta or rice.

Notes

For the silkiest sauce, keep the simmer gentle once cream is added and stir until the Parmesan melts smoothly. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm on low until warmed through, adding a splash of broth or cream if needed. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, noting the sauce may be slightly thinner but still creamy.