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Craving classic comfort Try this creamy chicken Florentine—it tastes fancy but comes together quickly. Tender seared chicken settles in a dreamy spinach cream sauce with just a hint of tang and earthiness. It's a dish that feels both laid-back and a bit elevated. Lemon and a burst of fresh parsley make every bite pop.
The first time I cooked this for my crew everyone wanted seconds. I served it for our stay-in date night and my husband put it on repeat—I've got it in the meal plan every month now.
Dreamy Ingredients
- Fresh spinach: go for baby spinach if you can—it cooks soft and sweet and brings tons of color
- Lemon juice: gives a punch of tartness use fresh-squeezed for the brightest flavor
- Parsley: for a light clean finish scatter some chopped parsley on top to brighten things up
- Cream cheese: creates thick silky sauce—let it come to room temp so it stirs in super fast
- Half and half: the base of the sauce makes things creamy but keeps it light—fresh is best
- White wine or chicken broth: scrape up all those delicious little browned bits in the pan—a splash of wine gives zing or broth for a family vibe
- Fresh garlic: dig out your biggest cloves—mince them yourself so you get that deep warm flavor
- Garlic powder: boosts the chicken with mellow savory notes
- Parmesan cheese: finely shredded is best for melting and flavor—go for Parmigiano-Reggiano if you want that extra punch
- Flour: makes the chicken crust crispy and keeps the inside juicy
- Italian seasoning: a jar with oregano basil and rosemary does the job—more herby taste
- Pepper: freshly cracked gives a little heat without overpowering
- Salt: pulls all the flavor forward and keeps the chicken tasting its best
- Butter: finishes off the chicken with richness and a golden look—unsalted is the way to go
- Olive oil: helps with browning and adds a little fruity note—extra virgin if you have it
- Boneless skinless chicken breasts: pick pieces that are about the same thickness so they cook at the same pace—no dry bits
Simple Steps
- Finish Up With Chicken:
- Slide your cooked chicken along with those resting juices back into the pan of sauce. Put the lid on and let them warm together a few minutes. Dish it up with parsley on top and make sure everyone gets plenty of sauce.
- Add Spinach and Cheese:
- Toss in your cream cheese bit by bit—mix until it's melted and velvety. Stir in a handful of spinach at a time. Let each batch wilt before adding a bit more. If you like it bright drizzle over some squeezed lemon.
- Get That Sauce Going:
- Warm up the half and half in your microwave. Pour it in slowly while you keep stirring. Let it bubble a bit then lower the heat so it stays creamy not curdled.
- Get All That Pan Flavor:
- Switch off the heat. Add in wine or broth and use a flexible spatula to get all those browned bits off the bottom. Turn the stove back on medium. Let it simmer away til half the liquid is gone—about six minutes. Stir in your minced garlic—just enough so it softens but doesn’t burn.
- Sear The Chicken:
- Heat up olive oil and butter in a roomy skillet set over medium-high. When it shimmers (but isn't smoking) lay in your dredged chicken. Cover and cook till one side’s golden—flip and finish the other side. Four or five minutes per side does it. If you're short on space, go in two rounds. Take the chicken out and let it rest.
- Dredge For Crispiness:
- Blend flour Parmesan garlic powder salt pepper and herbs in a low dish. Coat chicken in this mix—shake off whatever doesn’t stick easily.
- Prep Chicken:
- Use plastic wrap to cover each breast and whack gently with a tenderizer so everything is even (about half an inch thick). Dry off each piece with a paper towel. This gives you the best crust later.
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I get a kick out of adding spinach to the hot sauce and watching it swoop down and disappear. My kid loves to help sprinkle it in. That pop of green always makes me think of big family dinners on a Sunday night.
Saving Leftovers
Pop leftover chicken and sauce in a lidded container and stash in the fridge for three days max. Warm it on the stove low and slow—add a splash of cream or broth if the sauce thickens. Skip nuking it too long or you'll dry it out.
Swap It Up
Out of white wine Chicken broth is totally fine—want a little zing Add a spoon of white wine vinegar. No cream cheese left Use sour cream or just skip it—your sauce will be a bit lighter but still yummy. Gluten-free flour holds up in coating the chicken as well.
Serving Ideas
This chicken and sauce go with anything: twirl-up pasta, rice, mashed potatoes, or a thick bread to soak up the last drops. If you're feeling healthy, serve it next to a leafy arugula salad or some roasted veggies. Squeeze a little fresh lemon on top right before you eat.
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A Bit About The Dish
Florentine-style meals are all about spinach—think Florence, Italy—that’s where the style got its name. The classic move is mixing creamy sauce and those fresh greens. While this isn’t a straight-up Italian original, it brings a hearty dash of Tuscany to your kitchen.
Frequently Asked Questions
- → Is frozen spinach okay to use instead of fresh?
Absolutely, just use about 10 oz of thawed and squeezed frozen spinach instead of fresh. It works great in the sauce.
- → What goes well on the side?
This creamy chicken is super tasty with rice, pasta, or a crunchy salad on the side.
- → How do I keep chicken from drying out?
Pound it flat for evenness, coat it before cooking, and take it off the heat as soon as it’s cooked through. That keeps it juicy.
- → Can I skip the wine and use something non-alcoholic?
Yep, just switch out the wine for chicken broth. You’ll still get a tasty, creamy sauce.
- → Does it work without cream cheese?
Sure, you can leave it out if you want. The sauce won’t be quite as thick or tangy, but it’ll still be yummy.