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Creamy Chicken Florentine

Creamy Chicken Florentine

Seared chicken cutlets served in a rich, garlicky cream sauce with wilted fresh spinach, all made in one skillet and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dinner
Cuisine Italian
Servings 4 Servings

Equipment

  • Large Skillet used to sear the chicken and build the cream sauce
  • Meat mallet used to pound the chicken cutlets to an even thickness
  • Cutting board used to prep the chicken and garlic
  • Chef's knife used to trim the chicken and mince the garlic
  • Tongs used to turn the chicken during searing and return it to the sauce
  • Measuring Cups used to portion the cream and broth

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to ½-inch thickness (about 2 pounds / 905 g)
  • 1 teaspoon salt 6 g, divided
  • ½ teaspoon black pepper 1 g, divided
  • ½ teaspoon garlic powder 1.5 g
  • 2 tablespoons olive oil 30 ml
  • 1 tablespoon unsalted butter 14 g
  • 4 cloves garlic minced
  • ½ cup dry white wine 120 ml, or substitute chicken broth
  • 1 cup chicken broth 240 ml
  • 1 cup heavy cream 240 ml
  • ½ teaspoon Italian seasoning 1 g
  • ¼ teaspoon red pepper flakes optional
  • 4 cups fresh baby spinach about 120 g
  • ¼ cup freshly grated Parmesan cheese 25 g
  • Salt and additional pepper to finish

Instructions
 

  • Pat the chicken cutlets dry and season both sides with half the salt, half the pepper, and the garlic powder.
  • Heat the olive oil in a large skillet over medium-high heat until shimmering.
  • Add the chicken and sear for 4 to 5 minutes per side without moving, until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove to a plate and tent loosely with foil.
  • Reduce the heat to medium and add the butter to the same skillet.
  • Add the minced garlic and cook for 1 minute, stirring, until fragrant and just beginning to turn golden.
  • Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes until reduced by half.
  • Add the chicken broth, heavy cream, Italian seasoning, remaining salt, remaining pepper, and red pepper flakes if using. Stir to combine.
  • Simmer the sauce over medium heat for 5 to 6 minutes, stirring occasionally, until it has reduced and thickened enough to coat the back of a spoon.
  • Add the fresh spinach to the skillet and stir for 1 to 2 minutes until fully wilted into the sauce.
  • Stir in the Parmesan and taste the sauce, adjusting seasoning as needed.
  • Return the seared chicken to the skillet, spoon the sauce and spinach over the top, and simmer for 1 to 2 minutes to heat the chicken through.
  • Serve directly from the skillet with extra Parmesan if desired.

Notes

  • Pounding the chicken to an even thickness is essential. Uneven cutlets cook unevenly, leaving one end overcooked before the thicker end is done.
  • If the sauce thickens too much before serving, stir in a splash of chicken broth to loosen it.
  • Substitute chicken thighs for a richer result. Boneless skinless thighs don't need pounding and are more forgiving over high heat.
  • The white wine adds depth and brightness. If avoiding alcohol, chicken broth is a fine substitute.
  • Baby spinach wilts quickly and evenly. Larger spinach leaves can be used but should be roughly chopped first.
  • Serve immediately. The cream sauce will continue to thicken as it sits.
  • Macros estimate (per serving, based on 4 servings): Calories ~520 | Protein ~48g | Fat ~32g | Carbs ~6g
Keyword chicken recipe
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