Introduction: Can a 30-Minute Dish Be Creamy, Flavorful, and Weeknight-Friendly?
Craving a restaurant-quality meal that’s quick enough for a busy evening? Chicken Florentine, created by Dan Pelosi, features golden-brown chicken breasts smothered in a creamy, spinach-infused sauce with a secret weapon: cream cheese. Rated 5.0 out of 5 stars from 3,010 reviews, this one-skillet recipe is both elegant and easy. Ready to whip up a dish that’s as comforting as it is delicious? Let’s dive into this weeknight masterpiece!
Overview: Why Chicken Florentine Shines
Chicken Florentine is loved for its rich sauce, tender chicken, and quick preparation. Here’s what makes it special:
- Time Requirement: 10 minutes prep, 20 minutes cooking, totaling 30 minutes.
- Difficulty Level: Easy—requires dredging, searing, and simmering in one skillet, ideal for all skill levels.
- Why It’s Special: Thin-cut chicken breasts cook quickly and pair with a buttery, white-wine sauce thickened with cream cheese, coating vibrant spinach. This recipe serves 4, perfect for weeknight dinners, date nights, or casual gatherings.
Ideal with crusty bread to soak up the sauce or paired with mashed potatoes for a hearty meal.
Essential Ingredients
Chicken Florentine uses simple ingredients for a rich, flavorful result. Here’s what you’ll need for 4 servings:
- ¼ cup all-purpose flour: For dredging the chicken.
- ¼ cup grated Parmesan, plus more for serving: Adds nutty flavor to the coating and garnish.
- Salt and black pepper: Seasons the dish.
- 4 thin-cut boneless, skinless chicken breasts (about 1 pound): Cooks quickly and evenly.
- 1 tablespoon olive oil: For searing the chicken.
- 4 tablespoons butter (salted or unsalted): Creates a rich sauce base.
- 1 medium shallot, minced: Adds mild oniony depth.
- 2 garlic cloves, minced: Infuses savory aroma.
- ½ cup dry white wine: Provides acidity and depth.
- ½ cup chicken broth: Forms the sauce base.
- 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil): Adds herbal warmth.
- 1 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano): Enhances flavor.
- ½ cup heavy cream: Creates a creamy texture.
- 2 ounces cream cheese, at room temperature: Thickens and enriches the sauce.
- 2 cups packed baby spinach (about 3 ounces): Adds vibrant, fresh greens.
Why These Ingredients Matter
- Chicken Breasts: Thin-cut breasts ensure quick, even cooking.
- Cream Cheese: Secret ingredient for a thick, velvety sauce.
- White Wine and Broth: Add depth and balance richness.
- Spinach: Provides color, texture, and freshness.
Substitutions and Variations
- Chicken Breasts: Swap with boneless chicken thighs (increase cooking time to 6-7 minutes per side) or tofu for vegetarian.
- Flour: Use gluten-free flour or cornstarch for gluten-free.
- Parmesan: Replace with Pecorino Romano or omit for dairy-free (use nutritional yeast).
- Butter: Use plant-based butter for vegan or olive oil for lighter flavor.
- White Wine: Substitute with chicken broth or non-alcoholic white wine.
- Heavy Cream: Use half-and-half or plant-based cream for vegan.
- Cream Cheese: Swap with mascarpone, Greek yogurt, or plant-based cream cheese.
- Spinach: Replace with sun-dried tomatoes, sautéed mushrooms, or canned artichoke hearts (drained and chopped).
- Vegan Option: Use plant-based chicken, vegan butter, plant-based cream, and vegan cream cheese; omit Parmesan or use nutritional yeast.
- Gluten-Free: Use gluten-free flour and ensure broth is gluten-free.
- Flavor Variations:
- Mushroom Florentine: Add 8 ounces sliced mushrooms with the shallot.
- Sun-Dried Tomato Florentine: Replace spinach with ½ cup chopped sun-dried tomatoes.
- Spicy Florentine: Add ¼ teaspoon red pepper flakes with the garlic.
- Artichoke Florentine: Include ½ cup chopped canned artichokes with the spinach.
- Lemon Florentine: Add 1 teaspoon lemon zest with the cream.
Step-by-Step Instructions
Making Chicken Florentine is a quick, one-skillet process that yields a creamy, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: ¼ cup flour, ¼ cup Parmesan, salt, pepper, 4 chicken breasts, 1 tablespoon olive oil, 4 tablespoons butter, 1 shallot, 2 garlic cloves, ½ cup white wine, ½ cup chicken broth, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ cup heavy cream, 2 ounces cream cheese, 2 cups spinach.
- Mince shallot and garlic; measure herbs; bring cream cheese to room temperature.
- On a plate, mix ¼ cup flour, ¼ cup grated Parmesan, 1 teaspoon salt, and 1 teaspoon black pepper.
Tip: Prep ingredients while the pan heats to save time; ensure cream cheese is soft for easy melting.
Step 2: Dredge and Sear Chicken
- Dredge each chicken breast in the flour-Parmesan mixture, coating both sides evenly.
- In a large skillet over medium heat, heat 1 tablespoon olive oil and 2 tablespoons butter until melted and combined.
- Add chicken breasts; cook until golden brown but not cooked through, about 4 minutes per side.
- Remove chicken to a plate and set aside.
Tip: Don’t overcrowd the skillet; sear in batches if needed to ensure browning.
Step 3: Cook the Aromatics
- Add remaining 2 tablespoons butter to the skillet; let melt.
- Add minced shallot, garlic, and a pinch of salt; cook, stirring, until shallot is softened and garlic is aromatic, about 2 minutes.
Tip: Stir frequently to prevent garlic from burning; keep heat at medium to avoid scorching.
Step 4: Make the Sauce
- Add ½ cup white wine, ½ cup chicken broth, 1 teaspoon dried basil, and 1 teaspoon dried oregano to the skillet.
- Stir, scraping browned bits from the pan, until liquid reduces by half, 3-4 minutes.
- Add ½ cup heavy cream and 2 ounces cream cheese; stir until cream cheese melts and a thick sauce forms, about 6 minutes.
- Add 2 cups baby spinach; stir until folded into the sauce and just beginning to wilt, about 1 minute.
Tip: Stir constantly to incorporate cream cheese; add spinach gradually to avoid clumping.
Step 5: Finish and Serve
- Return chicken breasts to the skillet; simmer until cooked through (internal temperature 165°F), 4-5 minutes.
- Remove from heat; serve hot, about 1 chicken breast and ½ cup sauce per serving.
- Sprinkle with extra grated Parmesan and serve with crusty bread or mashed potatoes.
Tip: Check chicken doneness with a thermometer; serve immediately for the creamiest sauce.
Assembly: Building the Perfect Chicken Florentine
Making Chicken Florentine is all about balancing textures and flavors. Here’s how to make it shine:
- Chicken Breasts: Golden and tender with a crispy coating.
- Creamy Sauce: Velvety, enriched with cream cheese and white wine.
- Spinach: Vibrant and slightly wilted for freshness.
- Parmesan: Adds a nutty, savory garnish.
Presentation Tips
- Serve on plates with sauce spooned over chicken for elegance.
- Garnish with extra Parmesan and a sprig of parsley for color.
- Pair with holiday dishes like slow cooker garlic butter chicken or desserts like Dubai chocolate for a festive spread.
Storage and Make-Ahead Tips
Chicken Florentine is best fresh but can be prepped ahead or stored.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended, as the creamy sauce may separate.
- Make-Ahead:
- Prep flour-Parmesan mixture and chop aromatics up to 1 day ahead; refrigerate separately.
- Dredge chicken up to 4 hours ahead; refrigerate.
- Cook sauce and assemble fresh for best texture.
- Reheating: Reheat in a skillet over low heat with a splash of broth or cream, stirring gently, for 5-7 minutes. Microwave in 30-second bursts, covered, until hot.
- Tip: Add fresh spinach after reheating to restore vibrancy.
Recipe Variations
Chicken Florentine is versatile and easy to customize. Here are some fun twists:
- Mushroom Chicken Florentine: Add 8 ounces sliced mushrooms with the shallot.
- Vegan Florentine: Use plant-based chicken, vegan butter, plant-based cream, and vegan cream cheese; omit Parmesan or use nutritional yeast.
- Gluten-Free: Use gluten-free flour and ensure broth is gluten-free.
- Artichoke Chicken Florentine: Include ½ cup chopped canned artichokes with the spinach.
- Spicy Chicken Florentine: Add ¼ teaspoon cayenne with the herbs.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 500-600 kcal (varies with chicken size and cream).
- Protein: High, from chicken and Parmesan.
- Fat: High, from butter, cream, and cream cheese.
- Carbs: Low, from flour and vegetables.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Creamy, Elegant Bliss!
Chicken Florentine is the dish that brings restaurant-worthy flavors to your weeknight table. With its golden chicken, creamy spinach sauce, and quick preparation, it’s perfect for busy evenings, date nights, or cozy gatherings. Easy to make with a luxurious payoff, this recipe is sure to impress. So, grab your skillet, whip up this Florentine masterpiece, and enjoy a burst of flavor. We’d love to hear how your dish turns out—share your creations in the comments or on social media!
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Chicken Florentine
Description
Craving a restaurant-quality meal that’s quick enough for a busy evening? Chicken Florentine, created by Dan Pelosi, features golden-brown chicken breasts smothered in a creamy, spinach-infused sauce with a secret weapon: cream cheese.
Ingredients
Chicken Florentine uses simple ingredients for a rich, flavorful result. Here’s what you’ll need for 4 servings:
- ¼ cup all-purpose flour: For dredging the chicken.
- ¼ cup grated Parmesan, plus more for serving: Adds nutty flavor to the coating and garnish.
- Salt and black pepper: Seasons the dish.
- 4 thin-cut boneless, skinless chicken breasts (about 1 pound): Cooks quickly and evenly.
- 1 tablespoon olive oil: For searing the chicken.
- 4 tablespoons butter (salted or unsalted): Creates a rich sauce base.
- 1 medium shallot, minced: Adds mild oniony depth.
- 2 garlic cloves, minced: Infuses savory aroma.
- ½ cup dry white wine: Provides acidity and depth.
- ½ cup chicken broth: Forms the sauce base.
- 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil): Adds herbal warmth.
- 1 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano): Enhances flavor.
- ½ cup heavy cream: Creates a creamy texture.
- 2 ounces cream cheese, at room temperature: Thickens and enriches the sauce.
- 2 cups packed baby spinach (about 3 ounces): Adds vibrant, fresh greens.
Why These Ingredients Matter
- Chicken Breasts: Thin-cut breasts ensure quick, even cooking.
- Cream Cheese: Secret ingredient for a thick, velvety sauce.
- White Wine and Broth: Add depth and balance richness.
- Spinach: Provides color, texture, and freshness.
Substitutions and Variations
- Chicken Breasts: Swap with boneless chicken thighs (increase cooking time to 6-7 minutes per side) or tofu for vegetarian.
- Flour: Use gluten-free flour or cornstarch for gluten-free.
- Parmesan: Replace with Pecorino Romano or omit for dairy-free (use nutritional yeast).
- Butter: Use plant-based butter for vegan or olive oil for lighter flavor.
- White Wine: Substitute with chicken broth or non-alcoholic white wine.
- Heavy Cream: Use half-and-half or plant-based cream for vegan.
- Cream Cheese: Swap with mascarpone, Greek yogurt, or plant-based cream cheese.
- Spinach: Replace with sun-dried tomatoes, sautéed mushrooms, or canned artichoke hearts (drained and chopped).
- Vegan Option: Use plant-based chicken, vegan butter, plant-based cream, and vegan cream cheese; omit Parmesan or use nutritional yeast.
- Gluten-Free: Use gluten-free flour and ensure broth is gluten-free.
- Flavor Variations:
- Mushroom Florentine: Add 8 ounces sliced mushrooms with the shallot.
- Sun-Dried Tomato Florentine: Replace spinach with ½ cup chopped sun-dried tomatoes.
- Spicy Florentine: Add ¼ teaspoon red pepper flakes with the garlic.
- Artichoke Florentine: Include ½ cup chopped canned artichokes with the spinach.
- Lemon Florentine: Add 1 teaspoon lemon zest with the cream.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: ¼ cup flour, ¼ cup Parmesan, salt, pepper, 4 chicken breasts, 1 tablespoon olive oil, 4 tablespoons butter, 1 shallot, 2 garlic cloves, ½ cup white wine, ½ cup chicken broth, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ cup heavy cream, 2 ounces cream cheese, 2 cups spinach.
- Mince shallot and garlic; measure herbs; bring cream cheese to room temperature.
- On a plate, mix ¼ cup flour, ¼ cup grated Parmesan, 1 teaspoon salt, and 1 teaspoon black pepper.
Tip: Prep ingredients while the pan heats to save time; ensure cream cheese is soft for easy melting.
Step 2: Dredge and Sear Chicken
- Dredge each chicken breast in the flour-Parmesan mixture, coating both sides evenly.
- In a large skillet over medium heat, heat 1 tablespoon olive oil and 2 tablespoons butter until melted and combined.
- Add chicken breasts; cook until golden brown but not cooked through, about 4 minutes per side.
- Remove chicken to a plate and set aside.
Tip: Don’t overcrowd the skillet; sear in batches if needed to ensure browning.
Step 3: Cook the Aromatics
- Add remaining 2 tablespoons butter to the skillet; let melt.
- Add minced shallot, garlic, and a pinch of salt; cook, stirring, until shallot is softened and garlic is aromatic, about 2 minutes.
Tip: Stir frequently to prevent garlic from burning; keep heat at medium to avoid scorching.
Step 4: Make the Sauce
- Add ½ cup white wine, ½ cup chicken broth, 1 teaspoon dried basil, and 1 teaspoon dried oregano to the skillet.
- Stir, scraping browned bits from the pan, until liquid reduces by half, 3-4 minutes.
- Add ½ cup heavy cream and 2 ounces cream cheese; stir until cream cheese melts and a thick sauce forms, about 6 minutes.
- Add 2 cups baby spinach; stir until folded into the sauce and just beginning to wilt, about 1 minute.
Tip: Stir constantly to incorporate cream cheese; add spinach gradually to avoid clumping.
Step 5: Finish and Serve
- Return chicken breasts to the skillet; simmer until cooked through (internal temperature 165°F), 4-5 minutes.
- Remove from heat; serve hot, about 1 chicken breast and ½ cup sauce per serving.
- Sprinkle with extra grated Parmesan and serve with crusty bread or mashed potatoes.
Tip: Check chicken doneness with a thermometer; serve immediately for the creamiest sauce.
FAQs
1. Why is my chicken not golden?
Overcrowding the pan or insufficient heat can prevent browning; sear over medium heat in a single layer.
2. Can I use thick chicken breasts?
Yes, pound to ½-inch thickness or increase cooking time to 6-7 minutes per side.
3. Is this recipe gluten-free?
Not as written; use gluten-free flour and ensure broth is gluten-free.
4. Why is my sauce lumpy?
Cold cream cheese or insufficient stirring can cause lumps; use room-temperature cream cheese and stir until smooth.
5. Can I make this in advance?
Prep ingredients or dredge chicken ahead; cook sauce and assemble fresh for best texture.
6. What are the health benefits of this dish?
Chicken provides protein; spinach offers vitamins; high in fat, enjoy in moderation.