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.