It’s sooooo hard to pick a favorite Italian dish, isn’t it? Where do you even start? Well, for our money, we can’t go wrong with Classic Chicken Florentine! Parmesan-crusted chicken that is savory and sharply nutty is already a winning dish, but then comes the Florentine special; a creamy, fragrant, spinach-filled sauce with notes of bright lemon mixed in! There’s a reason that Classic Chicken Florentine is a classic, and we think you’ll agree.
Ingredients
For the chicken:
- 4 chicken breasts, boneless and skinless
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
- 1/2 cup flour
- 1/4 cup parmesan cheese, finely shredded
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons olive oil
For the sauce:
- 4 cloves garlic, minced
- 1 1/2 cups white wine or chicken broth
- 1 cup half-and-half
- 1/3 cup cream cheese, softened
- 3 cups fresh spinach
- 1/2 lemon, juiced
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Pound the chicken breasts to about a 1/2-inch thickness.
Step 2 –Pat the chicken breasts dry with paper towels.
Step 3 –In a shallow bowl, add the salt, the pepper, the Italian seasoning, the flour, the parmesan, and the garlic powder and whisk to combine.
Step 4 –Coat the chicken breasts evenly in the flour mixture, tapping off any excess.
Step 5 –In a skillet over medium-high heat, add the butter and the olive oil and heat until the butter is melted.
Step 6 –Add the chicken breasts to the butter-oil mixture and cover the pan.
Step 7 –Cook the chicken breasts, flipping them once, until they reach an internal temperature of 165 degrees F and are golden-brown, about 4-5 minutes per side.
Step 8 –Transfer the chicken breasts to a plate.
Step 9 –Decrease the heat to medium.
Step 10 –Add the minced garlic and cook until fragrant, about 1 minute.
Step 11 –Add the white wine to the pan and deglaze it, scraping the bottom of the pan with a wooden spoon to release the browned bits.
Step 12 –Increase the heat to medium-high and let the wine mixture gently bubble until the liquid is reduced by half, about 5 minutes.
Step 13 –In a microwave-safe bowl, add the half-and-half and microwave it until tempered, about 40 seconds.
Step 14 –Slowly drizzle the tempered half-and-half into the skillet, while stirring, until it is all incorporated.
Step 15 –Bring the sauce mixture to a gentle bubble.
Step 16 –Reduce the heat to low.
Step 17 –Add the cream cheese and stir until smooth and combined.
Step 18 –Add the spinach and cook, while stirring gently, until it is soft and wilted, about 3-4 minutes.
Step 19 –Add the lemon juice to the skillet and stir to combine.
Step 20 –Add the chicken breasts and any accumulated juices on the plate to the skillet.
Step 21 –Cover the skillet and cook until heated through, about 2-3 minutes.
Step 22 –Serve garnished with the parsley.
