Indulge in the creaminess of our Golden Seared Chicken in Luxurious Florentine Sauce. Simple ingredients, spectacular flavor! Creamy Florentine Chicken Recipe
Ingredients:
4 boneless skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons butter
Chicken Dredge:
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Italian Seasoning
½ cup flour
¼ cup Parmesan cheese, finely shredded
1 teaspoon garlic powder
Florentine Sauce:
4 cloves garlic, minced
1 ½ cups white wine or chicken broth
1 cup half and half
1/3 cup softened cream cheese
3 cups fresh spinach
1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
Fresh parsley, to garnish
Directions:
Place saran wrap over each chicken breast and use a meat tenderizer to pound until about 1/2-inch thick. Pat dry.
Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tapping off excess.
Melt the butter and olive oil in a skillet over medium-high heat.
Add chicken and cover. Cook 4-5 minutes per side until golden. Set aside on a plate.
Reduce heat to medium, add garlic, cook for 1 minute.
Add wine or broth to deglaze the pan. Allow reducing by half.
Temper the half and half in the microwave for 40 seconds, then add to the skillet, stirring. Reduce heat to low.
Stir in cream cheese until smooth. Add spinach; wilt. Add lemon juice if using.
Return chicken and any drippings to the pan. Cover to heat through. Garnish with parsley.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 550 kcal | Servings: 4
Golden Seared Chicken in Luxurious Florentine Sauce
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table and keeps food hot)
Ingredients
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 2 Tablespoons butter
Chicken Dredge:
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian Seasoning
- ½ cup flour
- ¼ cup Parmesan cheese finely shredded
- 1 teaspoon garlic powder
Florentine Sauce:
- 4 cloves garlic minced
- 1 ½ cups white wine or chicken broth
- 1 cup half and half
- 1/3 cup softened cream cheese
- 3 cups fresh spinach
- 1/2 fresh lemon or 1.5 tablespoons lemon juice optional
- Fresh parsley to garnish
Instructions
- Place saran wrap over each chicken breast and use a meat tenderizer to pound until about 1/2-inch thick. Pat dry.
- Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tapping off excess.
- Melt the butter and olive oil in a skillet over medium-high heat.
- Add chicken and cover. Cook 4-5 minutes per side until golden. Set aside on a plate.
- Reduce heat to medium, add garlic, cook for 1 minute.
- Add wine or broth to deglaze the pan. Allow reducing by half.
- Temper the half and half in the microwave for 40 seconds, then add to the skillet, stirring. Reduce heat to low.
- Stir in cream cheese until smooth. Add spinach; wilt. Add lemon juice if using.
- Return chicken and any drippings to the pan. Cover to heat through. Garnish with parsley.
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