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Creamy One-Pan 30-Minute Chicken Florentine with Garlic Parmesan Sauce

Close-up of seared chicken florentine pieces resting in a rich, creamy spinach sauce in a black skillet.
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Make this restaurant-style Chicken Florentine quickly. You get juicy chicken breasts in a rich, creamy spinach and garlic Parmesan sauce, ready in about 30 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 5 ounces fresh spinach
  • 1/4 teaspoon nutmeg

Instructions

  1. Pound chicken breasts to even 1/2-inch thickness. Mix salt, pepper, and garlic powder. Dredge chicken lightly in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Add minced garlic and cook for 1 minute until fragrant.
  4. If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
  5. Pour in heavy cream and chicken broth. Bring to a simmer. Stir in Parmesan cheese until the sauce is smooth.
  6. Add spinach to the sauce. Cook until the spinach wilts down, about 2-3 minutes. Stir in nutmeg.
  7. Return the cooked chicken to the skillet. Spoon the sauce over the chicken. Simmer for 2 minutes to heat through.
  8. Serve immediately over rice or pasta, or enjoy as is.

Notes

  • For a richer sauce, use cream cheese along with the heavy cream.
  • If you skip the white wine, use 1/2 cup extra chicken broth or water to deglaze the pan.
  • You can substitute chicken thighs for breasts if you prefer.

Nutrition

Find it online: https://cookingbyfelix.com/chicken-florentine-creamy-one-pan-recipe/