FamilyProof

One-Pan Chicken Florentine Recipe

By Hetti Misenti

Chicken Florentine served on plate.
Credit: Adobe Stock
Chicken Florentine served on plate. Credit: Adobe Stock

Difficulty Level: easy

10 min Prep
25 min Cook
35 min Total
4 Servings

Chicken Florentine is a popular dish nationwide. It’s the perfect special occasion meal, with its rich sauce and restaurant quality looks. However, it’s secretly a one-pan dish that’s really easy to make, but looks like you spent hours in the kitchen.

This recipe brings together tender chicken, fresh spinach, garlic, and a creamy sauce that works well for a family dinner and date-nights. The star of the show is the creamy sauce. It’s smooth, savory, and full of flavor from Parmesan, chicken broth, and cream. Explore the ingredients and cooking steps below for more information.

Chicken Florentine Ingredients

  • 2 large boneless, skinless chicken breasts
  • 3/4 teaspoon of kosher salt, divided
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1/4 cup of all-purpose flour2 tablespoons olive oil
  • 2 tablespoons of unsalted butter, divided
  • 1 small yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/3 cup of dry white wine, or extra chicken broth
  • 1/2 cup of low-sodium chicken broth
  • 3/4 cup of heavy cream
  • 1/3 cup of grated Parmesan cheese
  • 8 ounces of fresh baby spinach
  • 1/2 teaspoon of Italian seasoning
  • Pinch of red pepper flakes, optional1 teaspoon lemon juice, optional

Chicken Florentine Instructions

  1. Pat the chicken dry.
  2. Slice each chicken breast in half lengthwise to make 4 thin cutlets.
  3. Season both sides with 1/2 teaspoon salt, pepper, and garlic powder.
  4. Add the flour to a shallow plate. Lightly coat each piece of chicken, then shake off the extra flour.
  5. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  6. Add the chicken and cook for 4 minutes per side, until golden. Remove the chicken and set it aside.
  7. Lower the heat to medium and add the remaining 1 tablespoon butter.
  8. Add the sliced onion and cook for 4 minutes, until softened.
  9. Stir in the garlic and cook for 30 seconds.
  10. Add the wine and chicken broth. Scrape up the browned bits from the pan.
  11. Let it simmer for 4 minutes, until slightly reduced.
  12. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes if using.
  13. Let the sauce bubble gently for 3 minutes.
  14. Add the spinach in handfuls, stirring until it wilts into the sauce.
  15. Season with the remaining 1/4 teaspoon salt, or to taste.
  16. Return the chicken and any juices to the skillet. Simmer for 6 minutes, until the chicken is cooked through and reaches 165°F.
  17. Stir in lemon juice if using.
  18. Slice the chicken, then spoon it over the creamy spinach and onion sauce.

Nutrition

Calories: 520cal
Carbohydrate: 14g
Protein: 39g
Fat: 35g
Cholesterol: 175mg
Sodium: 760mg