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Classic Chicken Florentine with a Creamy Spinach Sauce

Tender pan-seared chicken breasts smothered in a luxurious, creamy sauce with wilted fresh spinach and a hint of Parmesan. This elegant dish is surprisingly easy to make and perfect for a weeknight dinner or special occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, French, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 medium boneless, skinless chicken breasts about 6-8 oz each, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
For the Creamy Spinach Sauce
  • 1 medium shallot finely minced, or 1/4 small yellow onion
  • 2 cloves garlic minced
  • 1/2 cup chicken broth or dry white wine (e.g., Sauvignon Blanc)
  • 1 1/2 cups heavy cream
  • 1/2 cup Parmesan cheese freshly grated
  • 5 oz fresh spinach about 5-6 cups loosely packed
  • 1/4 tsp nutmeg freshly grated if possible, or ground
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped
  • 2 lemon wedges

Equipment

  • Large Skillet (oven-safe optional)
  • Tongs
  • Cutting Board
  • Meat Mallet (optional)
  • Whisk

Method
 

Prepare the Chicken
  1. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet (or rolling pin) to an even 1/2-inch thickness. This ensures even cooking.
  2. In a shallow dish, whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off any excess. Set aside on a plate.
  3. Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and sizzling. Carefully add the floured chicken breasts to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
  4. Sear the chicken for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken from the skillet and set aside on a plate, tented with foil to keep warm.
Make the Creamy Spinach Sauce
  1. Reduce the heat to medium. Add the minced shallot to the same skillet (add a touch more butter or oil if the pan is dry). Sauté for 2-3 minutes until softened and translucent.
  2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced.
  4. Stir in the heavy cream and nutmeg. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
  5. Reduce heat to low, then gradually stir in the grated Parmesan cheese until fully melted and smooth. Season the sauce with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to your taste.
  6. Add the fresh spinach to the sauce in batches if needed. Cook, stirring gently, until the spinach completely wilts, about 2-3 minutes.
  7. Stir in the fresh lemon juice. This brightens up the flavor of the sauce.
Assemble and Serve
  1. Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach sauce. Spoon the sauce over the chicken to coat.
  2. Garnish with fresh chopped parsley and serve immediately. This dish pairs wonderfully with pasta, rice, mashed potatoes, or a simple green salad.

Notes

For extra flavor, you can marinate the chicken in a little olive oil, garlic powder, and Italian seasoning for 30 minutes before dredging. If the sauce becomes too thick, you can thin it with a splash of milk or chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.