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My Chicken Florentine recipe brings a touch of Tuscan elegance right to your dinner table. The magic happens when tender chicken meets a silky garlic cream sauce filled with fresh spinach. After years of perfecting this recipe in my kitchen I can tell you it's the kind of meal that makes any night feel special without hours of cooking.
What Makes This Recipe Amazing
I love how this dish transforms simple ingredients into something that feels so luxurious. The cream sauce wraps around every bite of chicken with just the right balance of garlic and fresh spinach. Best part? It comes together in about 30 minutes and yes you get to enjoy that open bottle of wine while cooking.
Ingredients for Success
- Chicken: I slice my chicken breasts thin they cook up perfectly tender every time.
- Garlic Powder: Just enough to season the chicken without overpowering.
- Flour: Creates that beautiful golden crust I love.
- Olive Oil & Butter: This combo gives the best flavor and perfect browning.
- Garlic: Fresh minced garlic makes all the difference.
- Dry White Wine: I use pinot grigio but any dry white works beautifully.
- Chicken Broth: Adds such nice depth to the sauce.
- Italian Seasoning: My favorite herb blend for this dish.
- Heavy Cream: Makes the sauce incredibly silky.
- Spinach: Fresh baby spinach adds color and nutrients.
- Parmesan: Always freshly grated in my kitchen.
Step-by-Step Instructions
- Prepare the Chicken
- Cut your chicken into thin pieces season them well then give them a light coating of flour.
- Pan Fry the Chicken
- Get your pan nice and hot with that olive oil butter mix cook the chicken until golden and gorgeous.
- Sauté the Garlic
- Add a bit more butter and let that garlic work its aromatic magic.
- Make the Sauce
- Pour in your wine listen to it sizzle then add broth and herbs letting it all simmer together.
- Finish the Dish
- Pour in that cream watch the spinach wilt then nestle the chicken back in top with parmesan and dinner is served.
My Kitchen Secrets
Sometimes I swap in Herbs de Provence for a French twist or toss in some mushrooms they're amazing in the sauce. No wine? A splash of chicken broth with a teaspoon of Dijon works wonderfully. Always use full fat cream it makes the smoothest sauce without splitting.
What to Serve With It
This sauce is too good to waste so I always serve it over pasta or creamy mashed potatoes. When I'm keeping things light a simple arugula salad works beautifully. Don't forget some crusty bread to soak up every last drop of that sauce.
Keeping Leftovers Fresh
Pop any leftovers in an airtight container they'll stay good in the fridge for 3-4 days. When reheating keep the heat low and gentle so your sauce stays creamy. I don't recommend freezing this one the sauce and spinach just aren't the same after.
The Magic of This Dish
What I love most about this recipe is how it takes everyday ingredients and turns them into something that feels really special. The sauce is velvety the chicken stays tender and that touch of spinach makes it feel both indulgent and wholesome.
Making It Your Own
Feel free to play around with the recipe chicken thighs work beautifully here too. Sometimes I use kale instead of spinach for a heartier green. If you need to skip dairy coconut cream can work though it will taste different.
Why Everyone Loves It
This dish never fails to impress whether it's a casual family dinner or having friends over. The flavors are rich but not overwhelming and that cream sauce gets everyone reaching for seconds. It's comfort food with a touch of elegance.
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Frequently Asked Questions
- → What kind of white wine should I use?
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Don't use sweet wines or cooking wine for best results.
- → Can I substitute the heavy cream?
- Heavy cream is best for a thick, rich sauce. Half-and-half or milk may make the sauce too thin and prone to separating.
- → Why cut the chicken in half?
- Cutting the breasts lengthwise creates thinner pieces that cook more quickly and evenly.
- → How do I know when the chicken is done?
- Chicken should reach 165°F internally and be golden brown on the outside, about 4-5 minutes per side.
- → What can I serve with this?
- This goes well with pasta, rice, or crusty bread to soak up the delicious sauce.