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CHICKEN FLORENTINE

A simple, creamy chicken Florentine with wilted spinach and Parmesan in a garlic cream sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 medium chicken breasts sliced in half lengthwise and pounded to even thickness (about 4 cutlets)
  • 1/4 cup all-purpose flour for dredging
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic minced
  • 1/4 cup chicken broth low sodium preferred
  • 3/4 cup heavy cream
  • 2 cups spinach fresh
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  • Slice each chicken breast in half lengthwise to make cutlets, then place between plastic wrap and pound with a meat mallet or rolling pin until evenly thick.
  • Season both sides of each cutlet with the kosher salt and black pepper.
  • Place the flour on a plate and dredge each seasoned cutlet in the flour, shaking off excess; set aside.
  • Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat until the butter melts and foams.
  • Add the chicken cutlets to the skillet (work in batches if needed to avoid crowding) and brown 4–5 minutes per side until golden and cooked through; transfer to a plate and keep warm.
  • Reduce heat to medium-low, add the remaining 1 tablespoon butter to the skillet, then add the minced garlic and sauté about 1–2 minutes until fragrant. Stir in the Italian seasoning.
  • Pour the chicken broth into the skillet and scrape up any browned bits from the bottom to deglaze the pan.
  • Stir in the heavy cream and bring the sauce to a gentle simmer.
  • Add the fresh spinach and grated Parmesan to the sauce and stir until the spinach wilts and the cheese is incorporated.
  • Return the browned chicken to the skillet, spoon sauce over the cutlets, and simmer on low for a few minutes until the chicken is heated through and the sauce thickens slightly.
  • Serve the chicken Florentine with the sauce spooned over; suggested accompaniments are pasta, mashed potatoes, or rice.

Equipment

  • Large Skillet
  • Meat Mallet or Rolling Pin
  • Plate
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • Fry cutlets in batches if they don't fit without crowding the pan.
  • Use fresh spinach rather than frozen for best flavor and texture.
  • Use freshly grated Parmesan, not pre-grated powder.
  • Half-and-half or evaporated milk can be substituted for heavy cream; add 1–2 tsp cornstarch if needed to thicken.
  • Scrape the skillet well when deglazing to capture browned flavor.