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Pan-seared Chicken Florentine, featuring a golden-brown chicken breast topped with creamy spinach sauce, served in a white bowl with a fork.
Reda

Creamy One-Pan Chicken Florentine

Tender, pan-seared chicken breasts are bathed in a luscious, creamy garlic sauce with fresh spinach and Parmesan cheese. This elegant one-pan meal comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to an even 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
For the Florentine Sauce
  • 1 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/4 cup dry white wine such as Sauvignon Blanc, or use chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth low-sodium
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 1/4 tsp nutmeg freshly grated if possible
  • 5 oz fresh baby spinach
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet (12-inch)
  • Tongs
  • Whisk
  • Meat Mallet

Method
 

  1. Prepare the Chicken: In a shallow dish, whisk together the all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and garlic powder. Pat the pounded chicken breasts dry and dredge each piece in the flour mixture, shaking off any excess.
  2. Sear the Chicken: In a large skillet over medium-high heat, add the olive oil and 1 tbsp of butter. Once the butter is melted and sizzling, carefully place the floured chicken breasts in the pan in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate.
  3. Start the Sauce: Reduce the heat to medium. Add the remaining 1 tbsp of butter to the same skillet. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant, stirring constantly to prevent burning.
  4. Deglaze and Simmer: Pour in the white wine (or broth) to deglaze the pan, scraping up any delicious browned bits from the bottom with a wooden spoon or spatula. Let it bubble and simmer for about 1 minute until it has reduced slightly.
  5. Create the Creamy Base: Whisk in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese and nutmeg. Continue to stir until the cheese is fully melted and the sauce has slightly thickened, about 2-3 minutes. Season with salt and pepper to taste.
  6. Wilt the Spinach: Add the fresh spinach to the skillet in handfuls. Stir gently until it wilts completely into the sauce, which should take about 1-2 minutes.
  7. Combine and Serve: Return the seared chicken breasts and any accumulated juices to the skillet, nestling them into the creamy spinach sauce. Spoon some of the sauce over the chicken. Let it simmer for another minute for the flavors to meld and the chicken to heat through.
  8. Garnish and Enjoy: Remove the skillet from the heat. Garnish with additional grated Parmesan cheese and fresh chopped parsley. Serve immediately over pasta, rice, or with crusty bread to soak up the sauce.

Notes

Pounding the chicken is a key step to ensure it cooks quickly and evenly. If you don't have a meat mallet, the bottom of a heavy pan works well.
Don't overcrowd the pan when searing the chicken; cook in batches if necessary to get a nice golden-brown crust.
For a non-alcoholic version, replace the white wine with an equal amount of chicken broth and a teaspoon of lemon juice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.