About
It's sooooo hard to pick a favorite Italian dish, isn't it? Where do you even start? Well, for our money, we can't go wrong with Classic Chicken Florentine! Parmesan-crusted chicken that is savory and sharply nutty is already a winning dish, but then comes the Florentine special; a creamy, fragrant, spinach-filled sauce with notes of bright lemon mixed in! There's a reason that Classic Chicken Florentine is a classic, and we think you'll agree.
Ingredients
- For the chicken:
- 4 chicken breasts, boneless and skinless
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
- 1/2 cup flour
- 1/4 cup parmesan cheese, finely shredded
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons olive oil
- For the sauce:
- 4 cloves garlic, minced
- 1 1/2 cups white wine or chicken broth
- 1 cup half-and-half
- 1/3 cup cream cheese, softened
- 3 cups fresh spinach
- 1/2 lemon, juiced
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -Pound the chicken breasts to about a 1/2-inch thickness.
Step 2 -Pat the chicken breasts dry with paper towels.
Step 3 -In a shallow bowl, add the salt, the pepper, the Italian seasoning, the flour, the parmesan, and the garlic powder and whisk to combine.
Step 4 -Coat the chicken breasts evenly in the flour mixture, tapping off any excess.
Step 5 -In a skillet over medium-high heat, add the butter and the olive oil and heat until the butter is melted.
Step 6 -Add the chicken breasts to the butter-oil mixture and cover the pan.
Step 7 -Cook the chicken breasts, flipping them once, until they reach an internal temperature of 165 degrees F and are golden-brown, about 4-5 minutes per side.
Step 8 -Transfer the chicken breasts to a plate.
Step 9 -Decrease the heat to medium.
Step 10 -Add the minced garlic and cook until fragrant, about 1 minute.
Step 11 -Add the white wine to the pan and deglaze it, scraping the bottom of the pan with a wooden spoon to release the browned bits.
Step 12 -Increase the heat to medium-high and let the wine mixture gently bubble until the liquid is reduced by half, about 5 minutes.
Step 13 -In a microwave-safe bowl, add the half-and-half and microwave it until tempered, about 40 seconds.
Step 14 -Slowly drizzle the tempered half-and-half into the skillet, while stirring, until it is all incorporated.
Step 15 -Bring the sauce mixture to a gentle bubble.
Step 16 -Reduce the heat to low.
Step 17 -Add the cream cheese and stir until smooth and combined.
Step 18 -Add the spinach and cook, while stirring gently, until it is soft and wilted, about 3-4 minutes.
Step 19 -Add the lemon juice to the skillet and stir to combine.
Step 20 -Add the chicken breasts and any accumulated juices on the plate to the skillet.
Step 21 -Cover the skillet and cook until heated through, about 2-3 minutes.
Step 22 -Serve garnished with the parsley.
