Chicken Florentine
Published April 17, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup all-purpose flour
- ¼cup grated Parmesan, plus more for serving
- Salt and black pepper
- 4thin-cut boneless skinless chicken breasts (about 1 pound)
- 1tablespoon olive oil
- 4tablespoons butter (salted or unsalted)
- 1medium shallot, minced
- 2garlic cloves, minced
- ½cup dry white wine
- ½cup chicken broth
- 1teaspoon dried basil (or 1 tablespoon chopped fresh basil)
- 1teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
- ½cup heavy cream
- 2ounces cream cheese, at room temperature
- 2cups packed baby spinach (about 3 ounces)
Nutritional analysis per serving (4 servings)
539 calories; 36 grams fat; 20 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 33 grams protein; 675 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
On a plate, mix together the flour, Parmesan and 1 teaspoon each salt and pepper. Dredge each chicken breast in the mixture, evenly coating on both sides.
- Step 2
Heat a large pan over medium. Add olive oil and 2 tablespoons of butter to the pan and melt to combine. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Remove chicken from pan and set aside.
- Step 3
Add remaining 2 tablespoons of butter to the pan and let it melt. Add shallot, garlic and a pinch of salt and cook, stirring until the shallot is softened and the garlic is aromatic, about 2 minutes.
- Step 4
Add wine, broth, basil and oregano, and stir, scraping the browned bits from the bottom of the pan, until the liquid has reduced by about half, 3 to 4 minutes. Add the heavy cream and cream cheese and stir, allowing the cream cheese to soften and melt, until a thick sauce forms, about 6 minutes. Add baby spinach and stir until it is folded into the cream sauce and the spinach is beginning to wilt, about 1 minute.
- Step 5
Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes. Remove from heat and serve immediately with freshly grated Parmesan on top.
Private Notes
Comments
This was outstanding. I used chicken tenders because that's what I had in the freezer. Also, I added some mushrooms sauteed in a little butter for flavor and some olive oil because I had a few left and they needed to be used. Didn't have heavy cream, so used 2% milk. That, along with light cream cheese made a lovely sauce that thickened up nicely. I also used a whole bag of baby spinach, 6 oz, which was a good amount. Served it with rice and steamed zucchini. Will definitely make again!
I made it just as directed by the recipe, but with more like 5 oz. of spinach. It's a rich sauce, so I'm glad I upped the veg. In the US, chicken breasts rarely come in "thin," so I cut my two halves (about 1# toal) down the middle to make four thin filets. This was a big hit with the whole family, and it was quite simple and used mostly pantry ingredients. It's going into a regular rotation for us.
@Dianne, this is more on the broad technique-oriented side of things, but I believe your best option is to experiment with lower-fat ingredients and thickeners, such as subbing milk for the cream/cream cheese, using less butter and using a cornstarch slurry to reach a velvety texture. The fat in the dish helps with temperature regulation while cooking (browning the chicken) and imparts flavor and texture. If you consider those things while substituting, I'm sure you can land on something delicious within your desired dietary restrictions. Maybe you were hoping for something more specific with measurements and such, but I'm feeling lazy after a short workday, sitting in a bar, sipping on a beer and browsing recipes. Hope this helps you land on something that works for you.
Loved this dish! This will definitely be going in the normal rotation. I did not use wine (just plain forgot to get some) so I used extra broth and a squeeze of lemon for acidity and vibrancy. To make this a complete meal I added some mushrooms, a bit more spinach and sun-dried tomatoes. I served it with chickpea orzo pasta and it was delicious. Not a bite leftover.
Sooo good! The sauce was divine.
Made this mostly as is but used evaporated milk in place of cream and light ricotta instead of cream cheese. I added mushrooms, but in a momentary lapse of reason added them at the time the broth and wine needed to reduce so that step took a bit longer. Served it over farro, which next time I’ll moisten with a bit of olive oil. As tasty as this dish turned out using lower fat substitutes, I’ll remain blissfully ignorant of how the full fat version would taste.
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