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This Chicken Florentine takes fancy Tuscan cooking straight to your dinner table. It's all about juicy chicken swimming in a smooth, garlicky cream sauce loaded with fresh spinach. I've tweaked this dish for years in my home kitchen, and trust me, it'll make any regular weeknight feel fancy without spending forever cooking.
Why You'll Fall For This Dish
I'm crazy about how this meal turns basic stuff into something that feels so fancy. The creamy sauce hugs every piece of chicken with the perfect mix of garlic and spinach flavors. And guess what? You'll have dinner ready in half an hour, plus you can sip that open wine bottle while you cook!
What You'll Need
- Chicken: I cut my chicken breasts flat and thin so they turn out super tender.
- Garlic Powder: Just a bit to flavor the chicken without going overboard.
- Flour: This helps get that yummy golden outside I can't resist.
- Olive Oil & Butter: Using both gives amazing taste and browns everything perfectly.
- Garlic: Always go with freshly chopped for the best flavor kick.
- Dry White Wine: I grab pinot grigio but any dry white will do the trick.
- Chicken Broth: Gives the sauce that extra something special.
- Italian Seasoning: My go-to herb mix for this meal.
- Heavy Cream: Makes everything wonderfully smooth and rich.
- Spinach: Fresh baby spinach brings color and goodness.
- Parmesan: I always grate mine fresh at home.
Easy Cooking Method
- Get Your Chicken Ready
- Slice chicken into thin pieces, sprinkle with seasonings, then dust lightly with flour.
- Cook That Chicken
- Heat up your skillet with the butter-oil mix until it's sizzling, then cook chicken until it turns beautifully golden.
- Let Garlic Shine
- Toss in extra butter and cook the garlic until your kitchen smells amazing.
- Create Your Sauce
- Splash in wine and enjoy that sizzle sound, then add your broth and herbs, letting everything bubble together nicely.
- Bring It All Together
- Stir in cream, watch spinach soften, then put chicken back in, sprinkle with parmesan and you're done!
Insider Cooking Tips
I sometimes use Herbs de Provence for something different or throw in some mushrooms that taste fantastic in the sauce. Got no wine? Just use more chicken broth with a dab of Dijon mustard. And don't skimp on the cream - the full-fat kind won't break apart in your sauce.
Perfect Pairings
This sauce is too delicious to waste, so I always put it over pasta or fluffy mashed potatoes. When I want something lighter, I'll make a simple arugula salad. And grab some crusty bread too - you'll want to mop up every bit of that sauce.
Storing Your Leftovers
Tuck any extras into a sealed container and they'll stay tasty in the fridge for up to 4 days. When you warm it up, go slow and gentle so your sauce stays nice and creamy. I wouldn't try freezing this one though - the sauce and spinach just don't hold up well.
What Makes This Special
The thing I adore about this dish is how it transforms regular stuff from your kitchen into something that feels really fancy. The sauce turns out silky smooth, the chicken stays juicy, and adding spinach makes it feel both fancy and healthy at the same time.
Customize It Your Way
Don't be afraid to switch things up - chicken thighs work great in this recipe too. Sometimes I swap in kale when I want a stronger green. And if you can't do dairy, try coconut cream instead, though it'll give you a different flavor profile.
Fan Favorite Features
This meal always gets compliments whether it's just family dinner or having company over. The flavors are rich but not too much, and everyone always wants more of that creamy sauce. It's comfort food that feels a little fancy too.
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Frequently Asked Questions
- → Which white wine works best?
- Pick a dry wine like Sauvignon Blanc or Pinot Grigio. Skip sweet or cooking wines for better flavor.
- → Can I replace heavy cream?
- Heavy cream keeps the sauce thick and smooth. Milk or half-and-half might make it thinner or break apart.
- → Why slice chicken breasts in half?
- Halving them makes thin cuts, letting them cook faster and more evenly all the way through.
- → How do I check if chicken is done?
- Cook until golden brown outside and 165°F inside, taking around 4-5 minutes per side.
- → What sides go best with it?
- Pair it with pasta, rice, or even crusty bread to soak up that creamy sauce.