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Chicken Florentine Recipe: Easy Authentic Italian Dinner for Fall

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This Chicken Florentine features juicy chicken breasts simmered in a creamy, garlicky sauce with fresh spinach and a splash of lemon. It’s a cozy, comforting Italian dinner that’s quick enough for weeknights and special enough for guests.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/3 cup dry white wine (or chicken broth for alcohol-free)
  • 3/4 cup heavy cream
  • 1/2 cup chicken broth (low-sodium preferred)
  • 4 cups baby spinach (packed, about 3.5 oz)
  • 1/3 cup Parmesan cheese, finely grated
  • 1 tablespoon freshly squeezed lemon juice
  • Optional: Fresh parsley or basil, chopped, for garnish

Instructions

  1. Pat chicken breasts dry and slice each in half horizontally to create four thin cutlets. Season both sides with salt and pepper.
  2. Place flour on a plate and lightly dredge each chicken cutlet, shaking off excess.
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer (in batches if needed) and cook 3-4 minutes per side, until golden and cooked through (165°F internal temp). Transfer to a plate and tent with foil.
  4. Lower heat to medium. Add remaining 1 tablespoon butter and minced garlic to the pan. Sauté for 30 seconds until fragrant, but not browned.
  5. Pour in white wine (or broth) and scrape up brown bits from the pan. Simmer until reduced by half, about 1 minute.
  6. Add heavy cream and chicken broth. Stir and bring to a gentle simmer. Cook 2-3 minutes until slightly thickened.
  7. Stir in baby spinach, a handful at a time, until wilted. Add Parmesan cheese and stir until melted and sauce is smooth.
  8. Stir in lemon juice. Taste and adjust salt and pepper as needed.
  9. Return chicken cutlets to the pan, nestling them into the sauce. Spoon sauce over the top and simmer gently for 2 minutes to reheat.
  10. Serve hot, garnished with fresh parsley or basil if desired. Spoon extra sauce over each piece.

Notes

For gluten-free, use a gluten-free flour blend or almond flour for dredging. For dairy-free, substitute full-fat coconut cream for heavy cream and use dairy-free cheese. If using frozen spinach, thaw and squeeze out excess water before adding. Add extra lemon zest for a brighter flavor. Leftovers keep well for up to 3 days in the fridge; reheat gently with a splash of broth if needed.

Nutrition

Keywords: chicken florentine, Italian chicken, creamy chicken, fall dinner, spinach chicken, easy Italian recipe, skillet chicken, comfort food, weeknight dinner, authentic Italian

Find it online: https://magnetmeal.com/chicken-florentine-recipe-easy-authentic-italian-dinner-for-fall/