Florentine Chicken
One of my favorite Italian dishes with a twist! This dish is so creamy and rich with layers upon layers of wonderful flavor, and the best part is it’s ready in just 30 minutes! Florentine Chicken is the perfect meal for special occasions or just a busy weeknight.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2-3 chicken breasts, (boneless skinless )
- Salt to taste
- Seasoning, ( to taste (I used Creole))
- 2 tablespoons (8g) flour, (or more (for dredging))
- 2 tablespoons (29ml) oil
- 2 tablespoons (29ml) butter, (or more)
- 2 tablespoon (6.5g) onion, (diced)
- 4 teaspoon (10g) garlic, (finely chopped (divided in half))
- 1 teaspoon (1g) fresh thyme, ( or dried Italian herbs)
- ⅓ cup (79ml) white wine
- ¾ cup (178ml) heavy cream
- ⅓-½ cup chicken broth
- 1 teaspoon Creole seasoning or paprika
- ½-1 pound spinach, ( triple-washed and stems removed)
Instructions
- 1
Salt the chicken, then season it with Creole or Italian seasoning. Or keep things simple and just use salt and pepper.
- 2
Dredge the chicken in the flour to coat lightly, shaking off any excess flour. Set aside.
- 3
Heat oil in a large saucepan or skillet over medium heat until hot, and then add the chicken.
- 4
Brown the chicken breasts for about 4-5 minutes on each side until they are evenly golden brown on both sides.
- 5
Gently remove the chicken and set it aside.
- 6
Add about 1-2 tablespoons of butter to the same skillet over medium heat, followed by the onions, minced garlic, and thyme. Stir for about 1-2 minutes, allowing the flavors to bloom.
- 7
Pour in the wine and stir for about 30 seconds.
- 8
Next, add the cream, broth, and paprika.
- 9
Bring the sauce to a boil, then turn down the heat and let it simmer for about 3-4 minutes.
- 10
Return the chicken and its juices back to the pan.
- 11
Adjust the condiment thickness with water or broth and adjust seasonings and salt according to preference.
- 12
Simmer the chicken for 3-5 minutes in the sauce or until cooked through.
- 13
While the chicken is simmering, melt the remaining butter in another large skillet over medium heat, then add garlic. Stir for about 30 seconds.
- 14
Add spinach to the pan, a little at a time, until it’s full. Turn the spinach using a tong until it’s wilted. Add more spinach to the skillet, repeating the process until all the spinach is wilted. It usually takes a few minutes.
- 15
Season with salt and pepper to taste.