Chicken Florentine is an Italian-style dish where pan-seared chicken breasts are served on a bed of freshly wilted spinach and drizzled with a creamy pan gravy. Yes, it’s as good as it sounds!
Perfectly tender and juicy chicken breats (or cutlets) nestled in a bed of wilted spinach and drizzled with a rich pan gravy is a deliciously sneaky way to get an extra-big helping of spinach into my family. Luckily my daughter is a spinach lover. This dish may be the starting point for a new spinach love for your young eater or reluctant adult.
Usually, I will slice the chicken breast in half legnthwise through midline to create thinner chicken cutlets. Buying chicken from the store ready-cut in this fashion costs about $5.99 a pound.
Simply slicing the chicken myslef saves me $4.01 per pound. These cost-effective cutlets are quicker to cook making this dinner very easily a 30-minute meal. Pair this with 2 fresh spinach bundles from the produce department which cost about $0.98 each ($1.96 total for 2) – and already I have a great meal for my family for just under $4.
Add a side salad, mashed potatoes, steamed rice, or polenta for a quick and easy meal that won’t break the bank.
Once I wilt the spinach, I set it aside on a serving platter. As it rests, it will let off some juices which I later add into the pan gravy.
Meanwhile, I season the chicken and sear it in the same skillet I wilted the spinach in. Once the breasts (or cutlets) are cooked through and the juices run clear (165 degrees F), I set them aside on top of the spinach platter to also rest. Now, while the chicken rests, prepare the pan gravy.
Served with a side salad, this makes a quick and easy weeknight meal ready in 30-minutes of less.
Do you have a favorite chicken florentine dish? Is it stuffed or a casserole? Let me know in the comments below! I’d love to hear from you!
Yield 4 servings
Chicken Florentine is an Italian-style dish where pan seared chicken breasts are served on a bed of freshly wilted spinach and drizzled with a creamy pan gravy.
- 2-3 bundles (about 24 ounces) fresh baby spinach, wilted
- 4 (4 to 6 ounces each) boneless skinless chicken breasts
- Salt and ground black pepper
- 1/2 to 1 teaspoon garlic powder, more or less to taste
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons white onions, minced
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine [See Note 1]
- 1 cup whipping cream [See Note 2]
- 1 tablespoons freshly chopped Italian parsley
- Add fresh spinach into a skillet over medium-high heat. Quickly wilt the spinach by turning with tongs and tossing in the pan; about 2 minutes. Season with salt and pepper and garlic powder, to taste. May need to wilt spinach in two batches. Set aside on a serving platter reserving any juices that collect for the pan gravy.
- Season the chicken breasts with salt and pepper. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to the serving platter on top of the spinach and set aside.
- Melt another 2 tablespoons of butter in the same skillet over medium-heat. Add the minced onions and garlic and saute until the onions are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.
- Add the white wine and boil until the alcohol boils off and the liquid is reduced by about half, about 5 minutes.
- Reduce the heat now to medium-low and add the cream. Continue to gently simmer [See Note 2] until the sauce reduces, stirring often, about 3 to 5 minutes. Once the sauce reaches your desired consistency (thickness), stir in the chopped parsley.
- Season the sauce with salt, pepper, and garlic powder (optional) to taste.
- Pour the sauce over the chicken and spinach on the platter and serve warm.
Serving suggestions: Add a fresh garden salad and mashed potatoes, steamed rice, cauliflower rice, or polenta for a complete meal your whole family will enjoy.
- If you prefer not to use wine, you may substitute an equal amount of chicken stock or even apple juice noting that the substitute will result in a different flavor than the wine.
- Whole milk and cream products should not be heated to a boil as it causes a seperation of the milk parts (fats and water) resulting in a broken sauce.
Recipe adapted from Food Network