Creamy Chicken Florentine
Creamy Chicken Florentine is the perfect harmony of elegance and ease, delivering a restaurant-worthy experience in just 30 minutes. Juicy chicken cutlets are nestled in a rich, velvety spinach sauce, making it an irresistible one-pan meal.
Ideal for weeknight dinners or entertaining guests, this dish pairs beautifully with pasta, rice, or crusty bread to soak up every creamy bite. Its versatility and simplicity ensure it becomes a favorite for any occasion.
Whether you’re a seasoned cook or a kitchen novice, Creamy Chicken Florentine offers a deliciously achievable way to elevate your dinner table without the fuss.
Creamy Chicken Florentine: Ingredients That Shine
- Chicken Cutlets: The star of this dish, tender and golden, perfectly soaking up the creamy spinach sauce.
- Cremini Mushrooms: Earthy and rich, adding depth and a subtle umami to every bite.
- Baby Spinach: Vibrant and fresh, lending a burst of color and a nutritious touch to the creamy base.
- Heavy Cream: The luxurious foundation, binding flavors into a velvety sauce that defines indulgence.
- Parmesan Cheese: Finely grated, it delivers a savory finish and creamy texture that enhances every layer.
Recipe Tips
- Perfectly Browned Chicken
Achieving a golden crust on the chicken cutlets is crucial for flavor and texture. Ensure your skillet is hot before adding the chicken, and avoid moving them while they cook. This allows a beautiful sear to develop. - Deglazing for Depth
When adding white wine, scrape the skillet with a wooden spoon to release the flavorful browned bits stuck to the bottom. These bits enhance the sauce with a rich, savory depth, making the dish restaurant-worthy. - Spinach in Stages
Incorporate the spinach in batches, letting each handful wilt before adding more. This ensures the leaves don’t overwhelm the pan and are evenly coated in the creamy sauce.
What to Serve with Creamy Chicken Florentine
- Buttery Pasta
Pair this dish with al dente fettuccine or linguine. Toss the pasta lightly with olive oil or butter and a sprinkle of Parmesan to complement the creamy sauce without overpowering its delicate flavors. - Steamed Rice
Fluffy jasmine or basmati rice provides a neutral base that soaks up the luscious spinach sauce beautifully. It’s a comforting, hearty pairing for this elegant meal. - Crusty Artisan Bread
Serve with freshly baked crusty bread to scoop up every last bit of the sauce. A rustic sourdough or baguette adds a satisfying crunch and balances the creamy textures.
FAQ
1. Can I use frozen spinach instead of fresh?
Yes, but thaw and drain the spinach thoroughly before adding it to the sauce. Fresh spinach provides a better texture and color, but frozen spinach works in a pinch.
2. What can I substitute for white wine?
You can use chicken broth or vegetable stock as a non-alcoholic alternative. Add a squeeze of lemon juice for a hint of acidity similar to wine.
3. How do I prevent the cream sauce from splitting?
Keep the heat low when adding the cream, and avoid boiling the sauce. Gentle simmering will maintain a smooth and velvety texture.
4. Can I make this dish ahead of time?
Yes! Prepare the dish up to the point of assembling the chicken in the sauce. Store it in the fridge and gently reheat it on the stovetop, adding a splash of cream to refresh the sauce.
Creamy Chicken Florentine
Ingredients
- 4 chicken cutlets 1 to 1 1/2 pounds total
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil divided
- 1/2 teaspoon kosher salt divided (plus additional for seasoning)
- 1/4 teaspoon freshly ground black pepper divided (plus additional for seasoning)
- 2 medium shallots finely chopped
- 8 ounces cremini mushrooms trimmed and sliced
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 12 ounces fresh baby spinach
- 1 ounce Parmesan cheese finely grated
Instructions
- Dredge the Chicken:
- Combine the flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a shallow dish. Coat each chicken cutlet in the flour mixture, ensuring an even layer on both sides, and shake off the excess. Set the coated chicken aside on a plate.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the chicken cutlets in a single layer and sear without moving for 3 to 5 minutes until golden brown. Flip each cutlet and cook for an additional 2 to 4 minutes until the chicken is fully cooked. Transfer the cutlets to a plate, tent with foil, and set aside.
- Prepare the Vegetables:
- Lower the heat to medium and pour in the remaining tablespoon of olive oil. Add the chopped shallots and sauté until softened and translucent, about 1 minute. Stir in the sliced mushrooms and minced garlic, seasoning with the remaining salt and black pepper. Cook for 2 to 3 minutes until the mushrooms are tender.
- Create the Sauce:
- Deglaze the skillet by adding the white wine, scraping the bottom with a wooden spoon to release any browned bits. Let the wine simmer for about 1 minute to cook off the alcohol. Stir in the heavy cream, bringing it to a gentle simmer. Gradually add the spinach in batches, allowing it to wilt before incorporating more.
- Assemble and Serve:
- Nestle the cooked chicken cutlets into the creamy spinach sauce, allowing them to warm through for 2 to 3 minutes. Taste the sauce and adjust the seasoning as needed. Serve immediately with your choice of pasta, rice, or crusty bread.
- Storage Recommendations:
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if the sauce appears dry. Freezing is not recommended as cream-based sauces may separate when thawed and reheated.
