Creamy Chicken Florentine Ready in Just 30 Minutes

This 30-Minute Chicken Florentine recipe features succulent chicken cutlets in a creamy spinach sauce, perfect for quick weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Breast Cutlets Pounded to ¼ inch thin
1 teaspoon Salt
1 teaspoon Pepper
1/2 cup All-Purpose Flour Can substitute with gluten-free flour

For the Sauce

2 tablespoons Unsalted Butter Margarine can be used
2 cloves Fresh Garlic Minced
1/2 cup Dry White Wine Can substitute with chicken broth mixed with Dijon mustard
1 cup Chicken Broth Adjust for desired sauce consistency
1/2 cup Heavy Cream Avoid substituting with milk
1/2 cup Grated Parmesan Cheese Use freshly grated
4 cups Baby Spinach Can substitute with other greens like kale

Equipment

large skillet

Method

Step-by-Step Instructions

Pat the chicken breast cutlets dry with paper towels. Season both sides with salt and pepper, then dredge in flour.
Heat olive oil in a large skillet over medium heat. Cook powder-coated chicken for 4 minutes per side until golden brown.
In the same skillet, melt butter, add minced garlic and sauté for 30 seconds. Pour in white wine and let reduce by half.
Add chicken broth and heavy cream, stirring to combine. Simmer for 3-5 minutes until sauce thickens.
Stir in grated Parmesan cheese until melted. Add spinach and cooked chicken, simmer for an additional 2-3 minutes.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 40mgCalcium: 250mgIron: 2mg

Notes

Pair with roasted potatoes or a side salad for a balanced meal. Best reheated slowly to maintain sauce texture.

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