Ingredients
🔹 Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
Chicken Dredge:
- 1 tsp salt
- ½ tsp pepper
- 2 tsp Italian seasoning
- ½ cup flour
- ¼ cup Parmesan cheese, finely shredded
- 1 tsp garlic powder
Florentine Sauce:
- 4 cloves garlic, minced
- 1 ½ cups white wine or chicken broth
- 1 cup half and half
- 1/3 cup softened cream cheese
- 3 cups fresh spinach
- ½ fresh lemon or 1.5 tbsp lemon juice (optional)
- Fresh parsley for garnish
Instructions
1️⃣ Pound chicken to ½-inch thickness and pat dry. Coat with dredge mixture.
2️⃣ Heat butter and olive oil in a skillet. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
3️⃣ Reduce heat, add garlic, and cook for 1 minute. Deglaze pan with white wine, letting it reduce by half.
4️⃣ Slowly stir in warmed half and half. Add cream cheese until smooth.
5️⃣ Add spinach and cook until wilted. Stir in lemon juice if using.
6️⃣ Return chicken to the pan, cover, and heat through. Garnish with parsley and serve!
Notes
✔️ Pound chicken for even cooking and the best texture.
✔️ Let chicken sit at room temp before cooking for even searing.
✔️ Don’t move the chicken too much—it forms a delicious crust!
✔️ Add mushrooms, capers, or sun-dried tomatoes for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 456 kcal
- Sugar: 2g
- Sodium: 862mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 117mg