For a richer flavor, consider using dry sherry or marsala wine instead of white wine. If you don’t have shallots, yellow or white onion will work just fine. Serve over pasta for a heartier meal, or alongside a fresh green salad for a lighter option.
Chef John’s Chicken Florentine
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS82
Indulge in the exquisite Chicken Florentine, where succulent, golden-fried chicken breasts recline upon a velvety bed of creamy spinach sauce. Infused with the zest of lemon, the subtle warmth of garlic, and a whisper of white wine, this dish is a symphony of flavors, rich and satisfying enough to stand alone as a culinary masterpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol193 mg
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Fiber4 g
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Protein27 g
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Saturated Fat32 g
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Sodium821 mg
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Sugar6 g
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Fat62 g
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Unsaturated Fat0 g
Follow The Directions
01
StepWilt spinach in a large pot over medium-high heat until bright green. (2-3 minutes) Quickly transfer to a strainer and squeeze out excess water. Transfer to a cutting board and roughly chop. Reserve.
02
StepSeason chicken on both sides with salt, black pepper, and cayenne pepper. Coat evenly with flour.
03
StepAdd 2 tablespoons olive oil to a nonstick pan and heat over medium-high heat. Place chicken in the pan, and once sizzling, reduce heat to medium. Cook until golden brown and cooked through, about 4-5 minutes per side. Turn off heat and reserve.
04
StepAdd remaining 2 tablespoons of olive oil and butter to a large pan or skillet suitable for serving. Turn heat to medium-high, and once butter melts, add garlic, shallots, and a pinch of salt. Cook, stirring, for about 1 minute. Add wine, and cook, stirring, until the wine reduces by half, a few minutes more.
05
StepAdd lemon zest and red peppers, and cook, stirring for another few minutes. Stir in cream, and bring mixture up to a simmer. Season to taste with salt, black pepper, and cayenne.
06
StepOnce cream simmers for a few minutes, and begins to reduce and thicken slightly, reduce heat to medium and stir in wilted spinach until evenly combined with cream sauce.
07
StepPlace chicken back into the pan, and simmer on medium, until chicken is heated through, 3-4 minutes.
08
StepServe with a drizzle of olive oil and a light grating of lemon zest.
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Koby Torpkuhlman
Jul 1, 2025My chicken came out a little dry. I think I overcooked it. Will watch it more carefully next time.
Ike Littelziemann
Jun 16, 2025I love this chicken recipe and followed it exactly, I was so happy with the results.
Reyna Trantow
Jun 10, 2025Easy to follow and absolutely delicious! I didn't have shallots, so I used onions and it turned out great.
Daniella Hickle
Apr 4, 2025This is now one of my go-to recipes. So easy and delicious!
Vella Herzog
Dec 28, 2024The lemon zest really brightens up the dish. I will definitely make this again.
Ron Hessel
Oct 23, 2024I added some mushrooms to the spinach mixture. It was a fantastic addition!
Rosella Ziemann
Sep 11, 2024I was a bit skeptical about the cayenne pepper, but it added a nice touch of heat.
Elizabeth Luettgen
Aug 28, 2024Next time, I'll double the recipe. It was so good that everyone wanted seconds!
Yazmin Leuschke
Aug 21, 2024This recipe was a huge hit! My family loved it. I added a bit of Parmesan to the sauce, which made it even more flavorful.