Chicken Florentine Recipe

Prepare and pound chicken

Trim any fat from the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or heavy pan until even thickness, about 1/2 inch. This ensures quick, even cooking.

Season both sides of each chicken breast with 1.5 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder.

Dredge each breast lightly in 1/2 cup all-purpose flour, shaking off excess. Place flour in a shallow dish for easy dredging.

Heat a large skillet over medium-high heat and add 2 tbs olive oil and 1 tbs unsalted butter. When the oil is shimmering and butter foams, add chicken breasts (work in batches if needed so they don’t crowd). Cook until golden brown and cooked through, about 4–5 minutes per side depending on thickness; internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate and tent loosely with foil. Leave any browned bits in the pan for flavor.

Reduce heat to medium and add 1 tbs extra virgin olive oil and 1 tbs unsalted butter to the same skillet. Add 1 medium diced yellow onion and cook until softened and translucent, about 4–5 minutes.

Add 3 cloves minced garlic and cook, stirring constantly, about 30 seconds until fragrant.

Add 10 oz baby spinach in batches, stirring until wilted. As spinach wilts, add more until all is incorporated. This will yield about 3–4 cups cooked. Sprinkle with 1/8 tsp nutmeg, 1/2 tsp kosher salt and 1/4 tsp black pepper and stir to combine. Remove the spinach mixture to a bowl and set aside, leaving any remaining oil/browned bits in the pan.

Over medium heat, add 1 tbs butter to the skillet. When melted, stir in 1 tbs all-purpose flour and cook, whisking, 1 minute to make a roux (do not let it brown).

Slowly pour in 1 cup low-sodium chicken broth while whisking to remove lumps. Bring to a gentle simmer and cook 2 minutes to slightly thicken.

Stir in 3/4 cup half-and-half (or heavy cream) and continue to simmer until the sauce thickens enough to coat the back of a spoon, about 2–3 minutes.

Lower heat and whisk in 1/2 cup grated Parmesan cheese until melted and smooth. Add 1 tsp Dijon mustard, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning if needed. If sauce is too thick, whisk in up to 2 tbs water or additional broth to reach desired consistency.

Return the wilted spinach mixture to the skillet and stir to combine with the sauce, coating the spinach evenly and warming it through, 1–2 minutes.

Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach sauce. Spoon sauce over each breast. Simmer gently for 2–3 minutes so the chicken warms through and absorbs some sauce flavors.

Sprinkle 1/4 cup freshly grated Parmesan over the chicken and sauce, then cover the pan for 1–2 minutes to melt the cheese slightly.

Garnish with 2 tbs chopped fresh parsley and serve with lemon wedges. Squeeze lemon over chicken to taste just before eating.

Serve immediately over pasta, rice, or mashed potatoes as desired.