Chicken Florentine Recipe

Pound and season

Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or heavy pan, pound to an even thickness about 1/2 inch. Pat dry with paper towels. Season both sides of each breast with 1.5 tsp kosher salt (divide evenly), 1 tsp black pepper (divide evenly), and 1/2 tsp garlic powder.

Flour dredge

Lightly coat each seasoned breast in 1/2 cup all-purpose flour, shaking off excess. Set the floured breasts on a plate and let rest for 5 minutes to set the coating.

Brown chicken

Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until shimmering. Add chicken breasts (work in two batches if needed to avoid crowding). Cook until golden brown, about 3–4 minutes per side, and an internal temperature of 155°F (68°C). Transfer to a plate and tent loosely with foil. Reserve any pan juices.

In the same skillet, reduce heat to medium and add 1 tablespoon extra virgin olive oil. Add 1/2 cup finely diced yellow onion and sauté 3–4 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring constantly so garlic doesn’t burn.

Add 8 cups baby spinach in batches, stirring and letting wilt between additions. Cook until spinach is fully wilted and any liquid has mostly evaporated, about 3–4 minutes. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp grated nutmeg. Transfer the spinach mixture to a bowl and set aside, leaving any browned bits in the skillet for the sauce.

Keep skillet over medium heat and add 2 tablespoons unsalted butter. When melted, sprinkle in 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to form a roux and cook out the raw flour taste; it should become lightly golden but not brown.

Gradually whisk in 1 cup low-sodium chicken broth, scraping up browned bits from the pan. Bring to a gentle simmer and let thicken for 1–2 minutes.

Whisk in 1 cup heavy cream and continue to simmer gently until the sauce thickens to coat the back of a spoon, about 3–4 minutes. Stir in 1/2 cup grated Parmesan cheese until melted and smooth.

Season the sauce with 1 tablespoon lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning as needed. If sauce becomes too thick, whisk in up to 2 tablespoons extra chicken broth or water to reach desired consistency.

Return the wilted spinach to the skillet and stir to combine with the cream sauce. Nestle the browned chicken breasts back into the sauce, spooning sauce over the top of each breast.

Reduce heat to low, cover the skillet, and simmer gently for 4–6 minutes more, or until chicken reaches an internal temperature of 165°F (74°C) and is cooked through. Spoon sauce over chicken once or twice during this time to keep moist.

Remove from heat. Sprinkle 2 tablespoons grated Parmesan and 1 tablespoon chopped fresh parsley over the chicken. Serve immediately with lemon wedges on the side for squeezing over.