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This Chicken Florentine brings Tuscan flair straight to your home. The dish really shines when juicy chicken gets coated in a creamy garlic sauce packed with wilted spinach. I've tweaked this meal for years in my own home and trust me, it turns any regular weeknight into something special without spending forever in the kitchen.
Why You'll Fall For This Dish
I'm crazy about how this meal takes basic stuff and makes it feel fancy. The sauce hugs each piece of chicken perfectly, balancing the garlic and fresh greens just right. And the best thing? You'll have dinner ready in half an hour, and yep, you can enjoy that wine while you're cooking too.
What You'll Need
- Chicken: I cut my chicken breasts thinly for perfect tenderness every time.
- Garlic Powder: Enough to flavor the chicken without going overboard.
- Flour: This helps get that nice golden outside I can't resist.
- Butter & Olive Oil: Together they create amazing taste and perfect color.
- Garlic: Always go with freshly minced for the best flavor kick.
- Dry White Wine: I grab pinot grigio but you can use any dry white you've got.
- Chicken Broth: Gives the sauce wonderful richness.
- Italian Seasoning: My go-to herb mix for this meal.
- Heavy Cream: Creates that incredibly smooth sauce texture.
- Spinach: Fresh baby leaves add nice color and goodness.
- Parmesan: I always grate mine fresh at home.
How To Make It
- Get Your Chicken Ready
- Slice chicken into thin pieces, add seasoning, then lightly dust with flour.
- Cook The Chicken
- Heat your pan with the butter-oil mixture, then cook chicken until you get that beautiful golden color.
- Cook The Garlic
- Toss in more butter and let those garlic bits release their amazing smell.
- Create Your Sauce
- Add the wine and enjoy that sizzle, then mix in broth and seasonings, letting everything bubble together.
- Bring It All Together
- Stir in the cream, let spinach soften, then put chicken back in, sprinkle parmesan on top and you're done.
Pro Tips From My Kitchen
I sometimes use Herbs de Provence for a different taste or throw in some mushrooms that taste amazing with the sauce. Don't have wine? Just use extra chicken broth with a bit of Dijon mustard instead. Always grab the full-fat cream because it won't break apart in your sauce.
Perfect Pairings
The sauce is so tasty you'll want something to catch every drop, so I usually put it over pasta or smooth mashed potatoes. For lighter meals, just add a simple arugula salad. And grab some crusty bread too—you'll want it for that sauce.
Storing What's Left
Store anything extra in a sealed container and it'll stay good for 3-4 days in your fridge. When you warm it up, go slow and low so the sauce stays nice and creamy. I wouldn't try freezing this one though—both the sauce and spinach come out weird after thawing.
What Makes It Special
The thing I really dig about this dish is how it transforms regular stuff from your kitchen into something that feels kinda fancy. You get that smooth sauce, tender chicken, and the spinach makes you feel like you're being a bit healthy while treating yourself.
Switch Things Up
Don't be afraid to experiment with this one—chicken thighs work great too. I've used kale instead of spinach when I want something with more bite. If you can't do dairy, try coconut cream, just know it'll taste a bit different.
Fan Favorite Features
This meal always gets compliments whether it's just family dinner or having company over. The flavors are deep but not too much, and that sauce has everyone going for more. It hits that sweet spot between comfort food and something a little fancy.
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Frequently Asked Questions
- → What type of white wine works best?
- Go for something dry like Pinot Grigio or Sauvignon Blanc. Skip the sweet stuff or cooking wines - they won't taste as good.
- → Can I swap out the heavy cream?
- Stick with heavy cream for the best results. Milk or half-and-half might make your sauce runny and it could break apart.
- → Why should I slice the chicken?
- Cutting the chicken down the middle makes thinner pieces that cook faster and more evenly throughout.
- → How can I tell the chicken is fully cooked?
- Your chicken should hit 165°F inside and look golden brown outside. This usually takes around 4-5 minutes on each side.
- → What sides go well with this?
- Try serving it with some pasta, rice, or a chunk of crusty bread to mop up all that yummy sauce.