Mohamed Shili This delicious Chicken Florentine, inspired by Joanna Gaines, is a creamy, quick, and comforting dish perfect for weeknight dinners or special occasions. Made with tender chicken, fresh spinach, and a rich Parmesan sauce, it’s easy to prepare with everyday ingredients. Serve it over pasta or rice for a meal the whole family will love!
Recipe Ingredients:
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 cups (loosely packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
How To Make Chicken Florentine Recipe?
- Cut chicken evenly: Make sure to slice the chicken breasts evenly lengthwise. This ensures they cook at the same time and stay juicy without overcooking.
- Don’t skip the flour dredge: Coating the chicken in flour creates a golden crust and helps thicken the sauce for a richer texture.
- Let the wine reduce properly: Allow the wine to simmer and reduce before adding cream. This step enhances the flavor and ensures the sauce isn’t too thin.
- Use fresh Parmesan: Freshly grated Parmesan melts smoothly into the sauce, giving it a creamier texture and richer flavor than pre-grated cheese.
- Wilt spinach just enough: Add spinach right before serving and let it wilt gently in the hot sauce to retain its bright color and freshness.
Recipe Tips:
- Cut chicken evenly: Make sure to slice the chicken breasts evenly lengthwise. This ensures they cook at the same time and stay juicy without overcooking.
- Don’t skip the flour dredge: Coating the chicken in flour creates a golden crust and helps thicken the sauce for a richer texture.
- Let the wine reduce properly: Allow the wine to simmer and reduce before adding cream. This step enhances the flavor and ensures the sauce isn’t too thin.
- Use fresh Parmesan: Freshly grated Parmesan melts smoothly into the sauce, giving it a creamier texture and richer flavor than pre-grated cheese.
- Wilt spinach just enough: Add spinach right before serving and let it wilt gently in the hot sauce to retain its bright color and freshness.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Florentine cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Reheat: Transfer a portion to a microwave-safe dish, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
Nutrition Facts
- Calories: 617
- Total Fat: 40g
- Saturated Fat: 23g
- Cholesterol: 185mg
- Sodium: 502mg
- Potassium: 745mg
- Total Carbohydrate: 18g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 34g
Check out More Recipes:
Joanna Gaines Chicken Florentine
Description
This delicious Chicken Florentine, inspired by Joanna Gaines, is a creamy, quick, and comforting dish perfect for weeknight dinners or special occasions. Made with tender chicken, fresh spinach, and a rich Parmesan sauce, it’s easy to prepare with everyday ingredients. Serve it over pasta or rice for a meal the whole family will love!
Ingredients
Instructions
- Cut chicken evenly: Make sure to slice the chicken breasts evenly lengthwise. This ensures they cook at the same time and stay juicy without overcooking.
- Don’t skip the flour dredge: Coating the chicken in flour creates a golden crust and helps thicken the sauce for a richer texture.
- Let the wine reduce properly: Allow the wine to simmer and reduce before adding cream. This step enhances the flavor and ensures the sauce isn’t too thin.
- Use fresh Parmesan: Freshly grated Parmesan melts smoothly into the sauce, giving it a creamier texture and richer flavor than pre-grated cheese.
- Wilt spinach just enough: Add spinach right before serving and let it wilt gently in the hot sauce to retain its bright color and freshness.
Notes
- Cut chicken evenly: Make sure to slice the chicken breasts evenly lengthwise. This ensures they cook at the same time and stay juicy without overcooking.
- Don’t skip the flour dredge: Coating the chicken in flour creates a golden crust and helps thicken the sauce for a richer texture.
- Let the wine reduce properly: Allow the wine to simmer and reduce before adding cream. This step enhances the flavor and ensures the sauce isn’t too thin.
- Use fresh Parmesan: Freshly grated Parmesan melts smoothly into the sauce, giving it a creamier texture and richer flavor than pre-grated cheese.
- Wilt spinach just enough: Add spinach right before serving and let it wilt gently in the hot sauce to retain its bright color and freshness.
Joanna Gaines Chicken Florentine
