I made this amazing chicken Florentine on a whim the other night. As I was cooking the chicken, I realized that I don’t cook nearly enough recipes with cream-based sauces for my family. This makes zero sense. The whole family, even my mac-n-cheese and pizza-obsessed child gobbled it up and then requested it for lunch the next day. And I’m pretty positive you’ll LOVE this Chicken Florentine, also. It’s super easy to make and the whole thing cooks in one large pan or skillet. There are tons of easy modifications, too. Keep reading to learn more.
Cook the chicken: Melt the butter and olive oil in a large skillet. Transfer the chicken breasts to the skillet, gently shaking off any excess flour before adding to the skillet. Cook until golden-browned, approximately 5-7 minutes on each side. Remove the chicken to a clean plate and cover with foil to keep warm. Repeat with any remaining chicken.
Sauté the aromatics and deglaze the pan: In the same skillet, melt 2 tablespoons of butter and add the chopped onion. Cook until softening and then add the garlic, cooking for approximately 1 minute more. Add 2 cups of white wine. Deglaze the pan and scrape up any bits stuck to the pan. Allow the liquid to reduce by half.
Complete your florentine sauce. Stir in the whole milk and heavy whipping cream. Bring to a gentle boil and stir in the grated parmesan cheese. Reduce heat to medium.
Return chicken to the skillet: Gently nestle the cooked chicken back into the pan and turn to coat in the creamy spinach sauce. Allow the chicken to simmer for approx 4-5 minutes, or until heated through. Best served immediately.