Go Back
–+ servings

Easy Creamy Spinach Chicken Florentine

Whip up easy, authentic Creamy Spinach Chicken Florentine! Tender chicken in a rich, velvety spinach sauce. Your new favorite dinner!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course, Poultry
Cuisine: American, Italian Inspired, Southern
Calories: 257
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 8 oz boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp black pepper
  • 1-2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 small sweet onion minced
  • 3 medium cloves garlic minced
  • 1/2 cup white wine (or chicken broth)
  • 1 cup half and half
  • 4 oz chive and onion cream cheese
  • 1 tsp dry Italian seasoning
  • 1/2 tsp salt
  • 3 cups baby spinach leaves
  • 2 Tbsp finely grated Parmesan cheese
  • 2 Tbsp chopped Italian parsely

Method
 

  1. Season chicken breasts on all sides with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts. Cook for 4 minutes per side, or until golden and juices run clear. Remove to a platter and keep warm.
  3. Add onion and garlic to the skillet. Sauté for 3-5 minutes, or until softened, over medium-high heat, scraping any brown bits from the bottom of the pan.
  4. Add white wine to the pan to deglaze. Cook for 2 minutes to slightly reduce. Add spinach, dry Italian seasoning, and 1/2 tsp salt, cooking just until wilted.
  5. Next, add cream cheese and half-and-half. Cook over medium heat, stirring until the cream cheese has melted completely.
  6. Return chicken breasts to the skillet, spooning sauce over them. Simmer over medium-low heat for 3 minutes, or until heated through.
  7. Sprinkle the top with grated Parmesan cheese and parsley. Then, serve over mashed potatoes or angel hair pasta, drizzled with sauce.

Nutrition

Calories: 257kcalCarbohydrates: 13gProtein: 6gFat: 20gSaturated Fat: 11gCholesterol: 50mgSodium: 1242mgFiber: 2gSugar: 8g

Notes

Ingredient Swap: I've definitely swapped out the half and half for heavy cream when I'm feeling extra indulgent, it makes the sauce incredibly rich and velvety.
Cooking Tip: Don'

Tried this recipe?

Let us know how it was!