Chicken Florentine

 

Chicken Florentine

Ingredients

Neufchâtel (reduced-fat cream cheese) – 2 ounces, cut into cubes

Half-and-half – ¾ cup

Boneless, skinless chicken breasts – 4 small (about 1½–2 pounds total)

Kosher salt – ¾ teaspoon, plus additional pinches as needed

Ground black pepper – ½ teaspoon, plus additional pinches as needed

All-purpose flour – ¼ cup

Extra-virgin olive oil – 2 tablespoons, plus more if needed

Unsalted butter – 2 tablespoons

Shallot – 1, finely minced

Garlic cloves – 4, minced (about 4 teaspoons)

Dry white wine or chicken broth – ½ cup

Baby spinach – 10 to 12 ounces

Grated Parmesan cheese – ¼ cup

Sun-dried tomatoes – ¼ cup, chopped (optional)

Red pepper flakes – a pinch (optional)

Instructions

1. Prepare the Dairy

Preheat the oven to 375°F (190°C).

Cut the cream cheese into small cubes and measure out the half-and-half. Set both aside at room temperature while you begin cooking—this helps them blend smoothly later.

2. Prepare the Chicken

Place each chicken breast on a cutting board and cover with plastic wrap. Using a meat mallet, rolling pin, or the bottom of a skillet, gently pound the chicken to an even thickness so it cooks uniformly.

Season both sides with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.

3. Dredge the Chicken

Add the flour to a shallow dish. Using tongs, lightly coat each chicken breast in flour on both sides, shaking off any excess. Transfer to a plate.

4. Sear the Chicken

In a large, oven-safe skillet, heat 2 tablespoons olive oil over medium to medium-high heat. Add the butter and allow it to melt.

Carefully place two chicken breasts in the skillet, making sure they do not touch. Sear for about 3 minutes per side, until golden brown. Transfer to a plate and cover loosely to keep warm.
Repeat with the remaining chicken, adding more oil if needed. The chicken will finish cooking in the oven.

5. Sauté the Aromatics

Lower the heat to medium-low. Add the chopped shallot to the skillet and cook, stirring occasionally, until softened and lightly caramelized, about 2–3 minutes.

Add the minced garlic and white wine (or broth). Simmer while scraping up the browned bits from the pan, allowing the liquid to reduce by about half, roughly 1 minute.

6. Cook the Spinach

Add the spinach a handful at a time, stirring gently as it wilts. Continue cooking until all the spinach is fully wilted and tender, about 4–5 minutes.

7. Build the Cream Sauce

Remove the skillet from the heat. Stir in the diced cream cheese and half-and-half until the sauce becomes smooth and cohesive.

Mix in the Parmesan cheese and sun-dried tomatoes, if using. Season with a pinch of salt, black pepper, and red pepper flakes if desired.

8. Bake the Chicken

Nestle the seared chicken breasts back into the sauce. Transfer the skillet to the oven and bake until the chicken reaches an internal temperature of 165°F (74°C), about 10–15 minutes, depending on thickness.

If some pieces cook faster than others, remove them early and keep warm while the rest finish baking.

9. Serve

Serve the chicken hot, generously spooning the creamy Florentine sauce over the top.