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Photo Credit: Elizabeth Newman

Creamy Italian Chicken Florentine

10 MINPrep Time
20 MINCook Time
4Servings
(1)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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This classic Tuscan Italian dish is a quick, delicious way to get dinner on the table. The creamy Florentine sauce comes together in a pinch, and gives this easy weeknight meal a bit of decadence. If you have it on hand, you can use fresh spinach in lieu of frozen.

Creamy Italian Chicken Florentine
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Creamy Italian Chicken Florentine

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

789

Author:

Giada De Laurentiis

Image of Creamy Italian Chicken Florentine

Ingredients

  • 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • All-purpose flour (for dredging)
  • 6 tablespoons 3/4 stick unsalted butter
  • 2 tablespoons shallots (sliced)
  • 1 tablespoon chopped garlic
  • 1 1/2 cups dry white wine
  • 1 cup whipping cream
  • 1 tablespoon chopped fresh Italian parsley
  • 2 10-ounce packages frozen cut-leaf spinach, thawed, drained

Instructions

  1. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
  2. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
  3. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
789
Amount/Serving % Daily Value
Carbs
16 grams
Protein
68 grams
Fat
44 grams
Saturated Fat
24 grams
Cholestrol
311 milligrams
Sodium
1391 milligrams
Fiber
4 grams
Sugar
4 grams
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4 reviews & comments

  • Author's avatar image
    Cat Mascis - Jun 09
    ★★★★★
    ★★★★★

    Delish! It was sooo good & my husband loved it! I would add mushrooms & peas to it next time. Definitely making it again!! This is a keeper!

  • Author's avatar image
    Shannon Thomasser - Jun 09
    ★★★★★
    ★★★★★

    This was quick, easy to put together for a school/work night and fabulous! We will be making this one many times!

  • Author's avatar image
    Karen Clark - Jun 09
    ★★★★★
    ★★★★★

    Delicious dish!!! I added in some Tarragon and added the spinach to the sauce…hubby loved it!!!

  • Author's avatar image
    Chasity Potvin - Jun 09
    ★★★★★
    ★★★★★

    This recipe is delicious! I have made this 3 times, each time tweaking it slightly depending what I had on hand and every time it was amazing! Thank You for sharing. 😋

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