Chef John’s Chicken Florentine

This chicken Florentine dish of golden-fried chicken breasts resting on a creamy spinach sauce flavored with garlic, lemon, and white wine is so incredible — it’s rich and satisfying enough to serve all on its own!

Preparation Details

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 4

Ingredients

• 1 pound fresh baby spinach
• 2 skinless, boneless chicken breasts (about 8 ounces each)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/4 cup all-purpose flour
• 4 tablespoons olive oil, divided, plus more for drizzling
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1/4 cup minced shallots or onions
• 3 tablespoons white wine
• 1 tablespoon lemon zest, plus more to garnish
• 1/2 cup diced red bell peppers
• 1 cup heavy cream

Steps

1. Wilt spinach in a large pot over medium-high heat. As soon as the spinach turns bright green, quickly transfer to a strainer and squeeze out most of the water. Transfer to a cutting board and roughly chop. Reserve until needed.
2. Season chicken on both sides with salt, black pepper, and cayenne pepper, and coat evenly all over with the flour.
3. Add 2 tablespoons olive oil to a nonstick pan, and heat over medium-high heat. Place chicken in, and once breasts are sizzling in the oil, reduce heat to medium. Cook breasts until just cooked through and a golden brown crust has formed, 4 to 5 minutes per side. Turn off heat and reserve.
4. Add remaining 2 tablespoons of olive oil and butter to the pan you plan to serve chicken in (see Chef’s Note). Turn heat to medium-high, and once butter melts, add garlic, shallots, and a pinch of salt. Cook, stirring, for about 1 minute. Add wine, and cook, stirring, until the wine reduces by half, a few minutes more.
5. Add lemon zest and red peppers, and cook, stirring for another few minutes. Stir in cream, and bring mixture up to a simmer. Season to taste with salt, black pepper, and cayenne.
6. Once cream simmers for a few minutes, and begins to reduce and thicken slightly, reduce heat to medium and stir in wilted spinach until evenly combined with cream sauce.
7. Place chicken back into the pan, and simmer on medium, until chicken is heated through, 3 to 4 minutes.
8. Serve with a drizzle of olive oil and another light grating of lemon zest.