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Italian-American·Main Course

Creamy Chicken Florentine

A modern, luxurious take on the classic Florentine dish featuring pan-seared chicken breasts nestled in a rich garlic-cream sauce with plenty of wilted spinach and sweet red bell peppers.

Prep

10m

Cook

20m

Total

30m

Serves

2

Method

  1. 01

    Place fresh spinach in a pot over medium-high heat. Use tongs to toss the leaves for about a minute until wilted and bright green. Transfer to a strainer, squeeze out excess liquid, and roughly chop on a cutting board.

    Step 1
    Watch · 0:22
  2. 02

    Season chicken breasts generously on both sides with salt, black pepper, and cayenne. Dredge both sides in all-purpose flour until thoroughly coated, shaking off any excess.

    Step 2
    Watch · 1:45
  3. 03

    Heat olive oil in a skillet over medium-high heat. Sear the chicken until a golden brown crust forms, about 4 to 5 minutes per side. Reduce heat to medium if the exterior browns too quickly. Once just barely cooked through, remove chicken from the pan and set aside.

    Step 3
    Watch · 2:44
  4. 04

    In a clean pan (or the same one), melt butter and olive oil over medium-high heat. Sauté the minced garlic and shallots for about one minute. Pour in the white wine and simmer until reduced by about half, or until you can see the bottom of the pan for a few seconds when stirring.

    Step 4
    Watch · 3:55
  5. 05

    Stir in half of the lemon zest and the diced red bell peppers. Cook for one minute to soften the peppers, then pour in the heavy cream. Season the cream with salt, pepper, and cayenne. Simmer until the sauce thickens slightly.

    Step 5
    Watch · 5:05
  6. 06

    Add any juices from the rested chicken into the sauce. Stir the chopped spinach into the cream sauce until combined. Nestled the seared chicken breasts back into the pan and simmer on medium for 3 to 4 minutes to heat through.

    Step 6
    Watch · 6:12
  7. 07

    Finish the dish with a drizzle of olive oil, the remaining lemon zest, and a squeeze of fresh lemon juice over the top before serving.

    Step 7
    Watch · 7:15

From Chef John

  • “You are, after all, the king of your chicken Florentine.”
  • “Plus a few shakes of cayenne just to stay in shape.”
  • “Give that a chop chop chop, a chop chop chop, a chop chop chop, followed by finally a chop chop chop chop.”