Chef John’s Chicken Florentine

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For Chef John's chicken Florentine, golden-fried chicken breasts rest on a bed of wilted spinach and cream. This dish is so incredible—rich and satisfying enough to serve all on its own.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on October 22, 2024
2
2 golden-fried chicken breasts on bed of creamed spinach in braising pan
2
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 pound fresh baby spinach

  • 2 skinless, boneless chicken breasts (8 to 10 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 (optional)

  • 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

Directions

  1. Wilt spinach in a large pot over medium-high heat. As soon as the spinach turns 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.

    2 golden-fried chicken breasts on bed of creamed spinach in braising pan

    John Mitzewich

    Chef's Note:

    A nonstick pan is better for searing skinless chicken breasts, and can be used for the whole dish, as long as chicken is removed to a plate before proceeding with the sauce. I made the sauce in a separate pan, because I wanted a nicer looking pan for service.

Nutrition Facts (per serving)

730 Calories
62g Fat
18g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 730
% Daily Value *
Total Fat 62g 80%
Saturated Fat 32g 159%
Cholesterol 193mg 64%
Sodium 821mg 36%
Total Carbohydrate 18g 6%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 27g 53%
Vitamin C 65mg 72%
Calcium 217mg 17%
Iron 5mg 25%
Potassium 997mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.