Ingredients
Ingredients
- 800 g boneless skinless chicken breasts 4 pieces, pounded to an even 3/4 inch
- 40 g all-purpose flour for dredging
- 30 ml olive oil
- 56 g unsalted butter divided
- 15 g garlic minced
- 180 ml unsalted chicken stock
- 1 g dried oregano
- 240 ml whipping cream 30% fat
- 90 g baby spinach
- 60 g Parmesan finely grated
- 6 g fine salt
- 1 g black pepper
Equipment
- 1 wide skillet
- 1 Meat mallet
- 1 Instant-read thermometer
Instructions
Prepare and cook
- Pound the chicken breasts to an even thickness of about 3/4 inch. Pat dry and season with the salt and pepper. Place the flour in a shallow dish, lightly coat each breast and shake off loose excess.
- Heat the olive oil and half the butter in a wide skillet over medium heat. Cook the chicken in batches if necessary, roughly 5–7 minutes per side, until golden and 165°F (74°C) in the thickest part. Move to a clean plate.
- Lower the heat and add the remaining butter and garlic. Stir for about 30 seconds without browning the garlic. Add the stock and oregano, scraping up the browned bits. Simmer for 2–3 minutes.
- Add the cream and bring to a gentle simmer. Stir in the Parmesan until melted, then add the spinach and cook until wilted. If the sauce becomes too thick, loosen it with a small splash of water.
- Return the chicken and any collected juices to the skillet. Spoon the sauce over the breasts and warm gently. Serve one breast with one-quarter of the sauce per portion. The stock replaces the wine in the accompanying demonstration.
Nutrition
Serving: 1portionCalories: 676.8kcalProtein: 55.5gFiber: 1.2g
Video
Notes
Video: Preppy Kitchen, “Chicken Florentine Recipe,” originally uploaded 2021-05-27. Unsalted stock replaces wine; the chicken and creamy spinach-Parmesan method remain the same.
Nutrition is an ingredient-based estimate using ANSES Ciqual 2025 and relevant product labels. All measured flour, oil, butter and sauce are counted, although some coating may remain. Cream uses 30% fat values. Optional sides are excluded. Values vary with brands, portions and preparation.
Cost is an approximate U.S. ingredient estimate based on online retail prices checked October 25, 2026, prorated to the quantities used. Retail whipping cream is a price proxy for the specified 30% cream; garlic cost assumes ten usable cloves per bulb. Taxes, energy and optional accompaniments are excluded; prices and availability vary by location.
