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Chicken Florentine with creamy spinach sauce and cooked chicken breasts in a skillet.

Chicken Florentine

Tender chicken breasts stuffed with creamy spinach and ricotta cheese, then baked to perfection in a rich white wine sauce. A restaurant-quality dish that's surprisingly easy to make at home.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts 6-8 oz each, pounded to 1/2 inch thickness
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil
For the Spinach Filling
  • 10 oz frozen spinach thawed and drained
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese grated
  • 2 cloves garlic minced
  • 1/4 tsp nutmeg ground
For the Sauce
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 1/4 cup mozzarella cheese shredded
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large oven-safe skillet
  • Mixing Bowl
  • Meat mallet
  • Toothpicks
  • Measuring Cups

Method
 

Prepare the Filling
  1. Preheat oven to 375°F (190°C). Squeeze excess moisture from thawed spinach using a clean kitchen towel or paper towels.
  2. In a mixing bowl, combine squeezed spinach, ricotta cheese, parmesan cheese, minced garlic, and nutmeg. Mix well and set aside.
Prepare the Chicken
  1. Place chicken breasts between plastic wrap and pound to 1/2 inch thickness using a meat mallet. Season both sides with salt and pepper.
  2. Divide spinach filling evenly among chicken breasts, spreading it on one half of each breast. Fold the other half over and secure with toothpicks.
Cook the Chicken
  1. Heat olive oil in a large oven-safe skillet over medium-high heat. Add stuffed chicken breasts and cook for 3-4 minutes per side until golden brown.
  2. Remove chicken from skillet and set aside. Add white wine to the same skillet, scraping up any browned bits. Let wine reduce by half, about 2-3 minutes.
  3. Stir in heavy cream and butter, then return chicken to the skillet. Sprinkle mozzarella cheese over the top.
  4. Transfer skillet to preheated oven and bake for 20-25 minutes until chicken reaches internal temperature of 165°F (74°C).
  5. Remove toothpicks, garnish with fresh parsley, and serve immediately with the pan sauce spooned over the chicken.

Notes

Make sure to thoroughly drain the spinach to prevent a watery filling. You can substitute the white wine with chicken broth if preferred. Serve with rice, pasta, or roasted vegetables for a complete meal.