Joanna Gaines Chicken Florentine Recipe

This creamy, tender Joanna Gaines Chicken Florentine is made with golden pan-seared chicken breasts, fresh spinach, and rich parmesan cheese, ready in just 40 minutes. The rich garlic cream sauce bubbles around the wilted greens before coating the crisp chicken edges perfectly. I usually make this on busy weeknights because it looks incredibly impressive but requires very little effort.

Why This Classic Works

I used to struggle with heavy, overly thick cream sauces until I tried this balanced approach. The combination of chicken broth and heavy cream keeps the sauce rich without feeling too heavy on the palate.

My biggest mistake early on was not drying the chicken breasts thoroughly before dredging. Patting them completely dry ensures that beautiful golden crust that holds up under the creamy spinach sauce.

Joanna Gaines Chicken Florentine Ingredients

• 2 large chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated parmesan cheese
• 3 cups fresh baby spinach

How To Make Joanna Gaines Chicken Florentine

1. Prep The Chicken: Cut the chicken breasts in half horizontally to create four thin cutlets, then season both sides with salt and pepper.
2. Dredge And Sear: Coat the chicken in flour, shaking off the excess. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then sear the chicken for 4 to 5 minutes per side until golden brown. Remove and set aside.
3. Build The Sauce: Lower the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic, cooking for 30 seconds until fragrant.
4. Simmer The Liquids: Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream and parmesan cheese, letting it simmer for 3 to 4 minutes until slightly thickened.
5. Add Greens And Chicken: Stir in the fresh spinach and cook for 1 minute until wilted. Return the chicken to the skillet, spoon the sauce over the top, and simmer for 2 more minutes before serving.

Recipe Tips

• Slice evenly: Cutting the chicken horizontally ensures it cooks quickly and evenly without drying out.
• Deglaze the pan: Those brown bits left after searing the chicken pack intense flavor, so scrape them up thoroughly when adding the broth.
• Use fresh parmesan: Pre-grated cheese contains anti-caking agents that can make your smooth cream sauce grainy.

What To Serve With Chicken Florentine

This creamy dish needs something to soak up the incredible garlic parmesan sauce. I recommend serving it over angel hair pasta or mashed potatoes. A side of roasted asparagus or crusty garlic bread also works beautifully.

How To Store

Keep leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk to loosen the sauce. Freezing is not recommended as the cream sauce may separate.

FAQs

Can I use chicken thighs instead?

Yes, boneless skinless chicken thighs work well. They may require an extra few minutes of cooking time to reach a safe internal temperature.

What can I substitute for heavy cream?

Half-and-half can work if you are in a pinch. However, the sauce will be noticeably thinner and less rich.

Can I use frozen spinach?

Fresh baby spinach is best for texture. If using frozen, thaw it completely and squeeze out all excess water before adding it to the sauce.

Nutrition

• Calories: 520 kcal
• Total Fat: 36g
• Saturated Fat: 18g
• Cholesterol: 155mg
• Sodium: 890mg
• Total Carbohydrate: 15g
• Protein: 32g

Try More Recipes:

• Joanna Gaines Dedication Casserole
• Joanna Gaines Tiramisu
• Joanna Gaines Pecan Pie

Joanna Gaines Chicken Florentine

Recipe by Imen Dridi

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Creamy, tender Joanna Gaines Chicken Florentine features pan-seared golden chicken, fresh baby spinach, and a rich garlic parmesan cream sauce, all ready in 40 minutes. This satisfying skillet dinner turns simple weeknight ingredients into an impressive, restaurant-style meal.

Ingredients

• 2 large chicken breasts, halved horizontally

• 1/2 cup all-purpose flour

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter, divided

• 3 cloves garlic, minced

• 3/4 cup chicken broth

• 3/4 cup heavy cream

• 1/2 cup grated parmesan cheese

• 3 cups fresh baby spinach

Directions

• 1. Prep The Chicken: Cut the chicken breasts in half horizontally to create four thin cutlets, then season both sides with salt and pepper.
• 2. Dredge And Sear: Coat the chicken in flour, shaking off the excess. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then sear the chicken for 4 to 5 minutes per side until golden brown. Remove and set aside.
• 3. Build The Sauce: Lower the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic, cooking for 30 seconds until fragrant.
• 4. Simmer The Liquids: Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream and parmesan cheese, letting it simmer for 3 to 4 minutes until slightly thickened.
• 5. Add Greens And Chicken: Stir in the fresh spinach and cook for 1 minute until wilted. Return the chicken to the skillet, spoon the sauce over the top, and simmer for 2 more minutes before serving.