Oven Baked Chicken Florentine
Moist and tender Oven baked Florentine chicken breast made with a quick velvety sauce of wine, cream cheese, parmesan and heavy cream. Add spinach, top with panko, bake and serve.
Ingredients in Oven Baked Chicken Florentine:
Fresh ingredients:
Pantry ingredients:
How to make this dish in under an hour:
- Pre-heat your oven to 375.
- Slice the chicken in half lengthwise. it doubles the amount of people you can feed and reduces the time it takes to bake in the oven.
- Prepare the flour for dredging: Season with salt, pepper and paprika and dredge your chicken in the flour
- Cream cheese and Parmesan cheese: Mix while the chicken is browning.
- White Wine: Deglaze the pan with the wine after browning the chicken.
- Heavy cream: take it out of the fridge as soon as you start assembling the ingredients, so it doesn’t seize up the sauce. Add chicken broth or water or MORe wine of the sauce seems too thick.
- Fresh Spinach: Remove the stems from the spinach while the chicken is browning.
Other easy weeknight Chicken Dishes to try:
- Panko Crusted Chicken
- Creamy Chicken and Pasta Skillet
- Coconut Chicken with Spinach & Sun Dried Tomatoes
Tips for a great Oven Baked Florentine chicken:
- Add jarred marinated artichokes and about 1/4 cup of the liquid to add a little briny flavor to the dish. This is optional, but adds fantastic flavor.
- Be certain to scrape up the brown bits in the pan when creating your sauce. They are loaded with flavor.
- Consider adding mushrooms to the sauce. Or try sun dried tomatoes.
Common Questions about this recipe:
Can I just throw everything in a baking dish and bake this recipe? I see this on Tik Tok all the time?
Oh my gosh- please do not do this! When you see these DUMP–Style recipes, there is so much flavor that is not being developed by browning the meat and creating a pan sauce. It is absolutely necessary to brown the chicken, bloom the spices and deglaze that pan to make the yummiest, most velvety sauce.
What can I use instead of wine?
Use chicken stock or chicken broth in place of the wine
Do I need to cover this while baking?
If the panko is getting too brown, you can cover. But you want a nice crunchy topping, so color is a good thing.
Would this recipe work with pork chops?
Absolutely. It would be fantastic with bone in or boneless pork chops. For bone-in chops, increase the cooking time by another 10 minutes.
Great side dishes to serve with Oven Baked Florentine Chicken
- Kale & sugar snap pea veggie skillet
- Kale with Mushrooms, garlic & lemon
- Butternut squash casserole
- Garlic roasted mushrooms with herb butter
- Green beans with herbs & pine nuts
Oven Baked Chicken Florentine
Moist and tender Oven baked Florentine chicken breast made with a quick velvety sauce of wine, cream cheese, parmesan and heavy cream. Add spinach, top with panko, bake and serve.
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Servings: 4 1 breast
Calories: 478kcal
Ingredients
- 4 boneless chicken breasts – sliced in half lengthwise
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- ½ cup All Purpose flour
- 1 tsp paprika
- 2 tsp kosher salt , divided
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 1 tsp onion powder
- 1 cup white wine use a dry wine
- 1 cup heavy cream or coconut milk
- 4 oz cream cheese
- ½ cup parmesan cheese grated
- ¼ cup marinated artichoke hearts
- 8 oz fresh spinach , stems removed
- ½ cup panko bread crumbs
Instructions
- Pre heat oven to 375 degrees. Combine flour, paprika, 1 tsp of salt and pepper in a shallow dish. Coat both sides of chicken breasts in the seasoned flour.
- Over medium high heat melt butter and olive oil in a large pan until foamy. Add the chicken and brown on each side- about 3 minutes per side. Placed in a deep buttered 9 x 13 inch baking dish. Set aside.
- Turn the heat in the pan to low. Stir in the garlic and onion powder and whisk or stir until the spices being to bloom- about 30 seconds. Stir in the white wine and using a wooden spoon or silicone coated whisk scrape up the brown bits off the bottom of the pan. Turn heat up to medium high and let wine simmer about 1 minute.
- Whisk in the cream, cream cheese and parmesan. Whisk until sauce thickens. Stir in the artichokes. Stir in the spinach leaves and cook on low stirring occasionally until the spinach has wilted. You can add more salt and pepper to flavor the sauce if needed.
- Pour the thickened sauce over the browned chicken. Sprinkle with panko bread crumbs to coat. Bake at 375 degrees for 20-30 minutes until panko is golden brown and sauce is thick and bubbling.
- If the sauce is too thick, add a splash of wine or chicken broth
Notes
- Slice the chicken in half lengthwise for a more tender cutlet.
- Do not crowd the pan during browning or else the chicken will steam
Nutrition
Calories: 478kcal
