Oven Baked Chicken Florentine

ByMeggen Wilson
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This elegant, but simple, baked chicken dish will soon become a family favorite. Pan-sear chicken breast, then make a velvety sauce with wine, cream cheese, parmesan and heavy cream. Add spinach, top with panko, bake and serve. Dinner in under an hour- because you have to get the kids to soccer practice.

This classic chicken dish can be prepared in just a matter of minutes. The oven does most of the work. Here’s a few ingredients you’ll need to pull it together.

  • Flour: Season with salt, pepper and paprika and dredge your chicken in the flour
  • Fresh Spinach: Remove the stems from the spinach (if you have time)
  • Cream cheese and Parmesan cheese: Makes the sauce extra creamy and flavorful
  • White Wine: Any dry white wine. Deglaze the pan with the wine after browning the chicken.
  • Heavy cream: because- It’s a cream sauce. You could sub out with full fat coconut milk. But why?
  • Panko Bread Crumbs: They add a bit of crunch on this dish- and it just looks fancy pants
chicken breasts in a pan cooking with butter and olive oil
Floured chicken breasts will leave brown bits in the pan which create a flavor base for the sauce
a plate of baked chicken, vegetables and roasted potatoes
Serve with roasted potatoes and spring vegetables like corn, peas and bright tomatoes
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a dish of baked chicken covered with bread crumbs in a sauce
A deep dish of creamy sauce and tender chicken for dinner will make folks smile –

I add jarred marinated artichokes to add a little briny flavor to the dish. This is optional, but I think it adds fantastic flavor.

Oven Baked Chicken Florentine
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Oven Baked Chicken Florentine

5 from 1 vote
Recipe by Meggen Arthur Wilson Course: Main Course, Recent PostsCuisine: American, ItalianDifficulty: Medium
Servings

4

1 breast
Prep time

30

minutes
Cooking time

30

minutes
Calories

478

kcal

Ingredients

  • 4 boneless chicken breasts- sliced in half lengthwise

  • 2 TBSP unsalted butter

  • 2 TBSP olive oil

  • 1/2 cup All Purpose flour

  • 1 tsp paprika

  • 2 tsp kosher salt , divided

  • 1/2 tp ground black pepper

  • 1/2 tsp garlic powder

  • 1 tsp onion powder

  • 1 cup dry white wine

  • 1 cup half and half or heavy cream

  • 4 oz cream cheese

  • 1/2 cup parmesan cheese

  • 1/4 cup marinated artichoke hearts

  • 8 oz fresh spinach, stems removed

  • 1/2 cup panko bread crumbs

Directions

  • 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 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 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 half & half or 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

Recipe Video

Notes

  • Slice the chicken in half lengthwise for a more tender cutlet.
  • Do not crowd the pan during rowing or else the chicken will steam
a dish of sauce with spinach and chicken
Just top with panko and bake for 30 minutes
a pan of baked chicken with a skillet of edamame, corn and tomatoes next to it
Hurry up and plate this yumminess

Other easy weeknight Chicken Dishes to try

a half eaten piece of chicken with sauce
It’s hard not to eat it all
Chicken Florentine on a plate with roasted potatoes corn and edamame
 

My love for entertaining began when I was in seventh grade and threw a surprise party for my mother (I did have to fess up about it so she could buy the wine).

I have been blissfully married to Hunky Hubbie for 34 years. We have three brilliant adult daughters (all of whom are off the company payroll) as well as two incredible son-in-laws, and one “they’ve been dating for 12 years — will they or won’t they?” honorary son-in-law.

For the last 20 years, we’ve split our time between our home in Northwest Montana and our downsized dream house in Winter Park, Florida, but in 2022 we loaded up the wagons and decided to “Go West”, making Montana our full time home.

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