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
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 FlorentineCourse: Main Course, Recent PostsCuisine: American, ItalianDifficulty: Medium
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
- 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
- Slice the chicken in half lengthwise for a more tender cutlet.
- Do not crowd the pan during rowing or else the chicken will steam