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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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Course: Main Course
Cuisine: American, Italian
Keyword: baked chicken florentine
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 1 breast
Calories: 478kcal
Author: Meggen Wilson

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