Creamy Chicken Florentine

My vegetarian roommate, who always supportive about my life choices -she said “I would not do it but if you feel strongly about eating meat, then go ahead”. I didn’t feel lectured or judged.

When I was making this recipe, she was next to me cleaning her dishes -I usually cooked after her, you know for less contaminations, she asked me what I cook, cause she didn’t recognize the meat. That is because I cut it what in my mind means ‘lengthwise’. My chicken breast for this recipe doesn’t resemble anything like an ordinary chicken breast, but I enjoy it as much. The way I cut the meat didn’t ruin anything, in fact, its better because, by maintaining the thickness, the breast is still juicy.

Recommended side dish will be pasta or mashed potato, but if you want to do low carbs, roast or steamed broccoli.

You gotta eat thicc to stay thicc.

-thicc chicc


2 large chicken breasts cut in half lengthwise or butterflied

salt & pepper to taste

2 tbsp flour for dredging

1 tbsp olive oil

2 tbsp butter -divided

3 cloves garlic -minced

1/2 cup dry white wine

1/4 cup chicken broth or water

1/4 tsp Italian seasoning

1 cup heavy/whipping cream

2 cups fresh baby spinach -loosely packed

1/2 cup freshly grated parmesan cheese


  • Cut the chicken breasts in half lengthwise. Season each side of the chicken with salt & pepper. Coat all sides of the chicken in flour.
  • In a skillet, add olive oil and 1 tbsp of  butter over medium-high heat. Once the pan is nice and hot, sauté the chicken for 1 minute then flip over the chicken, cover the pan, reduce the heat to medium. Let it cook for 8 minutes, cover and do not peek. Take the chicken out of the pan and set it aside.
  • Using the same pan, add the rest of the butter. Let it melt and then add the garlic cloves. Cook them for 1-2 minutes, stirring often, until they’re lightly browned on the outside.
  • Add the wine, chicken broth/water , and Italian seasoning to the skillet. Let it cook for 3-5 minutes or until it’s noticeably reduced.
  • Add in the cream and let it bubble for 2 minutes, then stir the chicken back to the pan and cook on medium high heat for another 4-5 minutes or until the sauce thickens up. 
  • Add spinach in the very last minutes so they won’t be overcooked or too wilted.
  • Sprinkle the parmesan cheese over top of the chicken and sauce prior to serving, and season it with extra salt & pepper if needed. Enjoy!

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