One-Skillet Chicken Florentine Recipe by Joanna Gaines

One-Pot Wonders

Chicken Florentine by Joanna Gaines

by:
December 29, 2020
8 Ratings
Photo by Amy Neunsinger
Author Notes

From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. —Food52

Test Kitchen Notes

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—The Editors

  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 4
Ingredients
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 teaspoon freshly ground black pepper
  • 2 3/4 teaspoons kosher salt
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1/2 cup minced shallots (about 2 large)
  • 3 garlic cloves, minced
  • 1 cup good-quality dry white wine
  • 1 cup heavy cream
  • 4 cups baby spinach (about 3 ounces)
  • 1 tablespoon chopped fresh parsley
  • 1/2 lemon, cut into 4 wedges, for serving
In This Recipe
Directions
  1. In a large skillet, heat the oil over medium-high heat. Sprinkle the chicken with the pepper and 2 teaspoons of the salt. Dredge in the flour, shaking off any excess. Working in batches as needed, place the chicken in the skillet and cook, turning once, until golden brown on both sides and an instant-read thermometer inserted in the thickest part of the meat registers 165°F, about 8 minutes per side. Transfer to a plate to cool and set aside.
  2. Reduce the heat to medium and melt the butter in the same skillet. Add the shallots and garlic and sauté, stirring often, until just softened, about 2 minutes. Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer until the liquid is reduced by half, about 10 minutes. Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.
  3. Remove the pan from the heat and add the spinach and remaining ¾ teaspoon salt. Stir until the spinach is wilted.
  4. Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet. Sprinkle with the parsley and serve with the lemon wedges.
  5. Store in an airtight container in the refrigerator for 3 to 5 days.

See what other Food52ers are saying.

  • Jill Franklin
    Jill Franklin
  • mwarner8900
    mwarner8900
  • MarthaB
    MarthaB
  • Jmundth6
    Jmundth6
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    7 Reviews

    mwarner8900 June 23, 2020
    I love this recipe - prepared it twice and both times came out just as advertised. Of course, when a recipe calls for white wine, butter, olive oil and heavy cream what could go wrong? It's also quite easy and perfect for a weeknight dinner.
     
    Jill F. May 11, 2020
    I made this tonight and it was really delicious! Easy to make and we all loved it.
     
    MarthaB May 5, 2020
    Made this last night. Used regular onions instead of shallots ( didn’t have any) and it was “the bomb”! The lemon perfected it too! Great recipes that I get from you guys, thanks!
     
    Jmundth6 April 30, 2020
    Made this tonight for the family. Quarantine dinner number 3 million and this one got 5 stars ⭐️ ⭐️⭐️⭐️⭐️ from a hard to please crowd. Definitely will be one I serve again. Thanks for sharing all your tips and the videos, especially from Amanda, are keeping me going during this Covid craziness 😊
     
    Jay K. April 29, 2020
    WOW. that was awesome. I changed a couple of things because I used what I had at home. I didn't have white wine so I used mirin, I used onions instead of shallots and I used cilantro instead of parsley. That was one of the best chicken dinners I've ever had. I will be making it a lot for ever....Thanks
     
    Christine F. April 27, 2020
    The lemon is the icing on the cake - it completes the dish!
     
    Penny K. April 30, 2020
    I feel like this is lemon's purpose in life. Whenever I say to my husband, at meals, "you know what this could use?" He knosa the answer is always going to be "a squeeze of lemon" 😂