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Up close image of pan seared chicken with a creamy spinach sauce and being served with mashed potatoes.

Easy Pan Seared Chicken with Spinach Cream Sauce

Sara Vaughn
This pan seared chicken with a spinach florentine cream sauce is the easy chicken recipe that can turn any weeknight meal into something special in only 30 minutes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner
Cuisine Italian
Servings 4
Calories 360 kcal

Ingredients
  

  • 4 Boneless, Skinless Chicken Breasts
  • ¼ Cup 1:1 Gluten-free Flour or almond flour for grain-free.
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons Butter divided
  • 1 Small Shallot thinly sliced
  • ¼ Cup White Wine
  • ¼ Cup Chicken Stock
  • 1 Cup Heavy Whipping Cream
  • 3-4 Cups Fresh Spinach 2, 10-ounce packages drained if using frozen.
  • ½ Cup Shredded Parmesan Cheese
  • 4 Cloves Garlic minced
  • 1 ½ Teaspoons Salt
  • 1 Teaspoon Pepper

Instructions
 

  • Season the chicken breasts with salt and pepper and dredge the chicken in the flour.
    4 Boneless, Skinless Chicken Breasts, ¼ Cup 1:1 Gluten-free Flour, 1 ½ Teaspoons Salt, 1 Teaspoon Pepper
  • Warm the olive oil in a skillet over medium-high heat.
    2 Tablespoons Olive Oil
  • Sear the chicken in the skillet for about 3-4 minutes per side. (The chicken might not be fully cooked at this point and that is okay.)
    4 Boneless, Skinless Chicken Breasts
  • Remove the chicken from the skillet and set it aside.
  • Add the butter to the skillet and let it melt.
    4 Tablespoons Butter
  • Reduce the heat to medium. Add the sliced shallot once the butter has melted and let it saute until it starts to soften about 4-5 minutes.
    1 Small Shallot
  • Add the minced garlic to the shallot and let it cook until it is fragrant for about 1-2 more minutes.
    4 Cloves Garlic
  • Deglaze the pan with the white wine (or stock if not using the wine). Make sure you scrape up all the little bits
    ¼ Cup White Wine
  • Pour the stock and heavy cream into the pan with the shallot and let it simmer.
    ¼ Cup Chicken Stock, 1 Cup Heavy Whipping Cream
  • To the sauce add the parmesan cheese and stir until melted.
    ½ Cup Shredded Parmesan Cheese
  • Add the spinach to the sauce.
    3-4 Cups Fresh Spinach
  • Place the chicken breasts back into the pan with the sauce. Let the chicken simmer in the sauce to let the chicken finish cooking, and the sauce thicken a bit.
    4 Boneless, Skinless Chicken Breasts
  • Serve the seared chicken with its creamy chicken florentine sauce while warm.

Notes

How to make chicken breast cook evenly?
Make sure that your chicken breasts are even sized and thick. I like to cut mine lengthwise or use a meat mallet to help make sure the thickness of the chicken is pretty even, so it cooks at the same rate.
What is the best type of pan to use for seared chicken?
Using a heavy-bottomed pan or skillet works best as it will retain heat better, helping to make sure the chicken cooks more evenly. Cast iron works well for searing chicken.
How do you get perfectly browned chicken on the stovetop?
The best way to get the best color when you are searing chicken is to make sure that you heat the skillet first, Do NOT add chicken to a cold pan; warm it up first. Do NOT move the chicken around the pan. Once you place the chicken, let it cook. Do NOT overcrowd the skillet. When the chicken is close together, it will be more likely to steam as it cooks, preventing the chicken from getting the nice crust on the outside.
Keyword chicken and spinach, chicken florentine, chicken with cream sauce, pan seared chicken