Joanna Gaines Chicken Florentine Recipe

Joanna Gaines Chicken Florentine Recipe is a masterclass in elegant comfort cooking. Joanna Gaines simplifies this classic dish, resulting in tender pan-seared chicken bathed in a luxurious sauce. Enriched with white wine, garlic, fresh spinach, and heavy cream, this rich, savory dish is surprisingly achievable for home cooks. It offers a sophisticated, restaurant-quality meal that comes together easily in just one pan.

Joanna Gaines Chicken Florentine Recipe 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 (divided)
• 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 (such as Sauvignon Blanc)
• 1 cup heavy cream
• 4 cups baby spinach (about 3 ounces)
• 1 tablespoon chopped fresh parsley
• 1/2 lemon, cut into 4 wedges

How To Make Joanna Gaines Chicken Florentine Recipe

1. Prep the chicken: Heat oil in a large skillet over medium-high heat. Season chicken with pepper and 2 teaspoons of salt, then dredge in flour, shaking off excess.
2. Sear the chicken: Cook chicken in batches for about 8 minutes per side until golden brown (165°F). Transfer to a plate to rest.
3. Sauté aromatics: Reduce heat to medium. Melt butter in the skillet and sauté shallots and garlic for 2 minutes until softened.
4. Deglaze and reduce: Pour in wine, scraping up browned bits. Simmer for 10 minutes until liquid reduces by half.
5. Make the sauce: Add heavy cream and simmer for 5-8 minutes until the sauce coats the back of a spoon.
6. Wilt the spinach: Remove from heat. Stir in spinach and remaining salt until completely wilted.
7. Slice and assemble: Slice chicken against the grain into strips. Return chicken and juices to the pan, tossing to coat.
8. Serve: Garnish with parsley and serve immediately with lemon wedges.

Recipe Tips

• Uniform Thickness: Pound the chicken breasts to an even thickness before cooking. If they are uneven, the thin ends will dry out like leather while the thick center remains raw.
• The Flour Foundation: Dredging the chicken isn’t optional. It creates a golden crust and leaves behind the starchy “fond” on the pan bottom, which is the secret to thickening your cream sauce without cornstarch.
• The Simmer Rule: Never let the sauce boil once the cream is added. High heat causes the fat to separate from the liquid, resulting in a greasy, broken sauce. Keep it at a gentle, lazy simmer.
• The 50% Reduction: You must let the wine reduce by exactly half before adding cream. This concentrates the flavor and cooks off the sharp alcohol taste. If you rush this, your sauce will be thin and acidic.

What To Serve With Joanna Gaines Chicken Florentine Recipe

This Joanna Gaines Chicken Florentine Recipe is a rich, creamy dish that stands well on its own, but it pairs wonderfully with starchy sides to soak up the sauce. A serving of Angel hair pasta or linguine perfectly complements the velvety texture of the cream and spinach. For a hearty family meal, serve it alongside Crusty French bread and Mashed potatoes to ensure none of the white wine glaze is wasted. If serving as a lighter dinner, a side of Crisp green salad or Steamed asparagus adds a fresh crunch that cuts through the richness of the cream.

How To Store Joanna Gaines Chicken Florentine Recipe

• Refrigerate: Store in an airtight container for 3-5 days. Reheat gently with a splash of water.
• Freeze: Freeze for up to 2 months. Thaw overnight and reheat gently to fix any separation.

Joanna Gaines Chicken Florentine Recipe Nutrition Facts

• Calories: 580 kcal
• Fat: 38g
• Carbohydrates: 18g
• Protein: 34g

Nutrition information is estimated.

FAQs

Try More Recipes:

• Joanna Gaines Chicken Casserole Recipe
• Joanna Gaines Chicken Salad Recipe
• Joanna Gaines Chicken Poblano Soup Recipe