Name: Easy Chicken Florentine
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 lbs chicken (about 8-9 thin sliced pieces); 1/2 cup flour; 3 eggs (beaten); 1 1/4 cups seasoned Italian bread crumbs; 1/2 cup oil; 2 cloves garlic (minced, grated or finely chopped); 1/4 tsp fresh ground pepper; 1/2 cup white wine; 1/2 cup sherry wine; 2 packages onion soup mix; 3 cups water; 1 package spinach; 1-2 packages rice pilaf

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Tired of the usual chicken dish? This Easy Chicken Florentine will please everyone at the dinner table. The chicken is breaded in seasoned Italian bread crumbs then golden fried and placed on top of rice and spinach. Delizioso!

I make chicken at least once a week. My go to dish? My Quick Baked Chicken that my family loves. I love it too, because when I cook dinner, I need something quick and easy! I tested out my version of Chicken Florentine on my family before I made it for a friend and her family. The result? We all LOVED it! Plus, it was pretty easy to make! Although not in a cream sauce, this dish is delicious!

What does Florentine mean?

In the food world, Florentine refers to a recipe that is prepared with influences from Florence, a city located in the central region of Italy. Florentine inspired recipes feature spinach.

What is Chicken Florentine?

Chicken Florentine generally consists of golden fried chicken breasts, floured and dipped in egg, covered in Italian seasonings. The traditional sauce consists of white wine, garlic and cream. Spinach completes the dish and can be incorporated in a variety of ways.

Easy Chicken Florentine-Ingredients

Olive oil, sherry cooking wine, white wine, flour, spinach, pepper, rice pilaf, seasoned Italian bread crumbs, onion soup mix, garlic, eggs, parsley, chicken.

Olive oil, sherry wine, white wine, flour, spinach, Lipton onion soup mix, pepper, rice pilaf, Italian style bread crumbs, chicken, garlic, eggs, parsley

Dip chicken pieces in flour, egg and seasoned Italian bread crumbs. (Line up three bowls).

Floured, egg dipped and breaded chicken pieces on a plate

In a large cast iron skillet, frying pan or Lodge induction casserole (as used in this recipe), heat oil. Cook chicken over medium heat.

Fry until golden brown.

Chicken is done when the thermometer reads 165 degrees.

Fried chicken golden brown in a skillet thermometer reads 165 degrees

Remove chicken to a plate and set aside.

Reserve at least 2-3 tablespoons of drippings. Add garlic, pepper, and white wine and heat for 5 minutes over medium heat.

Chicken drippings, wine and garlic in a skillet

Chicken drippings, wine, garlic and pepper in a skillet

Stir in onion soup mix.

Adding Lipton onion soup mix into the skilled

Add water and bring to a boil.

Chicken drippings, wine, garlic and pepper, Lipton onion soup mix and water in a skillet brought to a boil

Return chicken to the skillet and cover and simmer for about 10-15 minutes or until sauce is slightly thickened.

Adding the chicken back into the sauce in the skillet

Stir in parsley.

Chicken in the sauce in the skillet with parsley

While chicken is simmering, cook rice pilaf according to package directions. In a large frying pan, heat two tablespoons of oil.

Add spinach and cook for about 5-7 minutes over medium heat. Add salt and pepper to taste.

Once rice pilaf is done, spread on the bottom of a 9×11 Pyrex baking dish. Place sautéed spinach on top of the rice.

Rice pilaf and spinach in a 9x11 inch Pyrex dish

Place chicken on top of the spinach.

Rice pilaf, chicken and spinach in a 9x11 inch Pyrex dish

Spoon sauce over the top of the chicken.

Spooning the gravy over the chicken, spinach and rice pilaf

Serve and enjoy!

For other super EASY main dishes try my Quick Baked Chicken, Slow Cooker Pulled Pork, Quick Prep Meatloaf or Simple Slow Cooker Pot Roast.

Easy Chicken Florentine

Tired of the usual chicken dish? This Easy Chicken Florentine will please everyone at the dinner table. The chicken is breaded in Italian seasonings then golden fried and placed on top of rice and spinach. Delizioso!

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Prep Time 15

Cook Time 45

Total Time 1

Course Dinner, Main Course

Cuisine Italian

Servings 8 pieces

Equipment

9×11 Pyrex Baking Dish
Cast iron skillet, frying pan or Lodge induction casserole

Medium sized sauce pan
Large Frying Pan

Ingredients

2 lbs chicken about 8-9 thin sliced pieces

1/2 cup flour
3 eggs beaten
1 1/4 cups seasoned Italian bread crumbs

1/2 cup oil
2 cloves garlic minced, grated or finely chopped
1/4 tsp fresh ground pepper

1/2 cup white wine
1/2 cup sherry wine
2 packages onion soup mix

3 cups water
1 package spinach
1-2 packages rice pilaf

Instructions

Dip chicken pieces in flour, egg and seasoned Italian bread crumbs. (Line up three bowls).
In a large cast iron skillet, frying pan or Lodge induction casserole, heat oil. Cook chicken over medium heat until a thermometer reads 165 degrees.
Remove chicken to a plate and set aside.

Reserve at least 2-3 tablespoons of drippings. Add garlic, pepper, and white wine and heat for 5 minutes over medium heat.
Stir in onion soup mix and water. Bring to a boil.
Return chicken to the skillet and simmer covered for about 10-15 minutes or until sauce is slightly thickened. Stir in parsley.

While chicken is simmering, cook rice pilaf according to package directions. In a large frying pan, heat two tablespoons of oil. Add spinach and cook for about 5-7 minutes over medium heat. Add salt and pepper to taste.
Once rice pilaf is done, spread on the bottom of a 9×11 Pyrex baking dish. Place sautéed spinach on top of the rice. Place chicken on top of the spinach, spoon sauce over the top of the chicken.
Serve and enjoy!