Chicken Florentine

Pat the 4 chicken breasts completely dry with paper towels. Season both sides evenly with the ¾ tsp kosher salt, ½ tsp black pepper, and ½ tsp garlic powder.

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes until deep golden brown, then flip and cook another 4–5 minutes until cooked through (internal temp 165 °F). Transfer to a plate and tent loosely with foil.

Reduce heat to medium. Melt the 2 tbsp unsalted butter in the same skillet, scraping up any browned bits from the bottom.

Add the 4 cloves minced garlic and cook, stirring constantly, for about 60 seconds until fragrant but not browned.

Pour in the ½ cup dry white wine and let it bubble, stirring, for 2 minutes until reduced by about half.

Add the 1 cup chicken broth, 1 cup heavy cream, ½ tsp Italian seasoning, and ¼ tsp red pepper flakes. Stir to combine and bring to a gentle simmer.

Simmer the sauce, stirring occasionally, for 5–6 minutes until it coats the back of a spoon.

Add the 5 oz fresh baby spinach in two or three handfuls, stirring each addition until just wilted before adding the next.

Stir in the ½ cup Parmesan cheese and the 1 tbsp fresh lemon juice. Taste and adjust salt and pepper as needed.

Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the top and simmer gently for 2 minutes to warm through before serving.