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5 from 1 vote

Crispy Chicken Florentine with Mozzarella

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Servings: 2 -4
Author: Adapted by Pam - For the Love of Cooking / Original by The Pioneer Woman


  • 1/2 cup flour
  • Sea salt and freshly cracked pepper to taste
  • 1 egg
  • 2 tbsp milk
  • 1 1/4 cup Italian seasoned panko crumbs
  • 3 tbsp Parmesan cheese finely grated
  • 2 boneless skinless chicken breasts cut in half lengthwise
  • 2 tbsp butter divided
  • 1 tbsp olive oil
  • 2 cups mixed grape tomatoes
  • 2 cups baby spinach
  • 1 shallot sliced
  • 1 clove of garlic minced
  • Pinch of crushed red pepper flakes to taste
  • Mozzarella sliced
  • Fresh basil leaves garnish


  • Make a breading assembly line with three separate dishes.
  • Pour the flour in a dish then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
  • Beat the egg and milk together in a bowl; whisk well.
  • Combine the Italian panko crumbs together in a separate dish with the parmesan; mix well.
  • Prepare the chicken by cutting each chicken breast in half lengthwise by placing a breast half on a cutting board, flat/smooth side down.
  • Put the palm of your non-cutting hand on the top of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with cutting into the long, thick side.
  • Dredge the chicken by dipping each piece of chicken completely in the flour, followed by the egg, and lastly the Panko/Parmesan mixture.
  • Set on a plate and repeat with the remaining pieces of chicken.
  • Place the plate in the refrigerator for 30 minutes. Don't skip this step because it helps the breading stay adhered to the chicken.
  • Preheat the oven's broiler to high. Line a baking sheet with tin foil.
  • Cook the chicken by melting 1 tablespoon of butter and 1 tablespoon of olive oil together in a large skillet over medium-high heat.
  • Add the chicken to the HOT skillet and cook for 4-5 minutes, or until golden brown.
  • Flip the chicken over and continue to cook for another 3-4 minutes, or until golden brown and cooked through.
  • Cook the veggies by heating the remaining tablespoon of butter in a skillet.
  • Add the tomatoes to the hot pan and cook, stirring occasionally, for 2-3 minutes.
  • Add spinach, shallot, and minced garlic.
  • Season with sea salt, freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes.
  • Toss to coat evenly and until the spinach is just starting to wilt. Remove from the heat.
  • Finish the chicken by placing the cooked chicken on the prepared baking sheet.
  • Add sliced of mozzarella to the top and place into the oven.
  • Melt the cheese under the broiler for a minute or two, making sure to watch it carefully so it doesn't burn.
  • Serve the chicken by placing a piece of cheesy chicken on a serving plate and spoon some of the tomatoes and spinach on top. Top with fresh basil leaves. Serve immediately and enjoy.