Chicken Florentine is a classic dish that’s as elegant as it is easy to make. Featuring tender, pan-seared chicken breasts nestled in a rich, creamy spinach sauce, this recipe brings a touch of French-Italian flair to your dinner table.
It’s perfect for busy weeknights but fancy enough for guests. Made with fresh garlic, Parmesan cheese, and a splash of cream, every bite is packed with comforting flavor.
Serve it over pasta, rice, or even mashed potatoes for a satisfying meal that comes together in just 30 minutes. Whether you’re new to cooking or a seasoned home chef, this Chicken Florentine recipe is a foolproof favorite you’ll want to make again and again.
What is Chicken Florentine?
Chicken Florentine is a classic dish that features chicken served with spinach in a rich, creamy sauce.
The term “Florentine” in cooking typically refers to dishes prepared in the style of Florence, Italy, which traditionally include spinach. This version combines juicy chicken breasts with sautéed spinach, garlic, and a luscious cream sauce, often topped with cheese.
Recipe Information
- Serves: 4 people
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Difficulty: Easy to Medium
- Cuisine: Italian-American
Equipment Needed
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Meat thermometer
- Tongs or spatula
- Small mixing bowl
- Garlic press (optional)
Other Recipes –
- Creamy Chicken Alfredo Lasagna Rolls – Easy & Delicious
- Chicken Bacon Ranch Pasta – A Cheesy, Creamy Favorite
- Sweet Chili Chicken – Sticky, Spicy, and Irresistible
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Florentine Sauce:
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 5 oz fresh baby spinach
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- ½ cup shredded mozzarella cheese (optional, for topping)
Instructions
Step 1: Prepare the Chicken
- Pat chicken breasts dry with paper towels and place them between plastic wrap or parchment paper.
- Using a meat mallet, gently pound the chicken to an even ¾-inch thickness.
- Season both sides with salt, pepper, garlic powder, and Italian seasoning.
Step 2: Cook the Chicken
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the seasoned chicken breasts and cook for 6-7 minutes on the first side until golden brown.
- Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and let it rest on a plate, tented with foil.
Step 3: Make the Florentine Sauce
- In the same skillet, add the remaining tablespoon of butter.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the white wine (or broth) and let it simmer for 2 minutes to reduce slightly.
- Lower the heat to medium-low and slowly add the heavy cream, stirring constantly.
- Add the Parmesan cheese and whisk until melted and smooth.
- Add the fresh spinach and red pepper flakes, stirring until the spinach wilts.
- Season with salt and pepper to taste.
Step 4: Combine and Serve
- Return the chicken to the skillet, spooning the creamy spinach sauce over the top.
- If using mozzarella, sprinkle it over the chicken and cover the skillet for 2-3 minutes to melt.
- Serve immediately while hot.
Pro Tips for Perfect Chicken Florentine
- Don’t skip pounding the chicken: This ensures even cooking and prevents dry, overcooked edges.
- Use fresh spinach: Baby spinach works best as it’s tender and wilts quickly without becoming tough.
- Room temperature cream: Let your heavy cream come to room temperature before adding it to prevent curdling.
- Wine substitute: If you don’t use wine, chicken broth works perfectly, or you can skip the liquid entirely.
- Cheese quality matters: Freshly grated Parmesan will melt much better than pre-grated cheese.
Serving Suggestions
Chicken Florentine pairs beautifully with:
- Creamy mashed potatoes or garlic mashed cauliflower
- Buttered pasta (fettuccine or linguine work great)
- Roasted vegetables like asparagus or Brussels sprouts
- A crisp Caesar salad
- Crusty Italian bread for soaking up the sauce
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezing: Can be frozen for up to 2 months, though the cream sauce may separate slightly when thawed.
- Reheating: Warm gently in a skillet over low heat, adding a splash of cream or milk if the sauce seems thick.
Variations to Try
- Chicken Florentine Pasta: Serve over your favorite pasta for a complete one-dish meal.
- Lighter Version: Substitute half-and-half for heavy cream and reduce the cheese.
- Add Sun-Dried Tomatoes: Include chopped sun-dried tomatoes for extra flavor and color.
- Herb Boost: Add fresh basil, thyme, or oregano to the sauce.
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 485 | 24% |
| Total Fat | 32g | 41% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 165mg | 55% |
| Sodium | 890mg | 39% |
| Total Carbs | 6g | 2% |
| Dietary Fiber | 1g | 4% |
| Sugars | 3g | – |
| Protein | 42g | 84% |
| Vitamin A | 180% | 180% |
| Vitamin C | 25% | 25% |
| Calcium | 35% | 35% |
| Iron | 15% | 15% |
Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw it completely and squeeze out excess water before adding it to the sauce. You’ll need about ½ cup of thawed, drained frozen spinach to replace the fresh spinach.
What if I don’t have white wine?
You can substitute chicken broth, vegetable broth, or simply omit the liquid entirely and proceed with adding the cream directly after sautéing the garlic.
Why is my sauce separating?
This usually happens when the heat is too high when adding the cream, or if the cream is too cold. Always use medium-low heat and let the cream come to room temperature before adding.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and will be even more tender. Adjust cooking time as needed, ensuring they reach 165°F internal temperature.
Final Thoughts
This Chicken Florentine recipe brings restaurant-quality flavors to your home kitchen with simple techniques and readily available ingredients. The combination of tender chicken, creamy sauce, and nutritious spinach makes it a well-rounded meal that’s both satisfying and elegant. Perfect for weeknight dinners when you want something special, or for entertaining guests who will think you spent hours in the kitchen!