Chicken Florentine Recipe

Oh wow, this Chicken Florentine is so creamy and cozy. I made it last night, and honestly, I could’ve licked the plate clean. It’s the kind of meal that feels fancy—but is super easy.

If you’re like me and love anything with garlic, cream, and tender chicken, you’re in for a treat. This recipe comes together fast and makes your kitchen smell like a little Italian bistro. And guess what? It all happens in one pan.

The sauce is rich and silky, with baby spinach wilted just right. Every bite is buttery, cheesy, and packed with flavor. I always want seconds—and so does everyone else at the table.

Ready to whip this up? Let me show you exactly how I make it step by step. It’s super simple—I promise.

Why You’ll Love This Recipe

• Creamy and Satisfying: The sauce is silky with cream, Parmesan, garlic, and wilted spinach — no shortcuts.
• Simple Pantry Ingredients: No trips to a gourmet store needed.
• Quick to Make: Ready in under 45 minutes start to finish.
• Great for Weeknight or Date Night: Feels fancy, but doesn’t need babysitting.
• One-Pan Wonder: Fewer dishes, less mess.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings: This recipe serves 4 people. Double the batch for a crowd or leftovers.

Difficulty: Beginner-friendly — no advanced techniques needed, just some patience when building the sauce.

Required Kitchen Tools

• Large skillet (preferably stainless steel or cast iron)
• Tongs or spatula
• Cutting board and sharp knife
• Shallow bowl for dredging
• Measuring spoons and cups
• Whisk

Ingredients for Chicken Florentine

Here’s everything you’ll need to make this creamy, comforting dish (exact measurements in the recipe card below):

Fresh Spinach: Wilts down and brings a pop of green

Boneless, Skinless Chicken Breasts: Pounded for even cooking

Salt and Pepper: To season the chicken before searing

All-Purpose Flour: Lightly coats the chicken to help it brown and thicken the sauce

Olive Oil and Butter: A mix for searing and flavor

Garlic: Freshly minced — a key flavor in the sauce

Dry White Wine or Chicken Stock: Deglazes the pan and adds depth to the sauce

Heavy Cream (or Half and Half): Makes the sauce rich and velvety

Parmesan Cheese: Freshly grated for a salty, nutty finish

Italian Seasoning: Adds subtle herb flavor

Variations for Chicken Florentine

• Swap the Protein: Try boneless chicken thighs for a richer flavor, or even seared salmon fillets.
• Use Baby Kale or Swiss Chard: If you don’t have spinach, these leafy greens work beautifully too.
• Add Mushrooms: Sauté sliced mushrooms before the garlic step for an earthy touch.
• Lighter Option: Use half-and-half instead of heavy cream for a slightly lighter sauce.
• Gluten-Free Version: Dredge the chicken in cornstarch or gluten-free flour blend instead of all-purpose flour.

How to Make Chicken Florentine – Step-by-Step Instructions

1. Prep the Chicken

Place the chicken breasts between two pieces of parchment paper or plastic wrap. Pound them to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

2. Dredge in Flour

Lightly coat each chicken breast in all-purpose flour. Shake off any excess. This helps form a golden crust and gives the sauce something to cling to later.

3. Sear the Chicken

Heat olive oil and butter in a large skillet over medium heat. Once hot, add the chicken and sear for 4–5 minutes per side, until golden and cooked through (internal temperature should reach 165°F). Transfer to a plate and keep warm.

4. Sauté the Garlic

In the same skillet, lower the heat slightly and add the minced garlic. Stir for about 30 seconds until fragrant. Don’t let it brown.

5. Deglaze the Pan

Pour in the dry white wine (or chicken stock). Scrape up any browned bits stuck to the bottom of the pan — that’s where the flavor lives.

6. Make the Sauce

Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let it gently simmer for 3–5 minutes, stirring often, until it thickens slightly.

7. Add Spinach

Toss in the fresh spinach. Stir until it wilts — about 1–2 minutes.

8. Return Chicken to the Pan

Nestle the chicken back into the skillet. Spoon sauce over the top. Let it all simmer together for 2–3 minutes so the flavors combine.

Serving and Decoration

This creamy chicken dish doesn’t need much, but the right pairing makes it shine. Serve it with:

• Buttered Noodles or Pasta: Fettuccine or linguine soak up the sauce perfectly.
• Steamed Rice or Mashed Potatoes: For a heartier, cozier option.
• Crusty Bread: To mop up every last bit of sauce.
• Simple Side Salad: Something light and lemony balances the richness.
• Lemon Wedges: A squeeze of lemon brightens up the whole plate.

For plating, drizzle a little extra sauce over each piece of chicken and garnish with a sprinkle of extra Parmesan or freshly chopped parsley.

How to Store Chicken Florentine

Refrigerator:
Place leftovers in an airtight container and refrigerate for up to 3 days.

Freezer:
Not ideal — the cream sauce may separate once thawed. If needed, freeze for up to 1 month, but reheat gently and whisk the sauce to bring it back together.

Reheating Tips:
Warm gently on the stovetop over low heat or in the microwave at 50% power. Add a splash of cream or broth to refresh the sauce.

Tips and Tricks for Success

• Pound the Chicken Evenly: It helps with even cooking and avoids dry edges.
• Use Fresh Garlic and Real Parmesan: They make a noticeable difference in flavor.
• Don’t Rush the Sauce: Let it simmer gently — no boiling — so it stays smooth and creamy.
• Wilt the Spinach at the End: Overcooked spinach turns bitter and mushy.
• Deglaze Well: Those bits stuck to the pan add major flavor to the final dish.

Nutrition

Nutrient	Amount (Per Serving)
Calories	~450 kcal
Protein	38g
Carbohydrates	8g
Total Fat	28g
Saturated Fat	13g
Fiber	2g
Sugar	1g
Sodium	420mg

Note: Values are approximate and may vary based on specific ingredients used.

Chicken Florentine FAQs

Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before adding it to the sauce.

Is there a non-dairy version?
You can use coconut cream or oat-based cream, though the flavor and texture will be different.

What wine works best?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. Avoid anything sweet.

Can I meal prep this?
Yes! Store in the fridge up to 3 days. Reheat gently and serve with fresh pasta or rice.

Conclusion

This Chicken Florentine recipe is the kind of meal that brings comfort and elegance to the table without fuss. With just a handful of kitchen staples and a bit of patience, you get a creamy, flavorful dish that works any night of the week. Whether you’re cooking for yourself or sharing with someone else, this is a recipe worth keeping in the rotation.