Chicken Florentine Recipe

This easy Chicken Florentine recipe is about to become your weeknight hero. In just 20 minutes, you’ll have juicy, golden chicken nestled in a creamy, garlicky spinach sauce that is pure comfort food. Every bite is a dreamy combo of tender chicken, silky cream, fragrant garlic, and bursts of fresh spinach, all topped with just-melted parmesan and a sprinkle of parsley. It’s an elegant dish that looks like it took hours, but is actually so simple—making it perfect even on your busiest days.

Ingredients You’ll Need

• Chicken Breasts: The star, sliced thin for extra tenderness and quick cooking.
• Garlic Powder, Salt & Pepper: For simple, bold seasoning that forms the flavor base.
• Flour: Lightly coats the chicken, giving it a gorgeous golden crust and helping to thicken the sauce.
• Olive Oil and Butter: Key for browning the chicken, and infusing richness into every layer of flavor.
• Fresh Garlic: Minced for that deep, savory aroma. Essential for Florentine sauce!
• Dry White Wine: Adds a bright, subtle tang and deglazes the pan. If you prefer non-alcoholic, substitute with more broth.
• Chicken Broth: Depth of flavor and balances the richness of the cream.
• Italian Seasoning: Brings those classic Mediterranean notes and ties everything together.
• Heavy Cream: Provides the signature silky texture and luxurious mouthfeel.
• Baby Spinach: The “Florentine” touch! Wilts quickly, so don’t be shy piling it in.
• Parmesan Cheese: For salty, nutty finish. Use freshly grated for best melting and taste.
• Fresh Parsley: Bright and fresh garnish to cut through the richness.

Tip: Use good quality ingredients, especially for the cream and cheese—they really shine here.

Variations

• Make it Lighter: Swap heavy cream for half-and-half or a splash of evaporated milk. (The sauce will be a bit thinner, but still delicious.)
• Add Mushrooms: Sauté sliced mushrooms alongside the garlic for an earthier flavor.
• Skip the Wine: Substitute with extra chicken broth and a few drops of lemon juice.
• Go Gluten-Free: Use gluten-free flour to coat the chicken.
• Cheese Swap: Try pecorino romano instead of parmesan for a stronger flavor.

How to Make Chicken Florentine

Step 1: Prep the Chicken

Slice each chicken breast in half to make four thinner cutlets. Season both sides generously with garlic powder, salt, and pepper. Dredge the seasoned chicken in flour, pressing lightly to coat each piece.

Step 2: Brown the Chicken

Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the butter foams, add the floured chicken. Cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and keep warm.

Step 3: Build the Sauce

In the same pan, add the remaining tablespoon of butter and the minced garlic. Sauté for about 30 seconds—just until fragrant and slightly golden. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom. Stir in the Italian seasoning and let the liquid simmer until slightly reduced, about 3-5 minutes.

Step 4: Finish the Sauce and Spinach

Pour in the heavy cream and let it come to a gentle bubble. Toss in the fresh spinach and stir—it will look like too much at first, but wilts down quickly.

Step 5: Bring It All Together

Return the chicken to the pan, nestling it into the creamy sauce. Simmer everything together for about five minutes, until the sauce thickens and coats the chicken beautifully.

Step 6: Serve

Turn off the heat and sprinkle over the grated parmesan and fresh parsley. Serve immediately, spooning that luscious sauce over each piece.

How to Serve

This Chicken Florentine shines over a bed of buttery mashed potatoes, silky pasta (like fettuccine or linguine), or with crusty bread to mop up every drop of that luscious sauce. A simple green salad with vinaigrette or crisp sautéed green beans balances the richness perfectly. Don’t forget an extra sprinkle of fresh parmesan just before serving—pure magic.

Pair with a glass of the same dry white wine you used in the cooking for that effortless bistro feeling at home.

Make Ahead and Storage

Storing Leftovers

Transfer cooled Chicken Florentine to airtight containers and refrigerate for up to 3 days. The sauce will thicken in the fridge, but is easily revived.

Freezing

Freeze portions in freezer-safe containers for up to 2 months. Let thaw overnight in the refrigerator before reheating. The spinach may wilt further after freezing, but the flavor holds up beautifully.

Reheating

Gently reheat on the stovetop over low heat, stirring in an extra splash of cream or chicken broth if the sauce seems too thick. Avoid microwaving the chicken for too long as it may dry out—cut it into pieces before reheating if needed.

FAQs

Final Thoughts

Chicken Florentine is a recipe that never disappoints—quick enough for a midweek meal, yet special enough for guests. Every plate feels like a small celebration, and the creamy spinach sauce is simply irresistible. Give it a try and watch it earn an instant spot in your regular dinner rotation. There’s nothing quite like homemade comfort with minimum fuss. Enjoy every bite!

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