Chicken Florentine
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With easy-to-follow step-by-step instructions, this creamy Chicken Florentine recipe allows you to get a hearty dinner on the table in a snap. Flavorful, juicy chicken cutlets with tender spinach are simmered in a cheesy cream sauce and on the table in just 30 minutes.
Chicken Breast Florentine
Chicken Florentine is often thought of as a fancy dish saved for guests or special occasions, but that’s why we love this recipe. It’s simple, quick, and perfect for a busy weeknight meal. With just a few basic ingredients, you can create a creamy, flavorful, and comforting one-skillet dish with restaurant-quality results.
If you’ve never had chicken Florentine before, think about juicy chicken cutlets pan-seared to a beautiful golden brown. They’re smothered in a homemade creamy wine sauce with wilted fresh baby spinach. Studded with sweet and chewy bits of sun-dried tomatoes, this recipe gives the classic version a creamy Tuscan chicken twist.
The whole family will enjoy this one-pan meal. If you’re looking for other easy chicken recipes, make sure to check out Chicken Tetrazzini and this Chicken and Rice Casserole.
Why You’ll Love This Chicken Florentine Recipe
- Simple ingredients – There are quite a few basic ingredients required to make this dish, but other than the chicken, you probably have most of them on hand.
- Quick and easy – Cutlets allow quicker cooking, making this a great option for an easy weeknight meal.
- Ultimate comfort food – the creamy and cheesy goodness of this dish makes it a satisfying and very comforting dish.
- Versatile dish – It’s versatile enough to enjoy any night of the week but fancy enough for serving guests at a dinner party.
Florentine Chicken Ingredients
- Boneless and skinless chicken breasts – sliced lengthwise into thin cutlets.
- Kosher salt, black pepper, garlic powder- seasonings used for the chicken.
- Italian seasoning – adds extra flavor to the sauce.
- All-purpose flour – coats the chicken to create a golden brown crust.
- Extra virgin olive oil – for pan searing the cutlets.
- Butter – adds a velvety richness to the sauce.
- Fresh garlic cloves- minced and added for flavor.
- Shallots, sliced – you can also use finely diced white or yellow onion.
- Dry white wine – I like to use Sauvignon Blanc or Pinot Grigio.
- Chicken broth – deglazes the pan and acts as the base for the sauce.
- Heavy cream – adds the cream to the cream sauce.
- Freshly grated parmesan cheese – key flavor ingredient in the sauce. It adds a salty and nutty flavor.
- Fresh baby spinach leaves – classic ingredient in a Florentine dish.
- Sliced sun-dried tomatoes – a delicious addition for color, texture, and flavor.
For the exact amounts and complete list of ingredients, see the recipe card below.
How to Make Chicken Florentine with Spinach
Step One: Season and Dredge Chicken
- Slice each whole chicken breast in half to create 2 cutlets. Place the flour in a dish and set it aside.
- Season the chicken with salt, pepper, and garlic powder.
- Take each piece of chicken and dredge it in the flour on all sides, shaking off any excess flour.
Step Two: Pan Sear the Cutlets
- In a large skillet, add the olive oil and 1 tablespoon of butter over medium heat until the butter is melted. Add the chicken cutlets. Cook the chicken until it turns golden brown. The thickest part should read 165°F with an instant-read meat thermometer.
Note: This should take about 4-6 minutes per side. If you have very thin cutlets, it will take less; thick cutlets will take more time.
Step Three: Sauté Garlic and Shallots
- Once the cutlets are cooked, remove them and place them on a plate lined with paper towels and tent with aluminum foil to keep warm. Leave about 1 tablespoon of drippings in the skillet and discard the rest.
- In the same skillet, add the minced garlic and shallots and cook, stirring frequently, for about 1 minute.
Step Four: Create the Cream Sauce
- Add the reserved tablespoon of flour mixture to the skillet. Stir constantly for about 2 minutes.
- Gradually whisk in the dry white wine, scraping up the browned bits from the bottom of the skillet.
- Add the chicken broth and heavy whipping cream and continue to cook, stirring occasionally, until the mixture thickens, which should take about 5 to 8 minutes.
Note: You’ll know the sauce is thick enough when it coats the back of a wooden spoon.
Step Five: Add Spinach, Cheese, and Tomatoes
- Add the fresh spinach to the skillet and cook for a few minutes, or until it wilts. Remove the skillet from the heat.
- Stir in the freshly grated parmesan cheese and the drained sun-dried tomatoes.
- Just before serving, return the cooked chicken cutlets to the skillet and turn the chicken to coat it in the cream sauce.
Chicken Florentine Recipe Variations and Alternatives
- Chicken – Instead of chicken breasts, you can use chicken tenders or even boneless, skinless chicken thighs if you prefer. Adjust the cooking time, and make sure you use a meat thermometer to check for doneness.
- Mushrooms – Sautéed mushrooms can be a delicious addition to the texture of cream sauce.
- Artichoke hearts – Marinated artichoke hearts add a wonderful tangy twist. Make sure they are well drained before adding them.
- Other greens – Swap spinach with kale or Swiss chard. Be sure to chop them finely and sauté until tender.
- Cheeses – Feel free to experiment with different cheeses, such as fontina or mozzarella. You can even add some softened cream cheese for an ultra-creamy sauce.
- Fresh herbs – Add a burst of freshness with chopped fresh basil or tarragon just before serving.
- Spice it up – If you like a bit of heat, sprinkle red pepper flakes or a pinch of cayenne pepper into the sauce.
What to Serve with Chicken Florentine
Served with a piece of crusty bread, this creamy chicken Florentine recipe includes everything you need to make it a complete meal. But if you are serving a crowd and need to make the dish stretch, you can serve it with a simple side salad or over a bed of fluffy rice.
You can also turn this recipe into creamy chicken Florentine pasta by mixing in your favorite type of cooked pasta.
Storing Creamy Chicken Florentine
- Refrigerator – Place leftover Chicken Florentine in an airtight container and store it in the refrigerator for up to 3 days.
- Freezer – If you want to freeze any leftovers, allow them to cool to room temperature. Add them to a freezer-safe container or heavy-duty freezer bag and store in the freezer for up to 2–3 months.
- Reheating – You can reheat the thawed leftovers in the microwave or on the stovetop.
Chicken Breast Florentine FAQs
Though not an actual French dish, chicken Florentine got its roots in France when Catherine de Medici, a noblewoman from Florence, married a French prince. When she moved from Florence to France, Catherine was determined not to leave her favorite dishes behind. She brought spinach seeds with her and helped train Florentine chefs with the use of spinach.
This also goes back to its origin. Catherine de Medici is given credit for incorporating spinach into many dishes when she moved to Florence, Italy, from France.
Sure, you can leave out the wine if you prefer. You can use additional chicken broth or chicken stock instead, and it will still taste great.
More Easy Chicken Recipes
- Crack Chicken Soup
- Chinese Chicken Salad
- Chicken Tortilla Soup
- Homemade Chicken and Dumplings
- Neiman Marcus Salad
- Chicken Enchiladas
- Sheet Pan Chicken Fajitas
- Slow Cooker Southwest Chicken
- Copycat Chick-fil-a Chicken
Chicken Florentine
Ingredients
- 3 large boneless and skinless chicken breasts sliced lengthwise into 6 thin cutlets
- 1 teaspoon Kosher salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup all-purpose flour
- 1 Tablespoon olive oil
- 2 Tablespoons butter divided
- 2 cloves minced garlic
- 2 Tablespoons shallots sliced
- ½ cup dry white wine you can also use chicken stock or water as a substitute
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated parmesan cheese
- 3 cups loosely packed baby spinach leaves
- ¼ cup sliced sun-dried tomatoes drained
Instructions
- Place the flour in a dish and set aside. Sprinkle the chicken with salt, pepper, Italian seasoning and garlic powder. Take each piece of chicken and dredge it in the flour, on all sides, shaking off any excess flour.3 large boneless and skinless chicken breasts, 1 teaspoon Kosher salt, 1 teaspoon pepper, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ cup all-purpose flour
- In a large skillet, add the olive oil and 1 tablespoon of butter over medium heat until butter is melted. Add the chicken cutlets. Cook the chicken until it turns golden brown and a food thermometer reads 165°F (74°C) in the thickest part, which should take about 4-6 minutes per side. (If you have very thin cutlets, it will take less; thick cutlets will take more time.)1 Tablespoon olive oil
- Once cooked, remove the chicken and place it on a plate lined with paper towels and tent with aluminum foil to keep warm. Leave about 1 tablespoon of drippings in the skillet and discard the rest.
- In the same skillet, add the minced garlic and shallots and cook, stirring frequently, for about 1 minute. Add the reserved tablespoon of flour mixture to the skillet. Stir constantly and cook for 2 minutes.2 cloves minced garlic, 2 Tablespoons shallots
- Gradually whisk in the dry white wine, scraping up the brown bits from the pan. Add the, chicken broth, and heavy whipping cream and continue to cook, stirring occasionally, until the mixture thickens, which should take about 5 to 8 minutes.½ cup dry white wine, ½ cup chicken broth, 1 cup heavy whipping cream
- Add the baby spinach to the skillet and cook until it wilts, which should take around 3 to 4 minutes. Remove the skillet from the heat.3 cups loosely packed baby spinach leaves
- Stir in the freshly grated parmesan cheese and the drained sun-dried tomatoes. Just before serving, return the cooked chicken cutlets to the skillet and turn the chicken to coat it in the sauce.½ cup freshly grated parmesan cheese, ¼ cup sliced sun-dried tomatoes
Notes
- Refrigerator – Place leftover Chicken Florentine in an airtight container and store it in the refrigerator for up to 3 days.
- Freezer – If you want to freeze any leftovers, allow them to cool to room temperature. Add them to a freezer-safe container or heavy-duty freezer bag and store in the freezer for up to 2–3 months.
- Reheating – You can reheat the thawed leftovers in the microwave or on the stovetop.
Nutrition
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