Chicken Florentine Recipe

Introduction

Chicken Florentine is a comforting and elegant dish featuring tender chicken breasts cooked in a rich, creamy spinach and parmesan sauce. This recipe combines simple ingredients for a flavorful meal that’s perfect for weeknight dinners or special occasions.

Ingredients

• 1/2 cup all-purpose flour
• 2 large chicken breasts, cut in half lengthwise (4 thin chicken breasts)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons oil (avocado or light olive oil)
• 1 tablespoon butter (salted or unsalted)
• 3 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• 1/4 cup low-sodium chicken broth
• 1 cup heavy whipping cream
• 1/2 cup freshly grated parmesan cheese (divided use)
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes (optional)
• 2 cups fresh baby spinach

Instructions

1. Step 1: Add 1/2 cup all-purpose flour to a bowl and set aside.
2. Step 2: In a small bowl, mix together garlic powder, onion powder, kosher salt, and black pepper. Season both sides of the chicken cutlets with this mixture.
3. Step 3: Coat each chicken piece with the flour, then set aside on a plate.
4. Step 4: Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium heat. Once melted and hot, add the chicken.
5. Step 5: Cook the chicken for 4-5 minutes on each side, until golden brown. Add more oil if needed.
6. Step 6: Transfer the cooked chicken to a plate.
7. Step 7: Add minced garlic to the skillet and stir for about 1 minute until fragrant.
8. Step 8: Pour in the white wine and chicken broth, stirring for 5 minutes until the liquid reduces slightly.
9. Step 9: Stir in heavy cream, half of the parmesan cheese, Italian seasoning, and red pepper flakes if using. Cook for 3-5 minutes until the sauce thickens.
10. Step 10: Taste and adjust salt and pepper as needed.
11. Step 11: Add the baby spinach to the sauce, stirring until it is fully coated.
12. Step 12: Return the chicken to the skillet.
13. Step 13: Stir the spinach around for 3-5 minutes until wilted and the chicken reaches an internal temperature of 165°F.
14. Step 14: Spoon the creamy spinach sauce over the chicken and serve immediately.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Use chicken thighs instead of breasts for a juicier result.
• If you prefer, skip the wine and use extra chicken broth for the sauce.
• Freshly grated parmesan adds the best flavor—avoid pre-grated varieties if possible.
• Add mushrooms or sun-dried tomatoes for an extra layer of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating. Avoid microwaving at high power to keep the texture creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Florentine ahead of time?

Yes, you can prepare the chicken and sauce separately and assemble before reheating. Best to consume within 2-3 days for optimal freshness.

What can I serve with Chicken Florentine?

This dish pairs well with pasta, rice, or crusty bread to soak up the creamy sauce. Steamed vegetables or a simple green salad also complement it nicely.

Chicken Florentine Recipe

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★★★★★

4.7 from 65 reviews

This Chicken Florentine recipe features tender, lightly floured chicken breasts cooked to golden perfection and smothered in a creamy Parmesan sauce with garlic, spinach, and a hint of Italian seasoning. It’s a rich and flavorful dish perfect for a comforting yet elegant meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 1/2 cup all-purpose flour
• 2 large chicken breasts, cut in half lengthwise (4 thin chicken breasts total)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1–2 Tablespoons oil (avocado or light olive oil)
• 1 Tablespoon butter (salted or unsalted)

Sauce

• 3 cloves garlic, minced
• 1/2 cup dry white wine (can substitute with chicken broth)
• 1/4 cup low-sodium chicken broth
• 1 cup heavy whipping cream
• 1/2 cup freshly grated Parmesan cheese (divided use)
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes (optional)
• 2 cups fresh baby spinach

Instructions

1. Prepare the flour: Place 1/2 cup all-purpose flour in a bowl and set aside for coating the chicken.
2. Season the chicken: In a small bowl, mix garlic powder, onion powder, kosher salt, and black pepper. Season both sides of the 4 thin chicken breasts evenly with this mixture.
3. Coat the chicken: Dredge each seasoned chicken cutlet in the flour until fully coated. Place coated chicken on a plate and set aside.
4. Heat the skillet and cook chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium heat. Once the butter melts and the pan is hot, add the chicken cutlets.
5. Sear the chicken: Cook each side for 4-5 minutes until golden brown. Add additional oil if needed to prevent sticking.
6. Remove chicken: Transfer the cooked chicken to a plate temporarily.
7. Sauté garlic: To the same skillet, add the minced garlic and stir for about 1 minute until fragrant.
8. Deglaze the pan: Pour in the dry white wine and chicken broth. Stir and cook for approximately 5 minutes until the liquid reduces slightly.
9. Add cream and seasonings: Stir in the heavy whipping cream, half of the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook 3-5 minutes until sauce thickens.
10. Adjust seasoning: Taste the sauce and add more salt or pepper as desired.
11. Incorporate spinach: Add fresh baby spinach to the skillet and stir to coat it with the creamy sauce.
12. Return chicken to skillet: Nestle the chicken back into the skillet among the spinach and sauce.
13. Simmer and wilt spinach: Cook for 3-5 minutes, stirring gently, until spinach wilts and chicken reaches an internal temperature of 165°F (74°C).
14. Serve: Spoon the creamy sauce over the chicken and serve immediately, enjoying the rich flavors.

Notes

• Use a meat thermometer to ensure chicken is fully cooked for safety.
• You can substitute dry white wine with additional chicken broth if preferred or to avoid alcohol.
• Adjust red pepper flakes to your preferred level of heat or omit if sensitive to spice.
• Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
• Leftover Chicken Florentine can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Chicken Florentine, creamy chicken, spinach chicken recipe, Parmesan chicken, Italian chicken dish