Chicken Florentine is a classic dish that's full of rich flavor and creamy goodness. It's made with tender pan-seared chicken cutlets cooked until golden brown, then topped with a smooth and creamy spinach sauce. This easy recipe uses just one large skillet, so cleanup is quick and simple too!
If you’re looking for a delicious dinner that feels fancy but is actually super simple, this Chicken Florentine is perfect. You don’t need any special cooking skills—just a few basic ingredients and about 30 minutes of your time. Serve hot, either on its own or over pasta, rice, or mashed potatoes.
Let’s get started on making this creamy, comforting dish that’s sure to impress!
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Ingredients You'll Need:
- Boneless, skinless chicken breasts – the main protein, cooked until golden brown and juicy
- Fresh baby spinach – adds color, texture, and a healthy green layer to the creamy sauce
- Salt and black pepper – for seasoning the chicken and balancing the flavors
- All-purpose flour – lightly coats the chicken to create a golden, crispy crust when seared
- Dry white wine – adds depth and a touch of acidity to the creamy sauce
- Chicken stock – helps create a rich, savory base for the sauce
- Heavy cream and Parmesan Cheese– makes the sauce thick, smooth, and extra creamy
- Italian seasoning – adds classic herbs like oregano and basil for that Italian taste
- Garlic and Shallots – gives the dish a warm, aromatic flavor
- Butter and Olive oil – used to sauté and enrich the sauce
How to Make Chicken Florentine:
Prep the Chicken
Pat the chicken breasts dry with paper towels. Slice them in half horizontally if they’re thick, so they cook evenly. Season both sides with salt and black pepper. Lightly dredge each piece of chicken in all-purpose flour. Shake off any extra flour—this helps give the chicken a light, golden crust.
Sear the Chicken
Heat olive oil and melt butter in a large skillet over medium heat. Add the chicken cutlets and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Garlic and Shallots
In the same skillet, add butter and minced shallots. Sauté for about 2 minutes then add garlic, cook for 30 seconds until fragrant over medium heat.
Deglaze the Pan with Wine and Add Chicken Stock
Pour the dry white wine, Italian seasoning, and chicken stock into the skillet. Stir and scrape up any browned bits stuck to the bottom—this adds great flavor. Stir and let it simmer for 3 minutes over medium-high heat.
Make the creamy sauce
Add heavy cream to the skillet. Stir and let it simmer for 2-3 minutes over medium heat. Let the sauce thicken slightly.
Add the Spinach
Stir the Parmesan cheese into the sauce until melted and smooth. Add the fresh spinach and let it simmer for about 1-2 minutes, just until the spinach begins to wilt.
Add the Chicken Back In
Place the cooked chicken cutlets back into the skillet. Spoon the creamy spinach sauce over the top. Let everything simmer together for 4-5 minutes, until the chicken is heated through and the flavors are well combined.
Tips for the Best Chicken Florentine:
- Pound the chicken evenly: If, after butterflying your chicken, the breasts are still thick, use a meat mallet to pound them to an even thickness. This helps them cook more quickly and evenly, giving you tender, juicy results every time.
- Use fresh spinach: Fresh baby spinach wilts quickly and blends beautifully into the sauce. Frozen spinach can work too, just make sure to thaw and squeeze out extra water.
- Don’t overcrowd the pan: Cook the chicken in batches if needed so it sears properly and gets that nice golden brown crust.
- Deglaze for flavor: Don’t skip the wine or chicken stock step! Scraping the brown bits off the skillet adds a ton of flavor to the sauce.
- No wine? No problem: If you’re avoiding white wine, feel free to skip it and use extra chicken broth instead. The sauce will still be rich and delicious.
- Control the creaminess: If the sauce is too thick, add a splash of chicken stock or cream. If it’s too thin, let it simmer a little longer.
- Make-ahead tip: If you're preparing this meal in advance, sauté the chicken and spinach separately, and store them in separate containers. Reheat them gently, then make the sauce fresh before serving for best results.
Storage and Reheating Tips
- Refrigerator: Store leftover Chicken Florentine in an airtight container in the fridge for up to 3 days. Keep the chicken and sauce together, or separate if you want to maintain the best texture.
- Freezer: You can freeze Chicken Florentine, but the creamy sauce may separate slightly when thawed. If freezing, let it cool completely first, then place it in a freezer-safe container for up to 2 months. For best results, freeze the chicken and spinach sauce separately.
- Reheating: Warm leftovers in a skillet over low heat, stirring often to bring the sauce back together. Add a splash of cream or chicken broth if the sauce looks too thick. You can also microwave it in short intervals, stirring in between to keep the sauce smooth. You can find more info about it here.
📖 Recipe
Easy Creamy Chicken Florentine
Equipment
- a large skillet (12 inch or larger)
- a spatula
Ingredients
- 2 large chicken breasts, (slice horizontally)
- 1½ tablespoons all-purpose flour
- ½ teaspoon salt, (and more to taste)
- ¼ teaspoon ground black pepper, (and more to taste)
- 6 oz fresh baby spinach, (or more to your liking)
- 3 tablespoons unsalted butter, (divided)
- 1 tablespoon olive oil
- ¼ cup diced shallots
- 1 tablespoon minced garlic
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon Italian seasoning, (or a mix of basil, oregano, and/or thyme)
- ¼ cup freshly grated parmesan cheese
Instructions
- Season both sides of chicken with ½ teaspoons of salt and ¼ teaspoon of black pepper, then dredge in flour and shake off the excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook chicken 4–5 mins per side until golden and cooked through. Set aside.
- In the same skillet over medium heat, add butter and shallots. Sauté 2 mins, then add garlic and cook 30 secs until fragrant.
- Pour in wine, Italian seasoning, and chicken stock. Stir, scrape up browned bits, and simmer 3–4 mins over medium-high heat.
- Add heavy cream to the skillet. Stir and let it simmer for 2-3 minutes over medium heat. Let the sauce thicken slightly.
- Stir in Parmesan until melted. Add spinach and simmer 1-2 minutes, until just about to wilt.
- Return chicken to the skillet. Spoon creamy spinach sauce over top and simmer 4-5 minutes, until heated through and flavors combine.
Notes
- Refrigerator: Store leftover Chicken Florentine in an airtight container in the fridge for up to 3 days. Keep the chicken and sauce together, or separate if you want to maintain the best texture.
- Freezer: You can freeze Chicken Florentine, but the creamy sauce may separate slightly when thawed. If freezing, let it cool completely first, then place it in a freezer-safe container for up to 2 months. For best results, freeze the chicken and spinach sauce separately.
Rika says
This Chicken Florentine is rich, creamy, and packed with flavor—an easy weeknight dish that feels restaurant-quality!