Creamy Chicken Florentine Recipe

There’s something magical about a rich, velvety cream sauce coating tender, golden-browned chicken. And when you add fresh spinach and a hint of garlic? Pure comfort in a skillet. This Creamy Chicken Florentine is one of those dishes that feels fancy enough for a dinner party but is easy enough to whip up on a busy weeknight.

this RECIPE

I first fell in love with this dish during a trip to a little Italian bistro tucked away on a quiet street. The way the flavors melted together—the creamy sauce, the garlicky spinach, the perfectly seasoned chicken—made it impossible not to recreate at home. And after a few trials (and a few extra helpings), I landed on this version: simple, flavorful, and absolutely irresistible.

The story behind Chicken Florentine

Despite its Italian-sounding name, Chicken Florentine actually has French roots. “Florentine” refers to dishes prepared in the style of Florence, Italy, but this creamy, spinach-infused preparation became popular thanks to Catherine de’ Medici. When she married the French king in the 16th century, she brought her love of spinach with her, and the French adopted the term “Florentine” for dishes featuring this leafy green. Today, this dish is a staple in many Italian-American kitchens, with variations that range from light and lemony to indulgently creamy.

Let’s talk ingredients: The stars of the show

The beauty of this dish lies in its simple yet flavorful ingredients. Here’s why each one matters:

• Chicken breasts: Sliced in half for quicker cooking, they stay juicy while absorbing the creamy sauce. If you only have chicken thighs, they work too—just adjust the cooking time slightly.
• Garlic powder, salt & pepper: The essentials for building flavor.
• Flour: Gives the chicken a light crust and helps thicken the sauce slightly. For a gluten-free version, cornstarch or almond flour does the trick.
• Olive oil & butter: The combo adds richness and helps the chicken brown beautifully.
• Garlic: Fresh is best here. That deep, aromatic flavor is what makes this dish sing.
• Dry white wine: It deglazes the pan, lifting all the flavorful bits. If you don’t have wine, extra chicken broth with a splash of lemon juice works well.
• Chicken broth: Adds depth and balances the richness of the cream.
• Italian seasoning: Just a pinch enhances the overall flavor.
• Heavy cream: The key to that silky, luxurious sauce. Half-and-half works if you prefer something lighter.
• Baby spinach: Adds freshness and a pop of color. If you’re out of fresh spinach, frozen (thawed and squeezed dry) can work in a pinch.
• Parmesan cheese: The finishing touch that melts into the sauce, giving it a deliciously nutty bite.

Kitchen gear: What you need (and what you can skip)

You don’t need a ton of fancy equipment to make this dish, just a few essentials:

• A sharp knife to slice the chicken evenly.
• A large skillet (preferably stainless steel or cast iron) to get that golden sear. Nonstick works, but it won’t develop quite as much flavor.
• Tongs to flip the chicken easily.
• A wooden spoon or spatula to stir the sauce without scratching your pan.

If you don’t have a skillet big enough to fit everything comfortably, you can cook the chicken in batches and return it all to the pan at the end.

Step-by-step: Cooking this dish to perfection

1. Prep the chicken

Slice each chicken breast in half lengthwise to create thinner cutlets. This helps them cook faster and more evenly. Season both sides with garlic powder, salt, and pepper, then dredge them lightly in flour. The flour gives the chicken a delicate crust that helps the sauce cling.

2. Sear the chicken

Heat the olive oil and half the butter in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side, until golden brown. The goal is a crisp, lightly golden crust—don’t worry if it’s not cooked through yet. Remove the chicken and set it aside.

3. Build the sauce

In the same pan, melt the remaining butter and add the minced garlic. Let it cook for about 30 seconds—just until fragrant. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let this simmer for a few minutes until slightly reduced.

4. Add the creamy goodness

Lower the heat and stir in the heavy cream. Let it bubble for a couple of minutes before tossing in the spinach. Stir gently until the spinach wilts.

5. Bring it all together

Return the chicken to the pan, nestling it into the sauce. Let everything simmer for another 4-5 minutes, until the chicken is fully cooked and the sauce has thickened slightly. Sprinkle the parmesan over the top just before serving, letting it melt into the sauce.

Variations: Make it your own

• Lighter version: Swap heavy cream for half-and-half and use less butter.
• Keto-friendly: Skip the flour and use extra parmesan to thicken the sauce.
• Dairy-free: Use coconut milk instead of cream and nutritional yeast instead of parmesan.
• Mushroom Florentine: Add sautéed mushrooms for extra depth.
• Lemon twist: Stir in a splash of lemon juice at the end for a fresh, zesty finish.
• Spicy version: Add red pepper flakes for a little heat.

How to serve this dish beautifully

This dish shines with a simple side of buttered pasta or creamy mashed potatoes to soak up all that sauce. If you’re looking for something lighter, serve it with roasted vegetables or a fresh salad. Garnish with extra parmesan, a sprinkle of freshly chopped parsley, or a drizzle of olive oil for a restaurant-worthy finish.

What to drink with Creamy Chicken Florentine?

A crisp, dry white wine like Sauvignon Blanc or Chardonnay pairs beautifully, cutting through the richness of the sauce. If you prefer red, a light-bodied Pinot Noir works surprisingly well. For a non-alcoholic option, a sparkling lemonade or a chilled herbal tea (like chamomile) is refreshing.

Storing and reheating tips

Leftovers? No problem. Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to bring the sauce back to life. Avoid microwaving for too long—it can make the chicken tough.

Scaling the recipe up or down

Cooking for two? Halve everything and use a smaller pan. Feeding a crowd? Double the ingredients, but cook the chicken in batches to avoid overcrowding the pan. The sauce thickens as it sits, so you may need to add a bit more cream or broth when scaling up.

FAQ

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

2. What can I use instead of white wine?
Chicken broth with a splash of lemon juice is a great substitute.

3. Can I make this ahead of time?
Yes! Cook the chicken and sauce separately, then reheat gently before serving.

4. Why isn’t my sauce thickening?
Let it simmer a bit longer, or add a tiny sprinkle of flour or parmesan.

5. Can I use bone-in chicken?
Yes, but increase the cooking time since bone-in pieces take longer.

This Creamy Chicken Florentine is a guaranteed crowd-pleaser. Whether you’re serving it for a cozy family dinner or a special occasion, it’s one of those dishes that never disappoints. Give it a try and let me know how you make it your own!

Print