Why You’ll Love This Recipe
Chicken Florentine is a classic Italian-inspired dish featuring tender chicken breasts nestled in a creamy, garlicky spinach sauce. It’s elegant yet simple, making it perfect for weeknight dinners or special occasions. The richness of the sauce paired with the subtle earthiness of spinach creates a comforting and satisfying meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastssalt and pepperolive oilbuttergarliconionbaby spinachdry white winechicken brothheavy creamParmesan cheeseflour (optional, for thickening)lemon juice
directions
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 5-6 minutes per side. Remove and set aside.
In the same skillet, reduce the heat to medium. Add butter, then sauté the onion and garlic until fragrant and translucent.
Add the baby spinach and cook until wilted.
Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze. Let it simmer for a few minutes.
Stir in the heavy cream and Parmesan cheese, allowing the sauce to thicken. Add a bit of flour if a thicker consistency is desired.
Return the chicken to the skillet and spoon the sauce over the top. Let everything simmer together for a few more minutes.
Finish with a squeeze of lemon juice before serving.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Use boneless chicken thighs for a richer flavor.
Add mushrooms to the sauce for extra depth.
Replace heavy cream with half-and-half for a lighter option.
Serve over pasta, rice, or mashed potatoes for a complete meal.
storage/reheating
Store Chicken Florentine in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove over low heat, adding a splash of broth or cream to refresh the sauce.Avoid freezing as the cream sauce may separate.
FAQs
What is Chicken Florentine?
It’s a dish that features chicken served in a creamy spinach sauce, rooted in Italian culinary tradition.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before adding to the sauce.
Is it necessary to use wine?
No, you can skip it or substitute with extra broth or a splash of lemon juice.
Can I make it dairy-free?
Use coconut cream and dairy-free Parmesan alternatives, though the flavor will vary.
What sides go well with Chicken Florentine?
It pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
Can I bake this dish?
Yes, assemble in a baking dish and bake at 375°F for 10-15 minutes after making the sauce.
Is Chicken Florentine gluten-free?
It can be if you skip the flour or use a gluten-free thickener.
Can I prep it ahead?
Yes, prepare the sauce and chicken separately, then reheat and combine before serving.
Does this work for meal prep?
Absolutely. Store in portions and reheat as needed.
What kind of wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best.
Conclusion
Chicken Florentine is a creamy, savory dish that brings comfort and elegance to the table. With its simple ingredients and rich flavors, it’s an easy way to elevate your dinner routine. Try it once, and you’ll want to make it part of your regular rotation.
Print
Chicken Florentine Recipe: Creamy, Flavorful & Easy
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
- Diet: Low Fat
Description
A comforting and elegant Italian-American dish featuring pan-seared chicken breasts simmered in a creamy garlic, spinach, and Parmesan sauce—simple yet indulgent.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Salt and black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 8 oz fresh baby spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 3/4 cup finely grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
- Lower heat to medium. Add onion to the skillet and sauté until softened, about 3 minutes.
- Add minced garlic and cook for 30 seconds until aromatic.
- Stir in chopped spinach and cook until wilted, about 2–3 minutes.
- Pour in heavy cream and chicken broth, stirring to combine.
- Mix in Parmesan, Italian seasoning, and red pepper flakes. Let the sauce simmer for 3–4 minutes until thickened.
- Return chicken to the skillet, spoon the sauce over the chicken, and warm through for about 2 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add sliced mushrooms or sun‑dried tomatoes for extra flavor.
- Pair with pasta, rice, quinoa, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce (about 1¼ cups)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
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