Creamy Chicken Florentine

Jump to Recipe

If you need a chicken dish that will impress, look no further than this Creamy Chicken Florentine. It’s easy enough to make for a weeknight supper, but fancy enough for special occasions. This one-pot wonder takes simple chicken dinners to new heights.

one portion of chicken florentine on a white plate

This Creamy Chicken Florentine recipe is fancy enough for special occasions, but easy enough for weeknight meals. 

Tender, succulent chicken breasts pan-fried to perfection and topped with an incredible creamy white wine sauce. Flecks of spinach throughout the sauce add color and freshness that elevate the dish from a simple chicken and gravy to a presentation-worthy chicken Florentine. 

Easy Chicken Florentine

The best part of this dish is that it’s cooked in a single pan, so cleanup is a breeze, and the whole thing can be prepped and cooked in less than 45 minutes. Just as easy as Chicken Fricassee and creamy dreamy Mushroom Chicken.

Pair this creamy chicken florentine with flavorful garlic smashed potatoes and rolls for sopping up the extra sauce, and you’ve got a memorable meal worthy of guests or perfect for celebrating your family.

one portion of chicken florentine served on a white plate

What Is Chicken Florentine?

“Florentine” literally means something that comes from Florence, Italy. In cooking, “florentine” is a French term usually used to refer to a dish that contains spinach. Some Florentine-style dishes are simply served over a bed of spinach. Chicken Florentine is seasoned chicken served with a spinach cream sauce.

Why Make This Recipe

  • Impressive – Chicken florentine is fancy enough for guests, date night or special occasions yet simple enough for a weeknight meal.
  • Perfect for Busy Cooks – Cook in less than 45 minutes with only one pan to clean up!
  • Affordable – Cook an incredibly impressive meal without spending a lot of money.  
  • Versatile – Substitute pork chops or even shrimp for a fun twist on this traditional recipe.  

Ingredient Notes

  • Chicken – Chicken breasts which can be pounded to an even thickness are perfect for this chicken florentine recipe. 
  • All-purpose Flour – Flour gives the chicken a crispy coating and will also help to thicken the sauce. 
  • Dry Seasoning – A combination of garlic powder, onion powder, dried thyme, dried rosemary, salt and ground black pepper adds lots of flavor to the chicken.
  • Olive Oil – Or use any light, neutral-flavored oil.
  • Butter – Adds flavor and silkiness to the sauce.
  • Garlic – Use fresh garlic for lots of warm, spicy flavor.
  • White Wine – Always use a wine you’d enjoy drinking, but it doesn’t have to be expensive.
  • Half and Half – This will thicken the sauce and add creaminess.
  • Cheese – Both cream cheese and freshly grated parmesan cheese are added to make an incredibly flavorful sauce. 
  • Baby Spinach – Spinach is what makes this chicken florentine a florentine dish. Baby spinach is tender and mild, but you can substitute regular spinach.
the ingredients needed for making chicken florentine

Ready to make this Creamy Chicken Florentine? Gather your ingredients and I will show you…

How To Make Chicken Florentine

Get the complete ingredients list and instructions from the recipe card below.

  1. Begin by pounding the chicken to an even thickness. Place one chicken breast into a large zip lock bag or between two sheets of plastic wrap and pound the thickest part until the chicken is an even thickness all over. Repeat with each chicken breast.
  2. In a shallow bowl, whisk the flour, garlic powder, onion powder, dried thyme, dried rosemary, salt and pepper in a shallow bowl or on a plate. 
  3. One at a time, dredge the chicken into the seasoned flour mixture until it’s well coated.
  4. In a large skillet, heat olive oil over medium heat and fry the chicken for 5 minutes on each side or until golden in color. You may need to work in batches to avoid crowding the pan. 
  5. Remove the chicken from the pan and set it aside on a plate.
  6. In the same pan, melt the butter, then add the garlic and stir, cooking for about 30 seconds or until fragrant.
  7. Stir in the wine, cook for about 3 minutes, then pour in the half and half, and bring to a simmer.
  8. Add in the cream cheese and parmesan cheese, stirring for about 4 minutes or until fully melted.
  9. Stir in the baby spinach and let it wilt fully for about 3 minutes.
  10. Add the chicken back to the pan to warm through. Spoon the sauce on top and serve with freshly minced parsley or basil for garnish.
image collage showing the steps for making chicken florentine

How To Pound Chicken Breasts

Chicken breasts that are an even thickness cook quickly and evenly, so you have tender, juicy chicken. Pounding chicken breasts is a quick and easy way to get chicken to an even thickness. Here’s how to do it. 

  1. Trim any excess fat from the chicken.
  2. Place one chicken breast in a large zip-top bag or between two pieces of plastic wrap and place it on a clean cutting board.
  3. Use a meat mallet, a heavy rolling pin, or even an aluminum can to gently pound the thickest portions of the chicken breast. 
  4. Repeat with each chicken breast until they are an even thickness throughout. 

Any recipe where chicken comes into direct contact with heat can benefit from using pounded chicken. In Chicken Florentine, the chicken will be succulent and tender. 

Pro Tips 

  • Bring the chicken to room temperature for about 30 minutes before cooking. This helps to promote even cooking and can limit the amount of shrinking. 
  • Pounding the chicken breasts will provide the evenest cooking and tender chicken; see our guide above for how to do it.
  • Leave the chicken alone while it cooks. It will get crispy and golden and cook more evenly if you allow it to sit in the pan for the full 5 minutes before flipping it instead of moving it around.
  • Keep the heat even while cooking and turn it down if the chicken begins to brown too quickly.
  • Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
  • Don’t use cooking wine. Cooking wine is loaded with salt, and we recommend that you select a wine that you would enjoy drinking. It doesn’t need to be expensive, and any leftover wine can be paired with the finished chicken florentine. 
  • Use fresh spinach rather than frozen for this recipe. Wash and dry thoroughly before adding it to the sauce. 
  • Spinach can react with metal pans and leave an off-taste, so use a stainless steel pan for this chicken florentine recipe rather than cast-iron or aluminum. 
  • If you’re not a fan of spinach, you can use kale
  • Use fresh, finely grated parmesan. Don’t use the powdery stuff that comes in a can. 
top down view of the finished chicken florentine served on a white plate

Delicious Variations

  • Add Heat – If you love a little spice in your cooking, add a bit of red pepper flakes to the sauce. 
  • Swap the Meat – This florentine sauce is great with other proteins as well. Use chicken thighs, salmon, pork chops, or shrimp. 
  • Skip the Alcohol – If you don’t have wine or prefer to cook without it, use an equal amount of chicken broth plus a half teaspoon of Dijon mustard. 
  • Swap The Seasoning – Use your favorite seasoning blend such as Italian seasoning or herbs de Provence in place of the individual seasonings listed in the recipe. 

Prep And Storage

  • Prep Ahead – The chicken can be made in advance and reheated in the pan once the sauce is made. 
  • Store – Leftovers should be placed in an airtight container and consumed within 3 days. 
  • Freeze – Freezing this dish is not recommended as the cream sauce may break or curdle. 
close up view of the finished chicken florentine recipe

FAQs

How Do I Make Chicken Florentine Healthier?

If you’d like to lighten up this recipe a bit, the best place to do it is when making the sauce. You can substitute milk and low-fat cream cheese for the half and half and regular cream cheese. You can also eliminate the cream cheese, but the sauce will not be as creamy. 

Can I Make Chicken Florentine Without Wine?

Many people prefer to cook without alcohol, and it’s easy to make this recipe without wine. In place of wine, use the same amount of chicken stock and add a half teaspoon of Dijon mustard.

How Do I Reheat Creamy Chicken Florentine?

As with most recipes with cream sauces, it will be at its best just after making it. If you decide to save leftovers, store them for up to 3 days in an air-tight container in the fridge. To reheat, place into a pan on the stove and reheat slowly over low heat. Stir the sauce as it cooks. 

top down view of a pan filled with chicken florentine

More Recipes You May Like

Serving Suggestions

Thank you for reading my chicken florentine recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Get The Creamy Chicken Florentine Recipe:

Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Creamy Chicken Florentine! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

one portion of chicken florentine on a white plate
Print Recipe
5 from 1 vote

Creamy Chicken Florentine

Tender chicken breast in a creamy spinach sauce.
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Servings: 4
Calories: 590kcal
Author: Bintu Hardy

Ingredients

  • 4 chicken breasts
  • ¾ cup (95g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 ½ teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic finely minced
  • ½ cup (118ml) white wine
  • 1 cup (237ml) half and half cream
  • 2 ounces (60g) cream cheese
  • 1 cup (90g) parmesan cheese freshly grated and divided
  • 2 ½ cups (75g) baby spinach

Instructions

  • Begin by pounding the chicken to an even thickness. Place one chicken breast into a large zip lock bag or between two sheets of plastic wrap and pound the thickest part until the chicken is an even thickness all over. Repeat with each chicken breast.
  • In a shallow bowl, whisk the flour, garlic powder, onion powder, dried thyme, dried rosemary, salt and pepper in a shallow bowl or on a plate.
  • One at a time, dredge the chicken into the seasoned flour mixture until it’s well coated.
  • In a large skillet, heat olive oil over medium heat and fry the chicken for 5 minutes on each side or until golden in color. You may need to work in batches to avoid crowding the pan.
  • Remove the chicken from the pan and set it aside on a plate.
  • In the same pan, melt the butter, then add the garlic and stir, cooking for about 30 seconds or until fragrant.
  • Stir in the wine, cook for about 3 minutes, then pour in the half and half, and bring to a simmer.
  • Add in the cream cheese and parmesan cheese, stirring for about 4 minutes or until fully melted.
  • Stir in the baby spinach and let it wilt fully for about 3 minutes.
  • Add the chicken back to the pan to warm through. Spoon the sauce on top and serve with freshly minced parsley or basil for garnish.
**EASY AIR FRYER RECIPE EBOOK**Get the easy Air Fryer Recipe Binder which includes 40 quick and easy recipes all under 30 minutes cook time.
** INSTANT POT DUMP AND DASH RECIPE EBOOK**Get the Instant Pot Dump And Dash Recipes Ebook with easy recipes for busy lives.

Video

Notes

  • Bring the chicken to come to room temperature for about 30 minutes before cooking. This helps to promote even cooking and can limit the amount of shrinking. 
  • Pounding the chicken breasts will provide the evenest cooking and tender chicken; see our guide above for tips.
  • Leave the chicken alone while it cooks. It will get crispy and golden and cook more evenly if you allow it to sit in the pan for the full 5 minutes before flipping it instead of moving it around.
  • Keep the heat even while cooking and turn it down if the chicken begins to brown too quickly.
  • Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
  • Don’t use cooking wine. Cooking wine is loaded with salt, and we recommend that you select a wine that you would enjoy drinking. It doesn’t need to be expensive, and any leftover wine can be paired with the finished chicken florentine. 
  • Use fresh spinach rather than frozen for this recipe. Wash and dry thoroughly before adding it to the sauce. 
  • Spinach can react with metal pans and leave an off-taste, so use a stainless steel pan for this chicken florentine recipe rather than cast-iron or aluminum. 
  • If you’re not a fan of spinach, you can use kale.
  • Use fresh, finely grated parmesan. Don’t use the powdery stuff that comes in a can.
  • Storage – keep leftovers in an airtight container inside the fridge for 3 days.
 

Nutrition

Calories: 590kcal | Carbohydrates: 26g | Protein: 39g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 961mg | Potassium: 723mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2578IU | Vitamin C: 8mg | Calcium: 419mg | Iron: 3mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments