Go Back
+ servings
one portion of chicken florentine on a white plate

Creamy Chicken Florentine

Tender chicken breast in a creamy spinach sauce.
Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 590kcal


  • 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


  • 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.



  • 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.


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