Creamy Chicken Florentine Recipe

Some recipes have a way of making you feel like you’re dining in a cozy little Italian trattoria without ever leaving your kitchen. This creamy chicken Florentine is one of those dishes. It’s rich, indulgent, and surprisingly easy to make, even on a busy weeknight. With tender pan-seared chicken, a velvety garlic-infused cream sauce, and fresh spinach, this dish is pure comfort with a touch of elegance.

this RECIPE

I first made this recipe on a whim after a long day, craving something creamy and flavorful but not overly complicated. One bite, and I was hooked. The golden-crusted chicken soaking up that luscious sauce was absolute magic. It has since become one of my go-to meals when I want something special but don’t want to spend hours in the kitchen.

The story behind chicken Florentine

Chicken Florentine gets its name from the Italian city of Florence. The term “Florentine” in cooking often refers to dishes that include spinach, thanks to Catherine de’ Medici, the Italian noblewoman who became Queen of France. She adored spinach so much that many dishes featuring it became known as “à la Florentine.”

While traditional Florentine dishes often involve poached or lightly sautéed chicken, this version embraces a modern, creamy twist. The addition of parmesan cheese and a touch of wine elevates the dish, making it restaurant-worthy but totally achievable at home.

🛒 Ingredients that make this dish shine

• Chicken breasts – Sliced in half for quicker, even cooking. If you prefer, boneless, skinless chicken thighs work beautifully too.
• Garlic powder & fresh garlic – Adds depth and aroma to the dish. If you’re out of fresh garlic, a little extra garlic powder can work in a pinch.
• Flour – Helps create a light, crispy crust on the chicken, giving the sauce something to cling to. Almond flour works for a low-carb version.
• Olive oil & butter – The combination adds richness and flavor, with butter enhancing the golden crust on the chicken.
• White wine – Adds brightness to the sauce. If you don’t cook with wine, swap it with extra chicken broth and a splash of lemon juice.
• Chicken broth – Enhances the savory notes in the sauce. Homemade broth is fantastic if you have it on hand.
• Italian seasoning – A blend of basil, oregano, and thyme brings a subtle herbaceous touch.
• Heavy cream – The base of the luxurious sauce. Half-and-half works for a lighter version, but the sauce won’t be as thick.
• Fresh baby spinach – Adds color, texture, and a healthy touch. Frozen spinach works, but be sure to drain it well.
• Parmesan cheese – Gives the sauce a final layer of umami goodness. Freshly grated is always best for melting smoothly.

Kitchen tools you’ll need

• A large skillet – A good stainless steel or cast iron pan helps get that golden crust on the chicken.
• A sharp knife – For slicing the chicken breasts evenly.
• Tongs – Make flipping the chicken easier without losing the coating.
• A whisk – Helps blend the cream into the sauce smoothly.

Cooking this dish step by step

1. Prepping the chicken

Start by slicing the chicken breasts in half lengthwise to create four thinner cutlets. This helps them cook faster and evenly. Season each piece with garlic powder, salt, and pepper, then dredge them lightly in flour. This step gives them a slight crispiness and helps thicken the sauce later.

2. Searing to perfection

Heat the olive oil and a tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes per side until golden brown. Don’t move the chicken too much—it needs time to develop that beautiful crust. Once done, transfer the chicken to a plate and set it aside.

3. Creating the flavorful base

Lower the heat slightly and add the remaining butter and minced garlic. Stir for about 30 seconds until fragrant. Then, pour in the white wine, chicken broth, and Italian seasoning. Let the mixture simmer for about 3-5 minutes until it reduces slightly. The aroma at this stage is incredible!

4. Making the creamy sauce

Pour in the heavy cream and let it gently bubble for a couple of minutes, thickening slightly. Stir in the fresh spinach, allowing it to wilt into the sauce. If your spinach looks like a mountain at first, don’t worry—it shrinks quickly.

5. Bringing it all together

Nestle the chicken back into the pan, ensuring each piece is coated in the sauce. Let everything simmer for another 4-5 minutes until the chicken is fully cooked and the sauce thickens a bit more. Sprinkle the parmesan cheese on top just before serving.

🍽️ Variations and creative twists

• Lighter version – Swap heavy cream for half-and-half and reduce the butter.
• Low-carb & keto-friendly – Use almond flour for dredging and serve with zucchini noodles or cauliflower mash.
• Dairy-free option – Replace heavy cream with coconut milk and use nutritional yeast instead of parmesan.
• Mushroom Florentine – Add sautéed mushrooms for extra depth and umami.
• Tomato twist – Stir in a handful of sun-dried tomatoes for a tangy, sweet contrast.

How to serve it beautifully

Serve this creamy chicken Florentine over a bed of buttery mashed potatoes, fluffy rice, or al dente pasta to soak up the sauce. For a low-carb option, try sautéed zucchini noodles or roasted cauliflower. A sprinkle of extra parmesan and a few fresh basil leaves make it look extra special.

🍷 Perfect drink pairings

A crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy sauce beautifully. If you prefer red, a light Pinot Noir works surprisingly well. For a non-alcoholic option, a chilled sparkling water with a squeeze of lemon keeps things refreshing.

Storing and reheating tips

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, warm gently over low heat on the stove, adding a splash of cream or broth to bring back the sauce’s smooth texture. Avoid microwaving on high, as it can make the sauce separate.

Scaling the recipe

For a larger batch, simply double the ingredients and use a bigger skillet. If making just two servings, halve everything but keep the cooking times the same.

Troubleshooting common issues

• Sauce too thin? Let it simmer longer or stir in extra parmesan to thicken it up.
• Chicken not browning? Ensure your pan is hot before adding the chicken, and avoid overcrowding.
• Sauce too thick? Add a splash of broth or cream to loosen it up.

Ready to try it?

This creamy chicken Florentine is the perfect balance of indulgence and ease. It’s one of those meals that feels fancy but is effortless enough for a weeknight. Give it a try, make it your own, and let me know how it turns out!

Frequently asked questions

1. Can I make this without wine?
Yes! Just use extra chicken broth and a squeeze of lemon juice for a similar depth of flavor.

2. Can I use frozen spinach?
Absolutely. Just thaw and squeeze out excess water before adding it to the sauce.

3. What’s the best way to ensure my chicken stays juicy?
Avoid overcooking! Use a meat thermometer and remove the chicken once it hits 165°F.

4. Can I prep this ahead of time?
You can sear the chicken and prep the sauce separately, then combine everything when ready to serve.

5. What side dishes go well with this?
Garlic bread, roasted veggies, or a simple green salad all pair beautifully.

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