Emily Carter
Golden-seared chicken breasts simmered in a luscious garlic cream sauce with tender spinach—this Chicken Florentine recipe is the kind of comforting, elegant dish that feels like it belongs in a fine Italian bistro. The rich, velvety sauce clings to every bite of chicken, while the fresh spinach adds balance, color, and just the right amount of earthiness. It’s indulgent without being heavy, and perfect for a satisfying weeknight dinner or special occasion.
This dish comes together in one pan and under 30 minutes, making it a go-to choice when you’re short on time but still want something restaurant-worthy. Whether you’re serving it over pasta, mashed potatoes, or simply with crusty bread, this is the kind of meal that makes you pause and savor every bite.
Why You’ll Love This Chicken Florentine Recipe
- Quick and Easy: Ready in just 30 minutes with minimal cleanup.
- One-Pan Wonder: Everything cooks in a single skillet—less mess, more flavor.
- Rich, Creamy, and Comforting: The garlic cream sauce is silky, cheesy, and packed with flavor.
- Family-Friendly: Mild flavors that kids and adults alike will enjoy.
- Versatile: Serve it with pasta, rice, potatoes, or even low-carb options like cauliflower mash.
- Elegant Yet Effortless: Looks impressive, but it’s surprisingly simple to make.
- Perfect for Weeknights or Guests: Flexible enough for both casual and fancy meals.
- Customizable: You can easily add mushrooms, sun-dried tomatoes, or a touch of white wine.
Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)
Before diving into the cooking, it’s important to have your tools prepped and ready. This not only speeds up the process but ensures your Chicken Florentine turns out silky, juicy, and full of flavor.
Essential Tools:
- Heavy-Bottomed Skillet or Cast Iron Pan:
This is where the magic happens. A heavy skillet ensures even heat distribution and allows for a beautiful sear on the chicken without burning. - Tongs or a Fish Spatula:
Helps flip the chicken breasts gently without tearing the seared crust. - Meat Thermometer:
Essential for checking doneness. Chicken should reach an internal temperature of 165°F (74°C) to be safe and juicy. - Whisk:
For blending the cream sauce smoothly and avoiding clumps. - Cutting Board & Sharp Knife:
You’ll need these to trim your chicken and prep ingredients like garlic and spinach. - Paper Towels:
Patting the chicken dry before seasoning helps achieve that golden crust during searing.
Preparation Tips
- Pound the Chicken Evenly:
If your chicken breasts are uneven in thickness, gently pound them to ensure even cooking and prevent dryness. - Dry the Chicken Thoroughly:
Moisture on the surface will steam the chicken instead of searing it. Always pat it dry before seasoning. - Use Fresh Garlic and Spinach:
Fresh garlic adds a deeper flavor compared to pre-minced, and fresh spinach wilts perfectly in the sauce. - Don’t Overcrowd the Pan:
Cook the chicken in batches if needed. Overcrowding reduces the pan’s heat and prevents a good sear. - Deglaze with Broth or Wine:
Scraping up the brown bits after searing the chicken adds incredible flavor to the sauce. - Use Room-Temperature Cream:
Cold cream can curdle when added to a hot pan. Let it sit out for a few minutes before using. - Pre-measure Ingredients:
The sauce comes together fast. Have everything within arm’s reach to avoid overcooking.
Ingredients for This Chicken Florentine Recipe
To create this rich and satisfying Chicken Florentine, you’ll need a handful of simple, fresh ingredients. These combine to deliver bold flavor, creamy texture, and perfect balance in every bite.
Main Ingredients:
- 2 large boneless, skinless chicken breasts (sliced horizontally to make 4 cutlets)
Lean protein, easy to cook and full of flavor when seared properly. - Salt and freshly ground black pepper (to taste)
Basic seasoning that enhances all the flavors. - 1 tablespoon olive oil
Helps in browning the chicken and adds richness. - 1 tablespoon unsalted butter
Used for extra flavor during searing. - 3 cloves garlic, minced
Fresh garlic adds depth and aroma to the sauce. - 1 cup heavy cream
Creates the base of that silky, luxurious Florentine sauce. - ½ cup chicken broth
Adds flavor and thins out the cream for the perfect sauce texture. - ½ cup grated Parmesan cheese
Brings saltiness, body, and a nutty flavor to the sauce. - 1 teaspoon Italian seasoning
A blend of herbs that complements the creamy sauce perfectly. - 4 cups fresh baby spinach
Lightly wilts in the sauce, adding freshness and color. - Red pepper flakes (optional, for a kick)
A pinch adds gentle heat without overpowering the dish.
Step-by-Step Instructions for Making Chicken Florentine
Follow these clear, straightforward steps to bring this creamy, comforting dish to life. One pan, one protein, and one unforgettable sauce.
Step 1: Prepare the Chicken
- Slice your chicken breasts horizontally to create thinner cutlets.
- Pat them dry with paper towels and season both sides generously with salt and pepper.
Step 2: Sear the Chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Once hot, place the chicken cutlets in the pan. Cook for 4–5 minutes per side, or until golden and cooked through.
- Transfer to a plate and tent with foil to keep warm.
Step 3: Sauté the Garlic
- In the same pan (don’t wipe it out), lower the heat to medium.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant—don’t let it burn.
Step 4: Make the Cream Sauce
- Pour in the chicken broth, scraping up any brown bits from the bottom of the pan (this adds lots of flavor).
- Stir in the heavy cream, Parmesan, and Italian seasoning.
- Let the sauce simmer for 4–5 minutes, until it thickens slightly.
Step 5: Add Spinach and Finish the Sauce
- Toss in the fresh spinach and stir until wilted, about 1–2 minutes.
- Add a pinch of red pepper flakes if desired.
- Taste and adjust seasoning with more salt or pepper, if needed.
Step 6: Return the Chicken to the Pan
- Nestle the seared chicken breasts back into the sauce.
- Spoon the sauce over the top and let everything simmer together for 2–3 minutes so the flavors marry.
Step 7: Serve and Enjoy!
- Serve hot over pasta, rice, mashed potatoes, or with crusty bread to soak up the creamy spinach sauce.
- Garnish with extra Parmesan or freshly chopped parsley if you like.
Notes
- Slicing Chicken Thin is Key: Cutting the chicken breasts horizontally creates thinner cutlets that cook faster and more evenly. This prevents dry, rubbery chicken.
- Don’t Skip the Brown Bits: After searing, the golden bits stuck to the bottom of the pan (called “fond”) are flavor gold. Deglazing with broth or wine brings all that richness into your sauce.
- Let the Sauce Simmer, Not Boil: A gentle simmer thickens the cream without curdling it. Boiling can break the sauce and make it grainy.
- Use Fresh Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grate it fresh for the creamiest results.
- Make It Low-Carb Friendly: Skip pasta and serve it with roasted cauliflower or zucchini noodles for a keto-friendly option.
Watch Out for These Mistakes While Cooking
- Overcooking the Chicken: Chicken breasts cook quickly. Going even a minute too long can dry them out. Use a thermometer and aim for 165°F (74°C).
- Using Cold Cream Straight from the Fridge: Cold cream added to a hot pan may curdle. Let it come to room temperature first for a silky sauce.
- Too Much Heat When Making the Sauce: Keep the flame at medium or medium-low when adding dairy. High heat will scorch the cream or split the sauce.
- Skipping the Rest Time: Let the chicken rest while you finish the sauce. This helps the juices redistribute and keeps the meat tender.
- Crowding the Pan During Searing: If the chicken pieces are too close together, they’ll steam instead of sear. Cook in batches if needed.
- Adding Spinach Too Early: Spinach wilts fast. Add it toward the end to keep it bright and slightly firm, not soggy.
What to Serve With Chicken Florentine?
The creamy, savory nature of Chicken Florentine begs to be paired with sides that either soak up the luscious sauce or contrast with its richness. Whether you’re aiming for a full Italian-inspired dinner or something lighter, here are a variety of options to round out your meal beautifully.
8 Recommendations:
- Garlic Butter Pasta
Simple angel hair or fettuccine tossed in garlic butter makes a perfect base for the creamy chicken and spinach sauce to soak into. - Mashed Potatoes
Creamy mashed potatoes act as a rich, comforting canvas that pairs beautifully with the Florentine sauce. - Steamed White or Brown Rice
A neutral side that absorbs the sauce without overpowering it—perfect for a lighter pairing. - Crusty Bread or Garlic Bread
Serve with a warm, crusty baguette or slices of garlic bread to mop up every bit of the sauce. - Roasted Asparagus or Broccolini
These bright green veggies balance the richness of the dish with a little char and freshness. - Zucchini Noodles (Zoodles)
A great low-carb alternative to pasta that still gives you the satisfaction of twirling your fork. - Cauliflower Mash
Another keto-friendly option that delivers creaminess without the carbs of traditional mash. - Crisp Garden Salad with Balsamic Vinaigrette
A fresh, acidic salad cuts through the richness and refreshes your palate between bites.
Whether you have leftovers or you’re prepping ahead, Chicken Florentine stores well and reheats beautifully—especially if you follow these tips:
- Refrigerator:
Store leftovers in an airtight container for up to 3 days. Make sure to let the dish cool to room temperature before sealing to prevent condensation. - Freezer:
While it’s possible to freeze Chicken Florentine, the cream sauce may separate when thawed. If you do freeze it, place it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. - Reheating:
Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of broth or cream to restore the sauce’s silky texture. Microwave reheating is fine too—just do it in short intervals and stir between bursts to keep the sauce smooth. - Do Not Refreeze:
Once thawed and reheated, avoid refreezing as it affects both texture and flavor.
Estimated Nutrition (Per Serving – based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | ~34g |
| Fat | ~28g |
| Saturated Fat | ~14g |
| Carbohydrates | ~6g |
| Fiber | ~1g |
| Sugar | ~1g |
| Sodium | ~520mg |
| Cholesterol | ~120mg |
Note: Nutritional values are estimates and may vary depending on specific brands and measurements used.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well and offer a juicier, richer flavor. Just adjust the cooking time slightly, as thighs may take a few minutes longer to cook through.
2. Can I make Chicken Florentine ahead of time?
Yes, you can prepare it in advance and store it in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to revive the sauce.
3. What does ‘Florentine’ mean in cooking?
“Florentine” typically refers to dishes made with spinach and a creamy sauce—often of French or Italian influence. In this case, it’s a creamy garlic-Parmesan sauce with wilted spinach and chicken.
4. Can I use milk instead of cream?
You can, but it will result in a thinner, less rich sauce. For a lighter option, use half-and-half or evaporated milk, and thicken with a bit of flour or cornstarch.
5. How do I keep the sauce from curdling?
Avoid high heat when adding cream, and ensure the cream is at room temperature. Stir constantly and don’t let it boil vigorously.
6. Can I add mushrooms or sun-dried tomatoes?
Definitely! Sauté sliced mushrooms before adding the garlic for an earthy layer. Sun-dried tomatoes add a sweet-tangy contrast and pair beautifully with the creamy sauce.
7. Is this recipe gluten-free?
Yes, it is naturally gluten-free—just be sure your chicken broth and Parmesan are certified gluten-free if you’re highly sensitive.
8. What can I substitute for Parmesan cheese?
Grana Padano or Pecorino Romano are excellent alternatives. If you want a milder flavor, try Asiago or even a bit of cream cheese for a different texture.
Conclusion
Chicken Florentine with Spinach and Cream Sauce is the perfect fusion of rustic comfort and elegant dining. It’s quick enough for a weeknight meal but special enough to serve to guests. The tender seared chicken, paired with a garlic-Parmesan cream sauce and fresh wilted spinach, creates a complete dish that feels both indulgent and nourishing.
Whether you’re exploring new dinner ideas, want an easy recipe that impresses, or need a quick dinner with high-end flavor, this Chicken Florentine won’t disappoint. Pair it with pasta or crusty bread, pour a glass of wine, and enjoy a restaurant-style experience right from your kitchen.
Chicken Florentine Recipe with Spinach and Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings
Description
Creamy, savory, and elegant—this Chicken Florentine recipe with spinach and cream sauce is your answer to easy dinners that feel fancy. It combines juicy seared chicken breasts with a rich garlic-Parmesan sauce and tender wilted spinach, all in one skillet. Whether you’re after quick dinner ideas, an easy recipe to impress guests, or simply a healthy meal with lots of flavor, this dish delivers. Ideal for pairing with pasta, bread, or low-carb veggies, it’s one of those weeknight dinner recipes you’ll come back to again and again.
Ingredients
2 large boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon unsalted butter
3 cloves garlic minced
1 cup heavy cream
0.5 cup chicken broth
0.5 cup grated Parmesan cheese
1 teaspoon Italian seasoning
4 cups fresh baby spinach
Salt and freshly ground black pepper to taste
Pinch red pepper flakes (optional)
Instructions
1. Slice chicken breasts horizontally into cutlets, pat dry, and season both sides with salt and pepper.
2. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Set aside.
3. Lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
4. Deglaze the pan with chicken broth, scraping up brown bits.
5. Add heavy cream, Parmesan, and Italian seasoning. Let simmer for 4–5 minutes until thickened.
6. Stir in spinach and cook until wilted. Add red pepper flakes if using.
7. Return chicken to the pan and simmer for 2–3 minutes, spooning sauce over the top.
8. Serve hot with your favorite side and garnish with extra Parmesan or herbs.
Notes
Use freshly grated Parmesan for the best creamy texture.
Let the cream sit at room temp before using to avoid curdling.
Always rest the chicken before slicing to lock in moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
Keywords: easy dinner, chicken recipe, creamy chicken, spinach recipes, weeknight meals