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Chicken Florentine sounds fancy, but it’s actually one of those easy, go-to dinners that comes together without much effort. You get tender chicken in a creamy, garlicky sauce with spinach, all made in one pan in about 35 minutes. It feels a little restaurant-style, but it’s simple enough for any night of the week.
My secret weapon in the kitchen is making elevated dishes that are actually so simple to make. This chicken florentine is a perfect example. I lightly dredge the chicken so it sears golden and helps thicken the sauce. Then I build flavor right in the pan with onion, garlic, and a splash of wine to deglaze all those browned bits. A mix of chicken broth, cream, and freshly grated Parmesan creates a smooth, velvety sauce. The spinach wilts right at the end, so it stays bright and tender. I make this when I want something that feels restaurant-worthy, but still comes together fast with simple, everyday ingredients.
Tips for Beginners
- Get a good sear. Use a hot pan and don’t overcrowd it so the chicken develops a deep golden crust. Don’t rush this step. You want a good golden sear to build flavor.
- Lightly dredge the chicken. This adds flavor, keeps the chicken juicy, and helps naturally thicken the sauce without a roux.
- Reduce the wine. Let it cook down before adding broth to build deeper, more concentrated flavor.
- Keep the sauce smooth. Simmer gently after adding cream and use freshly grated Parmesan for the best texture.
- Add spinach last. Stir it in at the end so it just wilts and stays bright and tender.
Chicken Florentine
Ingredients
- ¼ cup all purpose flour
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp pepper
- 1½ lbs boneless skinless chicken breasts sliced thin
- 3 tbsp olive oil divided
- ½ onion chopped
- 3 cloves garlic minced
- ⅓ cup dry white wine or substitute chicken broth
- ½ cup chicken broth
- ¾ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 3 cups baby spinach
- fresh chopped parsley
- squeeze of lemon juice
Instructions
- In a shallow bowl, whisk together the flour, Italian seasoning, salt, garlic powder, and pepper. Dredge the chicken breasts in the flour mixture.¼ cup all purpose flour, 1 tsp Italian seasoning, 1 tsp salt, ½ tsp garlic powder, ¼ tsp pepper
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once heated, add in the chicken, cooking for 5-6 minutes on both sides until browned and cooked through. Do this in batches if needed. Remove the chicken from the pan.1½ lbs boneless skinless chicken breasts, 3 tbsp olive oil
- Add in the remaining tablespoon of olive oil. Add in the onion, sprinkle with salt, and cook for a few minutes until softened. Add in the garlic and cook for another minute.½ onion, 3 cloves garlic
- Pour in the wine and let it sizzle out. Then, add in the chicken broth. Use a wooden spoon to scrape up the brown bits from the bottom of the pan.⅓ cup dry white wine, ½ cup chicken broth
- Add in the heavy cream and let the mixture simmer for 3-4 minutes. Then, stir in the Parmesan cheese.¾ cup heavy cream, ⅓ cup grated Parmesan cheese
- Add in the spinach and stir until wilted.3 cups baby spinach
- Add the chicken back to the pan and nestle it into the sauce.
- Finish with a squeeze of lemon juice and a sprinkle of chopped parsley and grated parmesan cheese over the top.fresh chopped parsley, squeeze of lemon juice
Becky’s Tips
- You can skip the wine and use all broth if you prefer.
- Use chicken thighs instead of breasts if you prefer.
- Swap spinach for kale. Cook it slightly longer.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add lemon juice at the end to balance the richness.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Florentine Step by Step
Gather all the ingredients together.
Dredge the chicken: In a shallow bowl, whisk together ¼ cup all-purpose flour, 1 tsp Italian seasoning, 1 tsp salt, ½ tsp garlic powder, and ¼ tsp pepper until combined. Dredge the 1½ lbs thin-sliced chicken breasts in the mixture, coating both sides lightly and shaking off any excess so the coating stays thin and even.
Sear the chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot and shimmering. Add the chicken and cook for 5–6 minutes per side, until a deep golden crust forms and the chicken releases easily from the pan. Work in batches if needed so the pan isn’t crowded, then transfer to a plate.
Cook the onion and garlic: Add the remaining 1 tbsp olive oil to the skillet, then stir in the ½ chopped onion with a small pinch of salt and cook for 3–4 minutes, until softened and translucent. Add 3 cloves minced garlic and cook for 30 seconds to 1 minute, just until fragrant and not browned.
Deglaze the pan: Pour in ⅓ cup dry white wine and let it simmer until mostly reduced and no longer smells sharp. Add ½ cup chicken broth, then use a wooden spoon to scrape up the browned bits from the bottom of the pan until the surface is clean and the liquid looks slightly glossy.
Build the sauce: Stir in ¾ cup heavy cream and let it simmer for 3–4 minutes, until it thickens slightly and begins to coat the back of a spoon. Add ⅓ cup grated Parmesan cheese and stir until fully melted and smooth.
Add the spinach: Stir in 3 cups baby spinach and cook just until wilted, while still bright green and tender, not overcooked.
Finish with lemon: Return the chicken to the pan and nestle it into the sauce so it’s fully coated. Finish with a squeeze of fresh lemon juice.
Top and serve: Sprinkle with fresh chopped parsley and extra Parmesan cheese. Serve and enjoy!
How to Store and Reheat
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the chicken and sauce together so it stays moist and flavorful.
Reheat gently on the stovetop over low heat, stirring often and adding a splash of chicken broth or cream to loosen the sauce. Skip high heat so the sauce stays smooth and doesn’t separate.
I don’t freeze this recipe because the cream-based sauce can separate and turn grainy once thawed, which changes the texture.
Serving Suggestions
When I make chicken florentine, I usually whip up easy sides like roasted baby potatoes and a simple vegetable. Serving it over rice or a simple lemon pasta is great to soak up the creamy sauce. If I’m feeding kids, mashed potatoes are always a win. To balance things out, I like adding a fresh kale salad on the side for a little crunch and something lighter.
Creamy Chicken Recipes to Try Next
- Creamy Tuscan Chicken: This creamy Tuscan chicken is loaded with garlic, Parmesan, and spinach-like flavors, making it a perfect match if you love rich, skillet-style chicken dinners. It has that same restaurant-style feel but is just as easy to make at home.
- Creamy Basil Chicken Skillet: This creamy basil chicken skillet brings together tender chicken, fresh herbs, and a rich, cheesy sauce. It’s another easy one-pan dinner that feels elevated but comes together with simple ingredients.
- Chicken Dijon in White Wine Sauce: This chicken dijon is made in a flavorful white wine sauce that’s rich, slightly tangy, and perfect for weeknights. It’s a great option if you love the wine-based sauce in Chicken Florentine.
