If you’re craving a meal that combines tender chicken with a luscious, creamy spinach sauce, Chicken Florentine is the perfect choice. This classic French-inspired recipe features chicken breasts that are pan-seared to a golden brown and then smothered in a rich sauce made with garlic, shallots, chicken broth, cream, and fresh spinach. The flavors blend beautifully, offering a comforting yet elegant meal that’s simple enough for weeknights but special enough for guests.
Why You’ll Love This Chicken Florentine Recipe
This dish is a winner for several reasons. First, it’s quick and straightforward to make, which means you can enjoy a restaurant-quality meal without spending hours in the kitchen. The pan sauce is silky and flavorful, with the spinach adding a fresh, vibrant note that balances the richness of the cream and cheese. It’s also versatile—you can serve it with pasta, rice, or crusty bread to soak up every drop of sauce. Plus, it’s packed with protein and nutrients, making it a wholesome option for your family.
Ingredients for Chicken Florentine
- 2 tablespoons olive oil, divided
- 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to an even ½-inch thickness
- Salt and black pepper to taste
- ¼ cup all-purpose flour
- ⅓ cup chopped shallot (approximately 1 small shallot)
- 1 tablespoon minced garlic (around 3 cloves)
- ¾ cup dry white wine (choose a dry variety like sauvignon blanc)
- 1¼ cups low-sodium chicken broth
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 tablespoon cornstarch mixed with 1½ tablespoons low-sodium chicken broth
- 6 ounces baby spinach (about 6 packed cups)
- ½ cup heavy cream
- ½ cup finely shredded parmesan cheese (about 1 ounce)
How to Make Chicken Florentine
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Meanwhile, season your chicken breasts with salt and pepper on both sides. Place the flour in a shallow dish and dredge each chicken breast in the flour, coating evenly. Shake off any excess flour before adding the chicken to the hot skillet.
Cook the chicken for roughly 4 to 5 minutes on each side, until the outside is golden brown and the internal temperature reaches 165°F. Once cooked, transfer the chicken to a plate and set it aside.
Reduce the heat to medium-low and add the remaining tablespoon of olive oil to the skillet. Toss in the chopped shallots and sauté for about one minute. Add the minced garlic and cook for another 20 seconds, being careful not to let it burn.
Pour in the white wine, scraping the bottom of the pan to loosen any browned bits—that’s where much of the flavor comes from. Then add the chicken broth and Italian seasoning. Increase the heat to medium-high and bring the mixture to a simmer.
Once simmering, reduce the heat to medium-low and let it simmer until the liquid reduces by about two-thirds, which should take around 10 minutes. In a small bowl, whisk together the cornstarch and chicken broth mixture, then slowly stir this into the skillet to thicken the sauce.
Add the baby spinach and cook, tossing it in the sauce until the spinach wilts and the sauce thickens nicely. Pour in the heavy cream and sprinkle in the parmesan cheese. Stir everything together until the cheese melts and the sauce is smooth and creamy. Remove the skillet from heat.
Finally, return the chicken breasts to the pan, spooning the rich spinach sauce over the top. Let it sit for a minute so the flavors meld, then you’re ready to serve.
How to Serve Chicken Florentine
Chicken Florentine pairs beautifully with many sides, giving you options depending on what you prefer or have on hand. A bed of cooked pasta, such as fettuccine or linguine, works well to soak up the creamy sauce. You might also serve it over fluffy rice or buttery mashed potatoes for a comforting plate.
If you want a lighter option, steamed vegetables or a fresh green salad complement the dish nicely, balancing the richness of the sauce. Don’t forget crusty bread—it’s perfect for sopping up any extra sauce left on your plate. For a touch of color and texture, consider adding a sprinkle of fresh parsley or a squeeze of lemon juice right before serving.
Expert Tips for Perfect Chicken Florentine
To make your Chicken Florentine truly shine, keep these expert pointers in mind. When pounding your chicken breasts, aim for even thickness to ensure they cook uniformly and stay juicy. If you don’t have a meat mallet, a rolling pin or heavy pan will do.
Don’t skip dredging the chicken in flour. This step helps create a nice crust when searing and also thickens the sauce slightly when you return the chicken to the pan.
Use fresh spinach if possible, as it wilts beautifully and adds vibrant green color. If fresh isn’t available, frozen spinach can work but drain it well to avoid watery sauce.
Adjust the cream and cheese quantities depending on your taste and dietary needs—adding more cream for extra richness or reducing the cheese to lower the salt content.
Finally, always keep an eye on the sauce as it reduces. Too much heat or time can make it too thick or separate the cream, so gentle simmering is key.
How to Store Chicken Florentine
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stove over low heat to prevent the cream sauce from curdling. Add a splash of chicken broth or cream if the sauce seems too thick.
Chicken Florentine can also be frozen. Place the cooled dish in a freezer-safe container and store it for up to two months. Thaw overnight in the refrigerator and reheat slowly on the stove or in the oven until warmed through.
Variation Ideas for Chicken Florentine
This recipe offers a great base for experimentation. To switch things up, try swapping the chicken breasts for turkey cutlets or even firm white fish fillets. For a dairy-free version, use coconut cream instead of heavy cream and nutritional yeast in place of parmesan cheese.
If you want to add more veggies, mushrooms and sun-dried tomatoes are fantastic additions that complement the spinach and deepen the flavor. You could also stir in fresh herbs like basil or thyme for a more aromatic profile.
To make it a lighter dish, skip the cream and finish with a squeeze of lemon juice and extra chicken broth to maintain the sauce’s silkiness.
Frequently Asked Questions about Chicken Florentine
What is Chicken Florentine?
Chicken Florentine is a dish where chicken breasts are cooked and served with a creamy spinach sauce. It’s inspired by the Italian city of Florence and is popular in French and Italian cooking.
Can I use frozen spinach in this recipe?
Yes, frozen spinach can be used if fresh isn’t available, but be sure to thaw and drain it well to avoid excess water in the sauce.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F. The chicken should be opaque and juices clear.
Can I make Chicken Florentine without wine?
Yes, you can substitute the white wine with extra chicken broth or a splash of lemon juice for acidity.
What can I serve with Chicken Florentine?
It goes well with pasta, rice, mashed potatoes, steamed vegetables, or crusty bread.
Is this recipe healthy?
It provides a good source of protein and vitamins from spinach, but it does contain cream and cheese, so it’s moderately rich.
How long can I store leftovers?
Refrigerate leftovers in a sealed container for up to three days or freeze for up to two months.
Chicken Florentine
Ingredients
- 2 tablespoons olive oil (divided)
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each, pounded to ½-inch thickness)
- Salt and black pepper to taste
- ¼ cup all-purpose flour
- ⅓ cup chopped shallot (approximately 1 small shallot)
- 1 tablespoon minced garlic (around 3 cloves)
- ¾ cup dry white wine (such as sauvignon blanc)
- 1¼ cups low-sodium chicken broth
- 1 teaspoon Italian seasoning (or Herbs de Provence)
- 1 tablespoon cornstarch (mixed with 1½ tablespoons chicken broth)
- 6 ounces baby spinach (about 6 packed cups)
- ½ cup heavy cream
- ½ cup finely shredded parmesan cheese (about 1 ounce)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then dredge in flour, shaking off excess.
- Cook chicken for 4-5 minutes per side until golden brown and cooked through (165°F). Transfer to a plate.
- Reduce heat to medium-low, add remaining olive oil, shallots, and sauté for 1 minute. Add garlic and cook for 20 seconds.
- Pour in white wine, scraping up browned bits. Add chicken broth and Italian seasoning. Simmer until reduced by two-thirds (about 10 minutes).
- Stir in cornstarch mixture to thicken the sauce. Add spinach and cook until wilted.
- Pour in heavy cream and stir in parmesan until melted and smooth. Return chicken to pan, spooning sauce over it.
- Let sit for a minute to meld flavors, then serve.
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