Name: Chicken Florentine Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large boneless skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 2 tablespoons butter (divided); 3 cloves garlic (minced); 1/2 cup chicken broth; 3/4 cup heavy cream; 1/2 cup grated Parmesan cheese; 3 cups fresh spinach; 1/2 teaspoon Italian seasoning (optional); 1 teaspoon cornstarch + 1 teaspoon water (optional, for slurry)

I’ve made a lot of creamy chicken dishes in my kitchen, but nothing hits the spot quite like Chicken Florentine. There’s something comforting about tender, golden-seared chicken breasts nestled in a silky garlic cream sauce with wilted spinach. It’s the kind of meal that feels fancy but comes together in one pan—and in under 30 minutes. That’s a win for any weeknight dinner, especially when you want something satisfying without spending hours at the stove.

I love how this dish brings rich, buttery flavors without being overly heavy. The spinach adds a vibrant pop of color and freshness that balances the decadence of the cream and cheese. It’s my go-to when I want to impress guests or simply treat myself to something warm and indulgent. Whether served over pasta, mashed potatoes, or even cauliflower rice, this Chicken Florentine always disappears fast.

Why You’ll Love This Chicken Florentine Recipe

One-pan magic – minimal cleanup with maximum flavor.
Ready in 30 minutes – perfect for busy weeknights or last-minute guests.
Creamy but balanced – the sauce is indulgent without being too rich.
Customizable – swap in mushrooms, sun-dried tomatoes, or a different protein.
Restaurant-quality at home – it feels gourmet, but it’s super approachable.

What Kind of Chicken Should I Use for Chicken Florentine?

Boneless, skinless chicken breasts are my favorite for this dish because they cook quickly and slice beautifully when serving. You can also use chicken thighs if you prefer dark meat—they stay juicy and bring extra flavor to the table. Just make sure they’re boneless for even cooking. Whichever cut you use, flattening the chicken slightly helps it cook uniformly and sear to that perfect golden crust.

Options for Substitutions

You don’t need to stick to the script with this recipe—it’s flexible depending on what you have in your fridge or pantry. Here are a few ideas:

Dairy-Free? Use full-fat coconut milk or an unsweetened plant-based cream alternative.
Low-Carb/Keto? Skip any flour for dredging the chicken and serve over cauliflower mash or zucchini noodles.
No Fresh Spinach? Frozen spinach (thawed and squeezed dry) works just fine.
No Parmesan? Grated Pecorino Romano or even shredded mozzarella can step in.
Chicken Swap? Try turkey cutlets or even seared tofu for a vegetarian twist.

Ingredients for This Chicken Florentine Recipe

Chicken Breasts
The star of the dish—lean, protein-packed, and perfect for searing to a golden crust.
Salt & Black Pepper
Essential for seasoning the chicken and enhancing every other flavor in the dish.
Olive Oil & Butter
A mix of fats creates a rich, golden sear and deepens the flavor of the sauce.
Garlic
Fresh garlic brings an aromatic kick and is the backbone of the creamy sauce.
Chicken Broth
Adds depth and balances out the richness of the cream.
Heavy Cream
This is what makes the sauce velvety, smooth, and indulgent.
Parmesan Cheese
Melted into the sauce for savory, nutty richness and body.
Fresh Spinach
Wilted directly in the pan, it adds color, nutrition, and a slightly earthy note.
Italian Seasoning (optional)
For a subtle herby flavor that complements the creamy sauce beautifully.
Cornstarch Slurry (optional)
If you want a thicker sauce, this gives a quick and easy boost without altering flavor.

Step 1: Prep the Chicken

Pat the chicken breasts dry and season both sides generously with salt and black pepper. If the pieces are thick, slice them in half horizontally or gently pound them to an even thickness for quicker, more even cooking.

Step 2: Sear the Chicken

In a large skillet over medium-high heat, add olive oil and a bit of butter. Once hot, sear the chicken for about 4–5 minutes per side until golden brown and cooked through. Remove and set aside.

Step 3: Make the Sauce Base

Reduce the heat to medium. In the same pan, melt more butter and sauté minced garlic until fragrant—about 30 seconds. Pour in the chicken broth and scrape up any browned bits from the pan.

Step 4: Add Cream & Cheese

Stir in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan cheese and whisk until the sauce is smooth and begins to thicken slightly.

Step 5: Add Spinach

Toss in the fresh spinach and stir until wilted—this takes just 1–2 minutes. Season the sauce with additional salt and pepper to taste, and Italian seasoning if using.

Step 6: Return Chicken to Pan

Nestle the cooked chicken breasts back into the sauce. Spoon some sauce over the top and let everything simmer together for 2–3 more minutes so the flavors meld.

Step 7: Serve

Serve hot straight from the pan, spooning extra sauce and spinach over the chicken. Pair with your favorite sides and enjoy!

How Long to Cook the Chicken Florentine

From start to finish, this dish takes about 25 to 30 minutes. The chicken itself needs around 8 to 10 minutes total to cook through, depending on thickness. Once it’s set aside, the sauce and spinach come together in just another 10 to 12 minutes, with a final couple of minutes for everything to simmer together at the end. It’s fast, efficient, and completely satisfying.

Tips for Perfect Chicken Florentine

Pound the Chicken Evenly: Thinner, even pieces cook more quickly and sear beautifully without drying out.
Don’t Overcrowd the Pan: Cook the chicken in batches if needed to get that golden-brown crust.
Deglaze the Pan: Those golden bits stuck to the skillet after searing are packed with flavor—use the broth to lift them into the sauce.
Use Fresh Garlic: It makes a noticeable difference in flavor compared to garlic powder.
Let the Sauce Simmer Gently: A rolling boil can break the cream—keep it on a low simmer for a smooth, rich sauce.
Add Spinach at the End: Overcooked spinach turns mushy fast. Stir it in just before serving to keep it vibrant and fresh.

Watch Out for These Mistakes While Cooking

Skipping the Chicken Prep: Not seasoning the chicken well or cooking it unevenly can leave it bland or dry. Flatten or slice thick breasts and season well.
Overheating the Cream Sauce: High heat can cause the sauce to split or curdle. Keep it on a gentle simmer.
Using Frozen Spinach Without Draining: If you opt for frozen spinach, squeeze out all excess water or the sauce will turn watery.
Neglecting to Deglaze the Pan: Those browned bits from the chicken are flavor gold—don’t skip the deglazing step with broth.
Adding Cheese Too Quickly: Dumping in the Parmesan all at once can lead to clumps. Add it gradually and stir constantly.
Overcooking the Chicken in the Final Simmer: Once the chicken is fully cooked, just warm it briefly in the sauce—don’t let it boil.

What to Serve With Chicken Florentine?

Mashed Potatoes

Creamy mashed potatoes are the ultimate comfort pairing with the rich sauce.

Buttered Noodles or Fettuccine

Perfect for soaking up all that dreamy Florentine sauce.

Crusty Bread

A rustic loaf or garlic bread is great for mopping up every last drop.

Simple Green Salad

Lighten things up with a crisp salad dressed in lemon vinaigrette.

Steamed Rice or Cauliflower Rice

For a gluten-free option that still catches the sauce beautifully.

Roasted Vegetables

Broccoli, asparagus, or Brussels sprouts roasted with olive oil make a great savory side.

Parmesan Polenta

Creamy polenta matches the decadence of the dish and adds a lovely texture contrast.

A Glass of White Wine

A dry Chardonnay or Sauvignon Blanc pairs wonderfully with the creamy sauce and chicken.

Storage Instructions

Chicken Florentine stores beautifully, making it a great option for leftovers or meal prep. Here’s how to handle it:

Refrigerate: Let the dish cool completely, then transfer to an airtight container. Store in the fridge for up to 3–4 days.
Reheat: Warm gently on the stovetop over low heat or in the microwave in 30-second bursts. If the sauce thickens too much, stir in a splash of cream or broth to loosen it.
Freeze (with caution): Cream-based sauces can separate when frozen and thawed, so I don’t recommend freezing this one if you want the texture to stay silky. If you do, freeze without the spinach and add fresh spinach when reheating.

Estimated Nutrition (Per Serving – based on 4 servings)

Calories: 435 kcal
Protein: 38g
Fat: 28g
Saturated Fat: 13g
Cholesterol: 130mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Sodium: 420mg

Note: Nutrition may vary depending on ingredient brands and portion sizes.

Frequently Asked Questions

What does “Florentine” mean in cooking?

In culinary terms, “Florentine” refers to dishes made with spinach and often a creamy sauce—named after Florence, Italy. So, Chicken Florentine = chicken + spinach + creamy goodness.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well—just make sure to thaw and squeeze out all excess water before adding it to the sauce, or it’ll make things watery.

How do I know when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, slice it open to check that the juices run clear and there’s no pink in the center.

Can I make this dish ahead of time?

Absolutely. You can sear the chicken and make the sauce ahead of time, then reheat gently before serving. Just don’t add the spinach until the end to keep it fresh.

What can I use instead of heavy cream?

You can substitute with half-and-half, coconut cream, or a mix of milk and Greek yogurt for a lighter option—just be sure to simmer gently to avoid curdling.

Is Chicken Florentine gluten-free?

It can be! Just avoid dredging the chicken in flour, or use a gluten-free alternative. Also, double-check that your broth and cheese are gluten-free.

Can I add mushrooms or sun-dried tomatoes?

Definitely. Mushrooms add earthiness, and sun-dried tomatoes bring a sweet-tart depth. Sauté them after the garlic and before adding broth.

What wine pairs best with Chicken Florentine?

A dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc complements the creamy sauce beautifully without overpowering it.

Conclusion

Chicken Florentine is the kind of dish that looks and tastes like it took hours—but really comes together in one pan and under 30 minutes. It’s creamy, savory, and packed with flavor from garlic, Parmesan, and tender spinach. Whether you’re whipping it up for a cozy family dinner or a quick meal with friends, it never fails to impress. Plus, with how versatile it is, you can make it your own every time. Trust me—once you try it, this one will be on repeat in your kitchen.