The Best Chicken Florentine Recipe

Save this recipe on:

There’s something irresistibly comforting about a dish that blends crispy golden chicken with velvety cream sauce and tender greens. That’s exactly what I get every time I make Chicken Florentine. The aroma of garlic, the richness of cream, and the slight bitterness of wilted spinach—it’s a dinner that feels indulgent yet grounded. Whether it’s a cozy night in or a dinner party dish, this recipe always hits the mark.

I’ve made dozens of versions of Chicken Florentine over the years, tweaking flavors and testing techniques. This one, though, is my go-to. It’s quick enough for a weeknight meal but impressive enough for guests. One pan, simple ingredients, and a mouthwatering creamy finish—you’re going to love making (and eating) this as much as I do.

---

Why You’ll Love This Chicken Florentine Recipe

This isn’t just another chicken dinner. Chicken Florentine combines the crispy seared flavor of pan-fried chicken breasts with a rich and garlicky cream sauce, all balanced by the freshness of spinach. It’s ready in under 30 minutes, uses pantry staples, and is low-carb friendly. Plus, it only takes one skillet—meaning fewer dishes and more time to enjoy the evening.

What Kind of Chicken Should I Use for Chicken Florentine?

Boneless, skinless chicken breasts are my favorite for this recipe. They cook evenly, sear beautifully, and soak up the creamy sauce like a dream. If you prefer, you can use boneless thighs—they’ll give you a slightly richer flavor and more tender bite. The key is to slice them evenly or pound them to a uniform thickness, so they cook perfectly in the pan.

---

Options for Substitutions

You don’t need to follow this recipe to the letter to get a delicious result. Here are a few smart swaps that work well:

• Chicken thighs instead of breasts: Juicier and more forgiving if slightly overcooked.
• Half and half or milk instead of heavy cream: It lightens the dish, though it won’t be quite as rich.
• Kale or Swiss chard in place of spinach: These greens add a heartier texture and deeper flavor.
• Parmesan instead of mozzarella: It brings a nuttier, saltier punch to the sauce.
• Gluten-free flour for dredging: Keeps it friendly for gluten-sensitive eaters.

These substitutions won’t sacrifice flavor but give you room to work with what you have in your kitchen.

Ingredients for This Chicken Florentine Recipe

• Chicken breasts – The heart of the dish. Choose boneless, skinless chicken breasts for faster cooking and easier slicing.
• Salt and pepper – Essential for seasoning both the chicken and the sauce to bring out all the flavors.
• Garlic powder and paprika – These spices add a warm, savory depth and a golden hue to the seared chicken.
• Olive oil and butter – A combination of both adds richness and helps create that perfect golden crust on the chicken.
• Garlic (fresh) – Finely minced, it infuses the cream sauce with bold, aromatic flavor.
• Heavy cream – Provides the base for the luscious, silky sauce that defines Chicken Florentine.
• Parmesan cheese – Brings in sharp, nutty flavor that melts beautifully into the sauce.
• Fresh spinach – Wilts quickly and adds a slightly bitter, earthy contrast to the creamy elements.
• Fresh parsley – A bright finishing touch that gives the dish color and a hint of freshness.

Each ingredient plays a role in balancing creaminess, flavor, and texture—making this dish rich yet not overwhelming.

Step 1: Season and Prep the Chicken

Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and paprika. This helps create a flavorful crust when seared.

---

Step 2: Sear the Chicken

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

---

Step 3: Make the Creamy Base

Lower the heat to medium and add a bit more butter if needed. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and stir gently, letting it simmer for a few minutes to thicken slightly.

---

Step 4: Stir in Parmesan and Spinach

Add the grated Parmesan and stir until melted into the cream. Fold in the fresh spinach and cook until wilted, about 1–2 minutes.

---

Step 5: Return Chicken to the Skillet

Nestle the seared chicken breasts back into the sauce, spooning some of the creamy spinach mixture over the top. Let everything simmer together for another 2–3 minutes so the flavors meld.

---

Step 6: Garnish and Serve

Sprinkle fresh chopped parsley over the chicken and serve immediately, straight from the skillet. The sauce will be creamy, savory, and perfect for spooning over each bite.

How Long to Cook the Chicken Florentine Recipe

The cooking time for Chicken Florentine is quick and efficient. Once the chicken breasts are seared, they need about 8–10 minutes total in the skillet (4–5 minutes per side) depending on thickness. The creamy sauce takes just another 5–7 minutes to come together after that. So from start to finish, the entire dish can be on the table in about 25 minutes.

---

Tips for Perfect Chicken Florentine

• Pound the chicken to an even thickness for uniform cooking and faster searing.
• Don’t overcrowd the skillet when searing—give each piece space to form a nice crust.
• Use freshly grated Parmesan for smoother melting and better flavor than pre-shredded.
• Let the cream simmer gently, not boil, or it may separate or thicken too quickly.
• Add the spinach at the end to prevent overcooking and preserve its vibrant color.
• Taste and adjust seasoning once everything comes together—especially the sauce.
• Serve immediately while the sauce is silky and the chicken is juicy.

These small details make all the difference in turning a good dish into a show-stopper.

Watch Out for These Mistakes While Cooking

Even with a straightforward recipe like Chicken Florentine, a few missteps can lead to less-than-perfect results:

• Overcooking the chicken – Dry chicken is the enemy. Always use a meat thermometer if in doubt—aim for 165°F.
• Not seasoning enough – Both the chicken and the sauce need proper seasoning to shine. Taste as you go.
• Using low-fat dairy – Swapping in milk instead of cream can make the sauce watery and less luscious.
• Burning the garlic – Garlic cooks fast. Keep the heat moderate and stir constantly once it’s added.
• Adding spinach too early – It wilts in seconds, so add it last to keep its texture and color.

Avoiding these mistakes keeps the dish creamy, flavorful, and worthy of seconds.

---

What to Serve With Chicken Florentine?

Buttery Mashed Potatoes

The creamy texture pairs perfectly with the rich sauce, creating a classic comfort combo.

Garlic Parmesan Pasta

Tossed with olive oil, garlic, and Parmesan, it’s a subtle side that lets the main dish shine.

Steamed Asparagus

Its crispness adds a fresh contrast to the velvety sauce.

Crusty Bread

Use it to mop up every bit of that incredible sauce—trust me, you won’t want to waste a drop.

Cauliflower Rice

A low-carb option that soaks up the flavors without overpowering the plate.

Herbed Quinoa

Nutty and wholesome, it complements the creamy richness without being too heavy.

Simple Arugula Salad

A peppery, lemony salad lightens the dish and balances the richness beautifully.

Roasted Baby Potatoes

Crispy edges and soft centers make them an excellent companion to creamy chicken.

Storage Instructions

Chicken Florentine stores surprisingly well, which makes it a great make-ahead or leftover option. Here’s how to handle it:

• Refrigerator: Store any leftovers in an airtight container for up to 3 days. When reheating, use gentle heat on the stovetop or in the microwave to prevent the sauce from separating.
• Freezer: While the dish can be frozen, the cream sauce may change texture slightly when thawed. If you do freeze it, let it cool completely first, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating Tip: Add a splash of cream or milk while reheating to help the sauce return to its original smoothness.

---

Estimated Nutrition

Here’s a general breakdown for one serving (based on a recipe serving 4):

• Calories: 430 kcal
• Protein: 38g
• Fat: 28g
• Saturated Fat: 14g
• Carbohydrates: 6g
• Sugar: 1g
• Fiber: 1g
• Cholesterol: 130mg
• Sodium: 540mg

These values are approximate and can vary based on the specific ingredients and quantities you use.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, just make sure to thaw it completely and squeeze out all the excess water before adding it to the sauce. This helps avoid a watery finish.

Can I make this recipe dairy-free?

You can try using unsweetened coconut cream or cashew cream as a substitute for heavy cream, and nutritional yeast or a dairy-free cheese alternative in place of Parmesan. The flavor will change but can still be delicious.

Can I prep this ahead of time?

Absolutely! You can cook the chicken and prepare the sauce separately, then combine and reheat before serving. Add the spinach just before serving to keep it fresh.

How do I make the sauce thicker?

Let it simmer uncovered for a few minutes to reduce naturally, or add a slurry of 1 tsp cornstarch mixed with 2 tsp water if you want a quicker thickening.

Is Chicken Florentine keto-friendly?

Yes, it’s naturally low in carbs. Just be mindful of your sides—opt for cauliflower rice or salad instead of pasta or potatoes.

Can I add mushrooms?

Definitely! Sautéed mushrooms go wonderfully in this dish. Add them just after the garlic and before the cream.

What wine pairs well with Chicken Florentine?

A dry white wine like Chardonnay or Sauvignon Blanc complements the creamy sauce and chicken beautifully.

Can I double the recipe?

Yes, just use a larger skillet or cook the chicken in batches. Make sure your sauce has enough room to thicken properly.

---

Conclusion

Chicken Florentine is a timeless dish that blends elegance with everyday simplicity. It’s rich without being heavy, packed with flavor, and endlessly adaptable to your taste and pantry. Whether you serve it for a weeknight dinner or a special meal, it always delivers comfort and satisfaction. This recipe has become one of my go-tos—and I hope it becomes one of yours too.

---

Print

Save this recipe on: