Chicken Florentine

WRITER BYJessica

POSTEDJuly 31, 2025

If you're craving a comforting, creamy dish, Chicken Florentine is the answer. Imagine golden-fried chicken smothered in a rich, garlic spinach cream sauce. The sauce is silky smooth, with just the right amount of tang from the Parmesan cheese and a burst of flavor from the fresh baby spinach.

I first made chicken Florentine one night when I was craving something fancy but didn't want to spend hours in the kitchen. With boneless, skinless chicken breasts and fresh baby spinach on hand, the idea quickly came to mind. A rich spinach cream sauce made with heavy cream and Parmesan brought it all together—and I've been hooked ever since.

It's one of those meals that looks like it belongs in a five-star restaurant, but you can make it in under 30 minutes. And the best part? It's surprisingly easy, even for beginners. I've made this dish countless times now, and I've really honed it into something I can rely on. It's become a staple for date night or whenever I want something comforting but a little bit special.

WHY YOU'LL LOVE THIS CHICKEN FLORENTINE RECIPE

This classic recipe is one of those dishes that's so easy, yet so satisfying. Here's why I think you'll love it:

Quick and easy: Ready in just 30 minutes, it's a great choice for a busy weeknight or a date night when you don't want to order takeout.
Creamy and rich sauce: The Florentine sauce made with heavy cream, Parmesan cheese, and garlic spinach is perfectly indulgent.
Flexible: Whether you're serving it with pasta, mashed potatoes, or just some garlic bread to soak up the sauce, it works with whatever you've got in your kitchen.
A little bit of everything: There's a balance of flavors—savory, creamy, a little garlicky.

A LITTLE BACKGROUND

The "Florentine" part of this dish comes from Florence, Italy, a place known for its rich culinary history. Florentine-style dishes often feature spinach and a creamy sauce, usually paired with proteins like chicken or fish. The story goes that Catherine de' Medici, an Italian princess, brought the recipe to France when she married King Henry II, and the rest is history. If you're interested in a deeper dive into Florentine dishes, check out this article from The Spruce Eats.

INGREDIENTS FOR CREAMY CHICKEN FLORENTINE

For the chicken:

2 large boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
3 tablespoons all-purpose flour
3 tablespoons olive oil

For the sauce:

3 tablespoons butter
1 large shallot, minced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh baby spinach

HOW TO COOK CHICKEN FLORENTINE

Start by slicing the chicken breasts in half horizontally to create thinner cutlets.

Season both sides with garlic powder, onion powder, salt, and pepper.

Then, dredge the chicken in flour, making sure it's evenly coated on all sides.

Heat the olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the chicken and sear it for 4–5 minutes per side, until it's beautifully golden-brown. Remove the chicken from the pan and set it aside to rest.

Lower the heat to medium. In the same skillet, melt the butter, then sauté the minced shallot and garlic for about 20 seconds until fragrant. Pour in the chicken broth and add the dried herbs, salt, and pepper. Let it simmer for about 3 minutes, or until it reduces a bit.

Now, stir in the heavy cream and Parmesan cheese. Let it simmer for another 2 minutes.

Then add the fresh baby spinach. Stir the spinach in until it wilts down into the sauce.

Return the chicken to the skillet and cook for another 4–5 minutes, until the chicken is cooked through and the chicken Florentine sauce has thickened up nicely.

If you're a fan of cheese (and let's be real, who isn't?), sprinkle some extra Parmesan on top before serving. Enjoy!

EXPERT TIPS FROM MY EXPERIENCE

I've been making this dish for a while, and these tips have helped me get it just right:

Don't overcook the chicken: Searing the chicken until it's golden brown is key, but don't let it sit in the pan too long. You'll know it's done when it reaches an internal temperature of 165°F (74°C).
Use quality cream: For that rich spinach cream sauce, make sure you're using full-fat heavy cream. It makes the sauce velvety and smooth, just how it should be.
Sauté the minced shallots and garlic well: Take your time with this step. It brings out all the flavors in the sauce.

VARIATIONS FOR THE BEST CHICKEN FLORENTINE RECIPE

While this classic version is fantastic, here are some ways to switch it up:

Chicken Florentine pasta: Toss the creamy chicken and sauce with some pasta for a heartier 30-minute meal.
Try salmon instead of chicken: Swap the chicken for salmon fillets for a delicious seafood version.
Add more veggies: Throw in some mushrooms or sun-dried tomatoes for extra flavor and color.

WHAT TO SERVE WITH CHICKEN FLORENTINE

This dish pairs well with almost anything. Here are a few options:

Garlic bread: You'll definitely want something to soak up that creamy sauce, and garlic bread does the job perfectly.
Roasted vegetables: Broccoli, asparagus, or zucchini, roasted with a little olive oil and seasoning, are great side dishes for chicken Florentine.
Mashed potatoes: If you're in the mood for something extra comforting, serve it with creamy mashed potatoes.

STORAGE TIPS

If you end up with leftovers (and if you do, lucky you!), here's how to store them:

Refrigeration: Store leftovers in an airtight container for up to 3 days in the fridge.
Freezing: You can freeze this dish for up to 2 months. Just make sure to store it in a freezer-safe container. To reheat, thaw it overnight in the fridge and then heat it on the stove.
Reheating: To reheat, add a little chicken broth or heavy cream to loosen up the sauce.