• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Main Dishes » Chicken Florentine

    Chicken Florentine

    Published: March 16, 2018 · Modified: Apr 21, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This Chicken Florentine is a classic comfort food recipe. Made with juicy seared chicken breasts served on a bed of garlicky spinach in a beautiful creamy sauce flavored with wine and cream, this is sure to be a family favorite.

    Overhead view of a braiser containing chicken florentine with a serving plated up beside it.
    875 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a plate of chicken florentine beside a glass of white wine and a pink linen.
    Pinterest graphic of an overhead view of a cast iron containing chicken florentine.
    Pinterest graphic of an angled view of a pot of chicken florentine beside a pink linen, a pepper mill, and a bottle of wine.
    Pinterest graphic of a close up of chicken florentine with the sauce overtop the chicken breasts.
    Pinterest graphic of an overhead view of a Staub braiser containing chicken florentine beside a striped linen.
    Pinterest graphic of a plate of a serving of chicken florentine with the cast iron containing the rest in the background.
    Pinterest graphic of a blue and white floral plate of a serving of chicken florentine beside a glass of wine.
    Pinterest graphic of an overhead view of a pot of chicken florentine beside a single serving of it in a plate with a glass of wine.
    Pinterest graphic of an overhead view of a white and green plate of chicken florentine coated in sauce and spinach.
    Pinterest graphic of an overhead view of a Staub braiser containing three chicken breasts coated in the florentine sauce beside a plated serving and a glass of wine.

    If you’re tired of the same old boring chicken recipe for dinner, then this rich and hearty Chicken Florentine is for you. Made with chicken breasts over a bed of spinach in a super creamy and delicious cheese sauce, everyone will want second of this chicken dinner! An easy one-pot recipe that takes less than an hour from start to finish, this creamy chicken Florentine is the perfect weeknight dinner and one of my favorite chicken recipes. “Florentine” refers to the inclusion of spinach in the sauce, popularized in the Italian region of Florence, so feel free to add an extra handful!

    If you are looking for more dinner inspiration, check out my Turkey Burgers, Homemade Chicken Shawarma, or Swedish Meatballs; they’re some of my favorites!

    What You Need to Make this Recipe

    Ingredients needed to make chicken florentine.

    Chicken breasts – I like to pound them slightly, making them an even thickness but not too thin to help them cook evenly. Be sure to find breasts that are similar in size as well. I would avoid getting bone-in skin-on breasts to keep this a quick and easy recipe.

    Spinach – spinach cooks down a lot, so 3 cups may seem like a lot at a glance but once cooked, it’ll be the perfect amount. I am cooking with baby spinach as it is more tender than regular spinach, especially the stem that tends to be thick and fibrous. 

    Dry white wine – I advise against getting a wine to cook with that you wouldn’t drink. It doesn’t have to be expensive, but you want something that will make your sauce taste good! Wine like Pinot Grigio, Sauvignon Blanc, Pinot Gris, or Pinot Blanc will work wonderfully.

    How to Make Chicken Florentine

    Set of two photos showing chicken breasts being pounded flat and then dredged with flour.

    1. Pound the breasts to an even thickness of just under an inch. 

    2. Season with salt and pepper, then dredge in flour.

    Set of two photos showing the chicken being seared and then wine added to a pan of cooked minced garlic.

    3. Cook the breasts for about 4 minutes on each side or until golden and cooked through. Set aside.

    4. Cook the garlic for about a minute, while stirring constantly, before adding the wine to the pan.

    Set of two photos showing cream added to the pan and then shredded cheese sprinkled in.

    5. Stir in the cream and let it come to a simmer. 

    6. Sprinkle in the parmesan cheese.

    Set of two photos showing spinach added to the pan and then the cooked chicken breasts.

    7. Add in the spinach and cook down.

    8. Add chicken back into the pan to coat with the sauce with spinach.

    Close up of a braiser containing chicken florentine.

    Pro Tips for Making this Recipe

    • You can also use boneless and skinless chicken thighs to make this recipe.
    • If you’re not a fan of creamy spinach, you can use Swiss chard or kale.
    • If you don’t have wine, you can use the same amount in chicken stock instead.
    • You can add mushrooms and onions to this recipe at the beginning if you want. Sauté it alongside the garlic as it’ll be a delicious addition.
    • If you don’t have Italian seasoning, you can use dried herbs of your choice.
    • Don’t try to move the chicken once you have added it to the pan to sear. Once the golden crust has formed on the breasts, it will easily lift from the pan. If you move it around, you won’t get the perfect sear.
    • Like most cream-based recipes, it is best to serve this meal as soon as you have finished making it.

    A plate of chicken florentine with the chicken breast coated in sauce and spinach.

    Frequently Asked Questions

    How long does this keep? 

    Leftover chicken florentine will keep well in the fridge for up to 3 days. Once the meal has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. This is not a freezer-friendly recipe as the cream sauce will break when frozen and reheated.

    How do I reheat this?

    Similar to my Creamy Tuscan Chicken, I like to reheat this on the stove gently. This way, you can stir the sauce as it warms up to prevent it from separating. Start on low heat and make your way up to medium heat. You don’t want to blast the leftovers on high heat.

    What can I serve alongside this recipe?

    I love serving chicken florentine up with some mashed potatoes as a delicious way to complete this comfort food meal. If you’re not in the mood to cook up a side dish, some crusty baguettes or soft dinner rolls will soak up all of the delicious creamy sauce. 

    If you love this recipe try these out!

    • Chicken parmesan on a blue plate with spaghetti

      Chicken Parmesan

    • A blue and white plate filled with linguini and Swedish meatballs

      Swedish Meatballs

    • An overhead shot of a shepherds pie

      Shepherd's Pie

    • A portion of penne alla vodka on a plate.

      Penne alla Vodka

    • An overhead shot of Pasta Primavera in a white bowl

      Pasta Primavera

    If you’ve tried this Chicken Florentine recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of chicken florentine in a large cast iron pot, with the chicken coated in the sauce.
    Print
    5 from 14 votes

    Chicken Florentine

    Chicken Florentine is such a comforting dish served with garlicky spinach cream cheese sauce. Quick, easy, and made with simple everyday ingredients.
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 servings
    Calories 536kcal
    Author John Kanell

    Equipment

    • Large skillet

    Ingredients

    • 4 chicken breasts large, pounded
    • 1 tsp salt
    • ½ tsp pepper
    • ⅓ cup flour for dredging
    • 2 Tbsp olive oil
    • 4 Tbsp butter divided
    • 5 cloves garlic minced
    • ¾ cup white wine dry
    • ½ tsp Italian seasoning
    • 1 cup heavy/whipping cream
    • 3 cups fresh baby spinach
    • ¾ cup freshly grated parmesan cheese
    • Parsley for garnish optional

    Instructions

    • In a bowl, combine flour and spices. Whisk together.
    • Pound the breasts with a mallet and flatten to about an inch thick.
    • Season both sides with salt and pepper then dredge or dip chicken breasts in the flour. Tap off any excess.
    • Add a tablespoon of oil and butter to a pan over medium high heat. Add two chicken breasts, cover and cook until golden brown, about 4 minutes, flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate, then add another tablespoon of butter and cook the remaining two breasts.
    • Reduce heat to medium, melt two tablespoons of butter in the pan, then add the garlic and stir constantly for 30-45 seconds or until fragrant.
    • Pour in the wine and cook while stirring occasionally until reduced by about half. Stir in the cream and let it come to a simmer then sprinkle the parmesan cheese in and stir over heat until melted.
    • Add the spinach and cook until wilted then return the chicken and any juices to the pan and reduce heat to medium low. Simmer until the chicken is warmed through and the sauce has thickened, about 4 minutes. Garnish with more spinach or parsley if desired and serve.

    Video

    Notes

    • You can also use boneless and skinless chicken thighs to make this recipe.
    • If you’re not a fan of spinach, you can use Swiss chard or kale.
    • If you don’t have wine, you can use the same amount in chicken stock instead.
    • You can add mushrooms to this recipe at the beginning if you want. Sauté it alongside the garlic. It’ll be a delicious addition.
    • If you don’t have Italian seasoning, you can use dried herbs of your choice.
    • Don’t try to move the chicken once you have added it to the pan to sear. Once the golden crust has formed on the breasts, it will easily lift from the pan. If you move it around, you won’t get the perfect sear.
    • Like most cream-based recipes, it is best to serve this meal as soon as you have finished making it.

    Nutrition

    Calories: 536kcal | Carbohydrates: 14g | Protein: 11g | Fat: 46g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1013mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3503IU | Vitamin C: 8mg | Calcium: 290mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

     

    SaveSave

    SaveSave

    SaveSave

    « Mocha Cupcakes
    Bunny Cookies »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    875 shares