Chicken Florentine features perfectly seared chicken nestled into a rich, creamy spinach sauce, made with garlic, white wine, and a hint of lemon. It’s a satisfying, one-skillet meal perfect for serving over pasta, rice, or alongside a fresh green salad.
Why You’ll Love This Recipe
I love this Chicken Florentine because it tastes indulgent and feels sophisticated, yet comes together in under 45 minutes. The crispy, golden chicken pairs beautifully with that silky, garlicky spinach sauce—so comforting without being heavy. Plus, it’s versatile and ideal for both casual dinners and entertaining.
Ingredients
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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2 tablespoons butter
Chicken Dredge:
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1 teaspoon salt
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½ teaspoon pepper
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2 teaspoons Italian seasoning
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½ cup flour
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¼ cup finely shredded Parmesan
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1 teaspoon garlic powder
Florentine Sauce:
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4 cloves garlic, minced
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1½ cups white wine (or chicken broth)
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1 cup half-and-half
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⅓ cup softened cream cheese
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3 cups fresh spinach
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Juice of ½ lemon (optional)
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Fresh parsley, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prep the Chicken:
Pound chicken breasts to about ½-inch thickness. Pat dry. -
Dredge:
Mix all dredge ingredients. Coat each breast evenly, shaking off excess. -
Sear:
Heat butter and olive oil in a skillet over medium-high. Add chicken and cook 4–5 minutes per side until golden. Remove and set aside. -
Deglaze & Sauce Base:
Off the heat, pour in the white wine (or broth) and scrape up browned bits. Return to medium and reduce by half (about 6–7 minutes), adding garlic in the last minute. -
Make It Creamy:
Temper half-and-half (warm gently), then gradually stir into the pan. Bring to a gentle bubble, reduce heat to low, and whisk in cream cheese until smooth. -
Add Spinach:
Stir in fresh spinach and cook until wilted. Add lemon juice if desired. -
Finish:
Return chicken with any juices to the pan, cover to warm through. Garnish with parsley and serve!
Servings and Timing
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Servings: 4
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
Nutrition (Approximate per Serving)
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Calories: ~375 kcal
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Protein: ~39 g
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Fat: ~18 g
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Carbs: ~9 g
Other sources show similar nutritional profiles—for example, ~330–377 calories, 19 g fat, and ~38 g protein per cup-served portions
Variations
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Mushrooms or Tomatoes: Add sautéed mushrooms, sun-dried tomatoes, or capers for extra flavor.
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Lightened Up: Swap cream cheese with Greek yogurt or omit cream altogether for a lighter sauce.
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Herb Swaps: Stir in fresh basil, thyme, or extra grated Parmesan for added depth.
Storage / Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days
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Reheating: Gently warm on the stovetop over low heat until heated through. Avoid microwaving, which can thin the sauce.
Origin & Culinary Note
The term “Florentine” signifies any dish served “à la Florentine”—that is, with spinach and creamy sauce—rooted in French culinary tradition, not necessarily Italian. While commonly dated to Catherine de’ Medici, historians question that story. The format simply became a classic template: protein with spinach and a Mornay-style sauce.
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Chicken Florentine
- Total Time: 45 minutes
- Yield: 4 servings
Description
Chicken Florentine is a classic dish featuring golden seared chicken breasts smothered in a rich, creamy spinach sauce. This elegant yet approachable recipe is perfect for a family dinner or a special occasion meal. Infused with garlic, Parmesan, and optional lemon, this comforting dish pairs beautifully with pasta, rice, or a crisp green salad.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
Chicken Dredge:
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Italian seasoning
½ cup all-purpose flour
¼ cup Parmesan cheese, finely shredded
1 teaspoon garlic powder
Florentine Sauce:
4 garlic cloves, minced
1½ cups white wine (or chicken broth)
1 cup half and half
⅓ cup softened cream cheese
3 cups fresh spinach
½ fresh lemon or 1.5 tablespoons lemon juice (optional)
Fresh parsley, for garnish
Instructions
Prepare Chicken:
Cover each chicken breast with plastic wrap and pound to ½-inch thickness. Pat dry with paper towels.
Dredge Chicken:
In a bowl, combine flour, salt, pepper, Italian seasoning, Parmesan, and garlic powder. Coat each chicken breast thoroughly, tapping off excess.
Sear Chicken:
Heat olive oil and butter in a skillet over medium-high heat.
Sear chicken for 4–5 minutes per side, covered, until golden and cooked through. Sear in batches if needed. Set aside.
Deglaze Pan:
Turn off heat. Add white wine (or broth), then set heat to medium.
Use a spatula to scrape the brown bits off the pan for flavor. Simmer and reduce by half (about 6–7 minutes). Add garlic in the last minute.
Make Cream Sauce:
Warm half and half slightly in the microwave (40 seconds).
Slowly stir into the skillet. Bring to a light bubble, then reduce to low.
Stir in softened cream cheese until fully melted and smooth.
Add Spinach and Finish:
Add spinach and cook until wilted. Stir in lemon juice if using.
Return chicken and drippings to the skillet. Cover to reheat through. Garnish with parsley. Serve hot.
Notes
You may use 10 oz. frozen spinach—thaw and squeeze out excess liquid before adding.
Optional add-ins: mushrooms, capers, cherry tomatoes, or sun-dried tomatoes.
Cream cheese adds richness and thickness but can be omitted.
Allow chicken to rest at room temp before cooking for more even results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main course
- Cuisine: Italian-American
