Best Chicken Florentine: How to make

Chicken Florentine is a beloved Italian-American dish that brings together tender chicken breasts with a rich, creamy spinach sauce, infused with the savory flavors of garlic and Parmesan cheese.¹ Rooted in the Florentine cuisine of Florence, Italy, this dish is a surprisingly quick and elegant dinner option perfect for any occasion, from a busy weeknight to a special gathering. It’s truly a crowd-pleaser that showcases the classic pairing of chicken and fresh spinach in a delectable, creamy preparation.

How to Make Chicken Florentine: A Quick Guide

Making this impressive dish is simpler than you think! Here’s a concise overview:

Prepare the Chicken: Pound chicken breasts to an even 1/2-inch thickness for even cooking. Season liberally with salt and pepper.
Sear Chicken: In a large skillet, heat olive oil over medium-high heat. Sauté the chicken until golden brown and cooked through (about 4-5 minutes per side). Set aside.
Build the Sauce: In the same skillet, sauté minced garlic (and optional shallots) until fragrant.² Deglaze the pan with a splash of white wine or chicken broth, scraping up any browned bits.
Simmer & Combine: Stir in heavy cream, Parmesan cheese, and fresh spinach. Simmer the sauce gently until it thickens slightly and the spinach wilts.
Final Assembly: Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach sauce. Let it simmer for another 5-7 minutes to meld flavors.
Serve: Garnish with fresh parsley or a squeeze of lemon juice and serve immediately.

Tips for Success

Pounding Chicken: Don’t skip pounding the chicken; it ensures even cooking and tenderness.
Fresh Ingredients: Opt for high-quality chicken breasts, vibrant fresh spinach, and good Parmesan cheese for the best flavor.
Sauce Consistency: If your creamy sauce is too thin, simmer longer. If too thick, whisk in a splash of cream or milk.
Spinach Care: Wash the spinach thoroughly and remove thick stems. Cook just until lightly wilted spinach to maintain color and nutrients.

Essential Tools

Large Skillet or sauté pan
Tongs
Measuring cups and spoons
Cutting board & chef’s knife
Mixing bowls & whisk
Optional: Garlic press, cheese grater, meat thermometer.

Variations & Modern Twists

While traditional Chicken Florentine is divine, feel free to experiment:

Add-ins: Incorporate mushrooms, sun-dried tomatoes, or a touch of white wine for enhanced flavor.
Herbs: Experiment with other fresh herbs like thyme or oregano.
Vegetarian Options: Omit the chicken and use sautéed mushrooms, artichoke hearts, or roasted vegetables for a delicious meat-free version.

Benefits of Chicken Florentine

This dish isn’t just delicious; it offers several benefits:

Quick Dinner: It’s an easy dinner option that comes together in under an hour.
Crowd-Pleaser: Combines universally loved flavors of chicken and spinach.
Elegant: Looks impressive, yet is simple to prepare, making it great for entertaining.³
Versatile: Suitable for weeknights or special occasions.
Nutrient-Packed: Contains lean protein from chicken and vitamins from spinach.

Storage & Reheating

Storage: Let cool completely, then transfer leftover pasta dishes (or chicken) to an airtight container. Refrigerate for 3-4 days. Avoid leaving at room temperature for more than 2 hours for food safety.
Reheating: Reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave individual portions in short intervals, stirring frequently. Add a splash of cream or broth to revive the sauce if needed. Avoid reheating in the oven as high heat can cause the sauce to curdle.

FAQ

Q: What is Chicken Florentine?

A: It’s an Italian-American dish with tender chicken breasts in a creamy, spinach-based sauce, featuring garlic and Parmesan.

Q: What are the key ingredients?

A: Chicken breasts, fresh spinach, heavy cream, Parmesan cheese, and garlic are essential.4

Q: Where does it come from?

A: Its name comes from the “Florentine style” of cooking from Florence, Italy, known for its use of spinach.

Q: How do I prevent the sauce from curdling?

A: Always add the heavy cream and cheese over low heat and stir constantly. Ensure the sauce doesn’t boil rapidly once cream is added.

Q: What wine pairs well with Chicken Florentine?

A: Crisp white wines like Pinot Grigio, Vermentino, or a well-balanced Chardonnay complement the creamy, savory flavors beautifully.

Easy Chicken Florentine Recipe Card

Indulge in the rich, creamy flavors of this classic Italian-American dish. Tender chicken breasts are pan-seared and then nestled in a decadent spinach and Parmesan cream sauce.⁵ Perfect for a quick and elegant dinner!

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 30-35 minutes

Yield: Serves 4

Category: Main Course

Method: Stovetop

Cuisine: Italian-American

Ingredients:

4 boneless, skinless chicken breasts (approx. 1.5 lbs total)
1 tbsp olive oil
Salt and black pepper to taste
2 cloves garlic, minced
1 (10 oz) bag fresh spinach
1 cup heavy cream
½ cup grated Parmesan cheese, plus more for serving
Optional: ¼ cup white wine or chicken broth (for deglazing)
Fresh parsley, chopped, for garnish (optional)
Lemon wedges, for serving (optional)⁶

Equipment:

Large skillet or sauté pan
Meat mallet (or heavy pan)
Tongs
Mixing bowl (for egg mixture if making Carbonara version, not strictly needed for this recipe, but good to have)
Whisk (for sauce)

Instructions:

Prepare Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, gently pound chicken to an even 1/2-inch thickness. Season both sides generously with salt and black pepper.
Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sauté the chicken for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and set aside on a plate.
Build Sauce Base: Reduce heat to medium-low. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. If using, deglaze the pan with white wine or chicken broth, scraping up any browned bits from the bottom.
Add Cream & Spinach: Pour in the heavy cream. Bring to a gentle simmer, stirring occasionally. Add the fresh spinach to the skillet in batches if necessary, stirring until all the spinach wilts into the creamy sauce.
Finish Sauce: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with additional salt and black pepper to taste.
Combine & Serve: Return the seared chicken breasts to the skillet, nestling them into the creamy spinach sauce. Let them simmer for 2-3 minutes to heat through and meld flavors.
Garnish & Enjoy: Serve immediately, garnished with fresh chopped parsley and a squeeze of fresh lemon juice, if desired.

Notes:

Pounding is Key: Don’t skip pounding the chicken, it helps it cook evenly and stay tender.
Fresh Spinach: A large bag of spinach will cook down significantly. Use fresh for the best results.
Cheese Quality: Freshly grated Parmesan cheese and a good quality heavy cream make a big difference in the richness of your sauce.
Don’t Overcook Chicken: Overcooked chicken can be dry. Use a meat thermometer to ensure it reaches 165°F (74°C).