Chicken Florentine Recipe makes juicy pan-seared chicken in a creamy garlic-Parmesan spinach sauce with a splash of white wine; it tastes rich, savory, and bright. It suits weeknight cooks and date-night planners alike, and it takes about 35 minutes from start to finish. Back in a tiny New York apartment, the buttery aroma won over my skeptical neighbor.
Why Chicken Florentine Recipe Is Worth It
Chicken Florentine Recipe rewards you with restaurant-level flavor without fussy steps. You sear seasoned chicken, whisk a quick pan sauce, and fold in spinach until it wilts. Parmesan and a hint of lemon keep the cream balanced and lively.
You handle everything in one skillet, which saves dishes and time. The sauce clings to the chicken and turns simple sides into something special.
Creamy, garlicky, and weeknight-friendly; my family asked for seconds and scraped the pan clean. ★★★★★
Ingredients You Need
- Chicken: 2 large boneless skinless breasts, halved horizontally, or 1.5 to 1.75 pounds cutlets; thighs also work and stay juicy
- Kosher salt and black pepper
- All-purpose flour, 1/3 cup, for a light dredge (use a 1:1 gluten-free blend if needed)
- Olive oil, 2 tablespoons (light olive oil sears more cleanly; extra-virgin adds more flavor)
- Unsalted butter, 2 tablespoons
- Garlic, 3 to 4 cloves, minced (pantry shortcut: jarred minced garlic works in a pinch)
- Shallot, 1 small finely chopped (swap 1/4 small yellow onion)
- Dry white wine, 1/3 cup, such as Pinot Grigio or Sauvignon Blanc (skip and add more broth if you prefer)
- Low-sodium chicken broth, 3/4 cup (Better Than Bouillon makes a solid pantry backup)
- Heavy cream, 3/4 cup (lighter swap: 1/2 cup half-and-half plus 1 teaspoon cornstarch)
- Dijon mustard, 1 teaspoon, for subtle tang
- Fresh baby spinach, 4 to 5 packed cups
- Parmesan, 1/2 cup freshly grated (Parmigiano-Reggiano gives the best melt; domestic Parmesan works too)
- Lemon, 1/2, for 1 to 2 teaspoons juice and optional zest
- Red pepper flakes, pinch, optional
- Nutmeg, tiny pinch, optional
- Fresh parsley or basil for garnish
Equipment:
- 12-inch skillet, stainless steel or cast iron
- Tongs and a fish spatula
- Meat mallet or rolling pin
- Instant-read thermometer
- Measuring cups and spoons, microplane or fine grater
Quick Tips & substitutions
- Pat the chicken very dry so it browns fast and builds flavorful fond.
- Pound thick ends gently so each piece cooks evenly.
- Dredge lightly in flour; shake off excess to avoid gummy spots.
- Skip the wine and use extra broth if you prefer no alcohol.
- Use half-and-half with a cornstarch slurry to lighten the sauce without thinning it out.
- Grate Parmesan fresh; pre-grated can clump in creamy sauces.
- Add mushrooms or sun-dried tomatoes with the shallot for extra depth.
- Keep the cream at a gentle simmer; high heat can split dairy.
- Wilt spinach at the end to keep it vibrant and tender.
- Salt in layers: season chicken, then taste and adjust the finished sauce.
How to Make Chicken Florentine Recipe
Prep the chicken and set up dredge 5 minutes
- Split large breasts into cutlets, then pound to about 1/2 inch thick.
- Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Place flour in a shallow dish and dredge each piece lightly, shaking off excess.
Sear the chicken 6 to 8 minutes
- Heat the skillet over medium-high heat and add olive oil and 1 tablespoon butter.
- Sear chicken in two batches, 3 to 4 minutes per side, until golden and 160 to 165°F inside.
- Move cooked chicken to a plate and tent loosely; keep browned bits in the pan.
Build the sauce 5 to 7 minutes
- Drop heat to medium, add remaining butter, then sauté shallot 1 to 2 minutes until glossy.
- Stir in garlic for 30 seconds.
- Pour in wine and scrape up the fond; simmer 60 to 90 seconds until it reduces by half.
- Add broth, cream, Dijon, a pinch of salt, black pepper, and optional red pepper flakes and nutmeg; simmer 2 to 3 minutes until slightly thick.
Wilt the spinach 1 to 2 minutes
- Add spinach by the handful and stir until it just wilts.
- Stir in Parmesan until smooth.
- Squeeze in lemon juice to taste and adjust salt and pepper.
Return chicken and finish 3 to 5 minutes
- Nestle chicken into the sauce and spoon sauce over the top.
- Simmer gently until the chicken warms through and the sauce coats the back of a spoon.
- Sprinkle with chopped parsley or basil.
Rest, garnish, and serve 5 minutes
- Let the skillet sit off heat for a couple of minutes so the sauce settles.
- Plate the chicken, pour on extra creamy spinach sauce, and serve hot.
Variations
- Mushrooms: Brown 8 ounces sliced cremini before the shallot, then continue with the recipe.
- Tomato twist: Add 1/3 cup sliced sun-dried tomatoes to the sauce for a sweet-savory pop.
- Greens swap: Use chopped kale or Swiss chard; simmer a few extra minutes to soften.
- Protein switch: Make it with pork cutlets or shrimp; adjust sear time so you avoid overcooking.
- Bacon boost: Crisp 2 slices, crumble, and sprinkle over the finished chicken.
- Dairy-free: Use full-fat coconut milk and a splash of chicken broth; finish with nutritional yeast instead of Parmesan.
Ways to Serve
- Spoon over buttered noodles, orzo, or mashed potatoes to catch every drop.
- Pair with a crisp green salad and a lemony vinaigrette.
- Serve with rice or cauliflower mash for a low-carb plate.
- Pour a glass of Pinot Grigio or an unoaked Chardonnay, or keep it simple with sparkling water and lemon.
- Pass extra Parmesan at the table and keep crusty bread close for sauce duty.
Storage
Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50 percent power, and thin with a splash of broth if the sauce tightens. Freeze only if you must, since cream can separate; for best results, stop before adding cream, freeze the chicken and base, then add cream and spinach after reheating. Eat once reheated and keep any reheated leftovers no longer than one day.
Chicken Florentine Recipe
Chicken Florentine Recipe makes juicy pan-seared chicken in a creamy garlic-Parmesan spinach sauce with a splash of white wine. It tastes rich, savory, and bright, and comes together in about 35 minutes for an easy weeknight dinner or cozy date night.
Ingredients
Instructions
- Split the large chicken breasts into cutlets, then pound to about 1/2 inch thick so they cook evenly.
- Season both sides of the chicken with kosher salt and black pepper.
- Place the flour in a shallow dish and dredge each piece of chicken lightly, shaking off any excess flour.
- Heat a 12-inch skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter.
- Sear the chicken in two batches, 3 to 4 minutes per side, until golden brown and cooked through to 160–165°F. Transfer the cooked chicken to a plate and tent loosely with foil; leave the browned bits in the pan.
- Reduce the heat to medium and add the remaining 1 tablespoon butter to the skillet. Add the chopped shallot and sauté for 1 to 2 minutes until softened and glossy.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the white wine, scraping up the browned bits from the bottom of the pan, and simmer for 60 to 90 seconds until reduced by about half.
- Add the chicken broth, heavy cream, Dijon mustard, a pinch of salt, black pepper, and if using, red pepper flakes and nutmeg. Simmer for 2 to 3 minutes, stirring, until the sauce slightly thickens.
- Add the baby spinach by the handful, stirring until it just wilts into the sauce.
- Stir in the grated Parmesan until melted and smooth. Squeeze in 1 to 2 teaspoons lemon juice, taste, and adjust salt and pepper as needed.
- Return the chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Spoon some sauce over the top.
- Let the chicken simmer gently for 3 to 5 minutes, until warmed through and the sauce coats the back of a spoon.
- Remove the skillet from the heat and let it sit for a couple of minutes so the sauce settles. Garnish with chopped parsley or basil and serve hot, spooning extra creamy spinach sauce over each piece of chicken.
Notes
Nutrition Information
Approximate per serving (4 servings): 520 calories; fat 34 g; saturated fat 16 g; carbohydrates 12 g; fiber 2 g; sugars 3 g; protein 40 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion sizes.
Approximate per serving (4 servings): 520 calories; fat 34 g; saturated fat 16 g; carbohydrates 12 g; fiber 2 g; sugars 3 g; protein 40 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion sizes.