Chicken Florentine Recipe tastes creamy, garlicky, and rich, with tender chicken and buttery spinach in a Parmesan cream sauce that feels fancy but stays weeknight-friendly. It works for busy home cooks who want a 35–40 minute skillet dinner that still feels special enough for guests or at-home date night. I first cooked this on a Tuesday in sweatpants, and my family thought I secretly went to culinary school.
Why You Should Try This Chicken Florentine Recipe
This Chicken Florentine Recipe gives you juicy chicken, silky spinach, and a velvety garlic-Parmesan sauce in one skillet. You get restaurant-style flavor with simple ingredients that you probably already keep in your kitchen.
The recipe scales easily, so you can cook it for two or for a crowd. It also reheats well, so leftovers taste just as comforting the next day.
“Creamy, garlicky, and rich without feeling heavy, this Chicken Florentine Recipe tasted like a restaurant meal at my kitchen table. ★★★★★”
Ingredients You’ll Need
Chicken
- 4 small boneless skinless chicken breasts
- Or use 2 large breasts sliced horizontally into cutlets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons all-purpose flour
- Use gluten-free all-purpose blend if needed
For sautéing
- 2 tablespoons olive oil
- Use avocado oil if you prefer
- 1 tablespoon unsalted butter
- Salted butter works; just reduce added salt slightly
Sauce & spinach
- 3 cloves garlic, minced
- ½ cup low-sodium chicken broth
- Use homemade or a good quality boxed broth; low-sodium gives you better control
- 1 cup heavy cream
- Half-and-half works, but the sauce turns slightly thinner
- ½ cup freshly grated Parmesan cheese, lightly packed
- Use a block and grate it; pre-shredded Parmesan often clumps in the sauce
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon crushed red pepper flakes (optional, for a mild kick)
- 4 cups fresh baby spinach, loosely packed
- Frozen spinach works: thaw 8 ounces and squeeze it very dry
- 1 tablespoon fresh lemon juice
- Bottled lemon juice works in a pinch, but fresh tastes brighter
- Extra salt and pepper to taste
Optional finishing touches
- 1 tablespoon chopped fresh parsley
- Extra grated Parmesan for serving
Pantry shortcuts & substitutions
- Use jarred minced garlic if you feel tired or rushed; use 1 to 1½ teaspoons.
- Use pre-washed baby spinach so you skip trimming and rinsing.
- Use half cream and half whole milk if you want a lighter sauce; simmer a bit longer to thicken.
- Swap chicken breasts for boneless skinless chicken thighs for extra juicy results; cook a few minutes longer per side.
Equipment list
- Large skillet or sauté pan (10 to 12 inches, preferably heavy-bottomed)
- Tongs or spatula
- Small whisk or wooden spoon
- Cutting board and sharp knife
- Measuring cups and spoons
Tips & Tricks
- Pound thicker chicken breasts to an even ½–¾ inch thickness so they cook evenly and stay juicy.
- Pat the chicken dry before seasoning so the flour coating sticks and browns nicely.
- Pre-grate the Parmesan and bring the cream closer to room temperature so the sauce turns smooth and silky.
- Add the Parmesan off the heat or on very low heat and whisk constantly to prevent clumping.
- Squeeze frozen spinach very dry in a clean kitchen towel so it does not water down the sauce.
- Taste the sauce before serving and adjust with extra salt, pepper, or lemon juice for brightness.
- Do not overcrowd the skillet; brown the chicken in batches if needed so it sears instead of steams.
- If the sauce thickens too much, stir in a splash of broth or milk until it reaches your favorite consistency.
How to Make Chicken Florentine
Step 1: Season and prep the chicken
Lay the chicken breasts on a cutting board and pat them dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder. Sprinkle the flour over the chicken and lightly coat both sides, then shake off any excess so you keep a thin, even layer.
Step 2: Brown the chicken
Heat the olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam. Add the chicken in a single layer and leave a little space between each piece. Sear the chicken for about 4 to 5 minutes per side, until the outside looks golden and the center cooks through. Move the cooked chicken to a plate and cover it loosely with foil to keep it warm.
Step 3: Sauté the garlic
Lower the heat slightly to medium-low if the pan looks very hot. Add the minced garlic to the skillet and stir it in the remaining fat for about 30 seconds to 1 minute, just until it smells fragrant and turns lightly golden. Scrape up any browned bits from the bottom of the pan, since those bits add a lot of flavor to the Chicken Florentine Recipe.
Step 4: Build the cream sauce
Pour in the chicken broth and stir well, scraping the pan again so you loosen all the flavorful bits. Let the broth simmer for 2 to 3 minutes so it reduces slightly. Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes if you use them, and bring the mixture to a gentle simmer, not a hard boil.
Step 5: Add Parmesan and adjust
Lower the heat to low. Sprinkle in the grated Parmesan a little at a time while you whisk constantly so it melts smoothly into the sauce. Taste the sauce and add more salt or pepper if you want a stronger flavor.
Step 6: Wilt the spinach
Add the fresh baby spinach to the skillet in handfuls. Stir and turn the leaves in the hot sauce until they wilt, which takes about 1 to 2 minutes. If you use thawed frozen spinach, stir it in and cook for 2 to 3 minutes until it heats through and blends with the sauce.
Step 7: Finish with lemon and return the chicken
Stir in the lemon juice and taste again; add an extra squeeze if you want more brightness. Nestle the cooked chicken back into the skillet, spoon some sauce and spinach over each piece, and let everything simmer together for 2 to 3 minutes so the flavors mingle. Sprinkle with chopped parsley and extra Parmesan if you like, then serve the Chicken Florentine Recipe hot.
What to Serve with Chicken Florentine
Serve this Chicken Florentine Recipe over cooked pasta like fettuccine, linguine, or penne so the sauce coats every bite. Mashed potatoes or fluffy white rice also soak up the creamy garlic-Parmesan sauce beautifully. For something lighter, pair it with steamed green beans, roasted broccoli, or a simple side salad with a lemony dressing. Add warm crusty bread or garlic bread on the side so nobody leaves a trace of sauce on the plate.
Storage Options
- Store leftover Chicken Florentine Recipe in an airtight container in the fridge for up to 3 days.
- For freezing, cool the chicken and sauce completely, then freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat gently in a covered skillet over low heat with a splash of broth or milk, stirring the sauce until it loosens and the chicken heats through.
- You can also reheat individual portions in the microwave at 50 percent power in short bursts, stirring the sauce between bursts so it stays creamy.
Chicken Florentine Recipe
Ingredients
Instructions
- Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 5–6 minutes per side. Transfer the chicken to a plate and keep warm.
- Reduce the heat to medium, add the remaining 1 tablespoon of butter to the skillet, then add the minced garlic. Cook, stirring, for 30–60 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the white wine (if using) and simmer for 2–3 minutes until slightly reduced. Add the chicken broth and bring to a gentle simmer.
- Stir in the heavy cream and Parmesan cheese, whisking until the cheese melts and the sauce is smooth. Add Italian seasoning if using and simmer for 3–4 minutes until slightly thickened.
- Add the spinach to the skillet and cook, stirring, until wilted, 1–2 minutes. Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.
- Return the chicken breasts and any accumulated juices to the skillet, spooning the creamy spinach sauce over the top. Simmer for 2–3 minutes to warm through.
- Serve the Chicken Florentine hot, topped with extra sauce, alongside pasta, rice, or crusty bread if desired.
Notes
Approximate per serving (1 of 4, sauce only, without pasta or sides): 520 calories; fat 36 g; saturated fat 17 g; carbohydrates 8 g; fiber 1 g; sugars 2 g; protein 39 g; sodium 880 mg. Values will vary based on specific ingredient brands, optional wine use, and portion size.