Chicken Florentine

This Chicken Florentine is one of my favorite comforting yet elegant dishes. I love how tender, golden chicken breasts are smothered in a creamy, garlicky sauce with wilted spinach and a hint of lemon. It’s rich and flavorful but still feels fresh and balanced. The dish looks impressive enough for entertaining but is easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it brings restaurant-quality flavor to my own kitchen. The chicken is lightly dredged and pan-seared for a crispy golden crust, while the creamy Florentine sauce adds a luxurious touch. The spinach gives it color and freshness, and the Parmesan and cream cheese make it irresistibly creamy. It’s a classic comfort dish that never fails to please, especially when I serve it over pasta, rice, or mashed potatoes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢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 flour
▢¼ cup Parmesan cheese, finely shredded
▢1 teaspoon garlic powder

Florentine Sauce:
▢4 cloves garlic, minced
▢1 ½ cups white wine, or chicken broth
▢1 cup half and half
▢1/3 cup softened cream cheese
▢3 cups fresh spinach
▢1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
▢Fresh parsley, to garnish

Directions

1. I start by mixing the dredge ingredients — flour, Parmesan, Italian seasoning, garlic powder, salt, and pepper — in a shallow bowl.
2. I pat the chicken breasts dry and coat them evenly in the flour mixture, shaking off any excess.
3. In a large skillet, I heat the olive oil and butter over medium-high heat until hot and shimmering.
4. I add the chicken and sear it for about 4–5 minutes per side, or until golden brown and cooked through. I then remove it from the skillet and set it aside.
5. In the same pan, I lower the heat slightly and add the minced garlic, sautéing for about 30 seconds until fragrant.
6. I pour in the white wine (or chicken broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. I let it simmer for 3–4 minutes until reduced by half.
7. I whisk in the softened cream cheese and half and half until the sauce is smooth and creamy.
8. Once the sauce starts to thicken, I stir in the fresh spinach and let it wilt down for a couple of minutes.
9. I squeeze in lemon juice if I’m using it, then return the chicken to the pan, spooning the sauce over the top.
10. I let everything simmer gently for 2–3 minutes so the flavors meld together.
11. I finish with a sprinkle of fresh parsley before serving.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prepare and 25 minutes to cook, for a total of around 40 minutes.

Variations

I sometimes use boneless chicken thighs instead of breasts for extra juiciness. For a lighter version, I replace half the half-and-half with chicken broth. When I want a richer sauce, I add a little more cream cheese or a splash of heavy cream. I also like adding mushrooms or sun-dried tomatoes for an extra layer of flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and sauce gently in a skillet over low heat, adding a splash of broth or milk to loosen the sauce if needed. I avoid microwaving on high heat, as it can make the sauce separate.

FAQs

What does “Florentine” mean in this dish?

It refers to the use of spinach in the recipe, which is a hallmark of Florentine-style dishes inspired by French cuisine.

Can I make this without wine?

Yes, I can use chicken broth instead of wine, and it’s just as delicious.

Can I use frozen spinach?

Yes, but I make sure to thaw and squeeze out any excess moisture before adding it to the sauce.

Can I make this dish ahead of time?

I prefer to make it fresh, but I can cook the chicken and sauce separately and combine them before serving.

Can I make this gluten-free?

Yes, I replace the flour in the dredge with a gluten-free flour blend or cornstarch.

What’s the best side dish for Chicken Florentine?

I love serving it with pasta, rice, mashed potatoes, or even steamed vegetables to soak up the creamy sauce.

How do I thicken the sauce more?

I simmer it a little longer or whisk in an extra spoonful of cream cheese for more body.

Can I use milk instead of half and half?

Yes, but the sauce will be lighter and less creamy. I sometimes add a teaspoon of flour to help thicken it.

Can I add other vegetables?

Definitely. I sometimes add mushrooms, cherry tomatoes, or artichoke hearts for extra flavor and texture.

How do I prevent the chicken from drying out?

I avoid overcooking it — just sear until golden and finish gently in the sauce so it stays tender and juicy.

Conclusion

This Chicken Florentine is the kind of dish I love making when I want something creamy, comforting, and elegant. The golden seared chicken paired with the rich, garlicky spinach sauce is a match made in heaven. Whether I’m cooking for family or guests, this recipe always feels special — and the best part is how easy it is to put together with everyday ingredients.

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