This Chicken Florentine is a quick, yet decadent dinner! Tender and juicy chicken breasts are simmered with spinach, garlic, and seasonings in a rich, flavorful cream sauce. Ready in just 20 minutes!
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I don’t know about you, but Chicken Florentine to me sounds like a super fancy meal that a cook would spend a ton of time on. Right?
Wrong. 😉 If there is one thing I love, it’s a dinner recipe that looks and sounds like you spent a lot of time on it but it’s actually really easy to make.
This Chicken Florentine recipe is definitely one of those meals.
This chicken dinner consists of perfectly golden-brown and tender chicken breasts, a deliciously rich and creamy sauce, fresh spinach and garlic, and simple yet flavorful seasonings…and it all comes together in a total of 20 minutes.
Ingredients needed for Chicken Florentine:
- Chicken Breast: you’ll need two boneless and skinless chicken breasts, halved lengthwise (so they are thinner) for quicker cooking.
- Salt and Pepper: used to season the chicken.
- Oil: you can use whatever oil you have on hand to brown the chicken. I usually use canola oil, but any oil with a high smoke point will work.
- Butter: I use salted butter. Unsalted will work as well, but you may need to add more salt to the final dish.
- Garlic: use fresh garlic for the best flavor.
- Italian Seasoning, Salt, and Pepper: gives the sauce those classic Italian flavors.
- Flour: helps create a thicker texture.
- White Wine: if you prefer not to use wine, you can sub it out for an equal amount of chicken or vegetable broth.
- Chicken Broth: creates a flavorful base for the cream sauce.
- Heavy Whipping Cream: you can use half-and-half or a light cream if preferred, but the sauce won’t be as rich and creamy.
- Spinach: I always use fresh spinach for the best texture and flavor, but if all you have is frozen spinach that will work as well. Make sure you thaw and drain well before adding!
- Parmesan Cheese: I recommend grating your own parmesan for the best texture.
How to make Chicken Florentine
Chicken Florentine looks fancy, but is ready in a total of 25 minutes!
- Brown the chicken: Cut the chicken breasts in half the long way so that you have two thin pieces of chicken. Season with salt and pepper. Heat oil in a skillet, then add in the chicken and cook until golden-brown on both sides. Remove and set aside.
- Make the roux: In the same skillet, melt the butter then add in garlic, Italian seasoning, salt, and pepper. Stir in the flour, whisking until smooth.
- Make the sauce: Add wine, broth, and cream. Bring to a simmer and cook until starting to thicken. Stir in the spinach and parmesan, then add the chicken back to the pan. Cover and cook on medium-low until the chicken is cooked through.
Chicken Florentine FAQs
In cooking, Florentine refers to dishes that are cooked in the style of Florence, Italy. Spinach is a common ingredient in “Florentine” dishes, so Chicken Florentine features chicken that’s cooked with fresh spinach in a rich cream sauce!
Traditional Florentine sauce is a simple mixture of heavy cream, white wine, butter, parmesan, and fresh spinach. It’s simple, yet decadent—and perfect with chicken!
Chicken breasts need to be cooked to an internal temperature of 165 degrees F. The best way to know if they are cooked through is to use a meat thermometer.
Leftover chicken Florentine will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw in the fridge if frozen then warm on low on the stove until heated through.
Tips and tricks:
- Slice the chicken. Be sure you slice each chicken breast in half lengthwise so you have thinner pieces of chicken. They cook more quickly and evenly that way!
- Don’t touch! While you’re browning the chicken on each side, leave it alone. This is how you achieve that crispy, golden-brown exterior. After 4-5 minutes, give it a little shove. If it moves easily, it’s ready to be flipped. If it sticks, it’s not ready to be flipped yet.
- Add more veggies. If you want to kick the nutrition of this dish up a notch, you can definitely add in more veggies. I recommend cooking them when you cook the seasonings. Try adding carrots, celery, broccoli, mushrooms, red onion, zucchini, etc.
- Spice it up. If you love a kick of heat, try adding cayenne or red pepper flakes.
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Chicken Florentine recipe
- 2 boneless skinless chicken breasts
- salt and pepper
- 2 tablespoons oil
- 1 tablespoon salted butter
- 3 cloves fresh minced garlic
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon flour
- ½ cup dry white wine (can sub with chicken or vegetable broth)
- ½ cup chicken broth
- ½ cup heavy whipping cream
- 2 cups fresh spinach
- 2 tablespoons Parmesan cheese
- Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual). Season with salt and pepper.
- Heat oil in a large skillet over medium heat. Add chicken and brown on both sides until golden brown (about 4-5 minutes per side), working in batches if necessary.
- Remove chicken to a plate and cover to keep warm.
- Add butter to the skillet and melt. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
- Stir in flour until no white remains.
- Add wine, broth, and cream. Bring to a simmer over medium heat and cook until slightly thickened, scraping the bottom to loosen any browned bits if necessary.
- Stir in the spinach and Parmesan and return chicken to the pan.
- Cover and reduce heat to medium-low and allow to heat through. Chicken is done when it reaches an internal temperature of 165 degrees F.
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