Masters of kitchen
There’s something incredibly comforting about Chicken Florentine. Maybe it’s the creamy garlic sauce that clings to every bite of tender chicken, or the gentle warmth of sautéed spinach that gives this dish a wholesome, earthy feel. Either way, this Italian-inspired recipe has won hearts around the world for good reason.
The term “Florentine” simply means “in the style of Florence,” a nod to the Italian city where spinach became a prized ingredient thanks to Catherine de Medici, who brought it from her native Florence to France. So when you see a dish labeled “Florentine,” you can bet spinach is involved—usually paired with a creamy, elegant sauce.
And when it comes to Chicken Florentine, the combination is perfection: pan-seared chicken breast nestled in a rich parmesan cream sauce with wilted spinach. It’s a dinner that feels both fancy and easy, elegant yet cozy, and honestly? It might just become your new weeknight favorite.
Why You’ll Love This Chicken Florentine Recipe
Let me give you a few good reasons why this dish has a permanent spot in my weeknight rotation:
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It’s fast – Ready in about 30 minutes.
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One pan = less mess – Who doesn’t love fewer dishes?
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Elegant enough for guests – But simple enough for a Tuesday.
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Versatile – Low-carb, kid-friendly, and easily customizable.
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Reheats like a dream – Making it perfect for meal prep.
Personal Tip: When I first made this for my in-laws, I served it over buttered noodles with a crisp white wine on the side. It was an instant hit—and no one guessed it took me under half an hour to make.
A Look at the Key Ingredients
Understanding the ingredients is key to mastering Chicken Florentine. Let’s break down what makes this dish so luscious.
Chicken
The star of the dish! Use boneless, skinless chicken breasts or thighs. If using breasts, make sure to pound them slightly so they cook evenly. I like to season mine simply with salt, pepper, and a pinch of garlic powder before searing.
Spinach
Fresh baby spinach is ideal here—it wilts quickly and has a delicate flavor. If you only have frozen spinach on hand, no worries! Just thaw and squeeze out all the excess moisture before adding it to the sauce.
Aromatics: Garlic & Onion
Finely minced garlic adds that bold punch of flavor we all love, while a bit of chopped shallot or onion gives the sauce more body.
Butter & Oil
A mix of olive oil and butter is perfect for pan-searing chicken and sautéing the aromatics.
Cream
Heavy cream is traditional and gives the sauce its rich body. You can use half-and-half for a lighter version, but it won’t be quite as thick.
Parmesan Cheese
Always go for freshly grated parmesan if you can. It melts smoother and brings a salty, nutty finish to the sauce.
Optional: Dry White Wine or Broth
A splash of wine adds depth, but chicken broth works great too if you prefer an alcohol-free version.
The Secret to a Luscious Florentine Sauce
Ah, the sauce. This is what separates a good Chicken Florentine from a restaurant-worthy one.
Here’s what you need to know:
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Don’t rush it – The cream needs time to reduce and thicken slowly over medium heat. If you boil it too hard, it can separate.
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Deglaze like a pro – After you sear the chicken, you’ll have golden bits on the bottom of the pan. Pour in wine or broth and scrape up those bits. That’s where the flavor lives!
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Whisk in parmesan gradually – Stir continuously so it melts evenly into the sauce.
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Add spinach at the end – It wilts fast, so toss it in just before serving.
Pro Tip: If your sauce feels too thick, add a splash of broth or pasta water. Too thin? Simmer a bit longer or add more parmesan.
Chicken Florentine vs. Chicken Alfredo vs. Chicken Marsala
You’ve probably seen a few creamy chicken recipes on restaurant menus or food blogs. So what sets Chicken Florentine apart?
| Dish | Key Ingredients | Main Flavor Profile |
|---|---|---|
| Chicken Florentine | Chicken, spinach, cream, parmesan | Creamy, earthy, lightly garlicky |
| Chicken Alfredo | Chicken, cream, butter, parmesan, pasta | Rich, cheesy, buttery |
| Chicken Marsala | Chicken, mushrooms, Marsala wine | Savory, sweet wine, umami |
Chicken Florentine stands out because of the spinach + cream combination. It feels fresher, lighter, and greener—even though it’s still wonderfully creamy.
Why Chicken Florentine is the Ultimate One-Pan Wonder
There’s something truly satisfying about a one-pan meal that tastes like you spent hours on it. Chicken Florentine delivers all the flavor of a fancy Italian bistro with the simplicity of your favorite skillet dinner.
You pan-sear the chicken, make the sauce right in the same pan, toss in the spinach, and boom—done.
How to Make Chicken Florentine (Step-by-Step)
Now that you’ve got your ingredients ready, it’s time to bring everything together into a creamy, dreamy, skillet masterpiece.
Step 1: Season and Sear the Chicken
Start by seasoning your chicken breasts or thighs with salt, pepper, and a little garlic powder. Heat a mix of olive oil and butter in a large skillet over medium heat.
Sear the chicken for about 4–5 minutes per side, or until golden brown and cooked through. Set aside on a plate while you make the sauce.
Tip: If the chicken is very thick, slice it in half horizontally for quicker, even cooking.
Step 2: Sauté Aromatics
In the same skillet (don’t wipe it clean—those golden bits = flavor!), add a little more butter and toss in finely chopped shallots or onions and minced garlic. Sauté for 1–2 minutes until fragrant.
Step 3: Deglaze and Make the Sauce
Pour in a splash of dry white wine (or chicken broth if preferred) to deglaze the pan—scraping up the brown bits. Let it reduce by half, about 2 minutes.
Stir in the heavy cream, bring to a gentle simmer, and let it reduce slightly.
Step 4: Add Cheese and Spinach
Whisk in freshly grated parmesan until smooth and creamy. Then fold in your fresh baby spinach, letting it wilt into the sauce.
Step 5: Bring It All Together
Return the seared chicken to the pan and spoon the sauce over the top. Let it simmer gently for 2–3 minutes until everything is warmed through and flavors have mingled.
Garnish with fresh parsley, cracked pepper, and maybe a touch of lemon zest for brightness.
What to Serve with Chicken Florentine
This dish is versatile—rich and creamy on its own, yet beautifully complemented by simple sides.
Here are some delicious pairings:
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Buttered pasta or fettuccine noodles – a classic combo!
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Garlic mashed potatoes – cozy and satisfying.
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Steamed rice or risotto – for soaking up that sauce.
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Cauliflower rice or zoodles – for a low-carb spin.
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Crusty bread – for every last bit of sauce.
And don’t forget the wine: Chardonnay, Sauvignon Blanc, or even a light Pinot Noir pairs beautifully.
Fun Fact: The creamy richness of Chicken Florentine is balanced perfectly by crisp white wines that cut through the sauce.
Chicken Florentine Variations
The best part? You can totally make it your own. Here are a few ideas to customize the recipe:
Add-ins
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Sautéed mushrooms – bring earthiness and umami
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Sun-dried tomatoes – for a sweet tang
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Crispy pancetta or bacon – salty and rich
Dietary Swaps
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Dairy-free: Use coconut cream + nutritional yeast or dairy-free parm
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Low-carb/keto: Serve over sautéed spinach, zucchini noodles, or cauliflower mash
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Baked version: Top with mozzarella and broil for a bubbly golden crust
Storage, Reheating & Make-Ahead Tips
This dish is surprisingly make-ahead friendly—and the leftovers are just as delicious!
Storage
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Refrigerate: Store in an airtight container for up to 4 days
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Freeze: It’s possible, though the sauce may separate. If freezing, let it cool completely first and freeze up to 1 month.
Reheating
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Stovetop: Reheat gently in a skillet over low heat. Add a splash of broth or milk to loosen the sauce.
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Microwave: Heat in 30-second bursts, stirring in between.
Make-Ahead
You can prep the sauce and chicken separately, then combine before serving. Perfect for busy weeknights or dinner parties.
Chicken Florentine FAQs
What does “Florentine” mean in cooking?
“Florentine” refers to a style of cooking that features spinach, named after Florence, Italy. So any “Florentine” dish—from eggs to pasta to chicken—will usually include spinach in some form.
Can I use frozen spinach in Chicken Florentine?
Yes, you can. Just make sure to thaw it completely and squeeze out all the excess water—otherwise, your sauce might turn watery.
Can I use half-and-half instead of heavy cream?
Absolutely! It will result in a lighter sauce. Just be sure not to boil it—simmer gently to avoid curdling.
Is Chicken Florentine keto-friendly?
Yes, when served without pasta or with keto sides like zoodles or cauliflower rice, it’s a great low-carb option.
Can I make this dish ahead of time?
You sure can! Sear the chicken and make the sauce in advance, then store separately and reheat gently together when ready to serve.
More Chicken Recipes You’ll Love
Craving more easy, comforting chicken dinners? These tried-and-true favorites are packed with flavor and perfect for busy nights or casual gatherings:
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Chicken Fajita Casserole – A bold, cheesy, one-pan wonder bursting with sizzling fajita flavor.
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Cream Cheese and Bacon Stuffed Doritos Chicken – Crispy, indulgent, and stuffed with creamy goodness. A TikTok-worthy twist!
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Chicken Alfredo Ravioli Bake – Creamy Alfredo sauce, pillowy ravioli, and tender chicken all baked to bubbly perfection.
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Crockpot Chicken and Gravy – A slow-cooked Southern classic that’s rich, savory, and absolutely effortless.
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Garlic Butter Chicken Tenders – Juicy, pan-seared tenders coated in a buttery garlic sauce that kids and adults both love.
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Buffalo Chicken Pizza Recipe – Spicy, cheesy, and perfect for game day or anytime you’re craving bold flavors.
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Bruschetta Chicken Recipe – Fresh tomatoes, basil, balsamic glaze, and melty cheese on top of juicy chicken breasts.
Chicken Florentine Recipe
Equipment
- Large Skillet
- Tongs or spatula
- Knife and cutting board
- Whisk
- Measuring cups and spoons
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 2 cloves garlic minced
- 1 shallot or ½ small onion finely chopped
- ½ cup dry white wine or chicken broth
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- 3 cups fresh baby spinach
- Optional: lemon zest fresh parsley, red pepper flakes
Instructions
- Season chicken with salt, pepper, and garlic powder.
- Heat olive oil and butter in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, sauté shallots and garlic for 1–2 minutes until fragrant.
- Deglaze pan with white wine or broth, scraping up browned bits. Let it reduce by half.
- Stir in heavy cream and bring to a gentle simmer.
- Add parmesan cheese and whisk until smooth and creamy.
- Add spinach and cook until wilted.
- Return chicken to the skillet and simmer 2–3 minutes.
- Garnish with parsley or lemon zest. Serve immediately!
Notes
- For extra richness, add a splash of cream cheese or mascarpone.
- Use frozen spinach in a pinch—just thaw and squeeze dry first.
- Great with pasta, mashed potatoes, or cauliflower rice for a low-carb meal.
- Want to meal prep? Store sauce and chicken separately for best texture.
Nutrition
Final Thoughts: Make It Yours
Chicken Florentine is the kind of recipe that looks fancy but feels easy—and tastes like love in a skillet. Whether you’re making it for a weeknight dinner, a cozy Sunday meal, or your next date night in, it’s guaranteed to impress.
Feel free to get creative, add your own twist, or keep it classic. I’ve made this dish dozens of times, and every version has felt special.
So grab your skillet, pour yourself a glass of wine, and enjoy the process. Dinner is about to be absolutely delicious.