Chicken Florentine

Chicken Florentine is a comforting and elegant dish that is surprisingly easy to prepare at home. Lightly breaded chicken cutlets are cooked until golden, then nestled in a creamy Parmesan sauce with fresh spinach and fragrant herbs. The combination of white wine, garlic, and a hint of basil and oregano gives the sauce a bright, savory depth of flavor, while the spinach adds a burst of freshness and color. This comforting skillet meal comes together in about 30 minutes, making it a great option for both weeknight dinners and casual entertaining. Serve chicken Florentine with a side of pasta, mashed potatoes, or crusty bread to soak up every drop of the rich and delicious sauce.

Chicken Florentine Ingredients

• Parmesan Cheese – Freshly grated Parmesan tastes best, but a fresh pre-grated Parm will work just fine.
• Chicken – Use chicken cutlets of similar thickness for uniform cooking.
• Aromatics – Shallots and garlic add subtle flavor to the creamy sauce.
• Wine – Dry white wine, such as sauvignon blanc, deepens the flavor, adding brightness and a touch of acidity.
• Chicken Broth – Unsalted or low-sodium is preferred. Make sure to taste before adding more salt.
• Herbs – Fresh basil and oregano give the sauce an Italian flavor.
• Cream – Heavy cream adds richness and is more stable than milk or half-and-half. It is less likely to curdle when simmered.
• Spinach – A big handful, or about 2 to 3 ounces, gives the dish bright color and added nutrients.

Steps to Make the Dish

Prep the chicken

Combine Parmesan cheese, flour, salt, and pepper in a bowl or plate. Rub 1 teaspoon of olive oil over the chicken and coat the pieces with the flour and Parmesan mixture.

Sear the chicken

Heat the remaining 3 teaspoons of olive oil and 2 tablespoons of butter in a large skillet. Cook the chicken for 4 minutes on each side until nicely browned, then remove it to a plate and set aside.

Cook the aromatics

Add 2 more tablespoons of butter to the skillet and place it over medium heat. Add the shallots and garlic and cook for 2 minutes or until softened and aromatic.

Prepare the sauce

Deglaze the pan with the wine and then add the chicken broth and herbs. Cook until reduced by half. Add the cream and remaining Parmesan cheese and simmer over low heat for 4 minutes.

Finish with the spinach and chicken

Add the spinach to the pan; cook for 1 minute. Add the chicken breasts back to the pan and simmer for 3 to 4 minutes or until thoroughly cooked.

Recipe Variations

1. Mushroom Chicken Florentine – Add 8 ounces sliced cremini or button mushrooms after the shallots and garlic; cook for 5 minutes until the mushrooms release their juices and begin to brown. Then continue with the wine step.

2. Sun-Dried Tomato Florentine – Stir in 1/4 cup chopped sun-dried tomatoes (oil-packed, drained) when adding the basil and oregano for a sweet-tangy flavor boost.

3. Lighter Chicken Florentine – Substitute 3/4 cup half-and-half for the heavy cream for a lighter sauce. Reduce the Parmesan slightly (use about 1/3 cup total) to keep the sauce from becoming too thick.

4. Chicken Florentine with Mozzarella – After returning the chicken to the skillet, sprinkle 1/2 to 3/4 cup shredded mozzarella cheese over the top. Cover and simmer just until the cheese melts for an extra indulgent version.

5. Florentine with Bone-In Chicken – Use bone-in, skin-on chicken thighs (about 6 small thighs) instead of cutlets. Brown them for about 6 to 7 minutes per side, then continue with the sauce and a longer simmer (about 10 to 12 minutes) to ensure they cook through.

How to Store Chicken Florentine

Let the Chicken Florentine cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.

How to Reheat

• Stovetop (Best Method): Place the chicken and sauce in a skillet over low heat. Add a splash of chicken broth, cream, or milk to loosen the sauce. Cover and heat gently over low to medium-low heat, stirring occasionally, for 5 to 8 minutes or until warmed through.
• Microwave: Place a portion in a microwave-safe dish. Add a splash of cream or broth. Cover loosely and microwave at 50% power in 30-second intervals, stirring between intervals, until heated through.

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