Creamy Chicken Florentine
Creamy chicken Florentine with spinach and Parmesan is an easy and elegant one-pan dinner ready in 30 minutes.
Chicken Florentine is a classic Italian-inspired dish featuring tender chicken in a rich, creamy sauce with spinach. Despite its restaurant-quality appeal, it’s simple enough to make at home in just 30 minutes — all in one skillet. 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 bright color. It’s an excellent 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.
Why You’ll Like It
Simple and elegant. A cozy skillet meal that feels fancy but is easy to make at home.
Ready in 30 minutes. Perfect for busy weeknights without sacrificing flavor.
One-pan convenience. No need to juggle multiple pots and pans.
Family-friendly. Creamy sauce, tender chicken, and mild spinach please even picky eaters.
How to Make Chicken Florentine
- Mix together the flour, half the Parmesan, salt, and pepper in a wide bowl. Dredge the chicken cutlets in the mixture to coat.
- Heat olive oil and butter in a large skillet and brown the chicken on both sides until golden. Set aside on a plate.
- Add more butter to the skillet and sauté the shallots and garlic until fragrant and softened.
- Pour in the wine, scraping up any browned bits, and cook briefly. Add chicken stock and herbs and let it reduce. Stir in the cream and remaining Parmesan.
- Add the spinach and cook until wilted, then return the chicken to the pan and simmer until heated through and fully cooked.
- Serve hot, with extra Parmesan if desired.
Recipe Variations
- 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.
- 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.
- 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.
- 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.
- 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.
Serving Suggestions
- Serve with pasta, mashed potatoes, or rice.
- Add a crisp green salad or roasted vegetables for a complete meal.
- Pair with crusty bread or garlic bread to mop up every drop of the savory sauce.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze? Not recommended, as the cream sauce may separate when reheated.
To Reheat: Gently warm in a covered skillet over low heat, adding a splash of broth or cream if needed.
Chicken Florentine
Ingredients
- 1/2 cup Parmesan cheese, divided, plus more for serving
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 4 teaspoons olive oil, divided
- 1 1/2 pounds chicken cutlets, 4, about 6 ounces each
- 4 tablespoons unsalted butter, divided
- 1/4 cup minced shallot
- 1 teaspoon garlic, grated or finely minced
- 1/2 cup dry white wine
- 2/3 cup chicken stock
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried
- 2 teaspoons fresh chopped oregano, or 1/2 teaspoon dried
- 3/4 cup heavy cream
- 2 to 3 ounces baby spinach
Instructions
- Prep the chicken – Combine 1/4 cup of Parmesan cheese, flour, 1 teaspoon of kosher salt, and 1 teaspoon of freshly ground black pepper in a wide bowl or plate. Coat the chicken pieces with the mixture.
- Brown the chicken – Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for 4 minutes on each side or until browned. Remove the chicken to a plate and set aside.
- Cook the shallots and garlic – Melt 2 more tablespoons of butter in the skillet. Add the shallot, garlic, and a sprinkle of salt and pepper. Cook for 2 minutes or until the shallot and garlic are softened and aromatic.
- Prepare the sauce – Add the wine to the pan and cook for 1 minute, scraping up any browned bits. Add the chicken stock, basil, and oregano and continue cooking for 3 to 4 minutes or until reduced by about half. Add the cream and remaining 1/4 cup of Parmesan cheese and cook for 4 to 5 minutes longer.
- Finish the dish – Add the spinach to the pan; stir and cook for 1 minute or until wilted. Add the chicken breasts back to the pan and simmer for 3 to 4 minutes or until they are cooked through.
Nutrition
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
