Creamy Chicken Florentine

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.

How to Make Chicken Florentine

1. Mix together the flour, half the Parmesan, salt, and pepper in a wide bowl. Dredge the chicken cutlets in the mixture to coat.
2. Heat olive oil and butter in a large skillet and brown the chicken on both sides until golden. Set aside on a plate.
3. Add more butter to the skillet and sauté the shallots and garlic until fragrant and softened.
4. 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.
5. Add the spinach and cook until wilted, then return the chicken to the pan and simmer until heated through and fully cooked.
6. 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.

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