Creamy Chicken Florentine Recipe

There’s just something magical about a creamy, dreamy sauce draping over tender chicken, isn’t there? This creamy chicken Florentine is like a warm hug in a skillet—a comforting, restaurant-quality dish you can make in under 30 minutes. With its velvety sauce, garlicky undertones, and the earthy goodness of fresh spinach, it’s an absolute weeknight hero. I’ve made this countless times, and every bite still feels indulgent yet simple. Ready to make your kitchen smell like heaven? Let’s dive in.

this RECIPE

The night I discovered chicken Florentine magic

I remember the first time I made this dish vividly. It was a Wednesday evening—one of those nights where the fridge was a little too empty, and I was staring at a lone pack of chicken breasts and a wilting bag of spinach. Desperation can lead to brilliance, right? I threw together what I had: a splash of wine (because why not), some cream, garlic (always garlic), and parmesan. I didn’t know it then, but I was accidentally recreating a classic. The aroma was intoxicating, and my husband wandered into the kitchen, asking, “What are you making? It smells… fancy.” The smiles around the table that night were unforgettable, and now it’s a staple in our dinner rotation.

What’s the story behind chicken Florentine?

Florentine dishes, as you might’ve guessed, come from Florence, Italy, and they usually involve spinach. The marriage of spinach and creamy sauces in Italian cooking has a rich history. This particular dish might not be a strict traditional Italian recipe, but it borrows that classic Italian flair and gives it a cozy, modern twist. While some variations use mushrooms or sun-dried tomatoes, the essence remains the same: simplicity and flavor. It’s perfect for those who want to whip up a sophisticated dish without fussing over too many ingredients or techniques.

Let’s talk ingredients: the stars of the show

• Chicken breasts: They’re the foundation of this dish, offering a tender, juicy base. Cutting them in half lengthwise ensures quicker, even cooking. If you only have thighs, those work beautifully too—just adjust the cooking time.
• Garlic powder and fresh garlic: The dynamic duo of flavor! Garlic powder adds subtle seasoning to the chicken, while fresh minced garlic infuses the sauce with rich, savory depth. If you’re a garlic lover, feel free to add an extra clove.
• Dry white wine: This deglazes the pan, lifting all those flavorful browned bits and adding brightness to the sauce. If you don’t have wine on hand, substitute it with more chicken broth or a splash of lemon juice for acidity.
• Fresh baby spinach: The true “Florentine” component. Spinach wilts beautifully into the sauce, adding freshness and a slight bitterness that balances the creaminess. Frozen spinach can work in a pinch, but be sure to thaw and drain it well.
• Heavy cream: The heart of the sauce, making it luxuriously silky. Half-and-half is a lighter alternative if you’re watching calories, though the sauce won’t be as thick.
• Parmesan cheese: The umami-packed final touch that ties everything together. Grate it fresh for the best flavor—trust me, pre-grated just doesn’t have the same oomph.
• Flour: A quick dredge in flour gives the chicken a golden crust and helps thicken the sauce slightly as it cooks.

Kitchen gear you’ll want for this recipe

You don’t need fancy tools here—just the basics will do. A large skillet is essential; it should have enough room to cook the chicken and simmer the sauce without crowding. If you have a cast-iron skillet, even better—it holds heat beautifully and gives the chicken a golden crust. A good set of tongs makes flipping the chicken easier (and keeps your hands clean). Finally, don’t skip on a microplane or fine grater for that parmesan. It’s the little details that make a big difference!

Step-by-step: how to make creamy chicken Florentine

1. Prep the chicken
   Start by slicing the chicken breasts in half lengthwise. You’ll end up with four thinner pieces, which cook faster and more evenly. Season both sides generously with garlic powder, salt, and pepper, then dredge them lightly in flour. This step is key for that golden, slightly crispy exterior.
2. Sear the chicken
   Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden brown. Don’t worry if the center isn’t fully cooked—it’ll finish later. Remove the chicken and set it aside.
3. Make the garlic base
   In the same skillet (don’t clean it—those brown bits are flavor gold), add the remaining butter and minced garlic. Let it cook for about 30 seconds until fragrant, but be careful not to burn it. Your kitchen will already smell incredible at this point.
4. Deglaze with wine and broth
   Pour in the wine and chicken broth, scraping the bottom of the skillet to release all that goodness. Stir in the Italian seasoning and let the mixture simmer for 3-5 minutes, reducing slightly.
5. Create the creamy sauce
   Reduce the heat and stir in the heavy cream. Let it bubble gently for 2 minutes before adding the spinach. Stir until the spinach wilts—it’ll only take a minute or two.
6. Finish with chicken and parmesan
   Nestle the chicken back into the sauce, spooning it over the top. Cook for another 4-5 minutes until the chicken is fully cooked and the sauce thickens slightly. Sprinkle with freshly grated parmesan before serving.

Variations and twists to try

• Vegan or dairy-free: Swap the chicken for tofu or chickpeas, use coconut milk instead of cream, and nutritional yeast for the parmesan.
• Gluten-free: Replace the flour with a gluten-free alternative like rice flour or almond flour.
• Add veggies: Toss in some mushrooms, sun-dried tomatoes, or roasted red peppers for extra texture and flavor.
• Seasonal spin: In summer, try adding cherry tomatoes. In winter, hearty greens like kale or Swiss chard are great substitutes for spinach.
• International flair: Add a teaspoon of curry powder for an Indian-inspired twist or a pinch of smoked paprika for a Spanish vibe.

Serving ideas to wow your guests

I love serving creamy chicken Florentine over a bed of al dente fettuccine or alongside fluffy mashed potatoes. For a lighter option, go with steamed rice or zucchini noodles. Garnish with a sprinkle of fresh parsley and an extra pinch of parmesan. Pair it with crusty bread to soak up every drop of that luscious sauce!

The perfect drink pairings

A dry white wine like Sauvignon Blanc or Chardonnay complements the creaminess beautifully. Not a wine drinker? A crisp sparkling water with a squeeze of lemon works wonders too. For beer lovers, a light lager or wheat beer is a refreshing contrast to the richness.

Storage and reheating tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce. If freezing, skip the spinach during cooking and add it fresh when reheating—it retains its texture better this way.

Scaling the recipe for any crowd

This recipe easily doubles or even triples! Just use a larger skillet or cook the chicken in batches to avoid overcrowding. When scaling up, keep an eye on the sauce—it might take slightly longer to reduce.

Troubleshooting common issues

• Sauce too thin? Let it simmer longer or stir in a cornstarch slurry.
• Chicken overcooked? Lower the heat next time—medium works best for finishing the dish.
• Too salty? Add a splash of cream or broth to balance it out.

Give this recipe a try tonight!

Creamy chicken Florentine is a recipe that feels indulgent but is surprisingly easy to make. I promise your kitchen will smell divine, and your family will be asking for seconds. Tweak it to your tastes, experiment with the variations, and most importantly—enjoy every bite. Let me know how it turns out for you!

FAQ

1. Can I use milk instead of cream?
Yes, but the sauce will be thinner. Use whole milk and a little cornstarch for better consistency.

2. What can I use instead of wine?
Chicken broth with a splash of lemon juice is a great substitute.

3. Can I make this ahead?
Yes, but it’s best fresh. If making ahead, keep the chicken and sauce separate and combine when reheating.

4. What pasta pairs well with this?
Fettuccine, linguine, or penne are all excellent choices.

5. Is this dish spicy?
Not at all, but you can add red pepper flakes for a little heat if desired.

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