If you’re on the lookout for a dish that’s both comforting and a bit fancy, you’ll absolutely adore this Chicken Florentine Recipe. It’s a luscious, creamy meal that perfectly marries tender chicken with fresh spinach and a rich Parmesan-infused sauce. Each bite bursts with savory goodness, making it feel like a warm hug from your favorite Italian restaurant, but all done easily right at home. Whether you’re cooking for a weeknight dinner or a little special occasion, this recipe brings that elegant touch with wonderfully simple ingredients.
Ingredients You’ll Need
To make this Chicken Florentine Recipe, you only need a handful of ingredients, each playing a crucial role in building layers of flavor and sumptuous texture. These basics come together to create a dish that tastes luxurious without the fuss.
- Chicken breasts: Boneless, skinless, and halved for quick cooking and tenderness.
- Salt and black pepper: The essential duo for perfectly seasoned chicken.
- All-purpose flour: For dredging, giving the chicken a light crust that helps thicken the sauce later.
- Olive oil: Adds a fruity depth and helps sear the chicken beautifully.
- Butter: Brings richness and a silky finish to the garlic and cream sauce.
- Garlic: Fresh and minced, for that irresistible aroma and flavor punch.
- Heavy cream: The secret to a velvety sauce that clings to every bite.
- Chicken broth: Adds a subtle savory foundation and thins the sauce just right.
- Italian seasoning: A blend that adds herbaceous notes, tying the whole dish together.
- Parmesan cheese: Grated fresh for a nutty, salty finish that enriches the sauce.
- Fresh baby spinach: Adds vibrant color, nutrition, and a mild earthiness to balance the cream.
- Sun-dried tomatoes (optional): For a pop of tangy, sweet flavor that elevates the dish.
How to Make Chicken Florentine Recipe
Step 1: Season and Dredge the Chicken
Begin by seasoning your halved chicken breasts generously with salt and pepper. Then, coat each piece lightly in all-purpose flour, making sure to shake off any excess. This step sets the foundation for a beautifully seared crust and helps thicken your sauce later on.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium heat until shimmering. Place the chicken cutlets in the pan, cooking each side for about 3 to 4 minutes until golden brown and cooked through—internal temperature should hit 165°F. Once done, transfer the chicken to a plate and set aside. This quick sear locks in juices and creates a flavorful crust that gives every bite a satisfying texture.
Step 3: Build the Sauce
In the same skillet, melt your butter and toss in the minced garlic. Let it sauté for a minute or so until it’s fragrant but not browned—this will infuse the sauce with that wonderful aroma. Pour in the heavy cream and chicken broth, then sprinkle in the Italian seasoning. Bring this mixture to a gentle simmer, allowing the flavors to meld beautifully.
Step 4: Add Cheese and Spinach
Stir in the grated Parmesan cheese and watch as the sauce thickens and becomes luxuriously creamy—about 2 to 3 minutes. Next, add the fresh baby spinach and cook until it wilts down, adding a lovely burst of color and a subtle earthiness. If you’re feeling adventurous, fold in some sun-dried tomatoes here for an extra layer of delicious tang.
Step 5: Combine and Simmer
Return the seared chicken to the pan, nestling it into that creamy sauce. Spoon some of the sauce over the top to coat the cutlets, then let everything simmer together for another 2 to 3 minutes. This final step ensures the chicken becomes infused with all those heavenly flavors and stays nice and moist.
How to Serve Chicken Florentine Recipe
Garnishes
Freshly chopped parsley or basil sprinkled over the top not only brightens the dish visually but adds a fresh herbal note that complements the rich sauce perfectly. A dash of cracked black pepper right before serving also enhances the flavor profile.
Side Dishes
Chicken Florentine Recipe pairs wonderfully with simple sides like buttered pasta, creamy mashed potatoes, or fluffy rice. These options soak up the luscious sauce, turning every bite into a comforting experience. For a lighter contrast, a crisp green salad or roasted vegetables works beautifully too.
Creative Ways to Present
For a show-stopping dinner, serve the chicken over a bed of garlic-infused polenta or alongside crispy roasted potatoes. You can also slice the cutlets and arrange them on a platter with the sauce drizzled on top, perfect for sharing during a cozy family meal or entertaining guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Chicken Florentine Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a fantastic option for easy lunches or quick dinners during the week.
Freezing
This dish freezes well when stored properly. Place portions in freezer-safe containers or heavy-duty zip bags, separating sauce and chicken if possible for best texture. Frozen Chicken Florentine can be kept for up to 2 months without losing its delicious flavor.
Reheating
To reheat, thaw overnight in the fridge if frozen, then gently warm over low heat on the stove or in the microwave. Be careful not to overheat as this may cause the cream sauce to separate. Adding a splash of chicken broth can help refresh the creamy texture while reheating.
FAQs
Can I use spinach other than baby spinach?
Absolutely! While baby spinach is tender and wilts quickly, you can substitute with regular spinach or even Swiss chard. Just be sure to chop the leaves finely and allow a bit more cooking time for them to soften.
Is there a lighter version of this Chicken Florentine Recipe?
Yes! You can swap heavy cream for half-and-half or use a combination of milk and a bit of flour to thicken the sauce. This tweak cuts calories and fat while keeping the sauce creamy and delicious.
Can I make this recipe gluten-free?
Definitely. Simply replace the all-purpose flour with a gluten-free flour blend for dredging. Ensure that your chicken broth and other ingredients are gluten-free to keep the dish safe for gluten-sensitive eaters.
How long does this Chicken Florentine Recipe take to prepare?
From start to finish, it takes about 30 minutes—10 minutes for prep and 20 minutes for cooking. It’s a speedy yet impressive dish that fits easily into a busy weeknight dinner plan.
What can I serve instead of sun-dried tomatoes?
If you’re not a fan of sun-dried tomatoes or don’t have any on hand, chopped roasted red peppers or even a handful of halved cherry tomatoes work nicely to add that sweet and tangy contrast to the creamy sauce.
Final Thoughts
If you haven’t tried this Chicken Florentine Recipe yet, you’re truly missing out on a delightful combination of creamy sauce, tender chicken, and fresh spinach that feels both nourishing and indulgent. It’s a recipe that invites you back time and again, perfect for those moments when you want a warm, elegant meal without fuss. Go ahead, whip this up and watch it become a beloved classic in your kitchen!
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Chicken Florentine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
Chicken Florentine is a creamy, comforting dish featuring tender seared chicken breasts smothered in a rich garlic-Parmesan sauce with fresh spinach. This classic Italian-American skillet recipe is perfect for an easy weeknight dinner served alongside pasta, rice, or mashed potatoes.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (for dredging)
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 3 cups fresh baby spinach
- Optional: ¼ cup sun-dried tomatoes (for extra flavor)
Instructions
- Season and Dredge Chicken. Season the chicken cutlets evenly with salt and black pepper. Lightly coat each piece in all-purpose flour, shaking off any excess to avoid a heavy crust.
- Sear Chicken. Heat olive oil in a large skillet over medium heat. Place the chicken cutlets in the skillet and cook for 3–4 minutes on each side until golden brown and fully cooked to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
- Prepare Sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Liquids and Seasoning. Pour in the heavy cream and chicken broth, then stir in the Italian seasoning. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Incorporate Cheese and Spinach. Stir in the grated Parmesan cheese until the sauce thickens slightly, about 2 to 3 minutes. Add the fresh baby spinach and cook until it wilts. If using, fold in sun-dried tomatoes for enhanced flavor.
- Combine Chicken and Sauce. Return the seared chicken cutlets to the skillet, spooning the creamy sauce over the top. Let everything simmer together for another 2 to 3 minutes to heat through and meld flavors.
- Serve. Serve the Chicken Florentine hot alongside your choice of pasta, rice, or mashed potatoes for a hearty, satisfying meal.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add a splash of white wine with the chicken broth for extra depth of flavor.
- To make this gluten-free, substitute all-purpose flour with gluten-free flour for dredging.
- Ensure chicken is cooked to 165°F internally for food safety.
