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Chicken Florentine

This Chicken Florentine recipe has perfectly seared chicken in a thick and creamy spinach sauce. Serve it with pasta, rice, or with a simple green salad. Add a splash of lemon and some fresh parsley for added flavor and color!

Love easy chicken recipes? Try my Creamy Chicken Stroganoff recipe next!

Chicken Florentine on a white plate with sauce on top and a fork in the back.

Chicken Florentine

This is one of those recipes that looks and sounds fancy, but is actually really easy. I love adding a splash of lemon juice at the end and serving it with Creamy Herb Pasta, Buttered Noodles, or Parmesan Garlic Pasta.

The sauce is so flavorful and creamy, you’ll definitely want to add this to your regular dinner rotation!

How to Make It

Use a meat tenderizer to pound the chicken about 1/2-inch thick.  It will plump up more when cooked so be sure to go thin.

Dredge the chicken in the flour mixture and tap off excess. Sear in olive oil and butter over medium-high heat for 4-5 minutes per side. Set aside.

A pan with floured chicken breasts before and after being seared.

Add garlic to the pan and cook for 1 minute. Add white wine (or chicken broth), let it boil gently until reduced by half. Slowly stir in the half and half. Bring to a boil, reduce to a simmer, and let it reduce by half again. Stir in the cream cheese.

Add the spinach and stir to combine.

A pan with chicken broth and cream with spinach being added to make chicken florentine.

Add lemon juice if desired. Add chicken and any drippings back to the pot. Cover until heated through. Garnish with parsley and serve!

A pan with chicken being added to creamy chicken florentine sauce with spinach.

Pro Tips

  • Pound the chicken flat for even cooking. Chicken breasts plump up when they cook because their proteins gel, causing them to plump up. Thin cutlets also cook more quickly and are much more appetizing.
  • Let the chicken sit out while you prepare the other ingredients, placing cold chicken in the skillet cools down the olive oil/butter and can cause uneven cooking.
  • Keep the chicken undisturbed while it cooks to maintain the golden crust that forms. The chicken will release from the pan when it’s done searing, using force will cause it to tear.
  • A combination of butter and olive oil is best. The butter gives the chicken a golden color, the olive oil mitigates burning due to it’s higher smoke count. (If the pan gets too hot while the chicken is searing, decrease the heat to medium.)
  • Mushrooms, capers, cherry tomatoes, and sun-dried tomatoes make nice additions to this meal.
  • The cream cheese can be omitted, I’ve made it without it before. It does thicken it a bit and adds additional flavor and creaminess.

Storage

  • Store in an airtight container and refrigerate for 3 days or freeze for 3 months. This meal does freeze well!

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Seared chicken on a white plate topped with creamy Florentine sauce with spinach.

Chicken Florentine

4.85 from 26 ratings
This Chicken Florentine recipe has perfectly seared chicken in a thick and creamy spinach sauce. Serve it with pasta, rice, or with a simple green salad. Add a splash of lemon and a sprinkle of parsley for added flavor and color!

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 2 Tablespoons Butter

Chicken Dredge:

  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons Italian Seasoning
  • ½ cup flour
  • ¼ cup Parmesan cheese, finely shredded
  • 1 teaspoon garlic powder

Florentine Sauce:

  • 4 cloves garlic, minced
  • 1 ½ cups white wine, or chicken broth
  • 1 cup half and half
  • 1/3 cup softened cream cheese
  • 3 cups fresh spinach
  • 1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
  • Fresh parsley, to garnish

Instructions

  • Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about 1/2-inch thick and of equal thickness throughout. Pat dry.
  • Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tap off any excess.
  • Melt the butter and olive oil in a skillet over medium-high heat.
  • Add the chicken and cover the pan. Cook for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches. Set aside on a plate once cooked, it's done when the internal temperature reaches 165 degrees.
  • Decrease heat to medium and add the garlic. Cook for 1 minute.
  • Add the white wine and deglaze the pan by running a silicone spatula on the bottom to scrape up the brown bits from the pan. This gives the sauce plenty of flavor. Increase heat slightly and allow it to gently bubble until the liquid is reduced by half, about 5 minutes.
  • Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
  • Stir in the softened cream cheese until smooth and combined.
  • Add spinach until it’s soft and wilted. Add lemon juice if desired.
  • Return the chicken & any drippings back to the pan. Cover to heat through. Sprinkle with parsley and serve!

Notes

10 oz. frozen spinach may be used instead of fresh. Thaw it out and squeeze out excess liquid prior to using.

Pro Tips:

  • Pound the chicken flat for even cooking. Chicken breasts plump up when they cook because their proteins gel, causing them to plump up. Thin cutlets also cook more quickly and are much more appetizing.
  • Let the chicken sit out while you prepare the other ingredients, placing cold chicken in the skillet cools down the olive oil/butter and can cause uneven cooking.
  • Keep the chicken undisturbed while it cooks to maintain the golden crust that forms. The chicken will release from the pan when it's done searing, using force will cause it to tear.
  • A combination of butter and olive oil is best. The butter gives the chicken a golden color, the olive oil mitigates burning due to it's higher smoke count. (If the pan gets too hot while the chicken is searing, decrease the heat to medium.)
  • Mushrooms, capers, cherry tomatoes, and sun-dried tomatoes make nice additions to this meal.
  • The cream cheese can be omitted, I've made it without it before. It does thicken it a bit and adds additional flavor and creaminess.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 456kcal, Carbohydrates: 14g, Protein: 30g, Fat: 24g, Saturated Fat: 10g, Cholesterol: 117mg, Sodium: 862mg, Potassium: 746mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2648IU, Vitamin C: 9mg, Calcium: 169mg, Iron: 2mg
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74 comments on “Chicken Florentine”

  1. Tasted great but my sauce didn’t thicken as much as it should have I did something wrong,that didn’t stop us from eating it all up!!!

  2. Grrrrreat recipe! I sautéed mushrooms with the garlic. Really good and very easy‼️

  3. Grated parmesan would compliment the flour better. Shredded parmesan just looks unplayable. Tastes great but presentation. Otherwise very good.

  4. This was delicious and easy!

  5. Everytime I’ve made this recipe, it tastes amazing but my cream cheese curdles. Any tips?

    • Hi Tina! Cheese curdles when the heat is too high, I would definitely make sure the cream cheese is softened so that you’re not adding cold cheese to a hot base, and make sure the heat is low! 🙂

  6. Hello, I am excited to try this recipe. I wanted to know if I could use heavy whipping cream instead of half and half? 
    Thank you, 
    Dawn

  7. Next time I will cut the coating amount by half and I will still have a lot to throw out. Parmesan cheese is not inexpensive. It was a tasty dish.

    • Hi Barbara! I am so happy to hear that you liked it! I definitely find that I need the amount of flour and Parmesan cheese called for, for 4 chicken breasts that have been tenderized. Tenderizing the chicken gives it more surface area but also creates texture which allows more breading to adhere to it. (I think the worst is when I have to go grate more cheese or get more flour when I’m in the middle of cooking the chicken). I was just curious if you perhaps used less chicken or refrained from tenderizing. But I’m definitely happy to hear that you enjoyed it! 🙂

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