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Deliciously rich and creamy, this chicken florentine recipe is a great one pan meal that is always a crowd-pleaser. Chicken breasts are cooked in a cream, white wine, and parmesan sauce with mushrooms and spinach for one tasty bite.
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Chicken florentine is a classic chicken dinner that is universally loved. Tender and juicy chicken breasts smothered in a creamy spinach florentine sauce that is full of flavor.
This recipe is a great option for a weeknight meal, but easily delicious enough to serve to company. Every bite is so tasty, I just know you are going to love it!
Be sure to try my Chicken Stroganoff and Creamy Chicken Marsala too!
Why You Will Love This Recipe!
- One pan: This recipe is all made in one skillet on the stovetop, so clean up is a breeze.
- Low carb: This is one delicious low carb and keto friendly dinner recipe. It’s high in protein plus you get a good amount of vitamins and minerals from the spinach and mushroms.
- Easy: It takes around 40 minutes to make this one pan creamy chicken florentine recipe, and there’s really nothing tricky about it.
What Is Chicken Florentine
In the culinary world, to serve a dish “Florentine style” (pronounced “FLOR-en-teen”) means that a recipe is prepared in the style of the Italian region of Florence and it features spinach.
Ingredients and Substitutes
- Chicken: Use boneless skinless chicken breasts for this recipe. Cut them in half lengthways so that they are thin and cook quickly.
- Seasonings: Garlic powder, Italian seasoning and salt and pepper
- Flour: To dredge the chicken breasts. All purpose or gluten-free flour both work.
- Oil and butter: For cooking.
- Vegetables: Mushrooms, onion, garlic and baby spinach.
- White wine: Dry white wine adds a great depth of flavor to this dish. If you don’t want to use wine you can use extra broth.
- Chicken broth: You can also use vegetable broth. In a pinch you can use just water, but broth or stock helps to add more flavor.
- Cream: Heavy whipping cream creates a rich and flavorful sauce for the chicken.
- Parmesan: Use freshly grated parmesan for the best flavor and texture rather than pre grated.
How To Make Chicken Florentine
- Season each side of the chicken fillets with garlic powder, salt, and pepper. Place the chicken in a ziplock bag, add flour to the bag and coat the chicken in flour on all sides.
- Add 1 tablespoon of the butter and oil to a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden. Remove the chicken to a plate.
- Add the rest of the butter to the skillet, add the mushrooms and sautee them for about 4 – 5 minutes, until soft. Add the chopped onion and saute for another 2 – 3 minutes until onions are softened. Stir in the minced garlic and let it cook for about 30 seconds or so.
- Add the wine, chicken broth, and Italian seasoning to the skillet, and stir everything. Let it cook for 3-5 minutes or until it’s noticeably reduced.
- Add in the cream and let it bubble for 2 – 3 minutes, then add the chicken back to the pan and cook, over medium heat, for another 4 minutes or until the chicken is cooked through and the sauce thickens up a bit. Finally, stir in the spinach.
- Sprinkle the parmesan cheese over top of the chicken and sauce before serving, and season it with extra salt & pepper if needed.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Chicken Florentine recipe
- Season chicken breasts on both sides before dredging them to add extra flavor to the dish.
- You can use chicken thighs or chicken tenderloins instead of butterflied chicken breasts.
- Make sure that the chicken is fully cooked through before serving. Use an instant read thermometer which should register at 165F. Be careful not to overcook chicken.
- Heavy whipping cream produces the richest and creamiest sauce. I recommend you don’t substitute it with anything else as the sauce will not be the same consistency, and it might end up thinner.
- If you don’t have white wine, use the equivalent amount of chicken broth/stock and add about 1/2 teaspoon of Dijon mustard.
- Make sure you add the spinach last and don’t overcook it as it will change texture and flavor quickly.
Can You Make It Ahead of Time?
This easy chicken florentine recipe is best made when you are ready to serve it so that the chicken is tender and juicy. If you do have leftovers, they will keep well for 3 to 4 days in the fridge and can be reheated in the oven at 360F, covered with foil, until warmed through. You may want to add in a couple of tablespoons of water to loosen the sauce back up.
Serving Suggestions
Chicken spinach florentine is great to serve on a bed of freshly cooked pasta, creamy mashed potatoes, or rice. A simple vegetable side dish like Roasted Broccoli or Green Beans and Mushrooms work great too. If you are super hungry, then some garlic bread isn’t a bad addition!
Recipe FAQs
I prefer to use chicken breasts to make this recipe, but you can use thighs if that’s what you have to hand. You may want to pound them to be a little thinner and be aware that they will require a few extra minutes to cook through fully.
More Chicken Recipes
If you enjoyed this creamy spinach chicken recipe, try out my other easy chicken dinner recipes:
If you enjoyed this Chicken Florentine recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Chicken Florentine
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Ingredients
- 2 large chicken breasts, cut in half lengthwise (butterflied)
- ½ teaspoon garlic powder
- ½ teaspoon each salt & pepper
- Flour for dredging, gluten-free flour works too
- 1 Tablespoon olive oil
- 2 Tablespoons butter, divided
- 8 oz mushrooms, sliced
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 pinch Italian seasoning
- 1 cup heavy whipping cream
- 2 cups loosely packed fresh baby spinach
- ½ cup freshly grated parmesan cheese
Instructions
- Season each side of the chicken fillets with garlic powder, salt, and pepper. Place the chicken in a ziplock bag, add flour to the bag and coat the chicken in flour on all sides.
- Add 1 tablespoon of the butter and oil to a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden. Remove the chicken to a plate.
- Add the rest of the butter to the skillet, add the mushrooms and sautee them for about 4 – 5 minutes, until soft. Add the chopped onion and saute for another 2 – 3 minutes until onions are softened. Stir in the minced garlic and let it cook for about 30 seconds or so.
- Add the wine, chicken broth, and Italian seasoning to the skillet, and stir everything. Let it cook for 3-5 minutes or until it’s noticeably reduced.
- Add in the cream and let it bubble for 2 – 3 minutes, then add the chicken back to the pan and cook, over medium heat, for another 4 minutes or until the chicken is cooked through and the sauce thickens up a bit. Finally, stir in the spinach.
- Sprinkle the parmesan cheese over top of the chicken and sauce before serving, and season it with extra salt & pepper if needed.
Video
Notes
- Season chicken breasts on both sides before dredging them to add extra flavor to the dish.
- You can use chicken thighs or chicken tenderloins instead of butterflied chicken breasts.
- Make sure that the chicken is fully cooked through before serving. Use an instant read thermometer which should register at 165F. Be careful not to overcook the chicken.
- Heavy whipping cream produces the richest and creamiest sauce. I recommend you don’t substitute it with anything else as the sauce will not be the same consistency, and it might end up thinner.
- If you don’t have white wine, use the equivalent amount of chicken broth/stock and add about 1/2 teaspoon of Dijon mustard.
- Make sure you add the spinach last and don’t overcook it as it will change texture and flavor quickly.
