This Creamy Chicken Florentine recipe has tender pan-fried chicken coated in an amazing garlic spinach white wine cream sauce! Ready in only 30 minutes.
What is Chicken Florentine? The "Florentine" style in cooking generally indicates that the dish has spinach in it. It's reminiscent of how certain recipes are prepared in Florence, Italy. This creamy spinach chicken recipe is great for a fancy-ish weeknight dinner (or date night). You can enjoy the rest of the white wine while it cooks. 😉
Recipe notes & tips:
- I like using a splatter guard (like this one from Amazon) when frying the chicken so clean-up is hassle-free.
- I don't use a particular brand of wine for cooking, but I tend to stick to pinot grigio or sauvignon blanc when a recipe calls for dry white wine.
- If you don't have white wine, use the equivalent amount of chicken broth and add about 1/2 teaspoon of Dijon mustard. That's my little cooking trick for when I'm out of wine!
- I cut the chicken breasts in half lengthwise so they cook faster and more evenly, leaving the chicken nice and tender and juicy.
- You can sub the Italian seasoning for Herbs de Provence if you prefer.
- You can add mushrooms to this recipe if you want - it'll be delicious.
- I don't recommend subbing the cream with anything else (e.g. half-and-half, milk, etc.). I haven't tested it, and the sauce will end up thinner and possibly curdle... so only do this if you feel like experimenting.
What to serve with Chicken Florentine?
Try pasta, mashed potatoes, rice, or steamed vegetables.
More delicious chicken recipes to try:
- Creamy Tomato Basil Chicken
- Creamy Tuscan Chicken
- Chicken Fettuccine Alfredo
- Creamy Chicken in White Wine Sauce
- Creamy Cheesy Chicken Tetrazzini
Questions about this Chicken Florentine recipe? Made it? Let me know in the comments below!
Don't forget to tag me #saltandlavender on Instagram so I can see your creations.
Creamy Chicken Florentine
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1 pinch Italian seasoning
- 1 cup heavy/whipping cream
- 2 cups (loosely packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season each side of the chicken with the garlic powder and salt & pepper. Coat the chicken in flour on all sides.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Cook the chicken for 4-5 minutes/side until golden. Take the pan off the heat and remove the chicken to a plate.
- Return the pan to the heat and add the rest of the butter and the minced garlic. Let it cook for about 30 seconds or so.
- Add the wine, chicken broth, and Italian seasoning to the skillet. Let it cook for 3-5 minutes or until it's noticeably reduced.
- Add in the cream and let it bubble for 2 minutes, then stir in the spinach.
- Add the chicken back to the pan and cook, over medium heat, for another 4-5 minutes or until the chicken is cooked through and the sauce thickens up a bit. Sprinkle the parmesan cheese over top of the chicken and sauce prior to serving, and season it with extra salt & pepper if needed.
- If you prefer the spinach to be a bit less wilted/cooked, add it to the skillet during the last couple minutes of cooking.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.