This post may contain affiliate links. Please read our disclosure policy.

This creamy Chicken Florentine recipe has tender pan-fried chicken coated in an amazing garlic spinach white wine cream sauce! It’s ready in only 30 minutes.

For another restaurant-quality recipe at home, try my Marry Me Chicken or Shrimp Scampi next.

chicken florentine in copper skillet

Why you’ll love it

So 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 will be your new favorite 30-minute meal!

This creamy spinach chicken recipe is great for a fancy-ish weeknight dinner or date night, but it doesn’t require any complicated cooking techniques. And you can enjoy the rest of the white wine while it cooks. 😉

What you’ll need

  • Chicken – I cut the chicken breasts in half lengthwise so they cook faster and more evenly, leaving the chicken nice and tender and juicy
  • Garlic powder – along with salt & pepper, it infuses flavor right into the cutlets
  • Flour – for dredging to get a nice crust on the chicken
  • Olive oil and butter – for pan frying
  • Garlic – use even more if you love garlic
  • Dry white wine – I don’t use a particular brand, but I tend to stick to pinot grigio or sauvignon blanc when a recipe calls for dry white wine. Don’t use cooking wine.
  • Chicken broth – the savory base of the sauce
  • Italian seasoning – this blend of fragrant dried herbs comes all in one jar
  • Heavy cream – to make the sauce silky and rich
  • Spinach – that classic pop of freshness
  • Parmesan – always grate your own for best taste and flavor
ingredients for chicken florentine in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make Chicken Florentine

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken in a skillet and then frying butter with garlic for chicken florentine

Cut the chicken into four thinner cutlets. Season with salt & pepper and garlic powder, then dredge in the flour. Heat up the oil and half the butter, and pan fry the chicken until golden. Transfer to a plate. To the skillet, add the rest of the butter, and cook the garlic.

making sauce for chicken florentine in a skillet and adding spinach

Add the wine, broth, and Italian seasoning. Cook until noticeably reduced. Pour in the cream, let it bubble for a couple of minutes, then add the spinach. Return the chicken, and simmer until it’s cooked through. Sprinkle on the parm, and enjoy.

Substitutions and variations

  • 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!
  • You can sub the Italian seasoning for Herbs de Provence if you prefer.
  • You could 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 or milk). I haven’t tested it, and the sauce will end up thinner and possibly curdle.

What to serve with Chicken Florentine

Leftovers and storage

  • Store any leftovers in a covered container in the fridge for 3-4 days. Keep in mind that the spinach will wilt more over time.
  • Reheat slowly over a low heat until warmed through.
  • I don’t recommend freezing this one.
a plate with chicken florentine, green beans, and mashed potatoes with sauce

If you made this Chicken Florentine recipe, leave a review below! Don’t forget to tag me #saltandlavender on Instagram so I can see your creations.

chicken florentine in copper skillet
4.95 from 75 votes

Creamy Chicken Florentine

This creamy Chicken Florentine recipe has tender pan-fried chicken coated in an amazing garlic spinach white wine cream sauce! It's ready in only 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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
  • 1/4 teaspoon 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.


Calories: 509kcal, Carbohydrates: 6g, Protein: 31g, Fat: 38g, Saturated Fat: 21g, Cholesterol: 180mg, Sodium: 463mg, Potassium: 604mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2598IU, Vitamin C: 8mg, Calcium: 205mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

4.95 from 75 votes (7 ratings without comment)

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Jessica Andrews says:

    3 stars
    Dish is kind of bland on its own. I doubled the recipe but it was too watery. It’s a good start but will need some add-lib to thinker or a long time to simmer down. Needed chili flakes for a bite.

  2. Beth Kane says:

    5 stars
    Thank you so much for this recipe! My family absolutely love it. They actually said this was “restaurant quality.” I doubled the recipe hoping to have dinner another night, but now I have to settle for lunches. They went back for seconds. This recipe was easy to follow and used very simple ingredients.
    This will definitely go into my repertoire of recipes.

    1. Natasha says:

      That’s amazing!! 😀 So happy it was a hit, Beth!! Thanks for coming back and writing me a review.

  3. Lori says:

    5 stars
    Easy and delicious dish. I added wide egg noodles for my family that has to pave carbs with every meal.

    1. Natasha says:

      I’m thrilled they liked it, Lori!

  4. Fonda says:

    5 stars
    Substituted shrimp or chicken for Lent and added capers this time around and amazing as always!! It’s almost a weekly meal now in my house.

    1. Natasha says:

      Wonderful!! 😀 Thank you!

  5. Cynthia Ann Tomerlin says:

    5 stars
    It is so good! I wanted something special to eat. I just got out of ICU with covid and AFib.

    1. Natasha says:

      Oh no! I hope you’re on the mend. Glad you enjoyed it, and I appreciate your review!

  6. Giovanna says:

    5 stars
    Made this last night and it was delicious! My husband said “you better save this one!” It’s in my bookmarks now 🙂

    1. Natasha says:

      That makes me very happy!! 😀 Thanks for letting me know!

  7. Gloria says:

    5 stars
    WONDERFUL recipe! My husband couldn’t stop raving -definitely putting this one in our rotation. SO DELICIOUS! Thank you very much!!!

    1. Natasha says:

      I love to hear that, Gloria!! 😀 Thank you for letting me know, and you are very welcome!

  8. Lourdes says:

    5 stars
    I made it and it came out so good 😊. Everyone was happy 😋
    Thank you for sharing!!

    1. Natasha says:

      That’s great!! Thanks, Lourdes!!