Creamy Chicken Florentine

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

How to make Chicken Florentine

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

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.

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.