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. 😉
Love spinach? Try my Creamed Spinach (with Frozen or Fresh Spinach!) or this Creamy Chicken Spinach Pasta.
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Megan says
I just made this recipe for dinner tonight and it was outstanding! I will definitely be adding this to my recipe box! Can't wait to try out some of your other recipes too.
Natasha says
That's great! So pleased you enjoyed it, Megan. Let me know if you try anything else. XO
P says
How can I make this ahead of time for a dinner party, 10 people total?
Natasha says
Hi! Hmmm... I would fry the chicken in batches and perhaps make it in a pot (since there will be more sauce). You could probably reheat it in a baking dish in the oven, and I'd wait to add the spinach until just before serving. Do keep the oven on a LOW temperature since you really don't want the chicken to get tough/overcooked, and there's a chance the sauce will separate if it's warmed on too high of a heat. I'd probably triple the recipe and then you'll have a bit for leftovers.
Deb says
Love it
So good!!!!!
Natasha says
Thank you!! 😀
Michi says
FA-REAKIN DELICIOUS!
If you want to send your taste buds to heaven, make this! Pairs nicely with a garlic vermecille and garlic bread with some sweat tea .
Natasha says
Aww so glad you enjoyed it! Thanks for taking the time to review.
Linda says
Very very nice
Natasha says
Thank you!!
Craig says
Super easy and great taste. I added Shallots with the Fresh Garlic when making the Roué. I served it all over a bed of Long Grain and Wild Rice with Grilled Asparagus. Wow! The flavor's exploded in your mouth!
Thank you Natasha! 🙂
Natasha says
That's great!! So happy to hear it was a hit. Love what you served it with! 🙂
Lisa says
I added some sun-dried tomatoes. Delicious! Must serve it with bread to soak up the delicious sauce.
Natasha says
Wonderful!
Brandi Gray says
Loved this recipe! I added mushrooms and it was delicious! I also didn't add the spinach until the very end and it was perfect! Tastes and looks like a fancy meal... But it's super easy and ready in no time. We had left over mashed potatoes and it was great over those. I doubled the recipe so we have enough to enjoy with rice tomorrow. Dinner win!!! 😁
Natasha says
I'm so happy you enjoyed it, Brandi!! 🙂 That's awesome. I want mashed potatoes now.
Brittany F says
Just made this tonight! It was amazing!
Natasha says
Awesome!!
Carol says
Easy to prepare. My hubby and I cooked together tonight. Yummy dinner. This meal went together quickly. This morning we made certain we had the ingredients. He was so good to chop the garlic. Best recipes have fresh garlic. He’s half Italian.
Natasha says
Wonderful! 🙂 Can't get enough garlic!
An says
Any thoughts about to what could be substituted for the flour to make it gluten free ?
Natasha says
I'd probably just leave it out and use a little cornstarch slurry if you need to thicken the sauce.
Sarah says
I made it gluten free I just used a 1 to 1 all purpose baking flour by red mill. My favorite go to gluten free flour for baking and cooking. The recipe came out amazing.
Natasha says
That's great!!
Yolanda says
Great dish! I used boneless skinless thighs and added shallots with the garlic. I also added the spinach at the end like suggested. I served it on top of cauliflower rice and my family loved it! Your recipes are delicious!😋 Thank you!
Natasha says
Excellent... so glad it was a hit, Yolanda! 🙂
Terese Griffin says
Second time I have made this! Only had chicken thighs on hand this time , and happy to report just as delicious! Husband had thirds !!!!
Natasha says
That's wonderful! 🙂 Thanks for letting me know!
J W says
Sounds good Terese!
Christine says
I made this tonight and it was SO good!!! I put it over some capellini pasta. Yum yum yum. This will definitely go in the favorites rotation!!
Natasha says
So happy to hear that! XO
DLG says
At what point do you suggest adding the mushrooms? Between garlic and liquids?
Natasha says
Yes, that’s what I’d do. I’d let the liquid cook out and give them a nice sear. You could even add the garlic after if you’re concerned about it possibly burning.
Christyl says
This recipe was unbelievably delicious! My children, who prefer Mac and cheese loved it. I added mushrooms and only had turkey broth on hand, but still delicious. Thank you!!
Natasha says
Well that's quite the compliment!! Thank you for letting me know! 🙂
MJ says
Hi! This was delish!!! My son loved it too. I used half & half. Didn’t sub anything else. It came out super thick (still super yummy!) so I’ll use cream next time or maybe add more broth? I am such an amateur with chemical compounds lol.
Natasha says
I'm happy you enjoyed it! Hmm... I am thinking maybe you cooked it a little longer than suggested and/or at a higher heat? Usually half-and-half makes the sauce a bit too thin... and there is water in the spinach so I am kinda surprised you had that happen lol. But yes, you could add a splash more broth next time or even more half-and-half (or cream if you try that) if it's too thick.
Annie says
This was so easy and turned out delicious. It was a perfect way to use the spinach I had in the fridge that was just about to go bad. I made it for my SO’s whole family and everyone absolutely loved it. I’ll definitely be making it again.
Natasha says
I am so happy you liked it!! Thanks so much for taking the time to leave me a comment!
Ashly @ F5 Method says
Natasha this recipe looks delicious! I also really like the tip of subbing in chicken broth and dijon mustard for wine, I would have never thought of that, but it sounds amazing!
Natasha says
It's definitely a game changer! Thank you.
Stephanie says
What if I don’t have white wine?
Natasha says
There's a tip right in the blog post that explains what to do 🙂
Terese Griffin says
Thank you for this delicious recipe! I had quite a bit of frozen spinach on hand, but it still was absolutely delicious ! Served with loads of roasted vegetables.
Natasha says
You're very welcome!!
Katerina | Once a Foodie says
I am loving the look of this crispy and delicious chicken! What a perfect Friday night supper, I'm thinking!
Natasha says
Thank you! Let me know if you try it!