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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.
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
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like using a splatter guard when frying the chicken so clean-up is hassle-free.
- Grate your own parmesan easily using a Microplane zester.
- I recommend this Le Creuset skillet for this recipe.
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.
What to serve with Chicken Florentine
- Try pasta, these Easy Garlic Mashed Potatoes or my Roasted Red Potatoes, or rice.
- Steamed vegetables are another great option, or serve with Brussels Sprouts Gratin or Easy Roasted Green Beans.
- For a salad pairing, this Parmesan Arugula Salad is simple yet elegant.
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.
More delicious chicken recipes
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.
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
- 1/4 teaspoon 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow, this was amazing! Thank you!
You’re very welcome, Diana! 😀
Fantastic Wednesday dinner for the hubs and me. So easy! I was out of cream and was really hesitant to try anything else per the note to NOT substitute… but I was already a glass of Pinot Grigio in and I was taking chances. My sub worked! 1/2 cup sour cream plus 1/2 cup 2% milk. Whisked it before adding and it was great. Highly recommend this recipe.
I’m really glad it worked out!
Lovely recipe. Substituted 4 skinless boneless chicken thighs instead of breast meat. Added 1/2 onion and a few mushrooms with the garlic. Otherwise as per recipe. Delicious.
Served with whole wheat penne.
So happy you enjoyed it and were able to tweak it, Norma!! 🙂 Thank you!
I omitted the butter and the heavy cream. I added just 1/2 cup of 1% milk to the wine and broth to make a thick and absolutely amazing sauce! This was sooooo tasty! Love the recipe!