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, potatoes (Garlic Mashed Potatoes or Easy Roasted Potatoes and Carrots would go great), 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.
Lynn Rock says
Delicious! Thank you!
Lynn Forf says
Is it possible to replace the heavy cream with something less caloric?
Miranda @ Salt & Lavender says
Hi Lynn! As mentioned in the post, we wouldn't really recommend it. Anything with less fat is likely to curdle and yield a much thinner sauce and won't taste as good. This is meant to be a treat 🙂
Danielle Z says
Can this be made ahead of time?
Hi! This isn't an ideal recipe to make ahead of time. The spinach will wilt more, the cream sauce may not reheat quite as well, and there's a good chance the chicken will dry out. With that said, if you warm it slowly over a low heat, that can help mitigate some of these issues.
Excellent taste and easy to make
A few steps are involved but well
worth the work.
Glad you enjoyed it, Norm!!
My son made this for dinner, turned out great.
Wonderful!! 🙂 So glad to hear it!
This is an outstanding dish! I made it exactly as the recipe called for. Chicken was so tender. I served it with Angel hair pasta. This replaces my current chicken florentine.
Thank you so much!! Really glad you enjoyed it! 🙂
I've made this recipe several times over the last month.
First Pounding the chicken makes it super tender.
Next, I added a tablespoon of flour to the Butter and Garlic part after cooking the chicken and cooked it for a min or two. I feel it was a tad runny for my tastes. I then mixed in the wine/broth and rendered it down stirring occasionally.
Finally, I added a tad more Garlic Powder, Onion Powder, Salt, Pepper, and a dash of nutmeg to the sauce. It was well-received.
Add or serve over some Pasta or use Garlic Bread to sop up the leftover sauce.
Deb Metzger says
I made this dish tonight and my family really liked it!
Maria Arnold says
I Cook this recipe and I love how the chicken tasted 😋 my family love it too
You're very welcome. 😀
This was a hit tonight in my house!! My picky 2 year old not only cleaned her plate, she visited everyone else’s plate with her little spoon to scoop up any leftover sauce she could find, lol! Insanely delicious, thank you for sharing!
Haha omg that's too cute!! I'm so happy it was a hit. 🙂
Patricia O'Connor-Ford says
I substituted sour cream for heavy cream, added fresh mushrooms and extra capers...so tender and sooo yummy!
Kathi Parkman says
This was one of the best internet chicken dishes I have made in a long time. Easy, flavorful, decadent enough to serve guests. So glad I found this recipe…only tweak I made was adding 2 more garlic cloves.
Fantastic!! Really glad you enjoyed it, Kathi!
Amazing!! I served it with homemade focaccia bread and it was really great.
Rosemary Catlin says
I made this for my husband with brown rice. Absolutely delicious! Thanks.
Miranda @ Salt & Lavender says
You're welcome! So glad you both enjoyed it.
Oh WOW!!! Easy, quick and my family absolutely loved it. So much flavor!
Wonderful!! Thanks for letting me know, Teresa!
Casey G says
This was absolutely delicious! Easily one of the best chicken recipes I've ever made. I followed the recipe exactly as instructed. We devoured it!
That's great! Thanks so much for letting me know, Casey! 😀
Fantastic!! Easy and entire family loved it. Served with a Parmesan lemon risotto. Thx
Miranda @ Salt & Lavender says
Sounds great! So happy the family enjoyed it!
Starr Tullis says
I don't use wine nor do I use flour or garlic powder...I use chicken broth, real garlic, and for the thickness of sauce try a block of Philly cream cheese diced up with the heavy whipping cream. Definitely use mushrooms, alot more than 2c of spinach and serve over pasta w/garlic bread. Win, win. Our favorite dish.
Susan G Droscher says
Delusions ! Easy and quickly prepared and cooked 5 stars thank you
Thank you!! So happy you liked it, Susan! 🙂
Do you think frozen spinach would work here?(thawed and liquid squeezed)
I think you could for sure try it. It won't taste quite as fresh, but I think it could still be good.
We enjoyed it a lot. Juicy and great flavor.
Wonderful! Thank you!
This was absolutely amazing!
So happy you liked it!! 🙂
Sharon Stewart says
I have to cook for the pickiest kids -(don't like things with cheese nor much dairy; and everything seems to have some cheese/dairy in the recipe) and finding a recipe that i get comments from them like "that was outstanding mom", "can we have this again tomorrow mom", "why haven't you made this before mom"..I am over the moon! Followed the recipe exactly and it was amazing!
Well that's wonderful to hear!! I'm so glad they like this one. 🙂 Thanks for letting me know!
Natasha, thank you for this great recipe that was so easy to put together. I added fresh mushrooms. The family loved it. I served with steamed asparagus and less sodium chicken Rice a Roni. Keeper.
Fantastic!! I'm so glad it was a hit in your home. Thanks for letting me know!
Great recipe, would prob thin it out a little with more broth
Glad you enjoyed it, Susan! Yes, you could definitely add a splash more broth as needed.
This is by far now my favorite new dish. I used oat milk since I wanted to but back the dairy. I added a teaspoon of flour to thicken the sauce slightly. Over mashed potatoes was divine!
I'm so glad it worked out for you, Sheri!!
Totally killer recipe! I did add some mushrooms.
Perfect dinner for a first impression! I had asparagus as a side. All smiles.
I'm thrilled to hear that! 😀
Speechless, mouth watering, perfect, chefs kiss, I could keep going!
Thank you so much!! 🙂
Love this recipe!!! I did exchange half and half for the heavy whipping cream, it worked great!! I also used chicken breast in one pan and boneless, skinless chicken thighs in the other. The kids loved the recipe with the chicken thighs. Overall, one of our new favorites!!!
So glad to hear it! 🙂
This is one of the best dishes I've ever made!! Even my 4yo gave it 2 thumbs up! I added a little more chicken broth and heavy cream so it created more sauce. When I ate my leftovers I put it over pasta and added fresh cut tomatoes!! So delish!! Highly recommend 👌
That's awesome!! I'm so glad your little one enjoyed it too. 🙂
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.
That's great! So pleased you enjoyed it, Megan. Let me know if you try anything else. XO
How can I make this ahead of time for a dinner party, 10 people total?
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.
Thank you!! 😀
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 .
Aww so glad you enjoyed it! Thanks for taking the time to review.
Very very nice
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! 🙂
That's great!! So happy to hear it was a hit. Love what you served it with! 🙂
I added some sun-dried tomatoes. Delicious! Must serve it with bread to soak up the delicious sauce.
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!!! 😁
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!
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.
Wonderful! 🙂 Can't get enough garlic!
Any thoughts about to what could be substituted for the flour to make it gluten free ?
I'd probably just leave it out and use a little cornstarch slurry if you need to thicken the sauce.
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.
Jacqueline Johnson says
Almond flout is what I use
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!
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 !!!!
That's wonderful! 🙂 Thanks for letting me know!
J W says
Sounds good Terese!
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!!
So happy to hear that! XO
At what point do you suggest adding the mushrooms? Between garlic and liquids?
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.
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!!
Well that's quite the compliment!! Thank you for letting me know! 🙂
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.
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.
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.
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!
It's definitely a game changer! Thank you.
What if I don’t have white wine?
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.
You're very welcome!!
JOHNNY PRINCE says
IF YOU HAVE NO WHITE WINE, VERY FINELY CHOP AN ONION, COOK SLOWLY UNTIL TRANSLUCENT AND MELTED, ADD YOUR BROTH AND DO THE EGG YOLK TRICK, ADDING THEM SLOWLY AFTER TEMPERING TO MAKE SURE THEY DON'T BECOME SCRAMBLED EGGS, LIKE A CARBONNARA SAUCE.
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!
Thank you! Let me know if you try it!