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
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.
Norma chrobak says
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.
Natasha says
So happy you enjoyed it and were able to tweak it, Norma!! 🙂 Thank you!
Haley says
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!
Fran Robison says
Made exactly as directed but added some chopped cooked bacon in at the same time I added the spinach.
Delicious meal I made because I bought too much fresh spinach. This was a happy accident that will now go on rotation.
Natasha says
Love the bacon idea!!! So happy you enjoyed it, Fran! Thanks for your review.
Sal says
The recipe is fantastic! Very creamy, flavorful, and the chicken is so moist and tender. Everybody loved this recipe.
Definitely a keeper!
Natasha says
Wonderful!! Thanks for your review, Sal!
Teri says
Delish! I made this gf, used half/half along with cream, and added sliced mushrooms and marinated sun-dried tomatoes. We used the leftovers in a quiche that totally rocked. Thank you.
Natasha says
You're very welcome!
Nicole says
Such an amazing recipe. My family gave this two thumbs up and we add in into our dinner rotations quite often. Thanks a bunch!!! ^.^
Natasha says
Thank you so much!! 🙂
Dan says
Not for nothing but this will be my first time making this, and there's not a single mention of how to make the leafy spinach. Do I make it separately? Sautee it in olive oil and garlic, etc?
Miranda @ Salt & Lavender says
Hi Dan! It's in step 5. There's also a note in the "Notes" section for how to treat it if you want it less wilted. 🙂 Hoping you enjoy the recipe!
Corey says
Easy to follow recipe that made this dad look good. Our family loved it, and my teenage daughter wanted 2nds on the chicken which never happens. Thank you!
Natasha says
Awesome!! 😀 You're very welcome!
Maureen Leroux says
My new favourite chicken recipe! Thank you so much. Just a note that I didn’t have white wine so put in 1 or 2 tablespoons of white wine vinegar and it was perfect. Got rave reviews!
Natasha says
Glad it was a hit! 🙂
James says
Thank you. Grilled some chicken thighs for a homemade soup and used some of those instead of the breasts. Made me look like a hero, my girls are thrilled. 🙂
Miranda @ Salt & Lavender says
Aw I love that! So glad your girls enjoyed it, James. 🙂
At says
Sauce does not thicken on its own. Would like crispier chicken, so probably won’t add to skillet to cook more. Served over bed of pasta. Big potential but doesn’t work as written.
Grant says
As per my usual style, I borrowed from a few recipes and Frankensteined a dish. This was the main one I got measurements from, and it was an outstanding meal.
All I added was:
- fresh ground poultry seasoning on raw chicken
- add Italian seasoning to dredge
- added sauteed mushroom and chopped sweet onion to sauce
- multiplied the sauce by 1.5
- when the sauce wasn't thickening quick enough I added 3 tblspn flour, 1/4 cup parmesan, 3 tblspn cream cheese.
I would suggest using a large cast iron pan for the high walls, heat consistency, and all the scraping you'll be doing. Thank you for the recipe, this went straight into my "all stars" pin board.
Grant (again) says
* and I personally used chardonnay. Though I know nothing about wine, so I couldn't compare it to anything. Came out great though.
Natasha says
Glad it was a hit, Grant!! 😀 Thanks for your detailed notes.
Clint says
This is a big hit at my Legion Post. Made it by following the recipe to the tee (except had to scale up to 40 dinners). Sold out in 90 minutes. The key is fresh chicken breast and spinach. Not a spinach fan but wow. The sauce is the boss!
Miranda @ Salt & Lavender says
Amazing!! So happy everyone enjoyed it, Clint.
Carrie says
This is AMAZING! It's so quick and easy to prepare and tastes fabulous! This will be one of my go to meals when unexpected guests arrive. Thanks so much! 🥰
Natasha says
Aww you're welcome!! So happy you enjoyed it, Carrie! 😀
Susan says
Made the recipe tonight exactly as the recipe instructed. Ah-maz-ing!
Served with mashed potatoes. Delish!
Natasha says
That's wonderful to hear, Susan! I appreciate your kind review. 🙂
Amy Aleksic says
This looks amazing and I am going to try this weekend.
If you do add mushrooms when and how much and do you need to increase any ingredients?
Natasha says
Hi! I haven't tested it with mushrooms. You'd have to do some experimenting. I'd probably sauté them after the chicken is seared. You may need to add a little more fat into the pan.
Lis says
A little too much cream but overall goodness for an easy dinner.
Kathleen says
Can this be made a day before for a party and heated up in oven
Natasha says
Hi! The spinach will end up more wilted, and there's a chance the sauce could separate and chicken dry out. I'd definitely warm it slowly over a low heat to hopefully prevent that.
tina says
Rave reviews, even from the picky family members! Delish; will definitely add this to the favorites list!
Natasha says
That's great to hear!! 😀
Clint says
Made this for about 30 people last night. A huge hit and a definite keeper. I'd like to sub veal for chicken sometime.
Natasha says
I'm thrilled it was a hit, Clint! Thanks for taking the time to write me a review. 😀 I think veal would work great!
Sue says
Really enjoyed this recipe! My family liked it as well. Very easy to fix!
Natasha says
Great!! I'm so pleased to hear that, Sue! Thanks for your review.
Kat says
Thank You,Natasha!
I never follow recipes exactly; but the process and cooking times are perfect!
I read a few questions from others regarding substitutions. I also am a very picky eater…
I used almond flower; and also buttermilk instead of heavy cream. Served over gluten-free spaghetti with a side of sliced apple and blueberries. It was very tasty!
Miranda @ Salt & Lavender says
You're welcome, Kat! So glad you could make it your own and enjoyed it!! 🙂