Chicken Florentine Recipe

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. Its 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.

Chicken Florentine Style

Prep: 0 10min0

Total: 0 30min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 789, Fat 44g, Saturated Fat 24g, Carbohydrate 16g, Fiber 4g, Sugar 4g, Protein 68g, Cholesterol 311mg, Sodium 1391mg

Ingredients:

• 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons (3/4 stick) unsalted butter
• 2 tablespoons shallots, sliced
• 1 tablespoon chopped garlic
• 1 1/2 cups dry white wine
• 1 cup whipping cream
• 1 tablespoon chopped fresh Italian parsley
• 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Instruction:

1. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
2. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
3. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Creamy Chicken Florentine

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.

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 509 kcal, Carbohydrate 6 g, Protein 31 g, Fat 38 g, Saturated Fat 21 g, Cholesterol 180 mg, Sodium 463 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

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

Instruction:

1. 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.
2. 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.
3. 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.
4. Add the wine, chicken broth, and Italian seasoning to the skillet. Let it cook for 3-5 minutes or until it’s noticeably reduced.
5. Add in the cream and let it bubble for 2 minutes, then stir in the spinach.
6. 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.

Chicken Florentine

Chicken Florentine is an easy dinner! Seared chicken thighs get a golden crust, paired with a creamy sauce, spinach, sun-dried tomatoes, and parmesan cheese.

Prep: 5min

Total: 45min

Yield: 6 serving(s)

Ingredients:

• 1/2 c. all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 6 boneless skinless chicken thighs
• 4 tbsp. unsalted butter
• 2 tbsp. canola or vegetable oil
• 2 cloves garlic, thinly sliced
• 2/3 c. dry white wine
• 1/3 c. chicken broth
• 1 c. heavy whipping cream
• 3 c. spinach, loosely packed
• 1/2 c. grated parmesan cheese
• 1/4 c. sliced sun-dried tomatoes, drained

Instruction:

1. Combine the flour, salt, garlic powder, and pepper in a gallon-sized zip-up plastic bag. Remove 1 tablespoon of the flour mixture and set aside.
2. Add the chicken thighs and seal the bag. Gently shake until the chicken is completely coated. Let the chicken sit in the flour mixture, at room temperature for 15 minutes.
3. Melt the butter and oil in a large cast iron skillet over medium heat.
4. Once the butter mixture is bubbling, add the chicken thighs. Cook until golden brown and a food thermometer registers 165° in the thickest portion of the meat, about 6 to 7 minutes on each side.
5. Remove the chicken and place on a paper towel lined plate or wire rack. Remove all but about 1 tablespoon of drippings from the skillet.
6. Add the garlic and cook, stirring frequently, for 1 minute. Add the reserved tablespoon of flour mixture to skillet. Cook, stirring constantly for 2 minutes.
7. Whisk in the wine, broth, and cream. Cook, stirring occasionally, until mixture is thickened, about 5 to 8 minutes. Add the spinach and cook until wilted, about 3 to 4 minutes.
8. Remove from the heat. Stir in the parmesan and sun-dried tomatoes. Return the chicken to pan just before serving.

Chicken Florentine

This Chicken Florentine recipe has perfectly seared chicken in a thick and creamy spinach sauce. Serve it with pasta, rice, or with a simple green salad. Add a splash of lemon and a sprinkle of parsley for added flavor and color!

Prep: 20min

Total: 45min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 456 kcal, Carbohydrate 14 g, Protein 30 g, Fat 24 g, Saturated Fat 10 g, Cholesterol 117 mg, Sodium 862 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 4 boneless skinless chicken breasts
• 2 Tablespoons olive oil
• 2 Tablespoons Butter
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons Italian Seasoning
• ½ cup flour
• ¼ cup Parmesan cheese (finely shredded)
• 1 teaspoon garlic powder
• 4 cloves garlic (minced)
• 1 ½ cups white wine (or chicken broth)
• 1 cup half and half
• 1/3 cup softened cream cheese
• 3 cups fresh spinach
• 1/2 fresh lemon or 1.5 tablespoons lemon juice (optional)
• Fresh parsley (to garnish)

Instruction:

1. Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about 1/2-inch thick and of equal thickness throughout. Pat dry.
2. Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tap off any excess.
3. Melt the butter and olive oil in a skillet over medium-high heat.
4. Add the chicken and cover the pan. Cook for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches. Set aside on a plate once cooked, it’s done when the internal temperature reaches 165 degrees.
5. Decrease heat to medium and add the garlic. Cook for 1 minute.
6. Add the white wine and deglaze the pan by running a silicone spatula on the bottom to scrape up the brown bits from the pan. This gives the sauce plenty of flavor. Increase heat slightly and allow it to gently bubble until the liquid is reduced by half, about 5 minutes.
7. Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
8. Stir in the softened cream cheese until smooth and combined.
9. Add spinach until it’s soft and wilted. Add lemon juice if desired.
10. Return the chicken & any drippings back to the pan. Cover to heat through. Sprinkle with parsley and serve!

Chicken Florentine Recipe

FAQ

What is Florentine sauce made of?

What wine is good for chicken Florentine?

Why is a Florentine called a Florentine?

How to make Bertolli chicken Florentine and Farfalle?