Chicken florentine is an easy way to elevate you everyday chicken dinner!
In 30 minutes, you’ll have perfectly cooked chicken cutlets with a golden exterior smothered in a creamy spinach and a creamy sauce.
All cooked in one pan, this will be your new favorite weeknight recipe. I love it with potatoes or pasta, but you can choose whatever sides you like.
This 30-minute chicken florentine is one of my favorite ways to elevate a simple weeknight chicken dinner.
Similar to how versatile my chicken pesto pasta, chicken bruschetta pasta, and spinach stuffed chicken are, this recipe is fancy enough to serve guests, but also easy enough to whip up even when it’s busy.
Juicy chicken cutlets that are dredged in flour before pan-searing, giving them a nice golden crust. Doing this also helps to thicken the creamy and garlicky white wine sauce. Then, we toss in some spinach, giving the entire dish a pop of color. So good!
It’s all done in one skillet, so while it cooks, I like to prepare some pasta or potatoes on the side, such as my oven roasted potatoes.
If you love hearty and delicious comfort food as much as I do, this chicken recipe is perfect! Next time, try my easy creamy lemon chicken as well. It’s just as easy and just as delicious as the chicken florentine!
Why I love making this chicken florentine:
- Tastes amazing: The flavors in the creamy, cheesy, and garlicky sauce combined with the spinach are just incredibly delicious.
- Versatile 30-minute meal: This chicken florentine is a simple weeknight meal that can be served with pasta, rice, or mashed potatoes.
- Easily double the recipe: Serves up to 4 people or a dinner for two with leftovers, but feel free to make a bigger batch for the week’s meal prep.
- One pan wonder! Easy to make and clean up.
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Ingredient Notes
Below are a few ingredient notes from recipe testing and possible ingredient swaps. As always, ingredient quantities are listed in the recipe card below.
- Chicken cutlets: I use boneless skinless chicken breast cutlets. If they’re too thick, I cut them lengthwise and then pound them down to an even thickness of ¼ inch. They should be thin for quick and even cooking.
- Seasoning: Garlic powder, salt, and pepper. Feel free to add your favorite seasonings.
- All-purpose flour: Used to dredge the chicken before cooking it. It helps the chicken get that golden brown color.
- Olive oil for cooking the chicken.
- Unsalted butter: I like using unsalted butter just because the chicken is seasoned and the Parmesan cheese has its own saltiness. That way, the sauce is not too salty.
- Minced garlic for fresh aromatic flavors in the sauce.
- White wine: Don’t go out and buy anything expensive! Use what you’ve got at home or what you like to drink because you’ll have lots left. Pinot Grigio or Sauvignon Blanc are great options.
- Baby spinach: I prefer to use fresh baby spinach packed down, but frozen can also be used, just be sure to thaw it first and then squeeze out the excess moisture.
- Chicken broth: Adds extra flavor to the sauce and it’s needed for consistency.
- Heavy cream: This is what gives the sauce its rich and creamy consistency. The more fat it contains, the thicker the sauce will be. I have never tried with milk, and probably wouldn’t recommend it.
- Parmesan cheese: Freshly grated melts better into the sauce than pre-shredded from the store. Reserve some to sprinkle on top just before serving.
Step-by-Step Tutorial
With just 15 minutes of prep time and 15 minutes of cooking time, this dish is ready to serve in 30 minutes! Serve with your favorite sides, and you’ll have everyone asking for seconds. Here’s how I make my chicken florentine!
Step 1 | Dredge and cook the chicken
Pat the chicken cutlets dry with a paper towel. Season the chicken with garlic powder, salt, and garlic powder. Then, lightly coat each cutlet with flour on all sides, shaking off any excess.
Heat olive oil in a large skillet over medium heat. Cook the chicken for about 4 minutes per side. Remove them from the pan and set them aside.
Step 2 | Make the creamy sauce
To the same skillet, melt the butter and sauté the garlic for 1 minute. Once fragrant, slowly stir in the white wine. Deglaze the bottom of the pan, scraping off any bottom bits of flavor. Simmer until the mixture has reduced by half. Pour in the chicken broth and heavy cream.
Allow the sauce to simmer on low for 2 minutes until slightly thickened, stirring often. Then, add the grated parmesan and continue stirring until it is fully incorporated.
Step 3 | Add spinach and return chicken
Toss in the spinach and stir. If you think you’ve added too much, don’t worry, as it will wilt and soften quickly. Season with salt and pepper to taste. Finally, add the chicken back into the pan and continue to let it simmer for a couple of minutes until heated throughout and the sauce is thickened. If too thick, add more broth as needed.
Make Ahead Tips
There are a few ways to prep ahead with this chicken florentine recipe.
One of them is to prepare the chicken cutlets ahead of time. Sometimes I find it easier to cut chicken when it’s still slightly frozen. Use a sharp knife to cut the chicken crosswise (or butterfly it). Then, place it between pieces of plastic wrap and use a meat mallet or rolling pin to pound the thicker parts down.
You can also get ahead by grating your cheese, mincing your garlic, and washing and drying your spinach.
Freezing: I wouldn’t recommend freezing. This dish contains dairy, which can sometimes change texture once it thaws after freezing. Fresh is best.
Pairing and Serving Ideas
When thinking about what to pair florentine chicken with, I’d say any starch that will absorb that sauce would be great! From pasta to potatoes, or even bread..
- Your favorite pasta – you can toss it with some of the creamy sauce!
- Buttered noodles – a simple pasta dish that pairs well with everything.
- Fluffy mashed potatoes – to absorb all of those yummy flavors.
- Herb roasted potatoes – crispy, seasoned potatoes that can be baked in the oven as you’re cooking the chicken.
- Duchess potatoes – These are very cute and elegant!
Need more creamy chicken recipes? Try my creamy Lemon Chicken Orzo!
Recipe FAQs
Yes. The reason this recipe is done so quickly is because of the fast cooking time for thinner breast cutlets. If using chicken thighs (boneless), try and flatten them as best you can.
Mushrooms are always a hit. Sometimes I like to add sundried tomatoes if I have some on hand. The combination of spinach and sundried tomatoes is fantastic.
Yes. The wine does give it a depth of flavor. However, there is a trick I like to use when I’m out of wine or can’t use it. That’s to substitute it with chicken broth, and then add some Dijon mustard for that missing zip!
Preferably not. They are not thick enough for the sauce. It will be thin and watery.
Tips for Success
- Shake off any excess flour after coating the chicken. You only need a light coating, which will help with browning and thickening of the sauce.
- Make sure the pan is hot before adding the chicken. If it’s not, it won’t brown nicely, and it may not cook evenly. I use medium heat to ensure the chicken cooks fully in the center while keeping the exterior nice and golden brown.
- Use freshly grated parmesan cheese. Store-bought pre-grated cheese contains starches that can make the sauce gritty.
- No need to wipe the pan in between the chicken and the sauce. The brown bits leftover will only add to the flavor of the sauce.
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Chicken Florentine
Ingredients
- 4 chicken breast cutlets - ¼ inch thin
- 1 teaspoon garlic powder
- Salt and pepper
- ⅓ cup all-purpose flour - for dredging
- Olive oil - for the pan
Creamy sauce:
- 2 tablespoons unsalted butter
- 3 cloves fresh garlic, minced
- ¼ cup dry white wine - Pinot Grigio, Sauvignon Blanc
- ½ cup chicken broth - plus more as needed
- 1 cup heavy cream
- ¼ cup grated parmesan cheese - plus more for garnish
- 2 cups baby spinach - packed
Instructions
- Season chicken cutlets with garlic powder, salt (about ½ teaspoon per cutlet), and ground black pepper. Then, dredge the chicken with a light coating of flour on both sides, shaking off any excess.
- Heat a few drizzles of olive oil in a large skillet over medium heat. Cook the chicken cutlets on both sides until cooked through and slightly golden brown, about 4 minutes per side. Remove from the pan and set aside.
- Do not wipe the skillet clean. To make the sauce, melt the butter and sauté minced garlic for 1 minute until fragrant. Then, stir in the white wine and simmer until reduced by about half.
- Next, add the chicken broth and heavy cream. Simmer on low for about 2 minutes until slightly thickened, stirring. Season with salt and pepper to taste.
- Stir in grated parmesan cheese until incorporated into the sauce. Then, add the spinach and stir until softened for a few seconds.
- Return chicken cutlets to the pan and simmer for another 2 minutes until the sauce is thickened. Serve warm. Enjoy!
Notes
- Make sure the chicken cutlets are sliced and pounded down to ¼ inch thin. This will help with fast and even cooking.
- Use freshly grated parmesan cheese. Store-bought pre-grated cheese contains starches that can make the sauce gritty.
- Sauce consistency: If too thick, add more broth as needed. If not thick enough, add more cream and cheese.
- Don’t substitute the cream for milk or half-and-half. They are too thin and the sauce will not be creamy.
- Make ahead: You can make the entire dish ahead and refrigerate in containers. Reheat in the microwave oven.
- Add-ins: mushrooms, sundried tomatoes.
Melody Eubanks says
This recipe was absolutely delicious! The only thing I added was crushed red pepper at the end! I used all fresh ingredients! Pounding the chicken thin definitely helped it be more tender also. My husband loved it! I will definitely be making this again in the near future!!
Tania says
Thank you, Melody!