Creamy Chicken Florentine Recipe
There’s something truly satisfying about a dish that combines tender, golden chicken with a luscious, creamy sauce. Chicken Florentine is one of those recipes that feels fancy but is surprisingly simple to make. The combination of garlic, parmesan, and fresh spinach in a velvety sauce creates a dish that’s rich yet balanced. Whether you’re looking for a quick weeknight dinner or something special for guests, this creamy chicken Florentine always delivers.
A dish that brings back memories
I still remember the first time I tried chicken Florentine. It was at a small Italian café tucked away on a quiet street, where the aroma of butter and garlic filled the air. I had just finished a long day and wanted something comforting but not too heavy. The moment I took my first bite, I was hooked. The creamy sauce clung to the chicken, and the slight bitterness of the spinach balanced the richness perfectly. I knew I had to recreate it at home. After a few attempts, I found a version that captures that same restaurant-quality flavor with minimal effort. Now, it’s one of my go-to recipes whenever I want a satisfying meal without spending hours in the kitchen.
A little history of chicken Florentine
The term “Florentine” in cooking refers to dishes prepared with spinach, a nod to Florence, Italy. This style of cooking became popular thanks to Catherine de’ Medici, the Italian noblewoman who married the King of France in the 16th century. She adored spinach and brought many Florentine dishes to France, influencing European cuisine. While traditional Florentine recipes often feature fish or eggs, the chicken version has become a favorite for its heartiness and ability to soak up that creamy, garlicky sauce.
Choosing the best ingredients for perfect flavor
- Chicken breasts: Using large chicken breasts sliced in half creates thinner pieces that cook quickly and evenly. If you prefer, boneless thighs work well too, offering a juicier alternative.
- Garlic: Freshly minced garlic is key for that rich, aromatic base. If you’re out, garlic powder can work in a pinch, but nothing beats the real thing.
- Dry white wine: A crisp white wine like Sauvignon Blanc adds depth to the sauce. If you don’t have wine, just use extra chicken broth—it’ll still be delicious.
- Heavy cream: This creates the signature velvety sauce. If you want a lighter option, try half-and-half, though the sauce won’t be as thick.
- Parmesan cheese: Freshly grated parmesan melts beautifully into the sauce, adding a nutty, savory finish. Pre-grated versions don’t melt as well, so it’s worth grating it fresh.
- Spinach: Baby spinach wilts quickly and blends seamlessly into the dish. If you only have regular spinach, just give it a quick chop before adding it in.

Essential kitchen tools for an easy cooking experience
You don’t need anything fancy for this dish, but a few key tools make the process smoother:
- A sharp knife: Cutting the chicken breasts evenly ensures they cook at the same rate.
- A large skillet: A heavy-bottomed pan, like a stainless steel or cast iron skillet, helps achieve that golden sear on the chicken.
- Tongs: Flipping chicken is much easier with tongs than a spatula.
- A microplane grater: This makes quick work of grating parmesan cheese, giving you the best texture for melting into the sauce.
Step-by-step: bringing it all together
- Prep the chicken: Slice the chicken breasts in half to create thinner cutlets. Season both sides with garlic powder, salt, and pepper. Dredge them lightly in flour, shaking off any excess. This step gives the chicken a delicate crust that helps the sauce cling to it.
- Sear the chicken: Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
- Build the sauce: Reduce the heat to medium and add the remaining butter along with the minced garlic. Sauté for about 30 seconds, just until fragrant. Pour in the white wine and chicken broth, using a wooden spoon to scrape up any browned bits from the pan. Let the liquid reduce for 3-5 minutes.
- Add the cream and spinach: Stir in the heavy cream and let it bubble for a couple of minutes to thicken. Then, add the spinach and stir until wilted.
- Return the chicken: Place the chicken back into the skillet, nestling it into the sauce. Let everything simmer together for another 4-5 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Finish with parmesan: Sprinkle the grated parmesan over the chicken and sauce. Taste and adjust seasoning with extra salt and pepper if needed.

Variations and adaptations to suit your taste
- Lighter version: Swap the heavy cream for half-and-half and use a little cornstarch to help thicken the sauce.
- Gluten-free option: Use a gluten-free flour blend or skip the dredging step altogether.
- Keto-friendly: Omit the flour and use extra parmesan cheese to help thicken the sauce naturally.
- Extra veggies: Mushrooms or sun-dried tomatoes add a delicious twist. Just sauté them with the garlic before adding the liquids.
- Spicy kick: A pinch of red pepper flakes gives the dish a subtle heat.
Serving ideas: making it a full meal
This dish pairs beautifully with simple sides. Serve it over a bed of pasta, creamy mashed potatoes, or rice to soak up all that sauce. For a lighter option, roasted vegetables or a side salad with a bright lemon vinaigrette complement the richness perfectly.
The perfect drink pairings
A crisp white wine like Chardonnay or Pinot Grigio enhances the creamy sauce without overpowering the dish. If you prefer red, a light Pinot Noir works surprisingly well. For a non-alcoholic option, try sparkling water with a squeeze of lemon for a refreshing balance.
Storing and reheating tips
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over low heat with a splash of chicken broth to loosen the sauce. Avoid microwaving on high, as the sauce may separate.
Scaling the recipe up or down
This recipe easily doubles for a crowd. If making more, use a larger skillet or cook the chicken in batches to ensure it sears properly. When halving the recipe, keep the sauce ingredients proportional so it doesn’t turn out too thick or thin.
Common mistakes and how to fix them
- Sauce too thin? Let it simmer a bit longer, or add a sprinkle of extra parmesan.
- Sauce too thick? Stir in a splash of broth to loosen it up.
- Chicken not browning? Make sure your pan is hot before adding the chicken, and don’t overcrowd the skillet.
Try this creamy chicken Florentine tonight!
If you’re looking for a comforting, restaurant-quality meal that’s easy to make at home, this creamy chicken Florentine is a must-try. It’s rich, flavorful, and adaptable to whatever ingredients you have on hand. Let me know how it turns out and if you add your own twist!

FAQs
1. Can I make this ahead of time?
Yes! The sauce can be made ahead and stored separately. When ready to serve, reheat it gently and add the chicken.
2. What’s the best wine substitute?
Chicken broth with a squeeze of lemon works well to replace white wine.
3. Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before adding it to the sauce.
4. How do I make it dairy-free?
Use coconut cream instead of heavy cream and nutritional yeast in place of parmesan.
5. Can I bake the chicken instead?
Yes, but searing first gives the best flavor. Bake at 375°F for about 20 minutes if preferred.

Creamy Chicken Florentine Recipe
This creamy chicken Florentine is an easy, restaurant-quality dish with a velvety garlic parmesan sauce and tender spinach.
- Total Time: 30 minutes
- Yield: 4 1x
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
- Prep the chicken: Slice the chicken breasts in half to create thinner cutlets. Season both sides with garlic powder, salt, and pepper. Dredge them lightly in flour, shaking off any excess. This step gives the chicken a delicate crust that helps the sauce cling to it.
- Sear the chicken: Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
- Build the sauce: Reduce the heat to medium and add the remaining butter along with the minced garlic. Sauté for about 30 seconds, just until fragrant. Pour in the white wine and chicken broth, using a wooden spoon to scrape up any browned bits from the pan. Let the liquid reduce for 3-5 minutes.
- Add the cream and spinach: Stir in the heavy cream and let it bubble for a couple of minutes to thicken. Then, add the spinach and stir until wilted.
- Return the chicken: Place the chicken back into the skillet, nestling it into the sauce. Let everything simmer together for another 4-5 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Finish with parmesan: Sprinkle the grated parmesan over the chicken and sauce. Taste and adjust seasoning with extra salt and pepper if needed.
Notes
Serving ideas: making it a full meal
This dish pairs beautifully with simple sides. Serve it over a bed of pasta, creamy mashed potatoes, or rice to soak up all that sauce. For a lighter option, roasted vegetables or a side salad with a bright lemon vinaigrette complement the richness perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner