Chicken Florentine Recipe

Chicken Florentine Recipe: Creamy, Comforting, and Weeknight-Friendly

ByJulia C. Harper

Let’s face it — some dinners are purely functional. Then there are those like Chicken Florentine. It’s creamy, cozy, and comes together in under 30 minutes. Basically, it feels like something you’d order at a fancy little bistro, but you can totally pull it off in your own kitchen — even on a Wednesday.

Florentine-style dishes typically mean two things: spinach and cream. Add seared chicken breast to the mix, and you get a rich, savory main that pairs well with pasta, rice, or crusty bread. It’s comfort food with a little class.

Let’s get to the recipe — it’s easier than you think.

🛒 Ingredients You’ll Need

For the chicken:

  • 2 large boneless, skinless chicken breasts (sliced in half horizontally for cutlets)
  • Salt and black pepper to taste
  • ½ teaspoon garlic powder
  • 2 tablespoons all-purpose flour (for dusting)
  • 2 tablespoons olive oil
  • 1 tablespoon butter

For the sauce:

  • 3 cloves garlic, minced
  • 1 cup heavy cream (or half and half for a lighter version)
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach (roughly chopped)
  • Optional: ¼ teaspoon red pepper flakes
  • Juice of ½ lemon (for balance)

👩‍🍳 Step-by-Step Instructions

  1. Prep the chicken: Season the chicken cutlets on both sides with salt, pepper, and garlic powder. Lightly dust with flour — this helps with browning and gives the sauce something to cling to.
  2. Sear it: In a large skillet, heat olive oil and butter over medium heat. Add the chicken and cook until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
  3. Build the sauce: In the same skillet, sauté the garlic for about 30 seconds (don’t let it burn). Add the chicken broth and scrape up all the golden bits from the pan.
  4. Add cream and cheese: Stir in the heavy cream and Parmesan. Let it bubble gently, then reduce heat.
  5. Add spinach: Toss in the spinach and stir until it wilts down. Squeeze in the lemon juice. Season with more salt, pepper, and a pinch of red pepper flakes if you like heat.
  6. Finish: Return the chicken to the pan. Spoon sauce over the top and let everything simmer together for 2–3 minutes. Done.

⏱️ Time & Servings

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: ~30 minutes
  • Serves: 4 people

🧂 Kitchen Tools You’ll Need

  • Large skillet
  • Tongs or spatula
  • Knife & cutting board
  • Grater (for fresh Parmesan)
  • Measuring cups/spoons
  • Small whisk or wooden spoon

📦 Storage Tips

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Warm gently on the stove with a splash of cream or broth to loosen the sauce.
  • Freezing: Not ideal — cream-based sauces can separate. But if needed, freeze the chicken and sauce in separate containers for better results.

🥣 Nutrition Breakdown (Per Serving)

(Approximate, based on 4 servings)

  • Calories: 410
  • Protein: 31g
  • Carbohydrates: 6g
  • Fat: 29g
  • Fiber: 1g
  • Sodium: ~450mg

Want to lower the calories? Use half and half instead of cream and go easy on the cheese.

📝 Recipe Notes

  • Chicken swaps: You can use boneless thighs or pre-cooked rotisserie slices if needed — just adjust cooking time.
  • Dairy-free option: Sub coconut cream and nutritional yeast instead of cream and Parmesan (but the flavor changes).
  • Extra greens: Add kale, mushrooms, or artichoke hearts for more veggies.
  • No lemon? A splash of white wine or vinegar can balance the richness too.

✨ Extra Tips to Make It Just Right

  • Don’t overcook the chicken — thin cutlets cook fast. You want juicy, not dry.
  • Use freshly grated Parmesan for best melt and flavor. Pre-grated often clumps.
  • Let the sauce thicken gently—boiling can break it.
  • Deglazing the pan with broth pulls in those golden chicken bits for better flavor.

🍽️ How to Serve

Chicken Florentine pairs beautifully with:

  • Buttery mashed potatoes
  • Steamed rice or cauliflower rice
  • Linguine or tagliatelle pasta
  • A side of roasted veggies
  • Crusty sourdough bread (to scoop up that sauce)

It also works well for meal prep — just store sauce and sides separately to keep things fresh.

❓ FAQs

Yes. Prep it fully, store in the fridge, and reheat gently. It’s best within 2–3 days.

It usually means a dish made with spinach and creamy sauce, often with chicken, fish, or eggs.

Absolutely. Just thaw and squeeze out extra liquid before adding it to the sauce.

It can be! Skip the flour dusting or use gluten-free flour — that’s the only step with gluten.

Half and half, whole milk with a spoon of flour, or even Greek yogurt (but stir gently to avoid curdling).

Final Thoughts

Chicken Florentine strikes that rare balance between comforting and elegant, making it just as welcome on a busy weeknight as it is at a dinner party. The creamy Parmesan sauce, tender chicken, and fresh spinach come together in under 30 minutes, giving you a meal that feels both hearty and refined. Pair it with pasta, rice, or crusty bread, and you’ve got a versatile main that never fails to impress. With simple ingredients, easy steps, and room to customize, this recipe is one you’ll find yourself coming back to again and again.

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