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This creamy Chicken Florentine recipe has tender pan-fried chicken coated in an amazing garlic spinach white wine cream sauce! It’s ready in only 30 minutes.
For another restaurant-quality recipe at home, try my Marry Me Chicken or Shrimp Scampi next.
Why you’ll love it
So 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 will be your new favorite 30-minute meal!
This creamy spinach chicken recipe is great for a fancy-ish weeknight dinner or date night, but it doesn’t require any complicated cooking techniques. And you can enjoy the rest of the white wine while it cooks. 😉
What you’ll need
- Chicken – I cut the chicken breasts in half lengthwise so they cook faster and more evenly, leaving the chicken nice and tender and juicy
- Garlic powder – along with salt & pepper, it infuses flavor right into the cutlets
- Flour – for dredging to get a nice crust on the chicken
- Olive oil and butter – for pan frying
- Garlic – use even more if you love garlic
- Dry white wine – I don’t use a particular brand, but I tend to stick to pinot grigio or sauvignon blanc when a recipe calls for dry white wine. Don’t use cooking wine.
- Chicken broth – the savory base of the sauce
- Italian seasoning – this blend of fragrant dried herbs comes all in one jar
- Heavy cream – to make the sauce silky and rich
- Spinach – that classic pop of freshness
- Parmesan – always grate your own for best taste and flavor
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like using a splatter guard when frying the chicken so clean-up is hassle-free.
- Grate your own parmesan easily using a Microplane zester.
- I recommend this Le Creuset skillet for this recipe.
How to make Chicken Florentine
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken into four thinner cutlets. Season with salt & pepper and garlic powder, then dredge in the flour. Heat up the oil and half the butter, and pan fry the chicken until golden. Transfer to a plate. To the skillet, add the rest of the butter, and cook the garlic.
Add the wine, broth, and Italian seasoning. Cook until noticeably reduced. Pour in the cream, let it bubble for a couple of minutes, then add the spinach. Return the chicken, and simmer until it’s cooked through. Sprinkle on the parm, and enjoy.
Substitutions and variations
- 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!
- You can sub the Italian seasoning for Herbs de Provence if you prefer.
- You could 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 or milk). I haven’t tested it, and the sauce will end up thinner and possibly curdle.
What to serve with Chicken Florentine
- Try pasta, these Easy Garlic Mashed Potatoes or my Roasted Red Potatoes, or rice.
- Steamed vegetables are another great option, or serve with Brussels Sprouts Gratin or Easy Roasted Green Beans.
- For a salad pairing, this Parmesan Arugula Salad is simple yet elegant.
Leftovers and storage
- Store any leftovers in a covered container in the fridge for 3-4 days. Keep in mind that the spinach will wilt more over time.
- Reheat slowly over a low heat until warmed through.
- I don’t recommend freezing this one.
More delicious chicken recipes
If you made this Chicken Florentine recipe, leave a review 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
- 1/4 teaspoon 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great dish! I used boneless skinless thighs and added shallots with the garlic. I also added the spinach at the end like suggested. I served it on top of cauliflower rice and my family loved it! Your recipes are delicious!😋 Thank you!
Excellent… so glad it was a hit, Yolanda! 🙂
Second time I have made this! Only had chicken thighs on hand this time , and happy to report just as delicious! Husband had thirds !!!!
That’s wonderful! 🙂 Thanks for letting me know!
Sounds good Terese!
I made this tonight and it was SO good!!! I put it over some capellini pasta. Yum yum yum. This will definitely go in the favorites rotation!!
So happy to hear that! XO
At what point do you suggest adding the mushrooms? Between garlic and liquids?
Yes, that’s what I’d do. I’d let the liquid cook out and give them a nice sear. You could even add the garlic after if you’re concerned about it possibly burning.
This recipe was unbelievably delicious! My children, who prefer Mac and cheese loved it. I added mushrooms and only had turkey broth on hand, but still delicious. Thank you!!
Well that’s quite the compliment!! Thank you for letting me know! 🙂
Hi! This was delish!!! My son loved it too. I used half & half. Didn’t sub anything else. It came out super thick (still super yummy!) so I’ll use cream next time or maybe add more broth? I am such an amateur with chemical compounds lol.
I’m happy you enjoyed it! Hmm… I am thinking maybe you cooked it a little longer than suggested and/or at a higher heat? Usually half-and-half makes the sauce a bit too thin… and there is water in the spinach so I am kinda surprised you had that happen lol. But yes, you could add a splash more broth next time or even more half-and-half (or cream if you try that) if it’s too thick.
This was so easy and turned out delicious. It was a perfect way to use the spinach I had in the fridge that was just about to go bad. I made it for my SO’s whole family and everyone absolutely loved it. I’ll definitely be making it again.
I am so happy you liked it!! Thanks so much for taking the time to leave me a comment!
Natasha this recipe looks delicious! I also really like the tip of subbing in chicken broth and dijon mustard for wine, I would have never thought of that, but it sounds amazing!
It’s definitely a game changer! Thank you.
What if I don’t have white wine?
There’s a tip right in the blog post that explains what to do 🙂
Thank you for this delicious recipe! I had quite a bit of frozen spinach on hand, but it still was absolutely delicious ! Served with loads of roasted vegetables.
You’re very welcome!!
IF YOU HAVE NO WHITE WINE, VERY FINELY CHOP AN ONION, COOK SLOWLY UNTIL TRANSLUCENT AND MELTED, ADD YOUR BROTH AND DO THE EGG YOLK TRICK, ADDING THEM SLOWLY AFTER TEMPERING TO MAKE SURE THEY DON’T BECOME SCRAMBLED EGGS, LIKE A CARBONNARA SAUCE.
I am loving the look of this crispy and delicious chicken! What a perfect Friday night supper, I’m thinking!
Thank you! Let me know if you try it!