Creamy Chicken Spinach Florentine

If you ask me, Chicken Florentine is comfort food at its finest.

This creamy, garlicky dish brings together tender chicken cutlets and fresh spinach in a rich parmesan sauce that tastes like something from an Italian restaurant. The white wine and lemon juice add a nice brightness that keeps it from feeling too heavy.

The chicken gets a quick dredge in seasoned flour before hitting a hot skillet, creating a golden crust that soaks up all that creamy goodness. Fresh garlic and a touch of crushed red pepper give the sauce just enough kick to keep things interesting.

It’s a weeknight-friendly recipe that feels special enough for company, ready in about 30 minutes from start to finish.

What Kind of Chicken Should I Use?

For this recipe, you’ll want to use boneless, skinless chicken breasts since they cook evenly and are easy to slice. If your chicken breasts are really thick (more than an inch), consider pounding them to an even thickness or slicing them in half horizontally so they cook through at the same rate. You can also use chicken cutlets if you find them at the store, which are already thin and will cook even faster. Fresh or thawed frozen chicken both work fine here, just make sure frozen chicken is completely thawed and patted dry before you start cooking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breasts: You can use chicken thighs instead, which will give you a juicier result. Just adjust the cooking time slightly as thighs may take a bit longer to cook through.
• Dry white wine: If you don’t have wine or prefer not to use it, replace it with additional chicken broth plus a squeeze of lemon juice for that bright, acidic note.
• Heavy cream: For a lighter version, you can use half-and-half, though the sauce won’t be quite as rich. Avoid using milk as it may curdle when combined with the wine and cheese.
• Fresh baby spinach: Frozen spinach works fine here – just thaw it completely and squeeze out all the excess water before adding it to the pan. You’ll need about 1 cup of thawed, drained spinach.
• Parmesan cheese: Freshly grated is best for this recipe as it melts smoothly into the sauce. Pre-shredded parmesan contains anti-caking agents that can make the sauce grainy, so try to avoid it if possible.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken Florentine is adding the cream while the pan is too hot, which can cause it to break or curdle – reduce the heat to medium-low before pouring in the heavy cream and stir constantly for a smooth, creamy sauce.

Don’t skip the step of reducing the wine and broth mixture, as this concentrates the flavors and prevents a watery sauce that won’t coat the chicken properly.

Another common error is overcrowding the pan when cooking the chicken, so if your skillet isn’t large enough, cook the breasts in batches to ensure they get a nice golden crust instead of steaming.

Finally, add the spinach gradually and let it wilt down before adding more, since two cups of fresh spinach looks like a lot but will reduce significantly once it hits the heat.

What to Serve With Chicken Florentine?

This creamy chicken dish is begging for something to soak up all that amazing sauce, so I always serve it with pasta like fettuccine, linguine, or penne. You could also go with mashed potatoes or creamy polenta if you want something a bit heartier. Since the dish already has spinach in it, I like to keep sides simple – maybe some roasted asparagus or green beans with a squeeze of lemon, or just a light Caesar salad on the side. Crusty bread is also a must-have for mopping up every bit of that garlicky cream sauce.

Storage Instructions

Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. The creamy sauce might thicken up a bit as it sits, but that’s totally normal and it still tastes great the next day.

Freeze: You can freeze this for up to 2 months, though cream-based sauces sometimes separate a little when thawed. If you’re planning to freeze it, I’d recommend slightly undercooking the chicken so it doesn’t dry out when you reheat it later.

Reheat: Warm it up gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. You can also microwave individual portions, but stir it halfway through and keep the power at medium to prevent the sauce from breaking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 90-100 g
• Fat: 95-105 g
• Carbohydrates: 25-30 g

Ingredients

For the chicken:

• 2 chicken breasts (sliced in half lengthwise to create 4 thin cutlets)
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup flour (I always use King Arthur all-purpose flour)
• 1 tbsp olive oil
• 1.5 tbsp unsalted butter (I like Kerrygold for its higher fat content)

For the sauce and greens:

• 2 tbsp unsalted butter
• 4 garlic cloves (freshly minced for best aroma)
• 1/2 cup white wine (use a dry variety like Pinot Grigio or Sauvignon Blanc)
• 1/2 cup chicken broth
• 1/2 tsp italian seasoning
• 1 cup heavy cream
• 3 cups spinach (stems removed and leaves roughly chopped)
• 1/2 cup parmesan (freshly grated for a smoother melt)
• 1 tsp fresh lemon juice
• 1 pinch crushed red pepper flakes

Step 1: Prepare Mise en Place and Season the Chicken

• 2 chicken breasts
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup flour
• 4 garlic cloves, minced
• 3 cups spinach, stems removed and chopped
• 1/2 cup parmesan, freshly grated

Slice the chicken breasts in half lengthwise to create 4 thin cutlets.

Pat them dry with paper towels—this is crucial for getting a good golden crust.

In a shallow bowl, combine the flour, garlic powder, salt, and black pepper.

Mince the garlic cloves fresh (I find the aroma of freshly minced garlic is so much more fragrant than pre-minced), roughly chop the spinach leaves after removing stems, and grate the parmesan cheese if not already done.

Have the white wine, chicken broth, and heavy cream measured and ready nearby since the pan work moves quickly.

Step 2: Coat and Sear the Chicken Cutlets

• flour mixture from Step 1
• 1 tbsp olive oil
• 1.5 tbsp unsalted butter

Dredge each seasoned chicken cutlet in the flour mixture, shaking off excess.

Heat the olive oil and 1.5 tablespoons of butter in a large skillet over medium-high heat until the butter is foaming.

Once hot, carefully add the chicken cutlets and sear for 4-5 minutes per side until golden brown and cooked through.

Transfer the cooked chicken to a clean plate and set aside.

I like using quality butter here because the higher fat content from Kerrygold creates a richer, more flavorful crust on the chicken.

Step 3: Build the Cream Sauce Base

• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 tsp italian seasoning

In the same skillet, add the remaining 2 tablespoons of butter over medium heat.

Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant—don’t let it brown.

Immediately pour in the white wine and chicken broth, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits.

Add the Italian seasoning and let the liquid reduce for 3-5 minutes until it’s slightly thickened and the raw wine flavor mellows.

Step 4: Create the Florentine Cream and Incorporate Spinach

• 1 cup heavy cream
• 3 cups spinach, chopped
• 1 tsp fresh lemon juice
• 1 pinch crushed red pepper flakes

Reduce heat to medium and slowly pour in the heavy cream, stirring gently to combine.

Let it bubble softly for about 2 minutes to allow the flavors to meld.

Add the chopped spinach and stir until it wilts completely into the cream sauce, about 1-2 minutes.

The sauce should now be rich, silky, and deep green.

Season with the fresh lemon juice and a pinch of crushed red pepper flakes—the acid from the lemon brightens the dish, while the heat adds subtle depth.

Step 5: Finish and Plate the Dish

• cooked chicken from Step 2
• cream sauce and spinach from Step 4
• 1/2 cup parmesan, freshly grated

Return the seared chicken cutlets to the skillet, nestling them into the spinach cream sauce.

Simmer gently for 4-5 minutes so the chicken reheats through and absorbs the flavors of the sauce.

Sprinkle the freshly grated parmesan cheese over the top and let it melt into the sauce for about 1 minute.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately while the sauce is warm and creamy, making sure each plate gets plenty of the spinach-flecked cream sauce.

Creamy Chicken Spinach Florentine

Delicious Creamy Chicken Spinach Florentine recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1425 kcal

Ingredients

  

For the chicken

• 2 chicken breasts (sliced in half lengthwise to create 4 thin cutlets)
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup flour (I always use King Arthur all-purpose flour)
• 1 tbsp olive oil
• 1.5 tbsp unsalted butter (I like Kerrygold for its higher fat content)

For the sauce and greens

• 2 tbsp unsalted butter
• 4 garlic cloves (freshly minced for best aroma)
• 1/2 cup white wine (use a dry variety like Pinot Grigio or Sauvignon Blanc)
• 1/2 cup chicken broth
• 1/2 tsp italian seasoning
• 1 cup heavy cream
• 3 cups spinach (stems removed and leaves roughly chopped)
• 1/2 cup parmesan (freshly grated for a smoother melt)
• 1 tsp fresh lemon juice
• 1 pinch crushed red pepper flakes

Instructions

 

• Slice the chicken breasts in half lengthwise to create 4 thin cutlets. Pat them dry with paper towels—this is crucial for getting a good golden crust. In a shallow bowl, combine the flour, garlic powder, salt, and black pepper. Mince the garlic cloves fresh (I find the aroma of freshly minced garlic is so much more fragrant than pre-minced), roughly chop the spinach leaves after removing stems, and grate the parmesan cheese if not already done. Have the white wine, chicken broth, and heavy cream measured and ready nearby since the pan work moves quickly.
• Dredge each seasoned chicken cutlet in the flour mixture, shaking off excess. Heat the olive oil and 1.5 tablespoons of butter in a large skillet over medium-high heat until the butter is foaming. Once hot, carefully add the chicken cutlets and sear for 4-5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a clean plate and set aside. I like using quality butter here because the higher fat content from Kerrygold creates a richer, more flavorful crust on the chicken.
• In the same skillet, add the remaining 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant—don't let it brown. Immediately pour in the white wine and chicken broth, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits. Add the Italian seasoning and let the liquid reduce for 3-5 minutes until it's slightly thickened and the raw wine flavor mellows.
• Reduce heat to medium and slowly pour in the heavy cream, stirring gently to combine. Let it bubble softly for about 2 minutes to allow the flavors to meld. Add the chopped spinach and stir until it wilts completely into the cream sauce, about 1-2 minutes. The sauce should now be rich, silky, and deep green. Season with the fresh lemon juice and a pinch of crushed red pepper flakes—the acid from the lemon brightens the dish, while the heat adds subtle depth.
• Return the seared chicken cutlets to the skillet, nestling them into the spinach cream sauce. Simmer gently for 4-5 minutes so the chicken reheats through and absorbs the flavors of the sauce. Sprinkle the freshly grated parmesan cheese over the top and let it melt into the sauce for about 1 minute. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the sauce is warm and creamy, making sure each plate gets plenty of the spinach-flecked cream sauce.