Chicken Florentine Recipe

Introduction

Chicken Florentine is a classic, creamy skillet dish featuring tender chicken breasts in a rich spinach and Parmesan sauce. It’s elegant yet simple enough for a weeknight dinner that feels special. This recipe combines fresh herbs, garlic, and cream cheese for a luscious flavor.

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan, plus more for serving
• Salt and black pepper
• 4 thin-cut boneless skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• 4 tablespoons butter (salted or unsalted)
• 1 medium shallot, minced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
• 1 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
• 1/2 cup heavy cream
• 2 ounces cream cheese, at room temperature
• 2 cups packed baby spinach (about 3 ounces)

Instructions

1. Step 1: On a plate, mix together the flour, Parmesan, and 1 teaspoon each salt and pepper. Dredge each chicken breast in the mixture, evenly coating on both sides.
2. Step 2: Heat a large pan over medium heat. Add the olive oil and 2 tablespoons of butter, melting to combine. Add the chicken and cook until golden brown but not fully cooked through, about 4 minutes per side. Remove chicken from the pan and set aside.
3. Step 3: Add the remaining 2 tablespoons of butter to the pan and let it melt. Stir in the shallot, garlic, and a pinch of salt. Cook, stirring, until the shallot softens and the garlic is fragrant, about 2 minutes.
4. Step 4: Pour in the white wine, chicken broth, basil, and oregano. Stir, scraping the browned bits from the pan bottom, and let the liquid reduce by about half, around 3 to 4 minutes.
5. Step 5: Add the heavy cream and cream cheese, stirring until the cream cheese softens and melts, creating a thick sauce, about 6 minutes. Fold in the baby spinach and cook until wilted, about 1 minute.
6. Step 6: Return the chicken breasts to the pan and simmer until cooked through, about 4 to 5 minutes. Remove from heat and serve immediately, topped with freshly grated Parmesan.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Fresh herbs can enhance the flavor, but dried herbs work well and save time.
• If you prefer, swap the white wine for extra chicken broth or a splash of lemon juice for acidity.
• Serve this dish with pasta, rice, or crusty bread to soak up the creamy sauce.

Storage

Store leftover Chicken Florentine in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from breaking, adding a splash of broth or cream if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the frozen spinach well before adding it to the sauce to avoid excess liquid.

What can I substitute for cream cheese?

You can use mascarpone or ricotta cheese for a similar creamy texture, though the flavor will be slightly different.

Chicken Florentine Recipe

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4.7 from 87 reviews

This classic Chicken Florentine is a creamy, flavorful dish featuring tender boneless chicken breasts in a rich Parmesan cream sauce with fresh baby spinach. The chicken is lightly coated in a Parmesan flour mixture, pan-seared to a golden brown, and then simmered in a luscious sauce made from white wine, garlic, shallots, herbs, cream, and cream cheese. It’s an elegant yet easy-to-make dinner that pairs beautifully with pasta, rice, or crusty bread.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

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Chicken and Coating

• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan, plus more for serving
• Salt and black pepper, to taste (approximately 1 teaspoon each)
• 4 thin-cut boneless skinless chicken breasts (about 1 pound)

Cooking and Sauce

• 1 tablespoon olive oil
• 4 tablespoons butter (salted or unsalted), divided
• 1 medium shallot, minced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
• 1 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
• 1/2 cup heavy cream
• 2 ounces cream cheese, at room temperature
• 2 cups packed baby spinach (about 3 ounces)

Instructions

1. Prepare the Coating: On a plate, combine the flour, grated Parmesan, salt, and black pepper. Mix well to evenly distribute the seasonings and cheese. Dredge each chicken breast thoroughly in the mixture, ensuring both sides are well coated for a flavorful crust.
2. Brown the Chicken: Heat a large pan over medium heat. Add the olive oil and 2 tablespoons of butter, allowing the butter to melt and combine with the oil. Place the coated chicken breasts in the pan and cook until golden brown on each side, approximately 4 minutes per side. The chicken should not be fully cooked at this stage. Remove the chicken breasts and set them aside.
3. Sauté Aromatics: Add the remaining 2 tablespoons of butter to the same pan and let it melt. Stir in the minced shallot, garlic, and a pinch of salt. Cook, stirring frequently, until the shallot is softened and the garlic is fragrant, about 2 minutes.
4. Deglaze and Reduce: Pour in the dry white wine and chicken broth, then add the dried basil and oregano. Stir well, scraping the bottom of the pan to loosen any browned bits. Let the liquid simmer and reduce by about half, which will take approximately 3 to 4 minutes.
5. Create the Cream Sauce: Lower the heat and add the heavy cream and cream cheese to the pan. Stir continuously until the cream cheese melts and integrates into a thick, smooth sauce, around 6 minutes. Fold in the baby spinach, stirring until it is evenly incorporated and just starting to wilt, about 1 minute.
6. Finish Cooking the Chicken: Return the chicken breasts to the pan, nestling them into the sauce. Simmer gently until the chicken is fully cooked through, approximately 4 to 5 minutes. This allows the chicken to absorb flavors and ensures juicy tenderness.
7. Serve: Remove the pan from heat. Serve the chicken hot, spooning the creamy Florentine sauce over the top. Garnish with freshly grated Parmesan cheese to add an extra savory punch.

Notes

• Use thin-cut chicken breasts to ensure quick and even cooking. If thicker breasts are used, adjust cooking times accordingly.
• If you prefer, fresh basil and oregano can be substituted for dried herbs for a more vibrant flavor.
• This dish pairs well with pasta, mashed potatoes, or steamed rice to soak up the creamy sauce.
• For a lower-fat option, substitute half-and-half for the heavy cream, though the sauce will be less rich.
• Make sure the cream cheese is at room temperature for easier melting into the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.

Keywords: Chicken Florentine, creamy chicken, spinach chicken recipe, Parmesan chicken, easy Italian chicken recipe