Craving a cozy, restaurant-style dinner that comes together without stress? This Chicken Florentine is exactly what you need. With tender golden chicken, a silky garlic-herb cream sauce, and fresh spinach folded in at the end, this dish transforms simple ingredients into something truly special. In just one pan, you get elegance, comfort, and bold flavor—perfect for busy weeknights and dinner guests. If you’re looking for a recipe that’s rich yet balanced, quick yet impressive, this Chicken Florentine will instantly earn a spot in your rotation.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Weeknight-Friendly: One pan, everyday ingredients, and dinner is ready fast.
- Incredible Creamy Sauce: The mix of Parmesan, cream cheese, and herbs creates a velvety, restaurant-quality finish.
- Simple Ingredients, Big Flavor: No complicated steps—just straightforward cooking that delivers rich results.
- Perfect for Guests: Looks fancy, tastes indulgent, and never fails to impress.
- Comfort Food with Freshness: The warm cream sauce + vibrant spinach hits that perfect comforting balance.
This Chicken Florentine stands out because the cream cheese adds extra body and silkiness to the sauce, creating a luscious texture other versions can’t match.
Ingredients Needed
For the Chicken Base
- ¼ cup all-purpose flour
- ¼ cup finely grated Parmesan cheese (plus extra for serving)
- Salt & freshly ground black pepper
- 4 thin-cut boneless, skinless chicken breasts (about 1 lb)
For Searing the Chicken
- 1 tablespoon olive oil
- 4 tablespoons butter (salted or unsalted)
For the Creamy Florentine Sauce
- 1 medium shallot, minced
- 2 garlic cloves, minced
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- ½ cup chicken broth
- 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
- ½ cup heavy cream
- 2 oz cream cheese, softened to room temperature
- 2 cups packed baby spinach (about 3 ounces)
How to Make Chicken Florentine
Step 1 — Prepare the Coating
On a shallow plate, whisk together the flour, Parmesan, and about 1 teaspoon each of salt and pepper. Lightly press each chicken breast into the mixture, coating the surface evenly. Shake off the excess—this thin coating will help create a beautiful golden crust.
Step 2 — Sear the Chicken
Warm a large skillet over medium heat. Add the olive oil and 2 tablespoons of butter, letting them melt together. Place the chicken in the pan and cook for about 4 minutes per side, until lightly browned but not fully cooked through. Transfer the chicken to a plate—finishing it later keeps it tender.
Step 3 — Build the Flavor Base
Add the remaining 2 tablespoons of butter to the skillet. When melted, stir in the shallot, garlic, and a small pinch of salt. Cook for about 2 minutes, until the shallot softens and the garlic becomes fragrant. This step builds the aromatic foundation of the sauce.
Step 4 — Create the Cream Sauce
Pour in the wine, chicken broth, basil, and oregano. Use a wooden spoon to scrape up the browned bits stuck to the bottom—these add deep flavor. Let the liquid reduce by half, 3–4 minutes.
Lower the heat and mix in the heavy cream and cream cheese. Stir until the cream cheese melts completely and the sauce thickens enough to coat the back of a spoon, about 6 minutes.
Fold in the baby spinach and let it wilt gently, about 1 minute.
Step 5 — Finish the Dish
Return the chicken breasts to the pan, nestling them into the sauce. Let everything simmer for 4–5 minutes, or until the chicken is fully cooked and juicy.
Serve immediately with extra Parmesan sprinkled on top.
Serving and Storage Tips
Serving Ideas
- Pair with pasta, mashed potatoes, or buttery rice to soak up the sauce.
- Add crusty bread on the side—it’s perfect for dipping.
- For a lighter meal, serve with roasted vegetables or a green salad.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat on the stovetop or in the microwave. Add a splash of broth or cream if the sauce thickens.
- Freezing: Not recommended—cream sauces can split after thawing.
Helpful Notes
- Don’t rush the sauce reduction—it’s key to getting that rich, velvety texture.
- If using fresh herbs, add them toward the end for maximum flavor.
- Thin-cut chicken ensures quick cooking and keeps the meat from drying out.
- Prefer a thicker consistency? Let the sauce simmer a little longer before adding the chicken back.
- You can easily double the sauce if serving over pasta.
Chicken Florentine
Ingredients
Method
- In a shallow plate, whisk together the flour, Parmesan, salt, and pepper. Press each chicken breast into the mixture to coat lightly, then shake off excess.
- Heat a skillet over medium heat. Add olive oil and 2 tablespoons butter. Sear chicken for about 4 minutes per side until lightly browned. Transfer to a plate.
- Add remaining butter to the skillet. Stir in minced shallot, garlic, and a pinch of salt. Cook 2 minutes until softened and fragrant.
- Pour in chicken broth and lemon juice, then the additional broth, basil, and oregano. Scrape the browned bits from the bottom and let reduce by half, 3–4 minutes.
- Lower heat and stir in heavy cream and cream cheese. Simmer until smooth and thickened, about 6 minutes. Fold in spinach and let wilt.
- Return chicken to the skillet, nestling it into the sauce. Simmer 4–5 minutes until cooked through. Serve with extra Parmesan.
Notes
Conclusion
This Chicken Florentine brings together everything you love in a comforting, elegant dinner: tender chicken, a creamy herb sauce, and vibrant spinach for freshness. It’s simple enough for any weeknight but impressive enough to serve guests—especially when you need something quick yet luxurious. If you try this recipe, let me know how it turned out! Leave a comment, share your star rating, and pass it along to friends on Pinterest or Facebook.
What twist did you add—extra herbs? More Parmesan? I’d love to hear your version below!
Frequently Asked Questions (FAQ)
Can I substitute the white wine?
Yes! Replace it with extra chicken broth plus 1 teaspoon of lemon juice to keep the acidity.
How do I make this dish gluten-free?
Use a gluten-free all-purpose flour blend to coat the chicken. Everything else in the recipe is naturally gluten-free.
My sauce split—what happened?
This usually happens if the heat is too high after adding the cream or cream cheese. Lower the heat and whisk gently; it often comes back together.
Can I use chicken thighs instead?
Absolutely. Boneless thighs work well—just adjust the cooking time since they take a bit longer to cook through.
How thick should the sauce be?
The sauce should be thick enough to cling to the spoon. If it’s too thin, simmer a few extra minutes before adding the chicken back.