Chicken Florentine

This classic French recipe is easy to make and full of flavor. A tender piece of chicken breast with spinach and garlic simmered in a rich white wine cream sauce. This Chicken Florentine 30-minute one-pan recipe pairs wonderfully with pasta or rice as a simple easy to prepare meal that the whole family can enjoy.

Scroll to bottom for printable recipe card.

What is Chicken Florentine?

Chicken florentine is a classic French dish dating back 100s of years. Generally, when you see the term florentine on a dish it means there is spinach in it and this recipe is no exception. Pieces of boneless chicken are dredged in seasoning and flour, and pan-fried in butter. The drippings are then used to saute garlic and spinach and form the base of a rich, cheesy, garlicky white wine cream sauce very similar to a mornay sauce, except without a traditional roux.

This easy 30-minute meal can then be served over rice, pasta, or on its own as a simple one-pan meal.

Try my Crock Pot Chicken and Dumplings!

Ingredients needed for Chicken Florentine

• Chicken breasts
• Garlic powder
• Salt & pepper to taste
• Flour
• Olive oil
• Butter
• Garlic minced
• Dry white wine
• Chicken broth
• Italian seasoning
• Heavy cream
• Baby spinach
• Parmesan cheese
• Fresh parsley

Chicken Florentine Variations and Substitutions

• There are a variety of ingredients you can add to chicken florentine to change the flavors of this recipe. It’s common to include ingredients like sauteed mushrooms, onions, capers, cherry tomatoes, sun-dried tomatoes, and even crispy bacon.

• Chicken florentine can be made with either light-meat or dark-meat chicken, as well as a variety of different poultry. Turkey works well in this recipe and florentine can be a great way to use up leftover holiday turkey. 

• For a healthy version of chicken florentine, increase the amount of spinach and add more of your favorite vegetables to pack in those nutrients!

• Instead of white wine, you can use the equivalent amount of chicken broth.

• In place of parmesan cheese, try grana padano, gruyere, or mozzarella.

Chicken Florentine Pro Tips

• For very large chicken breasts you can pound them thin with a meat tenderizer to ensure they cook evenly.
• When searing the chicken, try gently moving it with a spatula. If the chicken is clinging to the pan, leave it alone and let it continue to cook, this means it isn’t ready yet.
• You can tell the chicken is done using a meat thermometer or by inserting a knife into the center and making sure the juices run clear.
• Thicken legs can be used instead of chicken breast, choose boneless chicken thighs as they cook the fastest.
• The spinach wilts very quickly so add it right near the end to avoid overcooking.

What to serve with chicken Florentine

Chicken florentine can be served on its own as an easy 30 minute one pan meal. If you would like to serve this recipe with a side, try one of these easy sides.

• Pasta
• Mashed potatoes
• Steamed rice
• Roasted vegetables

Leftover Storage and Reheating

Store leftover chicken florentine in an airtight container in the fridge for use within 4 days.

Reheat leftovers over medium-low heat in a pan with some butter. If the sauce appears dry, add a few tablespoons of heavy cream while warming the chicken. Reheating in the microwave or the oven can break the sauce making it quite oily.

Freezing chicken florentine is not recommended since it will drastically change the texture of the sauce and the spinach.

Try my Chicken Alfredo Lasagna!

Chicken Florentine Recipe

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Tender pieces of chicken breast sauteed withgarlic and spinach, simmered in a mouthwatering creamy white wine sauce. Thisclassic French recipe can be served on its own as a one pot meal, or pouredover rice and pasta for simple but hearty chicken dinner.

No ratings yet

Review Recipe

Ingredients 

• 2 large chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• ¾ cup Flour
• 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 cream
• 2 cups fresh baby spinach, loosely packed
• 1/2 cup parmesan cheese, grated
• Fresh parsley, for garnish

Follow Sweet Pea’s Kitchen

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Email(Required)

Comments

This field is for validation purposes and should be left unchanged.

Δ

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

• Cut the chicken breast in half lengthwise and season each side of the chicken with garlic powder, salt, and pepper.
  
• Add the flour to a shallow bowl and press the chicken into the flour to coat each side evenly.
  
• Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot add the dredged chicken pieces and cook for 4-5 minutes per side until golden brown, and cooked through. Remove the chicken from the pan and set aside.
  
• Add the remaining tablespoon of butter to the pan along with the minced garlic. Saute the garlic for 30 seconds stirring occasionally before adding the white wine, chicken broth, and Italian seasoning. Cook for an additional 3-5 minutes until the sauce has reduced.
  
• Add the heavy cream and cook for 2 minutes until the cream begins to bubble.
  
• Add the fresh spinach, and stir to combine.
  
• Return the chicken to the pan and cook over medium heat for 5 minutes until the sauce has thickened.
  
• Garnish with freshly grated parmesan cheese and chopped parsley before serving.
  

Nutrition

Calories: 623kcal | Carbohydrates: 26g | Protein: 35g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 3956mg | Potassium: 690mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2601IU | Vitamin C: 7mg | Calcium: 212mg | Iron: 2mg