Chicken Florentine combines lightly breaded golden brown chicken breasts, shallots, spinach, and garlic in a creamy white wine sauce sprinkled with Parmesan Cheese. This dish is elegant enough for company yet easy enough for a weeknight dinner. I love to serve this family favorite over rice, angel hair pasta, or roasted veggies. For a low-carb or keto meal, serve it over mashed cauliflower or with a simple salad.
Easy Chicken Florentine – One Skillet 30 Minutes
This Chicken Florentine recipe is ready in just 30 minutes. With tender chicken, creamy spinach sauce, and hints of garlic and parmesan, it’s the perfect meal for busy weeknights. If your family is like mine, you can never have enough delicious chicken recipes. Chicken is still one of the most reasonably priced meats available. It is also highly versatile and so tasty. We usually eat chicken for lunch or dinner four to five times weekly. This delicious Chicken Florentine is one of our favorite recipes. It quickly comes together all in one large skillet, making cleanup a breeze.
Easy Ingredients – Great Recipe
- Chicken: cutlets or breasts cut in half lengthwise
- All-purpose flour
- Seasonings: salt, fresh black pepper, and Italian seasoning
- Butter: salted or unsalted
- Olive oil: extra virgin
- Vegetables: shallot, garlic, and baby spinach
- White wine: for optimal flavor, use a dry white wine like Sauvignon Blanc, chenin blanc, or Pinot Grigio.
- Chicken broth: low sodium
- Heavy cream: if you use something lighter, like half-and-half, you will need a thickening mixture, like a slurry or a cornstarch mixture. Half-and-half will never reduce enough to thicken, but heavy cream will.
- Parmesan cheese: freshly grated
How To Make Creamy Chicken Florentine
First, add the flour, salt, and freshly ground black pepper to a shallow bowl. Dredge the chicken cutlets in the flour mixture. Heat a little butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through. Plate the chicken and put it in the oven on low to keep it warm.
Now add a little more butter and cook the shallots for a couple of minutes. Turn the heat down to low and add the garlic. Cook for about one minute, stirring constantly. Add the white wine, chicken broth, Italian seasoning, and heavy cream. Bring the mixture to a simmer and reduce by about at least half. This takes about 10-15 minutes. Add the spinach and cook just until wilted. Add the chicken back to the pan and warm. Sprinkle with freshly grated Parmesan Cheese right before serving.
Beth’s Recipe Tips
- Most chicken breasts these days are pretty large. If you can not find chicken cutlets, cut them half lengthwise or pound them thin with a meat mallet and split them in half. They will cook better, and they will still be more than an ample serving.
- Try dried basil, oregano, parsley, or marjoram if you don’t have Italian seasoning in your spice cabinet.
- Don’t add the spinach until the very end. It only takes a couple of minutes to wilt.
What To Serve With Chicken Florentine
Potatoes are always a good choice, like garlic mashed potatoes, fondant potatoes, twice-baked potato casserole. We also like to serve it with pasta, rice, or zucchini noodles with a side of roasted broccoli or sauteed asparagus.
Leftovers and Reheat
Leftovers can be stored in an airtight container in the fridge for 3-4 days. They can be reheated on the stovetop over low heat or in the microwave at reduced power. To freeze, cool thoroughly and freeze for up to 2 months in a freezer-safe container.
Chicken Florentine Recipe
Ingredients
- 4 chicken cutlets
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot sliced
- 3 cloves garlic minced
- ¾ cup dry white wine
- ¼ cup low sodium chicken broth
- ½ teaspoon Italian seasoning
- 1 cup heavy cream
- 4 cups baby spinach or about 4 ounces
- ½ cup freshly grated parmesan cheese
Instructions
- Add the flour, salt, and freshly ground black pepper to a shallow bowl. Dredge the chicken cutlets in the flour mixture.
- Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through. Plate the chicken and place it in the oven on low to keep it warm.
- Melt another tablespoon of butter in the skillet over medium heat and cook the shallots for 2 minutes. Turn the heat down to low and add the garlic. Cook for 1 minute, stirring constantly. Add the white wine, chicken broth, Italian seasoning, and heavy cream. Bring the mixture to a simmer and reduce by a little more than half. This takes about 10-15 minutes.
- Add the spinach and cook just until wilted. Add the chicken back to the pan and warm. Sprinkle with freshly grated Parmesan Cheese right before serving.
Notes
- Most chicken breasts these days are pretty large. If you can not find chicken cutlets, cut them half lengthwise or pound them thin with a meat mallet and split them in half. They will cook better, and they will still be more than an ample serving.
- If you don’t have Italian seasoning in your spice cabinet, try dried basil, oregano, parsley, or marjoram.
- Don’t add the spinach until the very end. It only takes a couple of minutes to wilt.
Nutrition
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Crissy
Absolutely fantastic dinner! We served it with egg noodles but would be amazing with rice or mashed potatoes! What a great recipe!
Beth Pierce
Thank you, Crissy! I am glad that you enjoyed it!
Lisa Spencer
Serving suggestion???? Angel Hair????
Beth Pierce
Yes or rice, mashed potatoes, roasted potatoes, roasted broccoli, or roasted asparagus.
Rhian Scammell
This is exactly the kind of dish I absolutely love as I am a huge fan of creamy dishes. If I made it at home I’d have to cut out the cheese as my partner is strange and doesn’t like cheese haha
Sandra
Everyone at my house loved this! Such an amazing meal!
Beth Pierce
Thanks, Sandra! So glad that they liked it!
Samantha
This sounds amazing and all ingredients I love and always have in. Definitely making this over the weekend
Beth Pierce
Thanks, Samantha! Enjoy!
Jupiter Hadley
Oh wow this looks so creamy and delicious! This time of year, creamy dishes are really a fun midweek meal, so thank you for the recipe.
Laura
Cream and cheese always make everything ok, right? This does sound like a delicious meal.
Beth Pierce
So true, Laura!
Rosey
Love that you add the spinach at the end. That’s the perfect touch for this delicious chicken florentine.
Tammy
Sounds so comforting and delicious. I’ve never made chicken florentine before and I didn’t realize how easy it is to make either! I know my family will enjoy this and I look forward to making it for them.
Luna S
We eat a lot of chicken and I am always looking for new ways to cook it to spice things up, I will try this out as it looks quite delicious.
Yeah Lifestyle
I loved the creaminess of this chicken dish. It tasted delicious and the recipe is so easy to follow. I will be making this regularly.
Beth Pierce
Thanks! So glad that you enjoyed the chicken florentine!
Monidipa Dutta
Your Chicken Florentine recipe sounds absolutely delightful! The combination of tender chicken and creamy Florentine sauce is mouthwatering. I can’t wait to gather the ingredients and give it a try. It’s sure to be a delicious meal to savor.
Catalina
Oh my goodness! This Chicken Florentine is absolutely irresistible! Yum!
Amanda
This will be a perfect dinner for my family. I just know everyone will love it!