Chicken Florentine

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.

More Chicken Recipes

Parmesan Encrusted Chicken

Chicken Vegetable Soup

Honey Chicken

Grilled Chicken

Bourbon Chicken

Chicken Tettrazini