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
This was so delicious! I only simmered the sauce for a few minutes after adding the cream and I coated the chicken with flour before cooking! Yummy!
Beth Pierce
So glad that you liked it!
Kristen
This chicken turned out amazing. Thank you for the recipe!
Claudia
we love chicken florentine This recipe impressed everyone and so easy its delicious and a keeper!
Amanda
I love chicken in a creamy sauce and this looks goreous! Can’t wait to try this with garlic mash.
Alice
This is my absolute favourite way to cook chicken. Looks and tastes incredible!
sherree I lott
what can I use in place of wine?
MonaLisa
I plan to use chicken stock. 🙂
Lauren
Hi,
I was wondering if there is a specific white wine you use, like pinot or chardonnay? Can’t wait to try this!
Beth Pierce
I usually use a sauvignon blanc but a pinot grigio would work well too! Happy cooking!
Emily Rose
Making this first my husband and I tonight. Trying to cook more often this recipe is helpful thank you.
Beth Pierce
My pleasure Emily! I hope you and your husband enjoy it!!
Emily Rose Novobilski
It was amazing! Thank you so much
Beth Pierce
My pleasure! Glad that you liked it Emily Rose!!
Amy Hillman
This is as great as it looks! Double yum.
Beth Pierce
Thanks so much Amy! So glad that you liked it!
Emily Liao
This chicken Florentine was on point! Loved the flavors in this and the chicken turned out rich and juicy 🙂
Jessica Formicola
I love ordering chicken florentine at restaurants, so I’m glad to have found a recipe to make it at home! Thanks for sharing!
Amy
This chicken is so tasty and the sauce is amazing!
Noelle
This was delicious, perfect for dinner! Thanks for the great idea
rika
That looks incredible! I love chicken, can’t wait to make this.
Lindy
This dish is EXCELLENT!!! Easy and so good! A must try at any cooking level. When I made it for our guests, they were so impressed and couldn’t stop complimenting on how delicious the dish was. My husband told me to make it again and again. Now, that is a huge thumbs up if he says something! LOL!
Beth Pierce
Thanks so much Lindy! So glad that you, your husband and your guests liked it. We love it too! So yummy! 😉
Amber
This was amazing! My boys devoured it!
I used boneless and skinless chicken thighs instead of breasts and they were so tasty!
Beth Pierce
That is great Amber! So glad that they liked it!