Creamy Chicken Florentine
This Creamy Chicken Florentine recipe delivers restaurant quality at home in less than 30 minutes. No one can resist a bite of this tender chicken nestled in a creamy, garlicky white wine sauce!
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This is classic and simple dinner goodness right here, people. I don’t always like to rely on a cream sauce to make my family love a meal, but what can I say? There’s a time and place for everything.
If this is a time for you to serve up a simple chicken dinner that will have everyone licking the plate, well, you’re in the right place. 😉
Why you’ll love it
- One skillet. You’ll sauté the chicken, transfer it to a plate, then make a quick sauce in the same skillet. This minimizes clean-up and maximizes flavor, because the sauce gets infused with extra browned bits from the chicken.
- Family-friendly. If your kids are skeptical of the wilted spinach, it’s easy enough to leave that off their servings and serve some raw on the side. (If they’ll try that — it works in my house!)
- Simple ingredients. Nothing too crazy here — everyday spices, chicken, cream, broth, baby spinach.
What does Florentine style mean?
You may be curious about why this is termed “chicken Florentine.” In simplest terms, a Florentine-style recipe usually features spinach.
Traditionally, food prepared à la Florentine would mimic that prepared in the Italian city of Florence. Florence is the largest city in and capital of Tuscany, and indeed is known for many dishes served on a bed of cooked spinach. You may have heard of eggs Florentine, for example: a variation of eggs Benedict that pairs wilted spinach with a poached egg and grilled English muffin.
Now, a classic dish à la Florentine would probably feature spinach simmered in a very generous amount of butter, so this is obviously a modern and American adaptation of the style. But it certainly gets a delicious dinner on the table!
How to make chicken Florentine – tips and tricks
This is a common and classic dish, so there are quite a few recipes for it floating around. I’ve been making it for years and refined this version, which is simple and doesn’t require any unusual ingredients or artificial thickeners.
My top tips for making it perfect it every time:
- Use thin-sliced chicken. Be sure to use thin-sliced breasts, or butterfly them yourself if needed. This allows the chicken to cook evenly and in less time. (You can also pound them to an even thickness, though I find this to be more work.) It also helps to let the chicken rest at room temperature for 15-20 minutes before you start cooking, if you can, but this is not a necessity.
- Don’t cook garlic too long. The garlic should really only sizzle for 30-60 seconds. Have your wine and broth measured out and ready to go so that you can add them to the pan as soon as the garlic is fragrant. Burned garlic is nobody’s friend. 🙂
- Deglaze the pan. After adding the wine and broth, scrape the pan well to remove any stuck on bits. This simple step, known as deglazing the pan, prevents burning and adds flavor. This sauté tool is the best utensil I’ve ever found for this — super effective and no scratches!
- Taste as you go. Depending on the type of broth you use and how heavily you season the chicken, you may end up with a very salty dish if you keep adding without checking the sauce. Taste along the way and you’ll be able to adjust as you like.
Variations and substitutions
- Add mushrooms, sun-dried tomatoes, or artichokes. Add any of these shortly after adding the broth for extra flavor.
- Leave out the wine. Add more chicken broth instead, and consider adding a pinch of vinegar, lemon juice, or even Dijon mustard, as well, to mimic the tang of white wine.
- Skip the flour. You can easily omit the flour-dredging step entirely, or use almond flour instead.
What goes with chicken Florentine?
Creamy chicken Florentine goes well with roasted veggies, steamed veggies, or a simple salad. Pasta, mashed potatoes, mashed cauliflower, or rice are also very nice.
In my house a smidge of bread is a must-have — so perfect for mopping up extra sauce from corners of the plate!
Don’t forget to add a little grated Parmesan on top! Mangia!
If you try this Creamy Chicken Florentine, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
Creamy Chicken Florentine
- 4 boneless, skinless chicken breasts thin-sliced
- kosher salt and black pepper
- 3/4 teaspoon garlic powder
- 1/4 cup flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy cream
- 2 cups loosely-packed fresh baby spinach
- 1/3 cup freshly-grated Parmesan cheese
- Season both sides of the chicken breasts with salt, pepper, and garlic powder. Place flour on a plate or in a shallow bowl. Dredge each piece of chicken through the flour to lightly coat on both sides.
- Melt 1 tablespoon of the butter together with the olive oil in a large skillet over medium-high heat. Add chicken and sauté for 3-4 minutes on each side, until golden and cooked through. Reduce heat to medium-low and transfer chicken to plate.
- Add remaining 1 tablespoon butter and minced garlic to the skillet. Cook for 30 seconds, then add the wine, broth, and Italian seasoning. Scrape the bottom of the pan to release any browned bits. Increase heat to medium and let the sauce simmer for 3-4 minutes.
- Stir in the cream and cook for 1-2 minutes, then stir in the spinach.
- Return chicken to the pan, spoon sauce on top, and cook for an additional 1-2 minutes, just until it’s warmed through. Sprinkle with Parmesan and serve.