Creamy Chicken Florentine

This creamy chicken Florentine recipe delivers a beautiful, restaurant-quality skillet at home in less than 30 minutes. It’s hard to go wrong with tender, pan-fried chicken breasts nestled into a creamy, garlicky white wine sauce. Best of all, it’s super easy to make!

Chicken Florentine is classic and simple dinner goodness if ever it was. I don’t always like to rely on a cream sauce to make my family love a meal, but there’s a time and place for everything, and if this is a time for you to serve up a simple chicken dinner that will have everyone licking the plate, you’ve found the right recipe!

Why You’ll Love This Chicken Florentine

• Truly tastes like it came from a restaurant—everyone will be impressed
• One-pan goodness; using the same skillet to sauté the chicken and make a quick sauce minimizes clean-up and maximizes flavor
• Ready in less than 30 minutes with nothing fussy or complicated
• Easily adapted to a kid-friendly meal, even for spinach skeptics

The finished result is a tender and tasty chicken main that pairs perfectly with simple sides like roasted broccolini or greens with Italian dressing. A hunk of bread to swirl decadently through the extra sauce is the only other must-have!

Ingredient Notes

For more of this flavor profile, creamy Tuscan chicken, one pan Tuscan tortellini, and a Tuscan white bean skillet are among my most popular recipes. And we all adore chicken Florentine meatballs for a twist!

Tips and Tricks for a Great Chicken Florentine

It’s easy to find recipes for this common and classic dish. I love this version because it’s simple and efficient to make; uses real food ingredients; and makes a truly delicious sauce without the use of any extra thickeners.

These tips go a long way to guarantee your chicken comes out well every time:

Properly prep the chicken breasts. For the most tender chicken, let it rest at room temperature for 10-15 minutes before cooking; slice or pound into thin, even cutlets; and season generously on both sides.

Watch the garlic. Have your wine and/or broth ready to pour in quickly after your garlic is fragrant. Literally no one enjoys burnt garlic!

Deglaze like a pro. After bringing the liquid to a simmer, scrape the pan well to remove any stuck-on browned bits. This simple step, known as deglazing the pan, prevents those bits from burning and instead transfers their flavor into your sauce. In the equipment department, an angled sauté tool is super effective for this and leaves no scratches.

Season to taste. Depending on the type of broth you use and how heavily you season the chicken, you may want to add a little, a lot, or no extra salt at all.

Don’t forget to add a little grated Parmesan on top, and extra black or red pepper for anyone who craves that extra kick. Now dig in and enjoy!

More Quick Chicken Skillets

• Creamy Garlic Chicken with Thyme
• Brown Butter Sage Skillet Chicken
• Honey Mustard Chicken Skillet
• Lemon Thyme Chicken
• Creamy Paprika Chicken

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4.95 from 19 votes

Creamy Chicken Florentine

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Servings: 4

Restaurant quality at home in less than 30 minutes. With tender chicken nestled in a creamy, garlicky white wine sauce, this is one the whole family loves.

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Ingredients

• 4 boneless, skinless chicken breasts sliced or pounded thin
• kosher salt and black pepper
• 3/4 teaspoon garlic powder
• 1/4 cup all-purpose flour for dredging
• 2 Tablespoons butter divided
• 1 Tablespoon olive oil
• 3 cloves garlic minced
• 1/2 cup dry white wine
• 1/4 cup low-sodium chicken broth or stock
• 1/4 teaspoon Italian seasoning
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cups loosely-packed fresh baby spinach

Instructions

• Set the chicken out at room temperature. If it’s not already in thin slices, cut the breasts lengthwise through the middle to make them fairly thin. If any pieces are really uneven (thicker in one part, thinner in another), use a meat mallet or just a heavy pan to smash down the thick parts and even them out.
  4 boneless, skinless chicken breasts
• Season both sides of the chicken breasts with salt, pepper, and the 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, and shake to remove any excess.
  kosher salt and black pepper, 3/4 teaspoon garlic powder, 1/4 cup all-purpose flour
• 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. Transfer chicken to a clean plate and reduce the temperature to medium-low.
  2 Tablespoons butter, 1 Tablespoon olive oil
• Add the remaining 1 Tablespoon butter and minced garlic to the skillet. Cook for about 30 seconds, just until fragrant, 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 gently for 3-4 minutes.
  3 cloves garlic, 1/2 cup dry white wine, 1/4 cup low-sodium chicken broth or stock, 1/4 teaspoon Italian seasoning
• Stir in the cream and Parmesan. Cook for 1-2 minutes more, until even and slightly thickened, then stir in the spinach.
  3/4 cup heavy cream, 2 cups loosely-packed fresh baby spinach, 1/4 cup grated Parmesan cheese
• Return chicken to the pan and spoon some of the sauce on top of each piece. Let it bubble for another 1-2 minutes, just until the chicken is warmed through and the spinach is wilted. Season with more salt and pepper to taste, and serve right away with more Parmesan as desired. Enjoy!

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Notes

1. Don’t Overcook: An instant-read thermometer is one of my most reached for kitchen tools; it completely eliminates guesswork. Remove chicken as soon as it hits 165°F inside and it will stay tender and juicy.
2. Extra Add-In Ideas: Add mushrooms, sun-dried tomatoes, or artichokes for a little something extra.
3. Omit the Wine: You can leave out the wine if you wish for any reason; replace it with more chicken broth instead. Consider adding a very small splash of apple cider vinegar, lemon juice, or Dijon mustard to mimic the tang of white wine.
4. Gluten-Free: You can easily omit the flour-dredging step entirely or use almond flour instead. The chicken will not have quite the same crust but that is OK, and the sauce will not be quite so rich, though you can let it bubble for an extra minute or two to thicken up a bit.
5. Storage: Leftovers keep well in the fridge for 3-4 days. When warming it back up, I always recommend microwaving chicken at 50% power to avoid drying out.
    

Nutrition Estimate

Calories: 581 kcal, Carbohydrates: 11 g, Protein: 53 g, Fat: 33 g, Saturated Fat: 17 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Trans Fat: 0.3 g, Cholesterol: 216 mg, Sodium: 447 mg, Potassium: 1035 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 2362 IU, Vitamin C: 8 mg, Calcium: 124 mg, Iron: 2 mg

Author: Monica

Course: Main

Cuisine: American, American-Italian

Keyword: chicken florentine

This post was originally published on October 1, 2020. It’s been updated with more streamlined and helpful text; the recipe is unchanged.