Chicken Florentine is the ultimate comfort food that combines tender, juicy chicken with a creamy, flavorful spinach sauce.
Originating from the rich culinary traditions of Florence, Italy, this dish has become a favorite worldwide.
It’s elegant enough for dinner parties but simple enough for weeknight meals.
With a prep and cook time of just 30 minutes, this recipe will quickly become your go-to for any occasion.
Ready to learn how to make this Italian classic?
Let’s get started!
Ingredients You’ll Need
To make Chicken Florentine, you’ll need the following ingredients:
- Chicken: Boneless, skinless chicken breasts or thighs
- Spinach: Fresh is best, but frozen can work in a pinch
- Cream: Heavy cream or half-and-half for the sauce
- Parmesan Cheese: Adds depth and richness to the sauce
- Garlic: A must for flavor
- Butter and Olive Oil: For cooking the chicken and sauce
- Chicken Broth: Enhances the sauce without overpowering it
- Salt, Pepper, and Italian Seasoning: Essential seasonings
Step-by-Step Instructions
Step 1: Prepare and Cook the Chicken
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Heat a skillet over medium heat with olive oil and butter.
- Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Step 2: Make the Sauce
- In the same skillet, add garlic and sauté until fragrant.
- Stir in the chicken broth and let it simmer for 2 minutes, scraping up browned bits from the pan.
- Add heavy cream and Parmesan cheese, stirring until smooth and creamy.
Step 3: Add Spinach and Combine
- Toss in the spinach and cook until wilted.
- Return the chicken to the skillet, spooning the sauce over the top.
- Simmer for 5 minutes to meld the flavors.
Tips for the Best Chicken Florentine
- Use Fresh Ingredients: Fresh spinach and Parmesan elevate the flavor.
- Don’t Overcook the Chicken: Sear it until just golden to keep it juicy.
- Customize the Sauce: For a thicker sauce, add a teaspoon of cornstarch mixed with water. For a lighter version, use milk instead of cream.
Serving Suggestions
Chicken Florentine pairs beautifully with a variety of sides:
- Pasta: Fettuccine or angel hair pasta to soak up the sauce
- Rice: Creamy Florentine sauce tastes amazing over fluffy white rice
- Bread: Serve with crusty bread to mop up every last drop of sauce
- Veggies: Steamed asparagus or roasted zucchini make great accompaniments
Variations and Substitutions
- Keto-Friendly: Use a low-carb thickener like xanthan gum and serve with zucchini noodles.
- Add Mushrooms: Sauté sliced mushrooms with the garlic for added depth.
- Dairy-Free: Swap heavy cream for coconut cream and use vegan Parmesan.
Storing and Reheating Leftovers
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months in a freezer-safe container. Thaw overnight before reheating.
- Reheating: Heat gently in a skillet over low heat, adding a splash of broth or cream to refresh the sauce.
Recipe FAQ’s
Can I use frozen spinach for Chicken Florentine?
Yes, you can use frozen spinach if fresh spinach is unavailable. Just make sure to thaw and drain it well before adding to the sauce.
Can I substitute the heavy cream?
Yes, you can substitute the heavy cream with half-and-half or even milk for a lighter version, but the sauce may not be as rich and creamy.
Can I make this dish ahead of time?
While it’s best served fresh, you can make the sauce ahead of time and store it in the fridge. Simply reheat and add the chicken and spinach when you’re ready to serve.
Chicken Florentine Recipe
Chicken Florentine is a delicious, comforting dish that blends perfectly seared chicken with a creamy spinach sauce.It’s quick to prepare, making it ideal for busy weeknights or special dinners. With just a few simple ingredients, you can create an Italian-inspired meal that’s rich in flavor and nutrients.Whether served with pasta, rice, or crusty bread, this Chicken Florentine recipe is sure to become a family favorite!
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 6 cups fresh spinach about 6 ounces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Prepare and Cook the Chicken
- Season the chicken: Sprinkle both sides of the chicken breasts with salt, pepper, and Italian seasoning.
- Sear the chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts. Sear for 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should be 165°F). Remove the chicken from the skillet and set it aside.
Make the Sauce
- Sauté garlic: In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
- Deglaze the pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the broth simmer for about 2 minutes.
- Add cream and cheese: Stir in the heavy cream and Parmesan cheese. Continue to cook, stirring occasionally, until the sauce thickens and becomes creamy, about 3-5 minutes.
Add Spinach and Combine
- Wilt the spinach: Add the fresh spinach to the skillet and cook, stirring, until the spinach wilts and softens (about 2 minutes).
- Combine the chicken and sauce: Return the chicken breasts to the skillet, spooning the sauce over the top. Simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve: Once the chicken is fully cooked and the sauce is creamy, remove from heat. Serve the chicken topped with the creamy spinach sauce.
Notes
Tips for the Best Chicken Florentine
-
- Use Fresh Ingredients: Fresh spinach and Parmesan really enhance the flavor of the dish.
- Don’t Overcook the Chicken: Searing the chicken until golden ensures it stays juicy.
- Customize the Sauce: For a lighter sauce, substitute half-and-half or milk for the heavy cream. For a thicker sauce, add a teaspoon of cornstarch mixed with water.