Chicken Florentine Recipe – Creamy Spinach Chicken in Garlic Parmesan Sauce

Introduction to Chicken Florentine

Chicken Florentine is the kind of dish that feels like a warm embrace—creamy, garlicky, and savory, with just the right touch of elegance. It’s a classic that brings together tender chicken and velvety spinach sauce in a way that’s both comforting and refined.

What makes it timeless? It’s easy enough for a weeknight, yet fancy enough for a date night. With minimal prep and simple ingredients, you can create a restaurant-worthy meal in under an hour.

At its heart, Chicken Florentine is pan-seared chicken nestled in a rich, creamy sauce made with spinach, garlic, Parmesan, and a splash of white wine. Serve it over pasta, rice, or with crusty bread to soak up every drop of sauce.

Whether you’re cooking for guests or treating yourself, this dish delivers flavor, texture, and a touch of Italian charm.

What Is Chicken Florentine?

Chicken Florentine is a classic dish featuring pan-seared chicken served in a creamy spinach sauce. The term “Florentine” refers to dishes prepared with spinach, inspired by the cuisine of Florence, Italy.

The sauce typically includes garlic, shallots, white wine, heavy cream, and Parmesan cheese, creating a rich and flavorful base that complements the chicken beautifully. The spinach is added at the end to retain its vibrant color and tender texture.

This dish is beloved for its balance of richness and freshness, and its versatility—it pairs well with pasta, rice, or crusty bread. It’s also easy to customize with mushrooms, sun-dried tomatoes, or fresh herbs.

Chicken Florentine is a staple in both restaurant menus and home kitchens, offering a satisfying meal that feels indulgent without being complicated. It’s a perfect example of how simple ingredients can come together to create something truly special.

Origins & Culinary Significance

Chicken Florentine has roots in both French and Italian cuisine, with the term “Florentine” traditionally used in French cooking to denote dishes made with spinach. The name pays homage to Catherine de’ Medici, a Florentine noblewoman who married into French royalty and brought her love of spinach to the French court.

Over time, the dish evolved and gained popularity in American kitchens, where it became known for its simplicity, elegance, and comforting flavors. The creamy sauce and tender chicken made it a favorite for family dinners and special occasions alike.

Today, Chicken Florentine is a staple on restaurant menus, often served with pasta or rice, and is equally beloved in home cooking for its ease and versatility. Its enduring appeal lies in its ability to feel both classic and customizable, making it a go-to dish for cooks of all skill levels.

Choosing the Right Ingredients

Chicken: Use boneless, skinless chicken breasts or thighs. Pound them to an even thickness for quicker, more uniform cooking. Thighs offer more flavor and moisture, while breasts provide a leaner option.

Spinach: Fresh baby spinach is ideal—it wilts quickly and retains a tender texture. Avoid frozen spinach unless well-drained, as it can water down the sauce.

Cream Base: For richness, use heavy cream. Half-and-half or whole milk can work, but may result in a thinner sauce. Avoid low-fat dairy, which can curdle when heated.

Flavor Boosters:

• Garlic and shallots for aromatic depth
• White wine for acidity and complexity
• Lemon juice to brighten the sauce
• Parmesan cheese for salty, nutty richness

Optional Add-Ins:

• Sliced mushrooms for earthiness
• Sun-dried tomatoes for tangy sweetness
• Fresh herbs like thyme, basil, or parsley for freshness

Choosing high-quality ingredients and balancing richness with acidity ensures a sauce that’s flavorful, creamy, and perfectly matched to the chicken.

Step-by-Step Cooking Instructions

1. Prepare the Chicken Pound 2–4 boneless chicken breasts to even thickness. Season with salt and pepper. Heat 1–2 tbsp olive oil in a skillet over medium-high heat. Sear chicken until golden brown and cooked through (about 4–5 minutes per side). Remove and set aside.

2. Sauté Aromatics and Optional Add-Ins In the same skillet, add 1 tbsp butter. Sauté 2 minced garlic cloves and 1 finely chopped shallot until fragrant. Add sliced mushrooms if using, and cook until browned.

3. Deglaze and Build the Sauce Pour in ½ cup white wine to deglaze the pan, scraping up browned bits. Let it reduce by half. Stir in 1 cup heavy cream and ¼ cup grated Parmesan. Simmer gently until the sauce thickens slightly.

4. Add Spinach and Finish the Sauce Add 2 cups fresh baby spinach and stir until wilted. Taste and adjust seasoning with salt, pepper, and a splash of lemon juice.

5. Return Chicken to Pan Nestle the chicken back into the sauce. Simmer for 2–3 minutes to reheat and meld flavors.

Pro Tip: Let the sauce reduce slightly before serving for a richer, silkier finish. Serve over pasta, rice, or with crusty bread.

Common Mistakes to Avoid

• Overcooking the chicken can make it dry—sear just until golden and finish in the sauce.
• Using low-fat dairy may cause curdling—stick to heavy cream or full-fat options.
• Skipping the wine or acid flattens the flavor—white wine and lemon juice add brightness.
• Adding spinach too early causes it to overcook and lose texture—add at the end for best results.

Avoid these pitfalls and your Chicken Florentine will be creamy, flavorful, and perfectly balanced every time.