Chicken Florentine Recipe – Creamy Spinach Chicken in Garlic Parmesan Sauce
This Chicken Florentine is a classic, restaurant-worthy dish made easy at home. Tender chicken breasts are pan-seared to golden perfection, then simmered in a rich, garlicky cream sauce with sautéed spinach and parmesan. It’s a comforting yet elegant meal that pairs beautifully with pasta, rice, or crusty bread. Whether you're cooking for a dinner party or a cozy night in, this creamy chicken Florentine delivers bold flavor and timeless appeal in every bite.
Equipment
- Large skillet
- Cutting board and knife
- Measuring Cups and Spoons
- Tongs or spatula
- Grater (for Parmesan)
Ingredients
- 2–4 boneless, skinless chicken breasts (pounded evenly)
- Salt and pepper to taste
- 1–2 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- ½ cup white wine (or chicken broth)
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Optional: sliced mushrooms, lemon juice, fresh herbs
Instructions
- Sear the Chicken Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through, 4–5 minutes per side. Remove and set aside.
- Sauté Aromatics In the same skillet, melt butter. Add garlic and shallot; sauté until fragrant. Add mushrooms if using and cook until browned.
- Deglaze and Build Sauce Pour in white wine to deglaze the pan, scraping up browned bits. Let reduce by half. Stir in cream and Parmesan. Simmer until slightly thickened.
- Add Spinach and Finish Stir in spinach until wilted. Season with salt, pepper, and lemon juice if desired.
- Return Chicken to Pan Nestle chicken into the sauce. Simmer for 2–3 minutes to meld flavors. Serve hot.
Notes
Recipe Notes
- Use full-fat cream for best texture
- Add spinach at the end to preserve color and texture
- Substitute wine with broth for alcohol-free version
- Serve with pasta, rice, mashed potatoes, or crusty bread
- For dairy-free: use coconut cream and nutritional yeast
- For low-carb: serve over cauliflower mash or zucchini noodles