Name: Creamy Chicken Florentine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 large boneless skinless chicken breasts (sliced into cutlets); Salt and pepper, to taste; 1/2 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1/2 cup dry white wine (or chicken broth); 1 cup chicken broth; 3/4 cup heavy cream; 3/4 cup grated Parmesan cheese; 1 teaspoon Dijon mustard; 1/4 teaspoon onion powder; 1/4 teaspoon dried basil; 3 cups fresh baby spinach; Optional: chopped parsley and lemon wedges for garnish

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Tender pan-seared chicken breasts simmered in a rich garlic parmesan cream sauce with baby spinach – this Creamy Chicken Florentine is the kind of dish I turn to when I want something that feels both comforting and elegant. It’s perfect for a cozy weeknight dinner, yet impressive enough to serve when entertaining friends or family.

Creamy Chicken Florentine

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 large boneless skinless chicken breasts (sliced into cutlets)

Salt and pepper, to taste

½ cup all-purpose flour (for dredging)

2 tablespoons olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

½ cup dry white wine (or chicken broth)

1 cup chicken broth

¾ cup heavy cream

¾ cup grated Parmesan cheese

1 teaspoon Dijon mustard

¼ teaspoon onion powder

¼ teaspoon dried basil

3 cups fresh baby spinach

Optional: chopped parsley and lemon wedges for garnish

Directions

I start by seasoning the chicken cutlets with salt and pepper, then dredging them lightly in flour, shaking off the excess.

I heat the olive oil and butter in a large skillet over medium-high heat and sear the chicken for about 4-5 minutes per side, until golden and fully cooked. Once done, I transfer the chicken to a plate and cover it to keep warm.

In the same skillet, I sauté the minced garlic for 30 seconds.

I deglaze the pan with white wine (or chicken broth), scraping up the flavorful brown bits, and let it reduce by half – about 2-3 minutes.

Then I stir in the chicken broth, heavy cream, Parmesan, Dijon mustard, onion powder, and dried basil. I let the sauce simmer for 5-7 minutes until it thickens.

I add in the fresh spinach and cook it just until wilted, about 1-2 minutes.

Finally, I return the chicken to the skillet, spoon the sauce over it, and let everything simmer together for another 2 minutes to heat through.

I serve it hot, garnished with chopped parsley and lemon wedges if I’m feeling fancy.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories per serving: Approximately 460 kcal

Variations

Sometimes I like to make small adjustments based on what I have on hand. Here are a few variations I’ve tried:

Make it gluten-free: I swap the all-purpose flour for a gluten-free flour blend or skip dredging entirely for a lighter dish.

Add mushrooms: Sautéed mushrooms pair beautifully with the creamy sauce.

Swap proteins: I’ve made this with boneless pork chops and even shrimp – both work great.

Use kale instead of spinach: When I want a heartier green, I sub in chopped kale and cook it a bit longer.

Make it spicier: A pinch of red pepper flakes in the sauce adds a nice kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer to warm it gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. The microwave also works, but I cover the dish and heat it in 30-second bursts to avoid drying out the chicken.

FAQs

How do I know when the chicken is cooked through?

I make sure the chicken reaches an internal temperature of 165°F (75°C). It should be golden on the outside and no longer pink in the center.

Can I use frozen spinach instead of fresh?

Yes, I’ve used frozen spinach before. I thaw it first and squeeze out excess moisture before adding it to the sauce to avoid watering it down.

What can I serve with Creamy Chicken Florentine?

I usually pair it with pasta, mashed potatoes, or steamed rice. For something lighter, a crisp green salad or roasted vegetables work beautifully.

Can I make this recipe dairy-free?

This dish relies heavily on dairy, but if I need a dairy-free version, I use coconut cream and a dairy-free Parmesan substitute. The flavor changes slightly but still tastes great.

Can I make this ahead of time?

Yes, I sometimes make it a day in advance. I store the chicken and sauce separately, then reheat them together on the stove for the best texture.

Conclusion

Creamy Chicken Florentine is one of those go-to meals I rely on when I want something easy yet impressive. It’s rich, full of flavor, and comes together in under 40 minutes with minimal cleanup. Whether I’m making a cozy weeknight dinner or hosting guests, this dish never fails to satisfy.

Recipe:

Creamy Chicken Florentine

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings

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Description

Creamy Chicken Florentine is a comforting yet elegant dish featuring pan-seared chicken breasts simmered in a rich garlic parmesan cream sauce with fresh baby spinach. It’s a one-skillet meal perfect for both weeknight dinners and entertaining.

Instructions

Season chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off the excess.
Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and fully cooked. Transfer to a plate and cover to keep warm.
In the same skillet, sauté the minced garlic for 30 seconds.
Deglaze the pan with white wine (or chicken broth), scraping up brown bits. Let it reduce by half, about 2–3 minutes.
Stir in chicken broth, heavy cream, Parmesan, Dijon mustard, onion powder, and dried basil. Simmer for 5–7 minutes until the sauce thickens.
Add fresh spinach and cook until wilted, about 1–2 minutes.
Return chicken to the skillet, spoon sauce over it, and simmer for 2 more minutes to heat through.
Serve hot, garnished with chopped parsley and lemon wedges if desired.