Some nights just call for something comforting, cozy, and a little bit creamy — and that’s exactly where this Chicken Florentine swoops in to save the day. It’s one of those dishes that looks restaurant-fancy but comes together in under 40 minutes right in your own kitchen. We’re talking golden-seared chicken simmered in a luscious garlic cream sauce with baby spinach and a hint of lemon. It’s a weeknight win you’ll want to make again and again.
Why You’ll Love This Chicken Florentine
If you’ve ever needed a go-to recipe that feels special without being complicated, this is it. Chicken Florentine is the kind of meal that impresses guests but still feels like home cooking. It’s creamy, flavorful, and satisfying — everything you want from your favorite Chicken Entrees.
Here’s why this Chicken Florentine Recipe earns a permanent spot in your meal rotation:
- Fast and easy. You’ll have it on the table in less than 40 minutes, start to finish.
- Rich but balanced. The creamy sauce is lightened up with a splash of lemon juice and fresh spinach.
- Versatile. Serve it over pasta, rice, or even zoodles if you’re keeping things Chicken Spinach Healthy.
- Simple pantry ingredients. Nothing fancy or hard to find here — just wholesome, cozy ingredients.
Now let’s get cooking!
Ingredients You’ll Need
Here’s what goes into this dreamy Chicken Spinach Florentine sauce and golden chicken.
- Chicken Breasts: Boneless and skinless — pounded thin for even cooking. They sear up beautifully golden and juicy.
- Flour: Just a light dusting helps create that crispy outer layer that locks in the flavor.
- Butter & Olive Oil: The dream team for golden searing. Butter adds richness, and olive oil keeps it from burning.
- Garlic: Because every good Florentines Recipe starts with garlic. Don’t skimp!
- White Wine or Chicken Broth: For deglazing the pan and adding flavor depth.
- Half and Half: Makes the sauce creamy without being too heavy.
- Cream Cheese: Optional, but adds a lovely velvety texture.
- Spinach: Fresh baby spinach wilts right into the sauce — the heart of this dish.
- Lemon Juice: A quick squeeze brightens everything up at the end.
- Salt, Pepper & Parsley: The finishing touches for seasoning and color.
How to Make Chicken Florentine Step-by-Step
1. Pound and Prep the Chicken
Place your chicken breasts between two sheets of parchment paper or plastic wrap and gently pound them to about ½ inch thickness. This ensures even cooking — no dry edges, no raw centers.
2. Season and Dredge
Mix a little salt, pepper, and flour together. Coat each chicken breast lightly, shaking off the excess.
3. Sear Until Golden
In a large skillet, heat olive oil and butter over medium-high heat. When it starts to shimmer, add the chicken. Cook for about 4-5 minutes per side, until golden brown and cooked through. Don’t fuss with it too much — let it sit and develop that crust!
Transfer the chicken to a plate and cover it loosely with foil to keep warm.
4. Make the Creamy Spinach Sauce
Add minced garlic to the same pan. Cook for 30 seconds, just until fragrant — don’t burn it! Pour in your white wine (or chicken broth) and scrape up all those golden bits from the bottom.
Let it simmer until reduced by half — that’s your flavor base. Slowly pour in the half and half, stirring constantly. Add cream cheese, whisking until smooth. The sauce should thicken and coat the back of your spoon beautifully.
5. Add the Spinach
Toss in your baby spinach and let it wilt down — it only takes about a minute. Add a squeeze of lemon juice and stir it all together.
6. Bring It All Together
Return your chicken (and any juices) back to the pan. Spoon that luscious sauce over each piece, letting it simmer for a minute or two to soak up all that flavor.
Garnish with fresh parsley, and you’re ready to serve!
Pro Tips for Perfect Chicken Florentine
- Pound it thin. Thin chicken cooks faster and more evenly, staying juicy instead of rubbery.
- Don’t skip the sear. That golden crust adds flavor and texture.
- Room temp chicken = even cooking. Cold chicken straight from the fridge can make your pan cool down too quickly.
- Use real lemon juice. Fresh juice brightens the entire sauce.
- Butter + olive oil combo = flavor + protection. Butter gives color; olive oil raises the smoke point.
If you’re following Keto Chicken And Spinach Recipes Easy, simply swap the flour for almond flour and serve it with cauliflower rice or sautéed zucchini noodles. Same creamy flavor — lower carbs.
Variations to Try
Here’s where you can make this Chicken Florentine Recipe your own:
- Mushroom Florentine: Add sliced mushrooms with the garlic for an earthy twist.
- Tomato Florentine: Toss in a handful of cherry tomatoes for color and freshness.
- Bacon Spinach Florentine: Crumble some cooked bacon into the sauce for an irresistible smoky bite.
- Dairy-Free Version: Use coconut cream instead of half and half and skip the cream cheese.
- Cozinha Gourmet twist: Add a dash of nutmeg or white wine for that elevated Cozinha Gourmet flair — rich, elegant, but still totally weeknight-friendly.
What to Serve With Chicken Florentine
This creamy, savory dish plays well with so many sides. Here are a few tried-and-true pairings:
- Buttered noodles or fettuccine: Classic comfort food vibes.
- Garlic mashed potatoes: Soaks up every drop of that sauce.
- Steamed veggies or roasted asparagus: Keeps it Chicken Spinach Healthy and light.
- Wild rice or quinoa: Adds a nutty contrast to the creamy sauce.
- Crisp white wine: Think Sauvignon Blanc or Pinot Grigio — it cuts right through the richness.
Storage and Reheating Tips
Got leftovers? Lucky you.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months (the sauce may separate a little, but it reheats beautifully).
- Reheat: Gently on the stove over low heat with a splash of chicken broth or cream to loosen the sauce.
Pro tip: Avoid the microwave if you can — it can make the chicken rubbery.
FAQs
What does “Florentine” mean in cooking?
It refers to dishes made “in the style of Florence,” usually featuring spinach and a creamy sauce. So Chicken Florentine basically means “chicken with spinach in a creamy sauce.”
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and slightly more forgiving. Just adjust the cooking time a little longer.
Can I make it without wine?
Yep! Just use extra chicken broth — it’ll still taste amazing.
Is this good for meal prep?
Totally! It reheats beautifully and keeps in the fridge for several days. Perfect for busy weeknights or meal prep lunches.
Can I make it keto-friendly?
Yes — skip the flour and serve it with zoodles or cauliflower rice. It’s one of my go-to Keto Chicken And Spinach Recipes Easy options.
Final Thoughts
There’s something magical about a skillet full of creamy Chicken Florentine bubbling away on the stove. It smells like comfort and tastes like something straight out of a bistro — yet it’s easy enough to make on a Tuesday night when you just want to feel fancy without the fuss.
Whether you’re new to Simple Chicken And Spinach Recipes or just looking for a fresh spin on your Chicken Entrees, this dish never disappoints. The creamy sauce, the tender chicken, that pop of lemon — it’s cozy, classy, and guaranteed to make everyone at the table happy.
Go ahead and add this Chicken Spinach Florentine to your weekly rotation. Because sometimes, the best Florentines Recipe isn’t about perfection — it’s about making something simple, satisfying, and full of love. 💛
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Creamy Chicken Florentine — A Simple Chicken and Spinach Recipe You’ll Crave!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
- Category: Dinner
Description
Tender golden chicken, a silky garlic-spinach sauce, and a touch of lemon — this Chicken Florentine feels like something from your favorite bistro, yet it’s simple enough for a weeknight. Pair it with pasta, rice, or even a crisp green salad for a dish that’s equal parts cozy and elegant.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
Chicken Coating:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- ½ cup all-purpose flour
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
For the Creamy Florentine Sauce:
- 4 cloves garlic, minced
- 1 ½ cups white wine (or chicken broth for a non-alcoholic option)
- 1 cup half-and-half
- ⅓ cup cream cheese, softened
- 3 cups fresh spinach leaves
- Juice of ½ lemon (or about 1½ tablespoons) — optional, but delicious
- Fresh parsley, chopped, for garnish
Instructions
Place each chicken breast between sheets of plastic wrap and gently pound it with a meat mallet until it’s about ½-inch thick all the way through. This ensures even cooking and keeps it tender. Pat dry with paper towels.
In a shallow dish, whisk together the flour, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Dredge each chicken breast in the mixture, coating both sides evenly. Shake off the excess flour — you just want a light coating that’ll turn golden and crisp.
Melt the butter with the olive oil in a large skillet over medium-high heat. Once it starts to shimmer, add the chicken. Cover the pan and cook for about 4–5 minutes on each side, or until the chicken is golden brown and cooked through. (You might need to do this in two batches to avoid overcrowding.)
Transfer the cooked chicken to a plate and set it aside while you make the sauce.
Turn off the heat for a moment. Pour the white wine (or chicken broth) into the skillet — it’ll sizzle! Scrape up all those golden bits from the bottom with a silicone spatula. That’s where the magic flavor lives.
Bring the liquid to a gentle simmer over medium heat and let it reduce by about half, around 6–7 minutes. Add the minced garlic during the last minute so it softens and infuses the sauce.
Warm your half-and-half in the microwave for about 40 seconds — this helps prevent curdling when it hits the hot pan. Slowly pour it into the skillet, stirring constantly. Once the sauce begins to bubble softly, lower the heat to a simmer.
Stir in the softened cream cheese until the sauce is smooth and velvety.
Toss in the fresh spinach and stir until it wilts into the sauce, turning that creamy base into a rich, flavorful bed for your chicken. Add a squeeze of lemon juice if you like a little brightness.
Return the chicken — and any flavorful drippings — back to the skillet. Spoon the sauce over the top and cover the pan for a minute or two to let everything heat through.
Sprinkle with fresh parsley, and serve it hot with your favorite side — buttery pasta, fluffy rice, or roasted vegetables all work beautifully.
Notes
- If you only have frozen spinach, no problem! Just thaw 10 ounces, squeeze out the extra moisture, and toss it in as directed.
- This sauce is flexible — if you prefer a lighter flavor, skip the cream cheese (though it adds wonderful richness and body).
- Feel free to add mushrooms, cherry tomatoes, capers, or sun-dried tomatoes for a flavorful twist.
Nutrition
- Calories: 456kcal
- Sugar: 2g
- Sodium: 862mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 117mg
