Chicken Florentine Recipe

Chicken Florentine Recipe tastes rich and garlicky with tender chicken, creamy spinach sauce, and a hint of parmesan that feels like a cozy Italian restaurant at home. It works well for busy weeknights or at-home date nights, and you can get it on the table in about 35 minutes. I first cooked this on a Tuesday when my sink overflowed and it still turned out amazing, so you and your kitchen can absolutely handle it.

Why Chicken Florentine Recipe Is Worth It

This Chicken Florentine Recipe gives you juicy chicken in a silky garlic cream sauce with spinach, parmesan, and a touch of brightness from lemon. It tastes luxurious, but you cook it in one skillet with simple ingredients that you probably keep in your kitchen already.

You sear the chicken, build the sauce in the same pan, and dinner feels special without any fussy steps. It works for picky eaters, kids, and guests, and it reheats surprisingly well for lunch the next day.

“This Chicken Florentine Recipe tastes like a restaurant meal that magically appears from one skillet in under 40 minutes. ★★★★★”

Ingredients You Need

Chicken

• 2 large boneless skinless chicken breasts, sliced horizontally into 4 thinner cutlets
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning or dried oregano and basil mix

I like thin cutlets because they cook quickly and stay juicy. You can use chicken tenders or boneless thighs if you prefer dark meat, just adjust the cook time until the internal temperature reaches 165°F.

Coating and sear

• 1/3 cup all purpose flour (or gluten free 1:1 flour for a gluten free option)
• 2 tablespoons grated parmesan, shelf stable green can works fine
• 2 tablespoons olive oil
• 1 tablespoon butter (salted or unsalted both work)

The light flour and parmesan coating helps the chicken brown and slightly thickens the sauce later. If you avoid flour, you can skip it and just season the chicken, though the sauce will look a bit thinner.

Florentine sauce

• 2 tablespoons butter
• 3 cloves garlic, minced (or 1 teaspoon garlic paste from a tube)
• 1 small shallot, finely minced (or 1/4 cup finely minced yellow onion)
• 1 cup low sodium chicken broth (Better Than Bouillon works great here)
• 1 cup heavy cream or half and half
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper

Heavy cream gives the thickest, silkiest sauce, while half and half keeps it a bit lighter. I like Better Than Bouillon for the broth because it adds extra savory flavor without opening a full carton.

Spinach and cheese

• 4 cups fresh baby spinach, loosely packed (about 4 ounces)
• 1/2 cup grated parmesan cheese, plus more for serving
• Juice of 1/2 lemon, plus extra wedges for serving

You can use frozen spinach if that works better for you. Thaw it, squeeze out as much water as possible, and use about 1 cup tightly packed.

Optional add ins

• 1/2 cup sliced mushrooms
• 1/3 cup sun dried tomatoes, drained and sliced
• 2 tablespoons chopped fresh parsley or basil for garnish

Equipment

• Large skillet, 12 inch, preferably stainless steel or cast iron
• Tongs
• Cutting board and sharp knife
• Small bowl for dredging flour
• Instant read thermometer, helpful but optional

Quick Tips & substitutions

• Slice the chicken breasts into thin cutlets so they cook evenly and stay juicy.
• Pat the chicken dry before seasoning so the flour coating sticks better.
• Use gluten free 1:1 flour to keep the Chicken Florentine Recipe gluten free.
• Swap heavy cream with half and half for a lighter sauce, but simmer a bit longer to thicken.
• Stir the sauce frequently and keep the heat at medium or medium low so the dairy does not scorch.
• Add the spinach at the end and stir just until it wilts to keep the color bright and fresh.
• Use frozen spinach if needed, but squeeze it very dry so the sauce stays thick and creamy.
• Taste the sauce after adding parmesan and lemon, then adjust salt and acidity to your preference.
• Keep cooked chicken warm on a plate while you build the sauce so it does not overcook.
• If the sauce thickens too much, whisk in a splash of broth or water until it loosens.

How to Make Chicken Florentine Recipe

Prep the chicken

1. Slice the chicken breasts horizontally into 4 thin cutlets.
2. Pat them dry with paper towels.
3. Season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.

Dredge and sear

1. In a shallow bowl, mix the flour and grated parmesan.
2. Lightly coat each chicken cutlet in the flour mixture and shake off the excess.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
4. Add the chicken in a single layer and sear 4 to 5 minutes per side until golden and cooked through.
5. Transfer the chicken to a plate and tent loosely with foil while you make the sauce.

Build the flavor base

1. In the same skillet, lower the heat slightly and add 2 tablespoons butter.
2. Add minced shallot and cook 2 to 3 minutes until it softens and turns fragrant.
3. Stir in the garlic and cook about 30 seconds until it smells garlicky but not browned.
4. If you use mushrooms or sun dried tomatoes, stir them in now and cook 2 to 3 minutes.

Deglaze and simmer

1. Pour in the chicken broth and scrape the browned bits from the bottom of the pan with a wooden spoon.
2. Stir in the Dijon mustard, Italian seasoning, crushed red pepper flakes, salt, and black pepper.
3. Let the mixture simmer 3 to 4 minutes so it reduces slightly and concentrates the flavor.

Add cream and cheese

1. Lower the heat to medium low and pour in the heavy cream or half and half while you stir.
2. Simmer gently 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
3. Stir in the grated parmesan until it melts and the sauce looks smooth and glossy.
4. Squeeze in the lemon juice and taste, then adjust seasoning with more salt or pepper if needed.

Add spinach

1. Add the baby spinach to the skillet in handfuls.
2. Stir until the spinach wilts into the sauce, about 1 to 2 minutes.
3. If the sauce looks too thick, add a splash of broth or water and stir again.

Return chicken to the pan

1. Nestle the cooked chicken cutlets back into the skillet, along with any juices from the plate.
2. Spoon the creamy Florentine sauce over the chicken.
3. Simmer 2 to 3 minutes so the chicken warms through and soaks up flavor.
4. Sprinkle with extra parmesan and chopped parsley or basil if you like.
5. Serve hot with your favorite side and a squeeze of extra lemon.

Recipe Variations

• Gluten free: Use gluten free 1:1 flour or skip the flour and just sear seasoned chicken in oil and butter.
• Low carb: Skip the flour coating and serve over zucchini noodles, cauliflower rice, or steamed broccoli.
• Extra veggies: Add mushrooms, sun dried tomatoes, or steamed asparagus pieces to the sauce.
• Lighter dairy: Use half and half or whole milk plus 1 teaspoon cornstarch mixed with cold water to help thicken.
• Extra protein: Stir in a can of drained white beans or chickpeas to stretch the meal.
• Dairy free: Use olive oil instead of butter and swap the cream with full fat coconut milk and a dairy free parmesan style cheese.

Ways to Serve Chicken Florentine Recipe

• Spoon over cooked pasta such as fettuccine, penne, or rotini.
• Serve with fluffy white rice, brown rice, or quinoa.
• Pair with mashed potatoes or garlic roasted potatoes.
• Keep it lighter with zucchini noodles, spaghetti squash, or cauliflower rice.
• Plate with a simple green salad and crusty bread or garlic bread on the side.
• Serve with steamed green beans, roasted broccoli, or sautéed asparagus for extra veggies.

Storage Success

Store leftover Chicken Florentine Recipe in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat and stir in a splash of broth or milk to loosen the sauce. You can reheat in the microwave in short bursts and stir between each burst so the sauce stays creamy. I do not suggest freezing this one because the creamy sauce changes texture and turns grainy after thawing.

Chicken Florentine Recipe

Chicken Florentine Recipe gives you juicy chicken in a silky garlic cream sauce with spinach, parmesan, and a touch of lemon. It tastes like a cozy Italian restaurant meal but cooks in one skillet in about 35 minutes, perfect for busy weeknights or date night at home.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 2 large boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning (or dried oregano and basil mix)

• 1/3 cup all purpose flour (or gluten free 1:1 flour)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 small shallot, finely minced (or 1/4 cup finely minced yellow onion)
• 1 cup low sodium chicken broth
• 1 cup heavy cream or half and half
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper

• 4 cups fresh baby spinach, loosely packed
• 1/2 cup grated parmesan cheese, plus more for serving
• 1/2 lemon, juiced, plus extra wedges for serving

• 1/2 cup sliced mushrooms
• 1/3 cup sun dried tomatoes, drained and sliced
• 2 tablespoons chopped fresh parsley or basil, for garnish

Instructions

 

1. Slice the chicken breasts horizontally into 4 thin cutlets and pat dry with paper towels.
2. Season both sides of the cutlets with kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning.

1. In a shallow bowl, mix the flour and grated parmesan.
2. Lightly coat each chicken cutlet in the flour mixture, shaking off any excess.
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat.
4. Add the chicken in a single layer and sear for 4 to 5 minutes per side, until golden and cooked through.
5. Transfer the chicken to a plate and tent loosely with foil while you make the sauce.

1. In the same skillet, lower the heat slightly and add 2 tablespoons butter.
2. Add the minced shallot and cook for 2 to 3 minutes until softened and fragrant.
3. Stir in the garlic and cook for about 30 seconds, just until fragrant.
4. If using mushrooms or sun dried tomatoes, stir them in and cook for 2 to 3 minutes.

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Stir in the Dijon mustard, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper.
3. Let the mixture simmer for 3 to 4 minutes to reduce slightly and concentrate the flavor.

1. Lower the heat to medium low and pour in the heavy cream or half and half while stirring.
2. Simmer gently for 3 to 5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
3. Stir in the grated parmesan until melted and the sauce looks smooth and glossy.
4. Add the lemon juice, then taste and adjust seasoning with more salt or pepper if needed.

1. Add the baby spinach to the skillet in handfuls, stirring as you go.
2. Cook for 1 to 2 minutes, just until the spinach wilts into the sauce. If the sauce is too thick, add a splash of broth or water.

1. Nestle the cooked chicken cutlets back into the skillet along with any accumulated juices.
2. Spoon the creamy Florentine sauce over the chicken and simmer for 2 to 3 minutes to warm through.
3. Sprinkle with extra parmesan and chopped parsley or basil if desired, then serve hot with your favorite sides and extra lemon wedges.

Notes

Nutrition Information
Approximate per serving (4 servings): 520 calories; fat 35 g; saturated fat 17 g; carbohydrates 11 g; fiber 1 g; sugars 3 g; protein 40 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.