Chicken Florentine

by Cassie January 26, 2024

This creamy chicken Florentine recipe combines simple flavorful ingredients and comes together effortlessly. Fresh spinach simmers in a creamy sauce that deliciously coats your browned chicken cutlets and is sure to please a crowd.

Chicken Florentine on white plate next to bread and glass of wine

Here are the five main ingredients you will be using in this Florentine chicken:

chicken florentine ingredients. white wine, parmesan cheese, chicken stock, garlic, chicken, olive oil, heavy cream, bucatini, flour, french bread, spinach leaves

Chicken cutlets

If your local grocery store does not have prepared cutlets for you to purchase you can simply use boneless skinless chicken breasts. Make sure to butterfly or evenly slice them in half so you are left with two pieces of chicken that are of even thickness.

Heavy cream

When trying to create an amazing cream sauce to coat your chicken I recommend nothing less than heavy cream for best results. Using an alternative such as milk will not deliver the same consistency, we are truly going for that rich creamy spinach sauce here.

Dry white wine

You can use any particular brand that you would like but I would recommend that it is either a Sauvignon Blanc or Pinot Grigio. The addition of white wine will bring brightness to this classic dish and should not be left out or replaced with cooking wine.

Chicken stock

I usually opt for chicken stock over chicken broth. Chicken stock brings a more robust flavor and is the perfect base for the sauce.

Fresh spinach

Hence the name – a la Florentine – this recipe must have spinach. I prefer using fresh baby spinach over frozen.

You will also need butter, olive oil, flour, fresh garlic, parmesan cheese (PLEASE GRATE YOUR OWN), Italian seasoning salt, and fresh black pepper to taste.

Pro Tip: Grating your own parmesean will make this dish STAND OUT! Have you ever been to a resaurant and heard someone say no to freshly grated parmesan? No, you never have.

block of parmesan cheese over microplane

How To Prepare Chicken Florentine

You will begin with your chicken cutlets. Make sure they are dry and season both sides with salt and pepper before dredging them in flour. You only need a light layer of flour to coat them. In a shallow dish, you could also make a flour mixture – all-purpose flour, salt, and black pepper already combined and then lightly coat each piece of chicken and make sure there isn’t any excess flour

In a large skillet add two tablespoons of butter and melt over medium heat. You will then add your chicken cutlets and cook each side until golden brown – approximately 4-6 minutes per side then remove the cutlets from the skillet and place them to the side.

Add the remaining two tablespoons of butter as well as a drizzle of olive oil to the skillet. Once incorporated add the two tablespoons of remaining flour to create a roux. This will help your sauce come together in the creamiest way. Be sure to use your spatula to incorporate all the browned bits left on the bottom of the skillet before adding in your freshly minced garlic and Italian seasoning – cooking until fragrant – be sure not to brown or burn your garlic.

Add in your white wine and set to medium-high heat until everything comes to a full simmer. After a good 5 minutes, your liquid should have reduced and you can turn the heat down to medium.

Add in your chicken stock, heavy cream, and parmesan cheese and stir to incorporate – now is a great time to allow your sauce to simmer to your desired consistency.

Add the spinach – stirring in thoroughly.

Return your chicken cutlets back to the skillet, nestling them down in the sauce so they are almost covered.

– Bring your sauce to a simmer while the chicken continues to cook thoroughly – approximately five to 10 minutes.

Serving Chicken Florentine

There are several ways to serve this great recipe that is sure to please the whole family.

– Plate your chicken making sure to spoon additional sauce then top with the parmesan cheese, and red pepper flakes if desired and serve with a hearty slice of crusty bread. For anyone looking for a low-carb option feel free to omit the bread and plate the chicken over a bed of spinach with plenty of parmesan cheese. The warmth from the chicken and sauce will wilt your bed of spinach – an uber-yummy way to get in your greens.

– If you’re looking to up the comfort-food level of this recipe serve yours over freshly cooked pasta such as bucatini or any long noodle of your choice. Just like that you now have a chicken Florentine pasta amazing for any weeknight dinner. Be sure to top with the additional parmesan cheese.

– I have also served this chicken Florentine over a bed of polenta and it was an absolute hit with the entire family.

– leftovers can be stored in the refrigerator for several days after preparation in an airtight container. With any dish containing a cream-based sauce, some separation may occur. Don’t be worried if it looks slightly different – it will still be just as delicious!

Chicken Cutlets in chicken florentine sauce in pan next to loaf of bread

The origins of Chicken Florentine

All over the internet, you’ll see claims that Chicken Florentine is a French dish and then the very next post will claim its Italian origins. I was thoroughly intrigued since this is a favorite recipe of mine so I thought I would do a little digging to find the answer and in short, I’ve decided it can be claimed as both! In the 1500’s Catherine de Medici, a Florentine aristocrat was married to a French prince. While relocating to France from Florence she brought seeds to be able to plant a garden that would provide her with the produce to create all her favorite recipes including countless dishes including spinach which the French decidedly termed ‘a la Florentine. There you have it – you’re mini history lesson for the day!

Try some of iour other pasta dishes!

Spaghetti Carbonara, Beef Ragu, Short Rib Ragu