Chicken Florentine

Savor the fantastic flavors of chicken Florentine with this easy recipe. It’s a classic dish with juicy chicken breasts and spinach in a cheesy, creamy white wine based sauce.

You might also like chicken Marbella, chicken with 20 cloves of garlic, chicken Vesuvio and this Mediterranean ground chicken skillet.

Why You’ll Love It

A speedy weeknight meal: You can whip chicken Florentine up in just half an hour.
Fresh flavors: Fresh garlic, mushrooms, red pepper, and spinach add plenty of fresh appeal to this dish.
A one-pot dish: You can make the whole thing in one pan (to save on the washing up!)
Really versatile: Simple enough for a family dinner but also elegant enough if you have guests over, you’ll find this is a versatile recipe.

Creamy Chicken Florentine Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breasts: Use boneless, skinless chicken breasts and slice them evenly to ensure they cook at the same rate. If using thicker cuts, pound them to an even thickness so the chicken cooks evenly.
Fresh vegetables: Fresh spinach, mushrooms and red bell pepper add color, flavor and nutrients too.
Aromatics: Add depth of flavor with shallots and garlic.
White wine: Anything dry or medium-dry will work. I used sauvignon blanc.
Heavy cream: For a rich and luscious chicken Florentine sauce.
Parmesan cheese: For cheesy flavor. Freshly grated parmesan cheese is best.
Crushed red pepper flakes: Optional, for a kick of heat.

How to Make Chicken Florentine Style

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sear the chicken: Season the chicken breasts with kosher salt and freshly ground black pepper, coat in flour and sear in olive oil until it has a golden brown crust.
Add more ingredients: Remove the chicken from the pan and add the butter. Let it melt and then add the shallots, garlic and mushrooms and cook.
Make the sauce: Deglaze the pan with white wine and let it simmer, then add the cream, parmesan and red pepper flakes. Cook until thickened and stir in the spinach and bell pepper. Add the chicken back into the pan and cook gently in the simmer sauce until the chicken is cooked through and the cream sauce is thick.
Plate and serve: Serve immediately, perhaps with pasta, rice or crusty bread.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour and serve the dish over rice or gluten-free pasta or with gluten-free bread.
Baby spinach: Fresh baby spinach works best for a vibrant, fresh taste, but frozen spinach can be used if drained thoroughly to prevent excess liquid from watering down the sauce.
Enhance the flavor: Adding a squeeze of fresh lemon juice or a pinch of nutmeg can brighten up the dish and balance the richness of the sauce. You might also want to add a little Dijon mustard, a pinch of Italian seasoning or a pinch of garlic powder.
Sun dried tomatoes: I sometimes add these for a pop of color and contrasting texture.
White wine: Substitute chicken broth instead.

Serving Suggestions

Appetizers: Begin your Italian meal with cioppino or peperonata with antipasto skewers.
Side dishes: Pasta, rice or mashed potatoes are always good to serve with chicken Florentine. Crusty bread is a good option to soak up the creamy sauce. Steamed vegetables are another idea, although there are vegetables already in the dish.
Desserts: Finish with these pistachio cookies.

How to Store Chicken Florentine

Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: The dish can be frozen, but the cream-based sauce might separate upon thawing. If freezing, store in an airtight container for up to 2 months.
Thaw: Defrost in the fridge before reheating.
Reheat: Warm it back up in a pan on the stovetop over a low heat, stirring occasionally. If the sauce has thickened too much, add a splash of milk, cream or chicken broth to loosen it up. Avoid microwaving for long periods, as it can cause the sauce to separate.