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A skillet with creamy chicken Florentine featuring tender chicken breasts, spinach, and diced tomatoes in a rich sauce. A wooden spoon, napkin, and glass of water are nearby.
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5 from 2 votes

Chicken Florentine

Savor the flavors of chicken Florentine with this easy recipe. It's a classic dish with juicy chicken and spinach in a cheesy, creamy sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: French
Keyword: chicken
Servings: 4
Author: Bella Bucchiotti

Equipment

Ingredients

  • 1 ½ Tablespoons olive oil
  • 2 chicken breasts large, halved lengthwise
  • ¼ Cup all-purpose flour
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper freshly ground
  • 2 Tablespoon butter
  • 2 shallots chopped
  • 1 Tablespoon garlic minced
  • 1 Cup mushrooms chopped
  • ½ Cup white wine
  • 1 Cup heavy cream
  • ½ Cup parmesan cheese freshly grated
  • 4 Cups baby spinach fresh
  • 1 Cup red bell pepper diced
  • 1 Pinch crushed red pepper flakes optional

Instructions

  • Pat the chicken breasts dry and season with salt and black pepper.
  • Lightly coat each piece in all-purpose flour, shaking off any excess.
  • In a large skillet, heat olive oil over a medium-high heat.
  • Add the chicken and sear for 4 or 5 minutes per side until golden brown. Remove and set aside.
  • In the same pan, melt the butter.
  • Add chopped shallots and garlic, cooking for 1 or 2 minutes until fragrant.
  • Add chopped mushrooms and cook until softened, 3 or 4 minutes.
  • Pour in the white wine, scraping up any browned bits from the bottom of the pan.
  • Let it simmer for 2 minutes.
  • Reduce heat to medium-low and add heavy cream, parmesan and a pinch of crushed red pepper flakes (if using).
  • Stir until the cheese melts and the sauce thickens slightly.
  • Stir in the fresh baby spinach and red pepper and cook until the spinach is wilted, about 2 minutes.
  • Nestle the seared chicken breasts back into the sauce, spooning some over the top.
  • Simmer for another 3 to 5 minutes until the chicken is fully cooked and the sauce is creamy.
  • Remove from the heat and serve warm over pasta or rice or with crusty bread.

Notes

Sear for maximum flavor: Searing the chicken first creates a golden crust that locks in juices and adds depth to the dish. Don’t overcrowd the pan—cook in batches if necessary.
Deglaze the pan properly: After cooking the chicken and vegetables, use white wine (or chicken broth) to deglaze the pan, scraping up any flavorful browned bits for a richer sauce.
Control the thickness of the sauce: If the sauce is too thin, let it simmer a bit longer. If it’s too thick, add a splash of low sodium chicken broth or more heavy cream to reach your desired consistency.

Nutrition

Calories: 519kcal | Carbohydrates: 16g | Protein: 34g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 676mg | Potassium: 901mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5000IU | Vitamin C: 60mg | Calcium: 248mg | Iron: 2mg

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