Creamy Chicken Florentine

If your looking for an easy chicken recipe that will impress, then this creamy chicken florentine is the answer. Because we are using a white wine to deglaze the pan it will add so much flavor and will balance the heavy cream that is in the cream sauce.

The fresh spinach will add some color to the creamy sauce that covers the browned chicken breasts. And don’t forget the freshly grated parmesan cheese that makes the dish shine.

finished dish with the chicken florentine on a plate

Ingredients

  • 2 chicken breast
  • 5 oz baby spinach
  • 4 cloves of garlic
  • 3 shallots
  • 2 tbsp olive oil
  • 4 tbsp of butter
  • 1/4 cup of flour
  • 1/2 cup of chicken stock
  • 1/2 cup parmesan cheese
  • 1/2 cup of white wine
  • 1 cup of heavy cream
  • kosher salt
  • black pepper

Equipment

  • Frying pan
  • Spatula
  • Chef knife
  • cutting board
  • cheese grater

How to make creamy chicken florentine

Follow these simple steps to get and incredible tasting chicken florentine recipe for your next dinner meal.

I like to get all of my ingredients ready to go so it is really simple to cook the dish. You don’t want to be trying to gather things when you need to concentrate on cooking the dish.

This is a very simple dinner recipe that everyone will enjoy.

chicken florentine plated on a white plate

1. Prepare the chicken

chicken breast sliced in half to make them not as thick

Flatten or slice the chicken into manageable pieces that are about ½ in thickness. I prefer to slice them with a chef knife then beat them with a mallet.

Lightly salt them with kosher salt.

2. Prepare the vegetables and cheese

shallots, spinach and garlic on a cutting board

Shallots

Mince the shallots as fine as you can. The shallots are going in to the pan sauce so that is why you want to get them really fine. I have a great post on how to cut shallots if your interested.

Shallots will introduce a mild onion flavor that will really pop in the creamy cheese sauce.

Garlic

Mince the garlic as well, same as the shallots, you want the garlic as fine as possible seeing that it will be in the Parmesan pan sauce.

Spinach

The spinach you’re going to leave whole but you want to wash it first if it wasn’t bought washed. If you have some really big stems than you want to remove them, nothing worse then chomping on a thick stem in a refined dish like this.

Chop about a half a cup of spinach really fine, you will add it to the pan sauce later.

I prefer to use baby spinach for this recipe. A lot of people also like to add mushrooms that will also go very well in the rich sauce.

fresh grated parmesan cheese on a cutting board

Parmigiano-Reggiano

The Parmesan cheese brings so much flavor to this dish. I can not stress enough that you want to buy cheese that you will grate yourself.

There is only one kind of parmesan to use and that’s Parmigiano-Reggiano.

3. Saute the chicken

We are now going to cook the chicken. The idea here is to brown it and not to cook it completely through.

olive oil just added to a pan

Add olive oil to pan

In a large frying pan you want to get the pan hot on a medium heat and then add your oil.

The reason I use extra virgin olive oil is because I can get the pan nice and hot so that the chicken Florentine does not absorb a bunch of oil and not brown.

chicken that is floured added to preheated pan with oil

Dredge the chicken breast

Dredge the chicken breast in the flour. The goal is to get a nice even coat on the chicken.

This is going to help give it a nice brown color.

the chicken in a pan being flipped to brown the other side

Brown the chicken

As soon as you get a nice brown color on one side of the chicken go ahead and flip it over. You don’t want to over cook the chicken but you want to get it nice and brown .

As soon as it is brown on both sides your want to pull the chicken from the pan, but keep the pan to make the delicious pan sauce.

4. Chicken florentine pan sauce

the chicken in a pan with the cream sauce simmering

This creamy sauce is what really makes this dish shine. It helps balance the bitterness of the spinach. If you love cheese then it will not disappoint.

Saute the shallots and garlic

adding butter to the hot skillet
Add butter

Add butter to the pan working it all the way around. Make sure not to burn the butter, if the pan is to hot turn it down or even take the pan off the heat for just a minute.

mixing the shallots and garlic in the pan
Add shallots and garlic

Add the shallots and garlic into the melting butter. Keep it all moving in the pan to make sure that it does not burn.

Deglaze the pan

deglazing the pan with white wine
Add the white wine

Add the white wine and let it do its thing for a minute. You can move it around a bit to make sure that it gets incorporated.

adding chicken stock to the pan
Homemade chicken stock

Add the chicken stock. I use a homemade chicken stock and this also helps with the incredible flavor of the chicken Florentine dish.

Make the cream sauce

adding heavy cream to the pan
heavy cream

Add the heavy cream. Make sure that the pan is not to hot as you will burn the cream. Keep stirring to prevent it from sticking.

mixing in the parmesan cheese
parmesan cheese

Add that incredible cheese that is going to add some umami do the dish. Keep it moving to prevent sticking.

adding the fresh chopped baby spinach to the pan
chopped spinach

Now that chopped spinach we set aside was to add some color to the sauce. It will really make the final product pop.

adding fresh cracked pepper and salt to the chicken florentine cream sauce on the stove
salt and pepper

Add salt and pepper and taste. It is really important to watch the amount of salt you add seeing that the cheese will give it a lot of salt flavor.

After you make the sauce simmer it for a bit and keep it moving around the pan. Add the chicken back to the pan and let it simmer until the chicken is cooked to 160 degrees and the sauce is thickened.

5. Saute the spinach

Heating butter in a skillet

Heat butter

Add 2 tbsp of butter to a new pan. Make sure that the pan is not to hot so that you burn the butter.

adding the spinach to the heated skillet

Saute spinach

Add all the spinach to the pan and let it wilt. Try to incorporate all the butter into the spinach. As soon as it is all pretty much wilted pull off the heat.

6. Plate the chicken florentine

the final chicken florentine dish ready to be eaten on a white plate

Add the freshly cooked spinach to a plate. You want to create a bed for the chicken breast.

Add the chicken breast over the spinach and top it with some of the delicious cheese pan sauce that you made. Add some fresh garlic toast and you have yourself a dish!

If you are making this recipe then you need to make my Texas toast. It is so easy to make and with compliment this recipe. This bread was made for this recipe!

Texas Toast on a sheet pan

Try these other great chicken recipes!

chicken florentine on a plate with toasted bread

Creamy Chicken Florentine (Amazing Flavor)

Chicken Florentine with an amazing Parmesan cream sauce on a bed of fresh baby spinach.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: chicken florentine recipe, creamy chicken florentine
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 544kcal

Ingredients

  • 2 chicken breast
  • 5 oz baby spinach
  • 4 garlic cloves
  • 3 shallots
  • 2 tbsp olive oil extra virgin
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1/2 cup chicken stock
  • 1/2 cup Parmesan cheese
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 pinch kosher salt to taste
  • 1 pinch Black pepper to taste

Instructions

Prepare the chicken

  • take the two chicken breasts and slice them so that you get manageable pieces.
    If the chicken is thicker than 1/2" then pound it with a meat mallet or slice it through the thickness of the chicken so you end up with a total of 8 pieces.
  • Salt the chicken lightly on all sides with kosher salt.

Prepare the vegetables and cheese

  • Mince the garlic and shallots and set aside.
  • Wash the spinach and then chop up a half a cup that you will add to the pan sauce later.
  • Grate up the parmesan cheese and set aside for the pan sauce.

Saute the chicken

  • Heat up a large frying pan with 2 tbsp of extra virgin olive oil.
  • Dredge the chicken in the flour and then add to the pan. Brown the chicken on one side then flip.
  • Saute the chicken on both sides until brown and the remove from the pan. Side it aside for now.

Create the pan sauce

  • Add 2 tbsp of butter to the pan that you just saute the chicken in.
    Add the shallots and garlic; saute until the shallots are softening.
  • Deglaze the pan with the white wine and simmer for a minute. Add the chicken stock and stir the sauce and get any stuck bits on the bottom of the pan to release.
  • Add the heavy cream and Parmesan cheese; stir.
  • Add the chopped spinach and then salt and pepper to taste.

Spinach bed

  • Add tbsp of butter to another frying pan. As the butter is melting add the spinach and let wilt and cook through until bright green.

Plating the chicken florentine

  • Add spinach to a plate and then place the chicken on top.
    Drizzle that incredible cheese sauce that you made on top of the chicken.
    Enjoy!

Notes

Tips:
  • Dont add to much salt to the sauce. Test the sauce after adding the cheese to make sure that you need salt or not.
  • Use fresh grated parmesan cheese for an incredible flavor.
  • Add mushrooms to change the flavor of the dish next time you make it.

Nutrition

Calories: 544kcal | Carbohydrates: 16g | Protein: 33g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 455mg | Potassium: 820mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4354IU | Vitamin C: 14mg | Calcium: 260mg | Iron: 2mg

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