If you’re craving something that feels indulgent yet wholesome, this Creamy Chicken Florentine Recipe is exactly what you need on your dinner table. With tender, golden chicken cutlets bathed in a luscious sauce bursting with garlic, white wine, and fresh baby spinach, this dish brings Italian-inspired comfort right to your kitchen. It’s simple enough for a weeknight meal but special enough to impress your guests — truly a dish worth making again and again.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building layers of flavor, texture, and color. From the juicy chicken breasts to the rich cream sauce and vibrant spinach, these essentials come together to create a truly memorable meal.
- Chicken breasts: Cutting them thin helps them cook evenly while staying juicy and tender.
- Garlic powder: A subtle enhancement that deepens the savory profile.
- Salt & pepper: Essential for seasoning and bringing out the natural flavors.
- Flour: Perfect for dredging the chicken to create a light crust that locks in moisture.
- Olive oil: Adds a fruity, rich base for searing the chicken perfectly.
- Butter: Used in two stages to enrich both the chicken and the sauce, adding creaminess and depth.
- Garlic cloves: Fresh minced garlic infuses the sauce with aromatic warmth.
- Dry white wine: Adds acidity and complexity to brighten the creamy sauce.
- Chicken broth: Deepens the savory notes and balances the creaminess.
- Italian seasoning: Brings a fragrant blend of herbs that ties the flavors together.
- Heavy cream: The star that makes the sauce irresistibly velvety and rich.
- Fresh baby spinach: Adds a pop of color and a burst of fresh, mild earthiness.
- Parmesan cheese: A salty, nutty finishing touch that melts beautifully into the sauce.
How to Make Creamy Chicken Florentine Recipe
Step 1: Prepare the Chicken
Start by slicing your chicken breasts in half lengthwise to create evenly thin cutlets. This ensures quick and uniform cooking, so each bite is juicy and tender. Season both sides generously with garlic powder, salt, and pepper to build that essential flavor base. Then, lightly dredge the chicken in flour, shaking off any excess to avoid a gummy coating while cooking.
Step 2: Sear the Chicken
Heat olive oil and half of the butter in a large skillet over medium-high heat. The combination of oil and butter helps achieve a beautiful golden crust without burning. Cook the chicken cutlets for 4 to 5 minutes on each side until they develop a rich color and are cooked through. Once done, remove them from the skillet and set aside, keeping those delicious fond bits in the pan to flavor your sauce.
Step 3: Make the Sauce
In the same skillet, melt the remaining butter and quickly sauté the minced garlic until fragrant, about 30 seconds. Pour in the dry white wine and chicken broth along with Italian seasoning, simmering gently for 3 to 5 minutes so the liquid reduces slightly and concentrates in flavor. This step is key to developing that sophisticated wine-infused base for the sauce.
Step 4: Finish the Dish
Stir in the heavy cream and let it bubble softly for two minutes, creating a luxuriously creamy texture. Add fresh baby spinach and cook just until it wilts, bringing vibrant color and a fresh note that cuts through the richness. Return the chicken cutlets to the pan, spooning the creamy sauce all over them to meld the flavors perfectly. Finally, sprinkle generously with freshly grated Parmesan cheese for a salty, nutty finish. This step turns your dish into a perfectly balanced masterpiece.
How to Serve Creamy Chicken Florentine Recipe
Garnishes
A sprinkle of extra Parmesan or freshly ground black pepper elevates the presentation instantly. For a touch of brightness, a few torn fresh basil or parsley leaves add wonderful aroma and a fresh pop of color against the creamy sauce.
Side Dishes
This dish pairs beautifully with simple pasta like fettuccine or linguine that can soak up all the creamy sauce. Mashed potatoes create a comforting, hearty base, while roasted seasonal vegetables provide a lovely balance with their natural sweetness and slight crispness. You really can’t go wrong with any of these accompaniments.
Creative Ways to Present
Want to impress your guests? Serve the chicken cutlets stacked on layers of pasta or creamy polenta for added indulgence. For a lighter presentation, serve the cutlets over a bed of quinoa or cauliflower rice, garnished with lemon zest for a refreshing twist that brightens the dish.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Florentine Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together nicely overnight, making it a perfect dish to enjoy as next-day leftovers.
Freezing
If you want to freeze this dish, allow it to cool completely first. Place the chicken and sauce in a freezer-safe container or heavy-duty freezer bag. It will keep for up to 2 months. When ready to eat, thaw it in the fridge overnight to maintain the sauce’s creamy texture as much as possible.
Reheating
Reheat gently over low heat on the stovetop, stirring occasionally so the sauce stays smooth and doesn’t separate. You can add a splash of chicken broth or cream if it becomes too thick during reheating. Avoid microwaving directly to keep the texture as close to fresh as possible.
FAQs
Can I use frozen spinach instead of fresh?
While fresh baby spinach offers the best texture and flavor for this recipe, frozen spinach can be used in a pinch. Just make sure to thaw and drain it well to avoid excess water thinning out the sauce.
What can I substitute for white wine?
If you prefer not to use wine, dry chicken broth with a splash of lemon juice is a good substitute. It will add acidity without compromising the flavor balance needed for the sauce.
Is this recipe gluten-free?
The flour is used for dredging the chicken, so to make this recipe gluten-free, simply use a gluten-free flour blend or cornstarch. The rest of the ingredients are naturally gluten-free.
Can I make this dish dairy-free?
You can substitute the heavy cream with coconut cream or a cashew-based cream, and use a dairy-free butter alternative. Keep in mind the flavor profile will change slightly, but it will still be delicious!
How do I know when the chicken is fully cooked?
Cooking the chicken cutlets for 4-5 minutes per side should fully cook them if they are thinly cut as directed. The internal temperature should reach 165°F (75°C). Alternatively, ensure the juices run clear with no pink inside.
Final Thoughts
This Creamy Chicken Florentine Recipe is a game-changer when you want a comforting yet elegant meal with minimal fuss. The balance of creamy sauce, tender chicken, and fresh spinach hits all the right notes. Give it a try and watch it become a fast favorite in your recipe collection — I’m sure you’ll love every single bite as much as I do.
Print
Creamy Chicken Florentine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Chicken Florentine is a quick and elegant stovetop dish featuring tender chicken cutlets simmered in a luscious garlic-infused cream sauce with spinach and Parmesan. Perfect for a comforting weeknight dinner served over pasta or vegetables.
Ingredients
Chicken
- 2 large chicken breasts, cut in half lengthwise (to create 4 cutlets)
- ½ teaspoon garlic powder
- Salt & pepper, to taste
- Flour (for dredging)
Cooking Fats
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce
- 3 cloves garlic, minced
- ½ cup dry white wine
- ¼ cup chicken broth
- ¼ teaspoon Italian seasoning
- 1 cup heavy cream
- 2 cups fresh baby spinach
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets, then season both sides with garlic powder, salt, and pepper for flavor.
- Dredge the Chicken: Lightly coat each chicken cutlet in flour, shaking off any excess to ensure a thin, even layer that will help create a golden crust when cooked.
- Sear the Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken cutlets for 4-5 minutes on each side until they are golden brown and cooked through, then remove from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining tablespoon of butter, then add minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine, chicken broth, and sprinkle in Italian seasoning. Allow the mixture to simmer gently for 3-5 minutes until the liquid reduces slightly.
- Finish the Dish: Stir heavy cream into the skillet and let it bubble for 2 minutes to thicken slightly. Add fresh baby spinach and cook until wilted. Return the chicken cutlets to the pan and spoon the creamy sauce over them to coat.
- Serve & Enjoy: Sprinkle freshly grated Parmesan cheese over the chicken and sauce. Serve the dish warm, ideally over pasta, mashed potatoes, or roasted vegetables for a complete meal.
Notes
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Dry white wine can be replaced with more chicken broth if preferred or omitted for a non-alcoholic version.
- Ensure not to overcrowd the skillet when searing chicken to achieve a nice golden crust.
- Fresh baby spinach can be swapped with frozen spinach, just make sure to thaw and drain excess water.
- This dish pairs wonderfully with a side of garlic bread or a fresh green salad.
