If you haven’t had creamy chicken Florentine, you’re in for a treat!
This classic Italian-inspired dish combines tender chicken breasts with a velvety spinach and Parmesan sauce. In Italian cuisine, “Florentine” refers to dishes prepared in the style of Florence, typically featuring spinach as a key ingredient.
My version stays true to this tradition, but I add a modern twist with a rich, creamy sauce.
It’s comfort food at its finest! Serve it over pasta with a side of garlic bread for a meal to remember.
Why You’ll Love This Creamy Chicken Florentine
Quick Preparation: You can make it in just 30 minutes, making it an ideal choice for busy weeknights.
Restaurant-Quality: Despite its simplicity, this dish offers a restaurant-quality experience at home. It’s so impressive!
Rich, Savory Taste: The combination of tender chicken, garlic, Parmesan cheese, and a creamy spinach sauce creates a savory and satisfying flavor.
Minimal Cleanup: As a one-pan recipe, it minimizes kitchen cleanup, making it convenient and easy.
Ingredients
- Boneless, Skinless Chicken Breasts: The star protein. They’re pounded thin for even cooking and maximum flavor absorption.
- Olive Oil and Unsalted Butter: They create a rich base for the sauce.
- Garlic: It infuses the dish with savory depth and irresistible aroma.
- Chicken Broth: It deglazes the pan and forms the foundation of the creamy sauce.
- Heavy Cream: It transforms the sauce into a velvety dream.
- Parmesan Cheese: It adds nutty, salty complexity to the creamy sauce.
- Italian Seasoning, Salt, and Pepper: They elevate the dish with a perfect blend of herbs and spices.
- Dijon Mustard: It adds a tangy kick and helps emulsify the sauce.
- Fresh Spinach: It wilts into the sauce, adding color, texture, and nutrients.
- Lemon Juice: It cuts through the richness and balances the flavors with a zesty punch.
How to Make Creamy Chicken Florentine
This dish is so easy to make despite being restaurant-worthy!
1. Cook the chicken. Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside.
2. Sauté the garlic. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan.
3. Make the sauce. Add the heavy cream, Parmesan cheese, Italian seasoning, and Dijon mustard. Stir everything together, then simmer the sauce for about 5-7 minutes, until it thickens slightly.
4. Add the spinach. Stir in the fresh spinach, allowing it to wilt in the sauce. This should take about 2 minutes. Squeeze in the lemon juice and give the sauce one final stir.
5. Combine. Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Let everything simmer for another 3-4 minutes, allowing the flavors to meld.|
6. Serve. Garnish with a little extra Parmesan if desired. Serve hot over pasta, and enjoy!
Tips for the Best Creamy Chicken Florentine
Stick to these tips and tricks for the very best dish.
- Fresh is best. Use fresh baby spinach leaves as they’re more tender, less sour, and cook very quickly.
- Don’t overcook! Don’t overcook the chicken, as it will continue to cook while it rests and when added back to the sauce.
- Make it extra cheesy. For an even cheesier flavor, sprinkle with extra Parmesan cheese on top before serving.
- Have fun and experiment. Add a splash of white wine to the sauce before the cream for a more complex flavor. Toss in sun-dried tomatoes for an umami boost or mushrooms for an earthy layer of flavor.
- Serve it your way. Serve the chicken over pasta, mashed potatoes, or alongside fresh crusty bread to soak up the sauce.
How to Store
If you have leftovers, keep them fresh with these tips.
To Store: Place the cooled chicken in an air-tight container and refrigerate for up to 3-4 days. Ensure the dish is completely cool before storing to prevent condensation and maintain the sauce’s consistency. I don’t recommend freezing this recipe.
To Reheat: Warm the dish in a covered skillet over medium-low heat, stirring occasionally, until heated through. Or, microwave individual portions in 30-second intervals, stirring between each, until hot.
Creamy Chicken Florentine
4
servings10
minutes25
minutes581
kcalIndulge in luxury with this recipe for creamy chicken Florentine. Tender chicken and spinach are simmered in a Parmesan cream sauce and served over pasta.
Ingredients
4 boneless, skinless chicken breasts (pounded to an even thickness)
Salt and pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 tablespoon Dijon mustard
4 cups fresh spinach (baby spinach works well)
Juice of ½ lemon
Instructions
- Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Add the heavy cream, Parmesan cheese, Italian seasoning, and Dijon mustard. Stir everything together, then simmer the sauce for about 5-7 minutes, until it thickens slightly.
- Stir in the fresh spinach, allowing it to wilt in the sauce. This should take about 2 minutes. Squeeze in the lemon juice and give the sauce one final stir.
- Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Let everything simmer together for another 3-4 minutes, allowing the flavors to meld.
- Garnish with a little extra Parmesan if desired. Serve hot over pasta, mashed potatoes, or alongside crusty bread.
Notes
- Don’t overcook the chicken. Pounding the chicken to an even thickness helps it cook evenly and remain tender.
- Use fresh spinach. It wilts beautifully and adds a vibrant color to the dish.
- For extra richness, add a splash of white wine to the sauce before the cream for a more complex flavor.
