Chicken Florentine Recipe

If you’re looking for a creamy, comforting weeknight meal, then you’ve gotta try my chicken Florentine recipe. This chicken Florentine will be ready in less than 20 minutes, so let’s get started.

Ingredients

• ¾ cup freshly grated Parmesan cheese
• 5 cloves garlic, smashed and minced
• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• ⅓ cup all-purpose flour (for dredging)
• 1 Tbsp unsalted butter + 2 Tbsp for the sauce
• 1 Tbsp olive oil
• ¾ cup dry white wine (or chicken stock)
• ½ tsp Italian seasoning (optional)
• 1 cup heavy cream (or half-and-half)
• 3 cups fresh baby spinach (about one 5-oz container)

Instructions

1. Prep the ingredients

Grate the Parmesan and mince the garlic; set aside. These are the only prep steps—super easy.

2. Pound the chicken

Place each chicken breast between sheets of parchment and pound to an even thickness of just under 1 inch. Even thickness ensures uniform cooking and prevents dry or raw spots. Season both sides generously with salt and pepper.

3. Dredge

Spread the flour on a plate. Coat each breast completely, pressing so no raw chicken is visible; the light flour layer promotes browning and helps the sauce cling later.

4. Sear the chicken

Set a wide skillet over medium-medium-high heat. Add 1 Tbsp butter and the olive oil. When the foam subsides, sear the chicken in batches (two at a time) to avoid crowding. Cover the pan and cook about 4 minutes per side, or until golden brown and cooked through. Transfer to a plate; wipe out any overly dark bits if desired.

5. Build the sauce

Lower the heat slightly and melt the remaining 2 Tbsp butter in the same pan. Add the minced garlic; sauté just until fragrant. Pour in the wine (or stock) and return the pan to medium heat; simmer until reduced by half. Stir in Italian seasoning, then the cream; bring to a gentle simmer.

6. Finish with cheese & spinach

Whisk in the grated Parmesan until melted and silky. Fold in the spinach—it wilts almost instantly. Nestle the seared chicken back into the pan, spooning sauce and spinach over the top. Simmer on low 3–4 minutes to rewarm the chicken and thicken the sauce.

Serving

Serve the chicken and its creamy garlic-spinach sauce over pasta, rice, mashed potatoes, or simply on its own for a quick, decadent dinner.