This easy one-pot Creamy Chicken Florentine is so flavorful and comes together quickly in just 30 minutes. Lightly floured chicken seared until golden brown then coated in a dreamy white sauce mixed with garlic spinach, this one-pot chicken is my go-to comfort dish.
Comforting, easy, and quick, this Chicken Florentine recipe is going to be your new weeknight favorite. I highly recommend making extra of the sauce so you can serve it over some pasta noodles to make this meal even more hearty.
If you love comforting recipes, check out my Chicken Enchilada Soup and Creamy White Chicken Chili. You will love them!
Why You’ll Love This Easy Chicken Florentine Recipe
- A dreamy cream sauce. You will want to wipe out your plate clean with this dreamy cream sauce served with the chicken florentine. It’s so rich and flavorful that you’ll definitely want some bread to soak it all up.
- Perfect weeknight meal. This whole creamy chicken recipe comes together in 30 minutes! It’s perfect for busy weeknights when you just want to order takeout.
- Uses kitchen staples. You will most likely have most of these ingredients in your fridge. I love recipes that allow me to skip have to go to the grocery store mid-week.
Ingredients Needed
- Chicken breasts – cut them in half lengthwise to thin them out.
- Seasoning – salt, pepper, garlic powder, and Italian seasoning.
- All-purpose flour – you don’t need any fancy flours as it’s used for dredging
- Oil – use whatever oil you have on hand.
- Butter – I recommend using unsalted butter.
- Garlic – minced.
- Chicken broth – use low sodium chicken broth as there’s already salt added to the recipe.
- Heavy whipping cream – this helps make the chicken florentine sauce creamy.
- Parmesan cheese – shredded parmesan cheese will help thicken the sauce.
- Fresh spinach – to add some greens to your meal!
How To Make Creamy Chicken Florentine
- Prepare the chicken: Season the chicken breasts with salt, pepper, and garlic powder. Coat the chicken with flour on all the sides.
- Fry the chicken: Heat a large skillet with oil over medium heat, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
- Make the cream sauce: To the same skillet add the butter. Once the butter has melted, add the minced garlic followed by chicken broth and Italian seasonings. Let it simmer for 5 minutes. Add the heavy cream and parmesan cheese and let it simmer for 2 minutes.
- Add the spinach and chicken: Stir in the spinach and add the chicken back to the skillet and cook for 5 minutes until the sauce thickens and the chicken is cooked through.
- Serve the creamy chicken florentine while it is still warm.
Tips and Notes to make the Best Florentine Chicken Recipe
- Be sure your chicken breasts are cut thinly as it helps them cook quickly to prevent them from being dry.
- If your chicken breasts are even in thickness after slicing, you can always pound them to even thickness.
- If the sauce simmered for too long and is too thick, you can thin it out by whisking some chicken broth back into the pan.
- Leftover Chicken Florentine should be stored in an airtight container in the fridge for up to three days. I like reheating in the microwave becausde it’s faster or in the oven at low temperature for 10-15 minutes, covered with foil wrap.
- If you have mushrooms or sun dried tomatoes in your kitchen, they can be added to the dish as well! They go so well together.
- If you don’t have baby spinach and only have the larger variety, simply give it a quick chop in half if you want them to be more bite-sized.
- To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165F.
- Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.
How to make Chicken Florentine Pasta?
Well that’s an easy solution. Double up on the sauce ingredients to make some extra creamy sauce and cook your favorite choice of pasta. I like the thin linguini pasta for this recipe but anyone would work. Cut up the chicken into cubes and mix everything together to create a delicious creamy pasta.
Frequently Asked Questions
The name comes from the region of Florence, Italy, and “Florentine style” indicates that the dish has spinach in it. Usually, the main protein such as chicken or fish is served over a bed of spinach cooked in butter. À la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence.
Dredging the chicken breasts creates a golden crust when seared and helps keep the inside of the breasts juicy and moist. I recommend you do that, but if you are looking for a more keto option, you can skip the dredging completely or use almon flour or parmesan cheese to create a nice crust on the outside.
Mashed Potatoes, pasta, rice, and Bread are great options as they soak up that delicious white sauce. You can also serve with more vegetables or a simple side salad if you want to be healthier!
You can definitely use frozen spinach. Be sure to squeeze out all the water content before adding it into the meal. But I personally prefer fresh ones.
Leftover Chicken Florentine should be stored in an airtight container in the fridge for up to three days. I like reheating in the microwave as it’s faster or in an aluminum foil pan wrapped up and reheated at low temperate for 10-15 minutes.
More Chicken Recipes to Try
- Creamy Mushroom Chicken Thighs
- Cheesy Sundried Tomato Stuffed Chicken
- Spicy Sriracha Chicken
- Creamy Chicken and Tomato Pasta
- Creamy Chicken Fajita Skillet
I hope you enjoy all the recipes I share with you, including this delicious Chicken Florentine recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Chicken Florentine
Ingredients
- 2 large chicken breasts cut in lengthwise
- ¾ tsp salt more or less to taste
- ½ tsp black pepper fresh groind
- ½ tsp garlic powder
- ½ cup all purpose flour for dredging
- 2 tbsps oil
- 1 tbsp butter
- 2 tsps garlic minced
- 1 cup chicken broth low sodium
- 1 tsp Italian seasoning
- 1 cup heavy whipping cream
- ½ cup parmesan cheese shredded
- 2 cups fresh spinach
Instructions
- Season the chicken breasts halves with salt, pepper and garlic powder. Coat the chicken with flour on all the sides.
- Heat a large skillet with oil over medium heat, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
- To the same skillet add the butter. Once the butter has melted, add the minced garlic followed by chicken broth and Italian seasonings. Let it simmer for 5 minutes.
- Add the heavy cream and parmesan cheese and let it simmer for 2 minutes. Stir in the spinach and add the chicken back to the skillet and cook on low heat for 5 minutes until the sauce thickens and chicken is cooked through.
- Serve the creamy chicken florentine while it is still warm.
Notes
- Be sure your chicken breasts are cut thinly as it helps them cook quickly to prevent them from being dry.
- If your chicken breasts are even in thickness after slicing, you can always pound them to even thickness.
- If the sauce simmered for too long and is too thick, you can thin it out by whisking some chicken broth back into the pan.
- Leftover Chicken Florentine should be stored in an airtight container in the fridge for 2-3 days. I like reheating in the microwave because it’s faster.
- If you have mushrooms or sun dried tomatoes in your kitchen, it can be added to the dish as well! They go so well together.
- If you don’t have baby spinach and only have the larger variety, simply give it a quick chop in half if you want them to be more bite-sized.
- To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165 F.
- Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.
Made this last night and added a couple of ounces of chopped sun-dried tomatoes. It was a huge hit!
Hi Janet,
Glad you enjoyed the recipe! Thanks so much for taking the time to leave a review.
I heard recently that tofu can be used instead of heavy cream to beef up the protein and cut the fat and calories. Have you tried it? I’d love to make this recipe. Not sure of the ratios and how to best mix it in.
Hi Anne,
I honestly don’t know. I never tried it before.