Chicken Florentine
Published March 29, 2023. Updated September 25, 2023
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This enticing smothered Chicken Florentine recipe is a French dish made with tender chicken breasts that are pan seared until beautifully golden brown then they are covered in a rich and creamy spinach pan sauce. It’s easy and so satisfyingly delicious!
Who doesn’t love a recipe that makes the mark to be tasty enough for the holidays with a hint of gourmet elegance, yet it’s easy enough for a weekday? This chicken Florentine is just that!
It comes together quickly since it’s pan fried on the stovetop but it’s impressive enough to serve to guests.
You’ll find that the sauce has layers of flavor thanks to the white wine, shallot, parmesan cheese, garlic and abundance of spinach. Plus there’s plenty of sauce so you can have extra for dipping with fresh bread or pairing with pasta alongside the chicken.
A helpful tip and reminder whenever cooking chicken breasts, just cook them right to 165 degrees in the center so you end up with juicy, tender chicken breasts (if overcooked they become dry and chewy, I highly recommend using an instant read thermometer to test for doneness).
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Chicken Florentine Recipe Ingredients
- Olive oil
- Boneless skinless chicken breasts
- Salt and pepper
- Flour
- Shallot
- Garlic
- Dry white wine, such as Sauvignon Blanc
- Low-sodium chicken broth
- Italian seasoning or Herbs de Provence
- Cornstarch
- Baby spinach
- Heavy cream
- Parmesan cheese
How to Make Chicken Florentine
- Heat pan: Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
- Season/dredge chicken: Season both sides of flattened chicken breasts with salt and pepper. Dredge each side of chicken breast in flour to evenly coat then shake off excess.
- Cook chicken: Transfer chicken breasts to skillet. Let cook about 4 to 5 minutes per side until cooked through (should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate.
- Return skillet to heat over medium-low. Add remaining 1 Tbsp olive oil.
- Saute aromatics: Add shallot and saute 1 minute. Add garlic and saute 20 seconds longer.
- Simmer liquids: Pour in white wine while scraping up browned bits from bottom of pan. Pour in chicken broth and add Italian seasoning. Increase heat to medium-high and bring to a simmer.
- Once simmering return to medium-low heat and let simmer until reduced by about 2/3, about 10 minutes.
- Thicken sauce: Whisk together the cornstarch with the 1 1/2 Tbsp chicken broth. Whisk into reduced chicken broth mixture in skillet.
- Cook spinach: Add spinach, cook and toss until sauce is thick and spinach wilts.
- Pour in cream and add cheese. Stir to melt. Remove from heat.
- Smother chicken: Return chicken to spinach mixture in pan. Spoon sauce over and serve.
Possible Variations
- Tomatoes: Add sun dried tomatoes or halved grape tomatoes.
- Meat: If you’d like a meatier version try it with some cooked bacon or cooked sausage.
- Artichokes: Make it spinach artichoke chicken by tossing in some canned (well drained) chopped artichokes.
- Seasonings: For an herbier dish try adding in some fresh basil.
What to Serve with Chicken Florentine
- Pasta is a great choice to pair with chicken Florentine.
- Hearty garlic mashed potatoes or a rice pilaf will go well.
- Roasted potatoes such as these lemon potatoes, parmesan potatoes or smashed potatoes would compliment it.
- A pretty fruit salad is a nice side to add color.
- Dinner rolls or breadsticks are always a welcome side too.
More Delicious Pan Seared Chicken Recipes
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Chicken Florentine
This enticing smothered Chicken Florentine recipe is a French dish made with tender chicken breasts that are pan seared until beautifully golden brown then they are covered in a rich and creamy spinach pan sauce.
Servings: 4
Ingredients
- 2 Tbsp olive oil, divided
- 4 (6 oz each) boneless skinless chicken breasts, pounded to even 1/2-inch thickness*
- Salt and black pepper
- 1/4 cup all-purpose flour
- 1/3 cup chopped shallot (1 small)
- 1 Tbsp minced garlic (3 cloves)
- 3/4 cup dry white wine, such as sauvignon blanc
- 1 1/4 cups low-sodium chicken broth
- 1 tsp Italian seasoning or Herbs de Provence
- 1 Tbsp cornstarch mixed with 1 1/2 Tbsp low-sodium chicken broth
- 6 oz. baby spinach (6 packed cups)
- 1/2 cup heavy cream
- 1/2 cup (1 oz) finely shredded parmesan cheese
Instructions
- Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
- Season both sides of flattened chicken breasts with salt and pepper. Pour flour into a shallow dish then dredge each side of chicken breast in flour to evenly coat then shake off excess.
- Transfer chicken breasts to skillet. Let cook about 4 to 5 minutes per side until cooked through (should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate.
- Return skillet to heat over medium-low. Add remaining 1 Tbsp olive oil.
- Add shallot and saute 1 minute. Add garlic and saute 20 seconds longer.
- Pour in white wine while scraping up browned bits from bottom of pan. Pour in chicken broth and add Italian seasoning. Increase heat to medium-high and bring to a simmer.
- Once simmering return to medium-low heat and let simmer until reduced by about 2/3, about 10 minutes.
- Whisk together the cornstarch with the 1 1/2 Tbsp chicken broth. Whisk into reduced chicken broth mixture in skillet.
- Add spinach, cook and toss until sauce is thick and spinach wilts.
- Pour in cream and add cheese. Stir to melt. Remove from heat.
- Return chicken to spinach mixture in pan. Spoon sauce over and serve.
Notes
- *2 (12 oz each) chicken breasts work well here too, just halve them through the thickness to create 4 (6 oz) portions total.
Nutrition Facts
Chicken Florentine
Amount Per Serving
Calories 475
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 147mg49%
Sodium 508mg22%
Potassium 1087mg31%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 43g86%
Vitamin A 4541IU91%
Vitamin C 17mg21%
Calcium 184mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.