Chicken Florentine with Creamy Spinach Recipe

If you’re craving a meal that’s elegant yet incredibly comforting, you’ve got to try this Chicken Florentine with Creamy Spinach Recipe. I absolutely love how this turns out every time — tender, juicy chicken smothered in a luscious, garlicky sauce studded with vibrant spinach. When I first tried making Chicken Florentine at home, I struggled to get that creamy, flavorful sauce right, but this version? It nails it, and I’m excited to share all my tips so you can nail it too!

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Ingredients You’ll Need

The magic of this Chicken Florentine with Creamy Spinach Recipe is in how well these ingredients play together. I like using fresh spinach whenever possible because it really brightens the sauce, but frozen works fine if you’re short on time. Also, don’t skip the combo of butter and olive oil—it’s a game changer for flavor and searing!

• Boneless skinless chicken breasts: Pound them thin and even for quicker, uniform cooking.
• Olive oil: Use good quality for flavor and to prevent butter from burning.
• Butter: Adds rich, golden color and deep flavor to the chicken crust.
• Salt: Essential for seasoning the chicken dredge to enhance flavor.
• Black pepper: Freshly ground if possible, adds subtle heat.
• Italian seasoning: Infuses savory herbal notes into the coating.
• Flour: Helps create a light crust and thickens the sauce slightly.
• Parmesan cheese: Gives a nutty depth to the chicken’s coating, also helps with browning.
• Garlic powder: Adds extra garlicky goodness in the dredge.
• Garlic cloves: Freshly minced for the sauce — the aroma is unbeatable.
• White wine or chicken broth: White wine adds acidity and depth, broth works as a mild substitute.
• Half and half: Creamy base of the sauce without being overly heavy.
• Cream cheese: Softened to blend smoothly and add richness.
• Fresh spinach: Wilted into the sauce, keeping it vibrant and nutritious.
• Lemon juice (optional): Brightens and balances the creamy sauce.
• Fresh parsley: For a fresh, colorful garnish just before serving.

Variations

I love how versatile this Chicken Florentine with Creamy Spinach Recipe is. Over time, I’ve played around by adding different veggies or swapping some ingredients to suit my mood or what’s in the fridge. Feel free to make it your own!

• Mushroom Addition: Stir in some sautéed mushrooms with the spinach—I find it adds a wonderful earthy touch that my family loves.
• Capers or Sun-Dried Tomatoes: Toss these in for a tangy punch and a bit of texture contrast.
• Dairy-Free Option: Skip the cream cheese and use a plant-based cream or coconut milk—you’ll still get a nice creamy sauce.
• Protein Swap: This technique works beautifully with thin pork cutlets or turkey breasts if you want a change.

How to Make Chicken Florentine with Creamy Spinach Recipe

Step 1: Pound and Dredge the Chicken

Start by placing the chicken breasts between two sheets of plastic wrap or inside a zip-top bag. I like to use a meat mallet to pound them to about ½-inch thickness—that way they cook evenly and stay juicy. Once pounded, pat them dry with paper towels so your coating will stick nicely. Next, mix the dredge ingredients—salt, pepper, Italian seasoning, flour, Parmesan, and garlic powder—and coat each chicken breast thoroughly. You want a nice, even layer but tap off any excess flour to avoid clumping.

Step 2: Sear the Chicken

Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts and starts to bubble but not burn. Add the chicken pieces, carefully spreading them out so they’re not overcrowded (sear in two batches if needed). Cover the pan and let them cook undisturbed for 4 to 5 minutes per side until golden brown. Trust your instincts here: the chicken will naturally release from the pan when it’s ready to flip—if it sticks, give it another half minute. Once cooked through, transfer them to a plate and set aside.

Step 3: Build the Florentine Sauce

Turn the heat off momentarily and pour in the white wine (or chicken broth if you prefer). Then set the heat back to medium and use a silicone spatula to gently scrape the flavorful browned bits off the pan’s bottom and sides. This step adds so much depth to your sauce—you don’t want to skip it! Let the liquid reduce by about half; this takes around 6 to 7 minutes. Add the minced garlic in during the last minute to soften and aromatize without burning.

Step 4: Finish the Creamy Spinach Sauce

Warm your half and half briefly in the microwave (about 40 seconds) to prevent curdling when added to the sauce. Pour it in slowly, stirring constantly, then bring the mixture just to a gentle bubble before reducing the heat to low. Add the softened cream cheese and whisk until the sauce is silky and smooth. Toss in the fresh spinach and stir until it wilts down beautifully. If you want a bit of brightness, squeeze in some lemon juice—it really lifts the whole dish.

Step 5: Reunite Chicken and Sauce

Return the cooked chicken breasts and any juices that have collected back into the skillet with the sauce. Cover and let everything warm through gently for a few minutes so the flavors meld perfectly. Finish by sprinkling fresh chopped parsley for a pop of color and freshness before serving.

How to Serve Chicken Florentine with Creamy Spinach Recipe

Garnishes

I stick with fresh parsley because it adds a lovely brightness and a splash of color that immediately makes the dish look more inviting. A thin lemon wedge on the side never hurts either, especially for those who love a touch of citrus to cut through the richness.

Side Dishes

My go-to is a simple garlic mashed potatoes or creamy risotto to soak up all that luscious sauce. Roasted asparagus or a crisp green salad offer a fresh, crunchy contrast that balances the creamy chicken perfectly.

Creative Ways to Present

For a special dinner, I like arranging the chicken over a bed of spinach risotto or even lightly buttered noodles, then spooning the sauce on top in a decorative swirl. Adding a sprinkling of toasted pine nuts or shaved Parmesan takes it up a notch and really wows guests.

Make Ahead and Storage

Storing Leftovers

I pop leftovers into an airtight container in the fridge as soon as it’s cooled down—usually within two hours. It keeps well for about 3 days. The sauce thickens a bit in the fridge, so don’t be surprised when you reheat.

Freezing

This Chicken Florentine with Creamy Spinach Recipe freezes nicely if you want to save some for later. Just make sure to let it cool thoroughly, then store in freezer-safe containers or bags. Thaw overnight in the fridge before reheating.

Reheating

For the best results, I gently reheat leftovers over low heat on the stove, stirring occasionally, to keep the sauce creamy and avoid breaking. Adding a splash of half and half or broth during reheating helps loosen the sauce if it’s thickened too much.

FAQs

Final Thoughts

Chicken Florentine with Creamy Spinach has become one of my go-to recipes for when I want something that feels fancy but is totally doable on a weeknight. It’s rich, flavorful, and satisfying without being intimidating. When you make this recipe, you’ll see how little effort it takes to impress family and friends, and that’s always a win in my book. Trust me, once you’ve tried it, you’ll wonder why you didn’t make it sooner!

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