Delicious Creamy Chicken Florentine Recipe: An Easy Weeknight Italian-American Delight
Prepare to add this incredibly comforting and flavorful Chicken Florentine recipe to your regular dinner rotation! Imagine perfectly golden pan-seared chicken cutlets bathed in a rich, creamy sauce, enhanced with a hint of white wine and tender spinach. This elegant yet simple dish is designed for an easy weeknight meal, cooked entirely on your stovetop, delivering gourmet taste with minimal fuss. It’s truly a must-bookmark recipe that promises to impress your family and friends with its delightful blend of textures and deeply satisfying flavors.
Why This Creamy Chicken Florentine Recipe is a Weeknight Favorite
If you’re searching for a chicken dish that’s bursting with flavor, incredibly satisfying, and surprisingly simple to prepare, this easy Chicken Florentine recipe is your answer. What makes it an absolute winner? It all starts with the succulent golden pan-seared chicken cutlets, which provide a fantastic base for the star of the show: a luxurious, creamy sauce. This sauce is a symphony of flavors, elevated by dry white wine, rich heavy cream, and the delicate earthiness of fresh, tender spinach.
While often compared to classics like Chicken Marsala, Chicken Florentine offers a unique profile. Think of it as a luscious, creamier cousin, distinguished by the vibrant addition of spinach instead of mushrooms, and a more subtle wine presence that truly complements rather than dominates. Despite its elegant appearance, reminiscent of fine dining, this Chicken Florentine recipe is far from complicated. It’s designed for home cooks of all skill levels, allowing you to create a restaurant-quality meal without spending hours in the kitchen. Its quick preparation on the stovetop makes it ideal for busy evenings when you crave something truly special and comforting. Let’s dive into how you can bring this exquisite dish to your table.
Key Ingredients for Authentic Chicken Florentine
Crafting the perfect Chicken Florentine begins with a selection of fresh, high-quality ingredients. Each component plays a vital role in building the incredible flavors and rich texture of this classic dish. Below is a visual overview of the ingredients, and for precise measurements, a detailed list can be found in the printable recipe card at the end of this post. Sourcing fresh produce and good quality dairy will make a noticeable difference in the final taste of your homemade Chicken Florentine.
Ingredient Information and Smart Substitution Suggestions
CHICKEN – For this recipe, we recommend using chicken cutlets for their quick cooking time and even thickness. You can easily make cutlets by slicing large chicken breasts in half horizontally, or you can purchase pre-sliced cutlets from your butcher or grocery store. The key is to ensure they are of similar size and thickness (ideally about ½ to ¾ inch thick) to guarantee even cooking. This prevents some pieces from drying out while others are still cooking. After trimming, we weighed our chicken to ensure consistency. While cutlets are ideal for speed and tenderness, we’ve also successfully made this dish with thicker chicken breasts. If using thicker breasts, gently pound them to an even thickness to promote uniform cooking. Always use an instant-read thermometer to check for doneness, aiming for an internal temperature of 165°F (74°C), as larger pieces will naturally require a longer cooking time.
SAUCE – The sauce is the heart of Chicken Florentine, offering a creamy, savory depth.
- White Wine Substitution: The white wine adds a wonderful complexity and acidity that brightens the sauce. However, if you prefer to avoid alcohol, an equal amount of chicken broth or even water can be used as a direct substitute. The flavor profile will be slightly different but still delicious.
- Cream Options: Heavy cream creates the most luxurious and rich sauce. For a lighter version, you can substitute half and half to reduce calories and fat without significantly compromising creaminess. If you’re looking for an even greater calorie reduction, whole milk can be used, but be aware that it will result in a thinner, less rich sauce. We do not recommend using skim or low-fat milk, as it may curdle when heated and will not provide the desired creamy texture.
- Chicken Base: Better than Bouillon chicken base (or similar concentrated chicken bouillon) offers a concentrated burst of savory chicken flavor to the sauce, intensifying its depth. If unavailable, use an equivalent amount of chicken bouillon granules dissolved in a small amount of water, or simply a good quality chicken broth.
- Spinach: Fresh spinach is essential for Chicken Florentine. Avoid frozen spinach as it releases too much water and can dilute the sauce. Baby spinach works wonderfully and wilts quickly, adding both color and a mild, earthy taste.
How to Make Easy Creamy Chicken Florentine: A Step-by-Step Guide
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious Chicken Florentine recipe. For the complete printable version, including all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- In a breading tray or a shallow plate, combine the flour, 1 teaspoon of the garlic salt, black pepper, and onion powder. Whisk these dry ingredients thoroughly until well combined. This seasoned flour mixture will create a light, flavorful crust on your chicken.
- Take each chicken cutlet and press it firmly into the flour mixture, ensuring both sides are fully coated. Gently shake off any excess flour to prevent a gummy coating. An even, light coating is what you’re aiming for.
- Heat the olive oil in a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. You’ll know the oil is ready when it starts to shimmer slightly, indicating it’s hot enough for searing without smoking.
- Carefully add the prepared chicken cutlets to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook, undisturbed, for approximately 4 minutes per side. This undisturbed searing is crucial for developing a beautiful golden-brown crust. Once you flip them, cook for an additional 4 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
TIP – After the initial flip, Chef Antoine suggests gently pressing the center of each cutlet with a spatula. This technique helps to release steam, ensuring more even cooking and a tender interior.
- Once cooked, remove the chicken cutlets from the skillet and set them aside on a plate, loosely tented with foil to keep them warm. If there’s excessive oil in the pan, carefully pour out most of it, but do not wipe the skillet clean. Those beautiful brown bits (fond) stuck to the bottom of the pan are packed with flavor and will be essential for creating a rich sauce in the next step.
- Return the skillet to medium heat. Add the butter and let it melt. Once melted, pour in the chicken base and white wine. Use a wooden spoon or spatula to scrape up all the flavorful browned bits from the bottom of the pan – this process is called deglazing and is key to a deeply flavored sauce. Bring the mixture to a gentle boil, allowing the wine to reduce slightly and its alcohol to cook off for about a minute or two.
- Reduce the heat to medium-low. Whisk in the heavy whipping cream and the remaining 1 teaspoon of garlic salt. Continue to whisk gently as the sauce comes to a gentle simmer. It will begin to thicken slightly as it heats through. Maintain a gentle simmer; avoid a vigorous boil, especially with cream, to prevent curdling.
- Add the fresh spinach leaves to the simmering cream sauce. Cook for just a minute or so, gently stirring, until the spinach wilts down and becomes tender. The vibrant green of the spinach adds both color and a lovely fresh counterpoint to the rich sauce.
- Carefully return the cooked chicken cutlets to the skillet, nestling them into the creamy spinach sauce. Spoon some of the sauce over each piece of chicken to coat them generously. Allow the dish to gently bubble for another 1-2 minutes, just long enough for the chicken to heat through and for all the flavors to meld together beautifully. Serve immediately and enjoy your homemade Chicken Florentine masterpiece!
Frequently Asked Questions & Expert Tips for Chicken Florentine
For Chicken Florentine, a dry white wine is always the best choice. This includes varieties like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. These wines offer the necessary acidity and a crisp flavor without adding unwanted sweetness to your savory sauce. It’s best to avoid any sweet or semi-sweet wines. When cooking with wine, there’s no need to select an expensive bottle; choose something you’d enjoy drinking on its own, as its flavors will concentrate in the sauce.
Absolutely! If you prefer not to use wine, or simply don’t have any on hand, you can substitute an equal amount of chicken broth or even water. Chicken broth will provide a more savory depth, while water will be more neutral. Both options will still allow you to deglaze the pan and create a delicious sauce, though the flavor profile will be slightly different.
Leftover Chicken Florentine can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a skillet over medium-low heat. If the sauce has thickened too much or seems a bit dry, add a splash of heavy cream or chicken broth to help loosen it back up and restore its creamy consistency. Be careful not to overheat, as this can cause the chicken to dry out.
While it’s technically possible, we generally wouldn’t suggest freezing this dish. The dairy content in the creamy sauce, particularly heavy cream, tends to separate and become grainy once thawed and reheated. This significantly compromises the texture of the sauce, which is a key component of Chicken Florentine’s appeal. It’s best enjoyed fresh or within a few days from the refrigerator.
If your sauce isn’t as thick as you’d like, you have a couple of options. You can continue to simmer it gently over low heat, allowing it to reduce and thicken naturally (this will also intensify the flavors). Alternatively, you can create a quick slurry by whisking a teaspoon of cornstarch with a tablespoon of cold water, then slowly whisking it into the simmering sauce until it reaches your desired consistency. Be sure to cook for another minute after adding the slurry to cook out any starchy taste.
Chicken Florentine pairs beautifully with a variety of sides that can soak up its incredible creamy sauce. Classic choices include pasta (like fettuccine or linguine), fluffy white rice, or creamy mashed potatoes. For a lighter accompaniment, consider a crisp side salad with a vinaigrette dressing, steamed green beans, roasted asparagus, or broccoli. Crusty bread is also a fantastic option for mopping up every last drop of that delicious sauce.
Serving Suggestions for Your Perfect Chicken Florentine Meal
Once your delectable Creamy Chicken Florentine is ready, the serving possibilities are endless, all designed to complement its rich and savory profile. For a truly satisfying meal, spoon your chicken and generous amounts of that luscious sauce over a bed of al dente pasta, fluffy rice, or creamy mashed potatoes. These staples are perfect for soaking up every last drop of the incredible sauce.
To balance the richness, consider adding a fresh element. A vibrant side salad with a light vinaigrette or a medley of steamed or roasted vegetables like asparagus, green beans, or broccoli makes an excellent accompaniment. Don’t forget a piece of crusty garlic bread to ensure no sauce goes to waste! For a finishing touch and an extra layer of flavor, optionally garnish your Chicken Florentine with a sprinkle of freshly shredded Parmesan cheese and some chopped fresh parsley before serving. Pair it with a glass of the dry white wine you used in the recipe for a complete dining experience. Enjoy!
Explore More Delicious Chicken Recipes
If you loved this Chicken Florentine, you’ll surely enjoy exploring other fantastic chicken dishes from our collection. Here are a few more recipes to inspire your next meal:
- Classic Chicken Cacciatore
- Hearty Chicken Parmesan
- Elegant Chicken Francese
- Comforting Chicken Tetrazzini
- Flavorful Tuscan Chicken
I absolutely love to cook and bake, and nothing brings me more joy than sharing my kitchen adventures and delicious recipes with all of you! Remembering to check back for new recipes can sometimes be a challenge, which is why I offer a convenient newsletter delivered directly to your inbox every time a new recipe is posted. Simply subscribe here and start receiving your free daily recipes – never miss another mouthwatering meal idea!
Chicken Florentine
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner, Main Dish
Cuisine: American, Italian
Ingredients
- 4 chicken cutlets (about 1.5 pounds after being trimmed)
- ¼ cup all purpose flour
- 2 teaspoons garlic salt (divided)
- ½ teaspoon black pepper
- 2 teaspoons onion powder
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 Tablespoon Better than Bouillon chicken base
- ⅓ cup dry white wine
- 1 cup heavy whipping cream
- 1 cup fresh spinach leaves
Equipment You’ll Need
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Breading trays or shallow plates
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Whisk
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Large heavy bottomed skillet (e.g., cast iron)
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Instant read thermometer (optional, but recommended)
Before You Begin (Helpful Tips)
- For optimal cooking, use chicken cutlets and ensure they are trimmed to a uniform size and thickness. If using larger chicken breasts, you can slice them horizontally to create cutlets or pound them gently for even cooking.
- If you prefer to omit wine, an equal amount of chicken broth or water makes a suitable substitute for deglazing and flavor.
- To reduce calories, consider using half and half instead of heavy cream. For a more significant reduction, whole milk can be used, but note that it may slightly impact the sauce’s rich creaminess.
- Always opt for a dry white wine for the sauce, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet varieties to maintain the savory balance of the dish.
- Ensure your skillet is hot enough before adding the chicken to achieve a beautiful golden crust, but avoid overcrowding the pan to allow for proper searing.
- Don’t discard the browned bits (fond) in the pan after cooking the chicken; they are crucial for building the rich flavor of your sauce.
Instructions
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In a breading tray or on a shallow plate, whisk together flour, 1 teaspoon of the garlic salt, pepper, and onion powder until thoroughly combined.1/4 cup all purpose flour, 1/2 teaspoon black pepper, 2 teaspoons onion powder
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Press each chicken cutlet into the flour mixture, coating both sides evenly. Gently shake off any excess flour.4 chicken cutlets
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Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until it begins to shimmer.2 Tablespoons olive oil
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Add prepared chicken cutlets to the skillet and cook, undisturbed, for 4 minutes until golden brown. Flip and cook for an additional 4 minutes, or until the chicken is cooked through to 165°F (74°C).
TIP – After the first flip, gently press the center of each cutlet to help release steam for even cooking.
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Remove the cooked chicken and keep warm (loosely tented with foil). If there is excessive oil, carefully remove most of it from the pan, but do not wipe the skillet clean; the browned bits are crucial for flavor.
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Add butter to the skillet and cook until melted. Stir in the chicken base and white wine to deglaze the pan, scraping up all the flavorful browned bits. Bring the mixture to a gentle boil for 1-2 minutes.1 Tablespoon butter, 1 Tablespoon Better than Bouillon chicken base, 1/3 cup white wine
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Whisk in the heavy whipping cream and the remaining 1 teaspoon of garlic salt. Bring the mixture to a gentle boil, then reduce heat to a simmer to prevent curdling.1 cup heavy whipping cream
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Add the fresh spinach leaves to the sauce and cook, stirring gently, until they wilt, about 1 minute.1 cup fresh spinach leaves
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Return the chicken cutlets to the skillet, spooning the creamy spinach sauce over each one. Allow to gently bubble and heat through for another 1-2 minutes. Serve immediately.
Expert Tips & FAQs
- Store leftover Chicken Florentine in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of heavy cream or broth if needed to loosen the sauce.
- For perfectly cooked chicken, ensure cutlets are of even thickness and don’t overcrowd the pan during searing to achieve a beautiful golden crust.
- The brown bits left in the pan after cooking the chicken (fond) are packed with flavor. Be sure to scrape them up when you add the wine and chicken base – this is key to a rich sauce.
- If your sauce is too thin, you can simmer it longer to reduce, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) for a quicker thickening.
Nutrition Information
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.