Creamy Chicken Florentine Recipe

Creamy Chicken Florentine is a timeless classic that combines simplicity with elegance. Tender chicken cutlets are pan-seared to golden perfection, then nestled in a velvety spinach sauce enriched with cream, Parmesan, and white wine for a truly indulgent flavor.

This dish is a one-skillet wonder, making it ideal for both weeknight dinners and special occasions. Ready in just 30 minutes, it delivers restaurant-quality results without the fuss, pairing beautifully with pasta, rice, or warm crusty bread.

The balance of savory chicken, earthy mushrooms, and fresh spinach creates a harmonious blend of flavors. Each bite is rich, comforting, and satisfying—an irresistible meal that feels indulgent yet effortless to prepare at home.

Creamy Chicken Florentine Ingredients

• Chicken Cutlets – The star of the dish, tender and juicy, providing a hearty base for the creamy sauce.
• Shallots – Delicate and slightly sweet, they build a flavorful foundation for the skillet.
• Cremini Mushrooms – Earthy and savory, adding depth and richness to balance the creaminess.
• Garlic – Aromatic and bold, infusing the sauce with irresistible flavor.
• Fresh Spinach – Vibrant and wholesome, bringing freshness and color to the creamy blend.
• Parmesan Cheese – Nutty and salty, it ties the sauce together with indulgent richness.
• White Wine – Bright and crisp, it lifts the flavors while adding a hint of sophistication.
• Heavy Cream – The luscious base, creating the velvety texture that makes this dish so comforting.

Recipe Tips

1. Perfectly Cooked Chicken
For the juiciest results, avoid overcrowding the skillet when searing the chicken cutlets. Cook them in a single layer so they develop a golden crust without steaming. Tent them with foil after cooking to keep them warm and juicy while you prepare the sauce.

2. Build Flavor with Wine and Fond
Deglazing with white wine is key to unlocking the depth of flavor in this recipe. Scrape up the browned bits at the bottom of the skillet, as these caramelized pieces enrich the sauce with savory notes that make it taste like it’s been simmering for hours.

3. Handle the Spinach in Batches
Adding spinach gradually ensures it wilts evenly and avoids overcrowding the pan. Stir gently as it softens into the sauce, preserving its vibrant color and fresh taste. This step creates the signature balance between creamy richness and light, earthy greens.

What to Serve with Creamy Chicken Florentine

Pair this dish with al dente pasta, such as fettuccine or linguine, to soak up every drop of the velvety sauce. For a lighter option, fluffy white rice or herbed rice pilaf complements the creamy spinach and balances the richness. A side of warm crusty bread or garlic bread is another excellent choice, perfect for mopping up the decadent sauce and turning the meal into a truly satisfying experience.

FAQ

Can I use chicken breasts instead of cutlets?
Yes, simply slice boneless, skinless chicken breasts horizontally into thinner pieces to create cutlets.

What can I substitute for white wine?
Chicken broth with a splash of lemon juice is a great alternative that keeps the sauce flavorful.

Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the chicken and sauce separately, then reheat and combine before serving.

How should leftovers be stored?
Store in an airtight container in the refrigerator for up to three days, reheating gently with a splash of cream to restore the sauce’s texture.

Creamy Chicken Florentine

Chicken Florentine delivers the sophistication of a fine dining experience with the convenience of a weeknight meal. Ready in just 30 minutes, this dish features golden seared chicken nestled in a luscious spinach and cream sauce. Cooked in one skillet, it pairs beautifully with pasta, steamed rice, or a slice of rustic bread to soak up every drop of the flavorful sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 chicken cutlets 1 to 1 ½ pounds total
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil divided
• ½ teaspoon kosher salt divided, plus extra for seasoning
• ¼ teaspoon freshly ground black pepper divided, plus extra for seasoning
• 2 medium shallots finely chopped
• 8 ounces cremini mushrooms trimmed and sliced
• 3 cloves garlic minced
• ¼ cup dry white wine
• ½ cup heavy cream
• 12 ounces fresh baby spinach
• 1 ounce Parmesan cheese finely grated

Method

 

1. Method
2. Prepare the Chicken:
3. In a shallow dish, combine the flour with ¼ teaspoon salt and ⅛ teaspoon black pepper. Dredge the chicken cutlets in the seasoned flour, coating each side evenly, and shake off any excess. Set aside on a plate.
4. Sear the Chicken:
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in a single layer and cook undisturbed for 3 to 5 minutes until a golden crust forms. Flip and continue cooking for 2 to 4 minutes, or until the chicken is fully cooked through. Transfer to a plate, cover loosely with foil, and set aside.
6. Cook the Vegetables:
7. Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped shallots until softened, about 1 minute. Stir in the mushrooms and garlic, season with the remaining salt and pepper, and cook for 2 to 3 minutes until the mushrooms are tender.
8. Make the Sauce:
9. Deglaze the skillet with the white wine, scraping up any browned bits with a wooden spoon. Allow the wine to simmer for about 1 minute. Stir in the heavy cream and bring to a gentle simmer. Add the spinach in batches, stirring until each addition wilts before adding more.
10. Finish the Dish:
11. Return the chicken cutlets to the skillet, nestling them into the creamy spinach mixture. Simmer gently for 2 to 3 minutes until heated through. Taste the sauce and adjust the seasoning as needed. Serve at once with pasta, rice, or crusty bread.
12. Storage Guidelines:
13. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave, adding a splash of cream if necessary to restore the sauce. Freezing is not advised, as cream-based sauces may separate upon thawing.

Notes

If chicken cutlets are unavailable, substitute with two boneless, skinless chicken breasts. Slice each breast horizontally to create four thin cutlets.