Creamy Chicken Florentine Recipe

If you love a dinner that transforms simple ingredients into a show-stopping meal, you’re about to fall for Creamy Chicken Florentine. Imagine tender, golden chicken breasts nestled in a silky, Parmesan-rich sauce, flecked with just-wilted spinach and a hint of garlic. With its irresistible balance of comfort and elegance, this dish captures the heart of Italian-American cooking and brings a little bit of bistro magic right to your kitchen table.

this Recipe

Ingredients You’ll Need

Every ingredient in Creamy Chicken Florentine works its own magic, from the juicy chicken breast to the lush cream sauce and bright spinach. Simple as they are, each component brings something special to the party—don’t skip out, because the whole is so much more than the sum of its parts!

• Olive oil: Adds lovely richness and helps the chicken crisp up beautifully in the pan.
• Boneless skinless chicken breasts (pounded to even thickness): Cooking evenly gives that golden, juicy finish every time.
• Salt: Don’t underestimate how a simple sprinkle draws out flavor from both the chicken and the sauce.
• Black pepper: A little kick, perfectly balancing the creaminess of the dish.
• Garlic (minced): Just two cloves infuse the whole sauce with a savory aroma and depth.
• Chicken broth: Deglazes all those savory bits off the pan, building bold flavor into the sauce.
• Heavy cream: Key for creating a lush, velvety sauce that coats every bite.
• Grated Parmesan cheese: Melts into the sauce for that salty, nutty note signature to Creamy Chicken Florentine.
• Italian seasoning: This classic blend gives the dish its cozy Italian backbone and aromatic depth.
• Crushed red pepper flakes (optional): For a pop of heat—totally adjustable to your taste.
• Fresh baby spinach: Delivers a pop of vibrant green and just the right earthy freshness.
• Butter (optional): If you want your sauce impossibly silky, a final swirl of butter does the trick.
• Chopped parsley for garnish (optional): Adds a burst of color and an herby finish just before serving.

How to Make Creamy Chicken Florentine

Step 1: Prep and Season the Chicken

Start by pounding your chicken breasts to an even thickness; this makes a world of difference for juicy, uniformly cooked chicken. Season both sides liberally with salt and black pepper. That quick sprinkle is all you need to set the stage for maximum flavor.

Step 2: Sear the Chicken

Warm the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add your chicken breasts. Cook for 5 to 6 minutes per side, resisting the urge to move them too much (that’s what builds that golden, delicious crust). When they’re cooked through and browned, move them to a plate to rest and keep their juices.

Step 3: Build the Creamy Florentine Sauce

Lower the heat to medium. Into the same skillet, add the minced garlic. Sauté just until fragrant—about 30 seconds, so it doesn’t burn. Pour in the chicken broth, scraping up any flavorful browned bits from the pan. Next, add the heavy cream, Parmesan, Italian seasoning, and a pinch of red pepper flakes if you like a little heat. Let this dreamy mixture simmer for 3 to 4 minutes until slightly thickened.

Step 4: Wilt the Spinach

Toss in the fresh baby spinach, stirring gently just until it wilts into the sauce. You’ll notice the sauce thickening a bit more, taking on that signature Florentine look—vivid green and creamy white swirling together.

Step 5: Finish and Serve

Return the chicken to the skillet and spoon the sauce all over the top. Let it simmer for another 2 to 3 minutes so everything mingles and the chicken heats through. For a supremely silky finish, swirl in a tablespoon of butter now if you’re feeling decadent. Finish with a scatter of fresh parsley before serving your Creamy Chicken Florentine hot and ready.

How to Serve Creamy Chicken Florentine

Garnishes

A sprinkle of fresh chopped parsley is all you need for a bright pop of color and freshness against that rich sauce. For extra flair and a slightly nutty bite, add a little extra shaved Parmesan on top right before serving.

Side Dishes

Creamy Chicken Florentine is a star with pasta—think twirls of fettuccine—rice, or even pillowy mashed potatoes. All those lovely carbs make the most of that luscious sauce, but a crisp green salad or roasted veggies are fantastic lighter options on the side too.

Creative Ways to Present

If you’re serving guests, try slicing the chicken and fanning it out over a bed of spinach and spooning the sauce on top. Or, serve family style in the skillet for a rustic vibe—let everyone help themselves. For a “wow” factor, sprinkle on toasted pine nuts or add a few sun-dried tomatoes for a burst of color and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Florentine keeps well in an airtight container in the fridge for up to three days. The sauce can thicken a bit as it sits, but it’s just as flavorful the next day.

Freezing

While freezing is possible, the cream sauce may change texture slightly. If you’d like to freeze it, cool completely first and store in a freezer-safe container for up to two months. Thaw overnight in the fridge for best results.

Reheating

Reheat gently in a skillet on the stove over low heat, adding a splash of broth or cream to loosen up the sauce as needed. Avoid boiling, which can cause the cream to separate. The microwave works in a pinch, but stir often for the creamiest results.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully and offer even more juiciness. You may need to adjust the cooking time slightly to ensure they’re cooked through.

What’s the best way to pound chicken breasts evenly?

Place the chicken breasts between two sheets of plastic wrap or parchment paper, then use a meat mallet or even a rolling pin to gently pound them to an even thickness (about 1/2 inch). This helps the chicken cook evenly for Creamy Chicken Florentine, preventing dry spots.

Can I make Creamy Chicken Florentine dairy-free?

Yes! While dairy is a signature element, you can swap in your favorite unsweetened non-dairy cream (such as coconut cream or oat cream) and a vegan Parmesan. The taste will change a bit, but you’ll still get a rich, satisfying sauce.

How do I tell when the chicken is done?

The safest way is to use a meat thermometer—the internal temperature should reach 165°F at the thickest part. If you cut in and the juices run clear rather than pink, that’s a good sign too!

Can I add other vegetables?

Definitely. Mushrooms and sun-dried tomatoes are classic additions to Creamy Chicken Florentine and pair naturally with the sauce. Just sauté the mushrooms with the garlic, or stir in chopped sun-dried tomatoes before simmering the sauce.

Final Thoughts

If you’re craving something quick enough for a weeknight but special enough to make your dinner guests swoon, Creamy Chicken Florentine is truly a win. Every bite feels like a little indulgence—give it a try and watch it become a new favorite at your table!

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