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Chicken Florentine Recipe

Chicken Florentine

Chicken Florentine is a classic Italian-American dish featuring tender chicken breasts simmered in a creamy spinach and Parmesan sauce. It's an elegant, comforting meal that comes together quickly, making it perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts About 680g/1.5 lbs.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced About 1 tablespoon.
  • 200 grams baby spinach, washed (7 oz)
  • 240 ml heavy cream (1 cup)
  • 60 ml chicken broth (¼ cup)
  • 45 grams grated Parmesan cheese (½ cup)
  • 1/4 teaspoon crushed red pepper flakes Optional.
  • 1 tablespoon fresh lemon juice About ½ small lemon.

Equipment

  • 1 Large skillet
  • 1 Tongs
  • 1 Whisk
  • 1 set Measuring cups and spoons
  • 1 Cutting board
  • 1 Chef’s knife
  • 1 Wooden spoon or spatula

Method
 

  1. Pat the chicken breasts dry. Season both sides with salt and black pepper, then lightly coat with the all-purpose flour.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely with foil.
  3. Reduce heat to medium. Add the butter to the same skillet. Once melted, add the garlic and cook for 1 minute, stirring frequently.
  4. Add the spinach to the skillet, stirring until just wilted (about 2 minutes).
  5. Pour in the heavy cream and chicken broth, whisking to combine. Let it simmer for 2 minutes.
  6. Stir in the grated Parmesan and crushed red pepper flakes if using. Simmer for another 2 minutes until thickened slightly. Add lemon juice and mix well.
  7. Return the chicken breasts to the skillet, spooning sauce and spinach over them. Simmer gently for 2-3 minutes until the chicken is heated through.
  8. Taste the sauce and adjust seasoning if needed. Serve hot.

Notes

Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
You can substitute half-and-half for heavy cream, but the sauce will be less rich.
For extra flavor, add a splash of white wine after cooking the garlic.
Fresh baby spinach works best, but you can use thawed frozen spinach—just squeeze it dry first.
If your chicken breasts are very thick, pound them with a meat mallet to even them out for quicker and more even cooking.