The Best Chicken Florentine Recipe

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When I first made this Chicken Florentine, I wasn’t expecting it to become one of my most requested dishes. But after the very first bite, I knew it was something special. The chicken is pan-seared to golden perfection, then nestled into a creamy, garlicky sauce with fresh spinach that makes it feel both comforting and elegant. It’s one of those recipes that feels like a treat, yet it’s easy enough for a weeknight dinner.

What I love most about this dish is how effortlessly it balances richness and freshness. The creamy sauce is indulgent but not too heavy, and the spinach adds just the right amount of earthiness. Whether I’m making it for guests or just for myself on a cozy evening, this dish always delivers a bit of luxury to the table.

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Why You’ll Love This Chicken Florentine Recipe

This recipe brings together a blend of flavors that’s hard to resist—tender, juicy chicken with a perfectly crisp sear, bathed in a smooth, velvety cream sauce that’s seasoned with garlic, parmesan, and just a hint of nutmeg. The spinach not only adds vibrant color but also a layer of texture and nutrients, making the dish feel complete without any extra fuss. It’s an impressive meal that’s simple to make, ideal for both entertaining and easy weeknight cooking.

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What Kind of Chicken Should I Use?

For this Chicken Florentine, I recommend using boneless, skinless chicken breasts. They’re lean, cook quickly, and become beautifully golden when seared in a hot skillet. If the breasts are particularly thick, I like to slice them in half horizontally or pound them slightly to ensure even cooking. You can also use boneless thighs if you prefer dark meat—they’re a bit juicier and add a richer flavor to the dish.

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Options for Substitutions

One of the things I appreciate about this recipe is how flexible it can be. If you’re out of something or just want to switch things up, here are a few ideas:

• Chicken thighs instead of breasts for a more succulent bite.
• Half-and-half or whole milk instead of heavy cream, though the sauce will be lighter and less rich.
• Kale or Swiss chard in place of spinach if you want a heartier green.
• Vegetarian version by swapping chicken for sautéed mushrooms or tofu.
• Gluten-free option by ensuring your broth and other ingredients are certified gluten-free.

This is a forgiving recipe that still tastes fantastic with a few thoughtful changes.

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Ingredients for This Chicken Florentine Recipe

• Chicken breasts – These are the star of the dish, providing a tender and juicy bite when seared properly. Their mild flavor pairs beautifully with the creamy sauce.
• Salt and black pepper – Simple seasoning to bring out the natural flavor of the chicken and balance the richness of the sauce.
• Olive oil and butter – Olive oil helps with browning the chicken, while butter adds richness and flavor to both the meat and the sauce.
• Garlic – A must for that aromatic depth that lingers deliciously in the cream sauce.
• Chicken broth – This deglazes the pan and builds a flavorful base for the sauce without being too heavy.
• Heavy cream – Essential for the creamy, luxurious texture that defines a classic Florentine sauce.
• Parmesan cheese – Adds a salty, nutty layer that thickens and enhances the sauce.
• Spinach – Wilts down into the sauce, adding freshness, color, and nutrients to balance the richness.
• Nutmeg – Just a small pinch gives a subtle warmth and enhances the creamy flavors without overpowering.
• Fresh parsley – A garnish that adds brightness and a touch of green, rounding out the presentation beautifully.

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Step 1: Prepare and Season the Chicken

Start by patting the chicken breasts dry with paper towels—this helps them brown better. Season both sides generously with salt and black pepper.

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Step 2: Sear the Chicken

Heat olive oil and a little butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 5–6 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and keep warm.

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Step 3: Make the Sauce Base

In the same skillet, reduce the heat slightly and add more butter if needed. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the chicken broth to deglaze the pan, scraping up the flavorful brown bits.

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Step 4: Build the Cream Sauce

Stir in the heavy cream and bring to a gentle simmer. Let it reduce slightly until the sauce begins to thicken, about 3–4 minutes. Add the grated parmesan and a pinch of nutmeg. Stir until smooth and creamy.

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Step 5: Wilt the Spinach

Add the fresh spinach into the skillet and stir until just wilted. It should only take 1–2 minutes—don’t overcook it, or it’ll lose its vibrancy.

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Step 6: Return the Chicken

Place the seared chicken back into the skillet, nestling it into the creamy spinach sauce. Spoon some sauce over the top and simmer everything together for another 2 minutes so the flavors meld.

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Step 7: Finish and Serve

Garnish with freshly chopped parsley and serve hot. The creamy sauce should coat the chicken beautifully, with spinach woven throughout.

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How Long to Cook the Chicken Florentine

The total cook time for Chicken Florentine is about 25 to 30 minutes. Searing the chicken should take roughly 10 to 12 minutes depending on thickness, while the sauce and finishing steps add another 15 minutes. If you’ve pounded the chicken to an even thickness, it will cook more quickly and evenly. Always check for doneness—the internal temperature should be 165°F (75°C).

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Tips for Perfect Chicken Florentine

• Pound the chicken to an even thickness for consistent cooking and a better sear.
• Don’t overcrowd the pan when searing; cook in batches if needed to get that golden crust.
• Use freshly grated Parmesan—it melts more smoothly than pre-shredded cheese.
• Simmer the sauce gently to avoid separating or curdling the cream.
• Add spinach at the end to keep it bright and just tender, not soggy.
• Deglaze well—scraping up all the browned bits from the pan adds layers of flavor to the sauce.
• Taste and adjust the sauce before serving. A pinch more salt or pepper might be all it needs to sing.

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Watch Out for These Mistakes While Cooking

• Overcooking the chicken – This can make it dry and tough. Keep an eye on the cooking time and use a meat thermometer if needed.
• Skipping the deglaze step – Those browned bits on the bottom of the pan are packed with flavor; don’t leave them behind.
• Using low-quality cream – This can cause your sauce to separate or lack richness. Stick with full-fat heavy cream for best results.
• Overcrowding the skillet – Leads to steaming rather than searing. Give each piece of chicken space to brown properly.
• Adding spinach too early – It will wilt too much and lose its vibrant green color if it simmers for too long.

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What to Serve With Chicken Florentine?

Garlic Mashed Potatoes

Creamy potatoes are the perfect base to soak up all that delicious sauce.

Buttered Egg Noodles

Simple and satisfying, these complement the creamy texture without overpowering it.

Steamed Asparagus

Adds a crisp, fresh element that cuts through the richness of the sauce.

Crusty Bread

Ideal for mopping up the creamy sauce, especially if you’re skipping starchier sides.

Cauliflower Rice

A lighter, low-carb option that pairs well with the creamy chicken.

Herbed Rice Pilaf

Aromatic and fluffy, this adds a nice texture contrast to the dish.

Roasted Garlic Broccolini

Slightly bitter greens like broccolini provide a nice balance to the creamy main.

Simple Arugula Salad

Peppery greens dressed lightly in lemon vinaigrette bring brightness and freshness.

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Storage Instructions

Leftover Chicken Florentine stores beautifully. Let the dish cool to room temperature before transferring it to an airtight container. You can refrigerate it for up to 3 days. To reheat, warm it gently in a skillet over medium-low heat, adding a splash of cream or broth to loosen the sauce if it thickens too much. Freezing isn’t ideal since the cream sauce can separate, but if necessary, store in a freezer-safe container for up to 1 month—just expect some texture changes.

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Estimated Nutrition

Here’s a general estimate for one serving of Chicken Florentine (based on 4 servings total):

• Calories: ~430
• Protein: 35g
• Fat: 28g
• Saturated Fat: 13g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 1g
• Sodium: ~520mg

This recipe is naturally low in carbs, high in protein, and rich in healthy fats from cream and olive oil—great for those following a keto-style or low-carb plan.

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can. Just thaw and squeeze out as much moisture as possible before adding it to the sauce. Too much water can thin out the cream.

Can I make Chicken Florentine ahead of time?

You can prepare it a few hours in advance and reheat it gently. For best results, sear the chicken and make the sauce separately, then combine just before serving.

Is Chicken Florentine gluten-free?

Yes, as long as all your ingredients (especially broth and cheese) are certified gluten-free. This recipe doesn’t require flour.

Can I make it dairy-free?

You can try using a dairy-free cream alternative and vegan parmesan, but the sauce texture and flavor may differ.

What if I don’t have nutmeg?

You can skip it or substitute with a small pinch of ground allspice or white pepper for a hint of warmth.

How can I make the sauce thicker?

Let it simmer a few minutes longer, or add a small amount of grated parmesan to naturally thicken it.

What’s the best way to reheat leftovers?

Use a skillet over low heat and stir in a splash of cream or broth. Avoid microwaving, as it can break the sauce.

Can I add mushrooms to this recipe?

Absolutely. Sauté sliced mushrooms before adding the garlic—they bring an earthy flavor that complements the cream sauce beautifully.

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Conclusion

Chicken Florentine is a timeless, crowd-pleasing recipe that combines simple ingredients into something truly special. The creamy, garlicky sauce wrapped around tender chicken and vibrant spinach feels both comforting and refined. Whether you’re cooking for a weeknight dinner or a special gathering, it never fails to impress. With its flexible ingredients and easy steps, it’s a dish worth adding to your regular rotation.

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