Delicious chicken florentine served with spinach and parmesan cream sauce for the ultimate one-pan meal. It’s a quick and easy Italian-inspired dinner where the meat is lightly coated and then pan-fried until golden brown.

Table of Contents

1. Spinach selection
2. Substituting frozen
3. Chicken selection
4. Cut and flatten the meat
5. Coating the chicken 
6. The pan-frying technique
7. Make the sauce
8. Add the spinach
9. Add the cheese
10. Warm the chicken
11. Serve this with
12. FAQ
13. Chicken Florentine Recipe

If you’re looking to take your taste buds on a trip to Italy, try my chicken florentine recipe! Tender pieces of meat sear until a golden crust forms. Using the same pan, you can create a flavorful and luxurious sauce. White wine adds a bright oaky taste to complement the rich cream. Plus, the cook enjoys a glass of vino as the sauce simmers.

It’s called florentine because of its creamy spinach sauce with parmesan cheese. The leaves quickly wilt down, adding a pop of green to the dish. I love to serve this dish with pasta, crispy potatoes, roasted zucchini, or a salad.

Spinach selection

Fresh spinach delivers super tender leaves that wilt in just a minute in the hot sauce. I recommend baby spinach, the flavor is mild, and the size of the leaves is easy to chew. No chopping is required! I use four cups, which seems like a lot in volume. It’s over 90% water, so the leaves quickly compact into the sauce.

Substituting frozen

If you have a pack of frozen spinach in the freezer, you can substitute it for fresh. You’ll need about 4 ounces or ½ cup. Defrost it in the microwave until the leaves just lose their ice crystals. Squeeze the excess water, so it doesn’t add a muddy taste and green color to the cream sauce. Stir it in with the heat turned off. It will warm up quickly.

Chicken selection

I use boneless skinless chicken breasts for a lean protein option that cooks fast. Choose more significant pieces, about 12 ounces in size. Alternatively, you can use four smaller 8 to 6 ounces breasts. Grocery stores also sell them thinly sliced to take out a prep step. If you prefer dark meat, use thighs, but don’t slice or pound them down.

Cut and flatten the meat

Slice the chicken breasts in half lengthwise to make two thinner cutlets. You will have four total. Place each piece in a plastic bag or between two pieces of plastic wrap. Flatten them with a meat mallet to ½-inch thick for even cooking. The additional pounding helps to break down the proteins and tenderizes the poultry even more. If the pieces are wide after pounding, cook them in two batches.

Coating the chicken 

Season the chicken with salt and pepper. To create a flavorful crust on the surface, lightly dredge them in seasoned flour. The protein in the all-purpose flour will turn golden brown, and the extra texture helps the sauce stick. I also do this for chicken marsala and chicken piccata. You can skip this step if you want a gluten-free or keto meal. 

Other coatings like cornstarch, almond flour, coconut flour, or gluten-free flour mixes can be used if you want an extra layer. Make sure to shake off the excess so the particles don’t burn in the oil. If you want to take this dish to the next level, try breading the meat to make chicken Milanese for extra crunch.

The pan-frying technique

The high protein, low-in-fat chicken breasts will cook quickly on the stovetop. I like to use a 12-inch stainless steel pan, nonstick pan, or wide dutch oven for cooking the meat. Pan-fry the coated pieces in olive oil over medium heat. Don’t move them. Let the crust develop until it turns golden in color and easily lifts off the pan. 

The process takes about 4 to 6 minutes per side. Target an internal temperature of 160 to 165ºF (71 to 74ºC). You’ll notice some browned bits on the bottom of the pan. That is a flavorful fond developed from the protein, fat, and juices. Transfer the chicken to a clean plate and keep warm. You’ll be using the same pan to make the florentine sauce. 

Make the sauce

To take advantage of all the flavor left in the pan to fry the chicken, make the florentine sauce in the same skillet. Minced garlic and shallots are sauteed in a little butter to enhance the aromas. The browned bits will be stuck to the bottom. Use dry white wine like pinot grigio to deglaze the pan. The water in the wine will help dissolve the fond, while scraping with a spoon will lift it off the bottom, so it doesn’t burn. 

Most of the alcohol will evaporate. You want the pan to dry with just a little moisture left. Heavy whipping cream and chicken stock are added and simmered until it’s thick enough to coat the back of the spoon lightly. The high percentage of milk fat in the cream, no less than 36%, creates a rich enough texture that you don’t need to add additional flour or cornstarch for thickening.

Add the spinach

Add the fresh spinach leaves straight to the hot cream sauce. Give it a good stir to wilt the high volume of leaves down. The leaves will condense and incorporate into the sauce in just about a minute.

Other vegetables can be added, like mushrooms, sliced zucchini, and fresh or sundried tomatoes. If they are high in moisture content, pre-cook them or add them before the spinach and let the sauce simmer a little longer to reduce it.

Add the cheese

To melt the grated parmesan cheese gently, turn off the heat and stir it in to add a nice punch of saltiness to the sauce. I also add a small amount of nutmeg for subtle sweet, baked notes. It adds a nice dimension to the neutral-tasting cream. Since the dairy is heavy, I add lemon zest and just a few teaspoons of lemon juice. 

The citric acid in the juice brightens up the sauce, balancing the rich taste. Don’t worry. It won’t have a strong lemon flavor. You can skip the citrus, but trust me, it brings harmony to the dish.

Warm the chicken

Add the chicken pieces back to the pan to warm them up without drying them out. You can cover until you’re ready to serve, but usually, my family is prepared to eat after smelling the enticing aromas! Garnish the chicken with chopped parsley or other herbs like basil or oregano.

Serve this with

FAQ