Chicken Florentine

Published March 29, 2023. Updated September 25, 2023

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This enticing smothered Chicken Florentine recipe is a French dish made with tender chicken breasts that are pan seared until beautifully golden brown then they are covered in a rich and creamy spinach pan sauce. It’s easy and so satisfyingly delicious!

Four pieces of chicken Florentine shown on a white oval serving platter set on a burgundy cloth.

Who doesn’t love a recipe that makes the mark to be tasty enough for the holidays with a hint of gourmet elegance, yet it’s easy enough for a weekday? This chicken Florentine is just that!

It comes together quickly since it’s pan fried on the stovetop but it’s impressive enough to serve to guests.

You’ll find that the sauce has layers of flavor thanks to the white wine, shallot, parmesan cheese, garlic and abundance of spinach. Plus there’s plenty of sauce so you can have extra for dipping with fresh bread or pairing with pasta alongside the chicken.

A helpful tip and reminder whenever cooking chicken breasts, just cook them right to 165 degrees in the center so you end up with juicy, tender chicken breasts (if overcooked they become dry and chewy, I highly recommend using an instant read thermometer to test for doneness).

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Ingredients needed to make chicken florentine.

Chicken Florentine Recipe Ingredients

  • Olive oil
  • Boneless skinless chicken breasts
  • Salt and pepper
  • Flour
  • Shallot
  • Garlic 
  • Dry white wine, such as Sauvignon Blanc
  • Low-sodium chicken broth
  • Italian seasoning or Herbs de Provence
  • Cornstarch
  • Baby spinach
  • Heavy cream
  • Parmesan cheese

Four steps showing how to dredge chicken breasts in flour and pan fry.

How to Make Chicken Florentine

  1. Heat pan: Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
  2. Season/dredge chicken: Season both sides of flattened chicken breasts with salt and pepper. Dredge each side of chicken breast in flour to evenly coat then shake off excess.
  3. Cook chicken: Transfer chicken breasts to skillet. Let cook about 4 to 5 minutes per side until cooked through (should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate.
  4. Return skillet to heat over medium-low. Add remaining 1 Tbsp olive oil.
  5. Saute aromatics: Add shallot and saute 1 minute. Add garlic and saute 20 seconds longer.
  6. Simmer liquids: Pour in white wine while scraping up browned bits from bottom of pan. Pour in chicken broth and add Italian seasoning. Increase heat to medium-high and bring to a simmer.
  7. Once simmering return to medium-low heat and let simmer until reduced by about 2/3, about 10 minutes.
  8. Thicken sauce: Whisk together the cornstarch with the 1 1/2 Tbsp chicken broth. Whisk into reduced chicken broth mixture in skillet.
  9. Cook spinach: Add spinach, cook and toss until sauce is thick and spinach wilts.
  10. Pour in cream and add cheese. Stir to melt. Remove from heat.
  11. Smother chicken: Return chicken to spinach mixture in pan. Spoon sauce over and serve.

Four photos showing how to make pan sauce for chicken florentine. Four photos showing how to make spinach topping for chicken florentine.

Possible Variations

  • Tomatoes: Add sun dried tomatoes or halved grape tomatoes.
  • Meat: If you’d like a meatier version try it with some cooked bacon or cooked sausage.
  • Artichokes: Make it spinach artichoke chicken by tossing in some canned (well drained) chopped artichokes.
  • Seasonings: For an herbier dish try adding in some fresh basil.

Finished chicken Florentine in skillet.Pan seared chicken breasts with spinach sauce.

What to Serve with Chicken Florentine

Single serving of chicken florentine.

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Pan seared chicken breasts with spinach sauce.
5 from 3 votes

Chicken Florentine

This enticing smothered Chicken Florentine recipe is a French dish made with tender chicken breasts that are pan seared until beautifully golden brown then they are covered in a rich and creamy spinach pan sauce.
Servings: 4

Ingredients

Instructions

  • Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
  • Season both sides of flattened chicken breasts with salt and pepper. Pour flour into a shallow dish then dredge each side of chicken breast in flour to evenly coat then shake off excess.
  • Transfer chicken breasts to skillet. Let cook about 4 to 5 minutes per side until cooked through (should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate.
  • Return skillet to heat over medium-low. Add remaining 1 Tbsp olive oil.
  • Add shallot and saute 1 minute. Add garlic and saute 20 seconds longer.
  • Pour in white wine while scraping up browned bits from bottom of pan. Pour in chicken broth and add Italian seasoning. Increase heat to medium-high and bring to a simmer.
  • Once simmering return to medium-low heat and let simmer until reduced by about 2/3, about 10 minutes.
  • Whisk together the cornstarch with the 1 1/2 Tbsp chicken broth. Whisk into reduced chicken broth mixture in skillet.
  • Add spinach, cook and toss until sauce is thick and spinach wilts.
  • Pour in cream and add cheese. Stir to melt. Remove from heat.
  • Return chicken to spinach mixture in pan. Spoon sauce over and serve.

Notes

  • *2 (12 oz each) chicken breasts work well here too, just halve them through the thickness to create 4 (6 oz) portions total.
Nutrition Facts
Chicken Florentine
Amount Per Serving
Calories 475 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 147mg49%
Sodium 508mg22%
Potassium 1087mg31%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 43g86%
Vitamin A 4541IU91%
Vitamin C 17mg21%
Calcium 184mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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17 Comments

  • Sue Hudson

    Love this recipe, well most of your recipes actually. I don’t suppose you have a daily nutrition guide for women? I’ve tried to get a list of what we should be having in Fat, Carbs, Salt and Sugar daily but am struggling to find one. I’m in the UK. Thanks
    Merry Christmas to you & your family
    Sue

    • Jaclyn

      Jaclyn Bell

      Hi Sue! Unfortunately I don’t have a nutrition guide just the nutrition estimate at the bottom of each recipe. I’m love to hear you’ve been happy with my recipes! Merry Christmas to you!

    • Jaclyn

      Jaclyn Bell

      I would probably cook through then store in a baking dish and just rewarm, covered in foil, in a 350 degree oven until heated through.

  • Seema J

    This looks yummy. Do you have any tips on how make it ahead for a dinner party?

    • Jaclyn

      Jaclyn Bell

      I would undercook the spinach and just rewarm the chicken in a 350 degree oven in baking dish in the oven covered with foil just until heated through.

  • Nicole

    First time making chicken Florentine. Awesome. Added just a touch more wine but other than that, made it just as the recipe states. I’m so impressed at how creamy, flavorful and delicious this made boring chicken breast. It’s going on my regular rotation. Thanks for the recipe!

  • Charlene

    This was very good. I was wondering if I wanted a bit more flavor which ingredient would I increase? Love your recipes!

    • Jaclyn

      Jaclyn Bell

      I would recommend doubling the shallot then replacing some of the broth with more white wine. You can also double the Parmesan. Glad you enjoyed it, thanks for your feedback Charlene!

      • Charlene

        Thanks for the tips! I must say that the impact of the “flavor” of the meal hit us later. About 30 minutes after dinner both my husband and I realized that the dish had a very pleasant, satisfying aftertaste. All good things are worth waiting for right?

    • Jaclyn

      Jaclyn Bell

      Yes but I would steam it or sauté it first because it takes longer than spinach to cook and I’d use maybe half the amount.