Chicken Florentine

This Creamy Chicken Florentine has baby spinach in a light and creamy white sauce. It is absolutely delicious!

Chicken Florentine

Chicken breast may be monotonous, so when I prepare it for supper, I need to find methods to make it appealing to me. This easy Chicken Florentine dish, complete with a creamy spinach sauce, surely did! This chicken dish is a twist on the famous Fish Florentine and Marry Me Chicken, and it goes great with spaghetti, roasted potatoes, or any grain. It’s so simple to make, and my finicky hubby liked it!

Chicken Florentine

What does chicken Florentine consist of?

  • Chicken: I used boneless, skinless chicken breasts divided into cutlets, but chicken thighs would also suffice.
  • Seasoning: Seasoning includes kosher salt, black pepper, and garlic powder. You may include dried herbs such as oregano and thyme.
  • Flour: If you’re gluten-free, dredge the chicken in a gluten-free flour mixture rather than regular flour. You may omit this to keep it low-carb.
  • The sauce has a terrific taste because to the shallots and garlic.
  • Vegetables include red bell pepper and baby spinach. You may substitute tomatoes for the pepper if you want.
  • Cream: To make a healthy yet creamy chicken Florentine, I use modest portions of reduced-fat cream cheese and half-and-half.
  • Broth: You’ll need 3/4 cup of chicken broth. You may alternatively use half broth and half a dry white wine, such as sauvignon blanc or Pinot Grigio.
  • Parmesan Cheese: Mix Parmesan into the Florentine sauce and save some for topping the chicken.

How to Make Chicken Florentine

  • Prep Chicken: To ensure consistent cooking, pound the thicker end of the chicken breasts to a half-inch thickness. Season the chicken on both sides with salt, garlic powder, and black pepper, then dredge it in flour.
  • Cook the chicken in a deep, big pan over medium heat for three to four minutes per side. Remove it from the pan, lay it aside, and wipe it down.
  • Vegetables: Sauté the shallots and garlic for a couple of minutes. Season the bell pepper and spinach with salt and pepper, then cover and simmer for five minutes, or until the spinach has wilted.
  • Reduce the heat to low and combine the cream cheese, broth, half-and-half, salt, and parmesan. Stir until the cream cheese melts and the sauce is well mixed.
  • Simmer: Return the chicken and fluids to the skillet and cook for a few minutes, until cooked through.
Chicken Florentine

Storage

Refrigerate leftovers for up to four days, then reheat in the microwave until warm. The chicken Florentine may also be frozen for up to three months in freezer-safe containers and thawed overnight in the refrigerator.

FAQs

Why is it called chicken Florentine?

Contrary to common perception, chicken Florentine originated in France, not Florentine, Italy. Florentine recipes developed in France in the 1500s, when Catherine de Medici traveled from Florence to Paris to marry King Henry II. When Catherine relocated, she brought Florentine chefs with her, resulting in the “à la Florentine” style.

What does Florentine have in it?

Florentine is made of a creamy sauce, spinach, and a protein. Chicken Florentine is one of the most famous variations, although there are many Florentine recipes using fish and eggs. The Florentine sauce’s creamy smoothness is normally achieved with a mixture of heavy cream, butter, and parmesan, although there are several variants.

Chicken Florentine

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Recipe Card

Chicken Florentine

This Creamy Chicken Florentine dish has baby spinach in a delicate, creamy white sauce. It is absolutely delicious!

  • 2 large boneless skinless chicken breasts (8 ounces each, halved lengthwise)
  • 1 teaspoon kosher salt (plus 1/4 teaspoon)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh black pepper
  • 1/4 cup all purpose flour (or gluten-free flour mix)
  • 1 1/2 tablespoons extra virgin olive oil (divided)
  • 1/3 cup chopped shallots
  • 2 cloves garlic (minced)
  • 1/3 cup diced red bell pepper
  • 9 ounces fresh baby spinach (from two bags)
  • 2 ounces 1/3 less fat cream cheese (I like Philadelphia)
  • 3/4 cup chicken broth
  • 3 tablespoons half & half cream
  • 1/4 cup grated Parmesan cheese (divided)
  1. To ensure that the chicken cooks evenly, gently pound the thicker end of the breast to 1/2 inch thickness. Season the chicken on both sides with 1 teaspoon salt, garlic powder, and black pepper, to taste.
  2. Dredge each chicken piece in flour and shake off the excess.
  3. In a big deep pan, heat 1 tablespoon olive oil over medium heat. Cook the chicken for 3 to 4 minutes per side, or until it is fully cooked and has a golden brown crust. Remove the chicken from the skillet and put it aside. Wipe the skillet.
  4. In the same skillet, decrease the heat to medium-low and add the remaining 1/2 tablespoon olive oil. Sauté the minced shallot and garlic for roughly 2-3 minutes, until aromatic and transparent.
  5. Add the bell pepper and spinach, season with salt and pepper, and cover. Cook until the spinach wilts, stirring 2 to 3 times, about 4 to 5 minutes.
  6. Reduce the heat to low, then add the cream cheese, chicken stock, half-and-half, 1/4 teaspoon salt, and parmesan cheese, stirring until the cream cheese melts and the sauce is thoroughly mixed.
  7. Return the chicken and any liquids to the skillet with the spinach, and cook for a few minutes in the sauce until well cooked.
dinner
American
Chicken Florentine

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