I’ve made this Chicken Florentine more times than I can count, and it never lets me down. It’s a creamy, garlicky skillet dinner with golden chicken and fresh spinach that comes together fast. Perfect for a weeknight when I need something comforting without going overboard on prep or cleanup.
Why You’ll Love This Recipe
You get that rich, silky sauce without tons of ingredients. The spinach cooks down right in the pan, and the Parmesan melts into the cream like magic. Everything simmers together and the chicken stays juicy. I love how it goes with pretty much anything—pasta, rice, or just some bread to soak up every last bit.
Ingredients
For the chicken
- 2 boneless, skinless chicken breasts (slice in half for thinner cutlets)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
For the sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon Dijon mustard (optional, but I usually toss it in)
- ½ cup grated Parmesan cheese
- 3 cups fresh baby spinach
- Salt and pepper, to taste
Step-by-Step Instructions
1. Season the chicken
I start by slicing the chicken breasts in half so they cook evenly. Season both sides with salt, pepper, garlic powder, and paprika.
2. Sear the chicken
Heat up olive oil and butter in a large skillet over medium heat. Sear the chicken for about 4 to 5 minutes per side until golden brown. Once it’s cooked through, take it out and set it aside.
3. Build the sauce
In the same skillet, sauté the garlic for about 30 seconds. Pour in the chicken broth and scrape up anything stuck to the pan—it adds so much flavor. Stir in the cream and Dijon mustard if you’re using it.
4. Add cheese and spinach
Let the sauce bubble gently for a couple of minutes, then add the Parmesan. Stir until it melts and the sauce smooths out. Add the spinach and let it wilt down—it doesn’t take long.
5. Finish it off
Return the chicken to the skillet and spoon the sauce over the top. Let everything simmer together for another minute or two. I usually serve it right away while it’s hot and creamy.
Chicken Florentine
Ingredients
- 2 chicken breasts halved
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ tsp Dijon mustard optional
- ½ cup Parmesan grated
- 3 cups baby spinach
Instructions
- Slice and season chicken.
- Sear in oil and butter until golden. Remove from skillet.
- Sauté garlic, add broth, cream, and mustard.
- Stir in Parmesan and wilt spinach.
- Return chicken to the pan and simmer for 2 minutes. Serve hot.
Tips & Variations
- I’ve used chicken thighs here too—they work just as well
- Add mushrooms or sun-dried tomatoes if you want extra flavor
- A pinch of red pepper flakes gives it a nice kick
- Don’t have cream? Half-and-half works, just keep the heat low
- Leftovers reheat great the next day for lunch
Serving Suggestions
Serve Chicken Florentine over buttery fettuccine, fluffy rice, or creamy mashed potatoes. Add a side of roasted asparagus or garlic bread to make it feel like a complete restaurant-style meal. A crisp green salad with lemon vinaigrette also pairs beautifully with the creamy sauce.
Final Thoughts
This is one of those recipes you’ll keep coming back to. Once you know the sauce, you can mix and match proteins or veggies to make it your own. Keep it simple, enjoy the process, and let the sauce be the star.
