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This Chicken Florentine recipe is made with golden, pan-seared chicken cutlets and baby spinach in a flavorful parmesan cream sauce. It’s an easy, one-pan dinner perfect for busy weeknights and ready in just 40 minutes.

Overhead view of sliced Chicken Florentine served in a shallow cream-colored bowl with a dark blue rim, filled with creamy spinach sauce. One chicken cutlet has been sliced into strips and arranged in the center of the bowl, topped with sauce and wilted baby spinach. A gold fork rests on the right side of the bowl. Fresh parsley leaves are scattered on the white marble background, and a small wooden bowl of grated parmesan is visible in the top right corner.
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This Chicken Florentine recipe may look and feel a little fancy, but it’s actually very quick and simple to make.

Florentine (pronounced FLOR-en-teen), or à la Florentine, refers to a dish prepared with spinach. Traditional Florentine-style dishes were often much simpler than the version you see here and typically included spinach cooked with butter. Today, Chicken Florentine usually refers to pan-seared chicken and spinach served in a rich, creamy sauce.

This version keeps things easy and approachable. The whole thing cooks in one pan, making it easy enough for a weeknight dinner, but still special enough to serve when you want something a little more elevated.

Table of Contents

Ingredients in Chicken Florentine

A full list with exact amounts is included in the recipe card below, but here’s a quick look at what you’ll need:

Overhead ingredient photo for Chicken Florentine on a white marble surface. Raw chicken breasts sit in a silver metal pan in the center and are labeled “CHICKEN BREASTS.” Surrounding ingredients include fresh parsley labeled “PARSLEY,” butter labeled “BUTTER,” chopped shallot labeled “SHALLOT,” minced garlic labeled “GARLIC,” black pepper labeled “PEPPER,” salt labeled “SALT,” dried Italian seasoning labeled “ITALIAN SEASONING,” olive oil labeled “OLIVE OIL,” baby spinach labeled “BABY SPINACH,” heavy cream labeled “HEAVY CREAM,” chicken broth labeled “CHICKEN BROTH,” parmesan labeled “PARMESAN,” and all-purpose flour labeled “ALL-PURPOSE FLOUR.” All labels appear in black uppercase text inside white rectangular boxes.
  • Chicken: Boneless, skinless chicken breasts work best here. Slice them horizontally into thinner cutlets so they cook quickly and evenly.
  • All-purpose flour: Dredging the chicken in flour is optional, but it helps create a light golden crust and gives the sauce a little extra body. For a lighter option, you can skip the flour and sear the chicken directly in olive oil. For a gluten-free option, use your favorite gluten-free flour blend.
  • Olive oil: Used with butter to sear the chicken and help it brown evenly.
  • Butter: Adds richness and helps build the flavor base for the sauce.
  • Shallot: Shallot adds mild, delicate flavor to the sauce. If needed, a small amount of finely diced yellow onion can be used instead.
  • Garlic: Fresh garlic adds bold, savory flavor and pairs perfectly with the cream, parmesan, and spinach.
  • Chicken broth: Used to deglaze the pan and add savory depth to the sauce.
  • Seasoning: A simple mix of salt, black pepper, and Italian seasoning adds classic flavor without overpowering the dish.
  • Heavy cream: Creates the rich, silky base of the sauce. For the best texture, I recommend using full-fat heavy cream.
  • Parmesan: Adds salty, nutty flavor and helps thicken the sauce. Freshly grated parmesan melts best.
  • Fresh baby spinach: The signature Florentine ingredient. It wilts quickly into the sauce and adds color, freshness, and flavor.

How to Make Chicken Florentine

This Chicken Florentine comes together in one pan with easy, simple steps. First, the chicken is lightly coated in flour and pan-seared until golden. Then the creamy parmesan sauce is made in the same skillet before the spinach is added and the chicken is returned to the pan.

  1. Prepare the chicken. Pat the chicken dry with paper towels, then season both sides with salt and black pepper. Lightly coat each cutlet in flour, shaking off any excess.
Four raw boneless skinless chicken breast cutlets seasoned with black pepper are arranged vertically on a white plastic cutting board with a handle cutout, set on a white marble surface. A cream-colored kitchen towel with thin black stripes is partially visible in the bottom left corner.
Four raw chicken cutlets lightly dredged in flour are arranged on a gold wire rack set over a white marble surface. The flour coating is visible across the tops of the chicken, and a cream-colored kitchen towel with thin black stripes appears in the lower left corner.
  1. Sear the chicken. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4 to 6 minutes per side. Transfer to a plate and set aside.
Four golden brown chicken cutlets are seared in a large round cream-colored skillet with a light interior and side handle, set on a white marble surface. The chicken has browned edges and black pepper seasoning visible on top. A cream-colored kitchen towel with thin black stripes is tucked along the lower left side.
  1. Sauté the shallot and garlic. Reduce the heat to medium. Add the butter, then cook the shallot until softened and fragrant. Stir in the garlic and cook for about 30 seconds, just until aromatic.
  2. Deglaze the pan. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the Italian seasoning and let the broth simmer for 2 to 3 minutes to concentrate the flavor.
A large cream-colored skillet holds chopped shallots simmering in golden chicken broth with a mound of dried Italian seasoning in the center. The skillet sits on a white marble surface with a cream-colored kitchen towel with thin black stripes along the lower left side.
A large cream-colored skillet contains a pale off-white cream sauce speckled with cooked shallots and seasoning, with a small mound of grated parmesan cheese in the center. The skillet sits on a white marble surface beside a cream-colored kitchen towel with thin black stripes.
  1. Make the parmesan cream sauce. Stir in the heavy cream and parmesan cheese. Let the sauce simmer gently for a few minutes, stirring often, until smooth and slightly thickened.
  2. Add the spinach. Add the baby spinach by the handful, stirring gently as it wilts into the sauce.
A large cream-colored skillet is filled with fresh baby spinach piled high over the cream sauce base. The bright green spinach leaves sit on top of the pale sauce, and the skillet rests on a white marble surface with a cream-colored kitchen towel with thin black stripes nearby.
A large cream-colored skillet holds a pale parmesan cream sauce with wilted dark green spinach evenly distributed throughout. The skillet sits on a white marble surface with a cream-colored kitchen towel with thin black stripes at the lower left.
  1. Return the chicken to the pan. Nestle the chicken back into the skillet and spoon some of the sauce over the top. Let it simmer for another 1 to 2 minutes, just until everything is warmed through and the flavors come together.
  2. Serve. Serve warm with extra parmesan, if desired, and spoon the sauce over pasta, rice, or mashed potatoes.
Four golden brown chicken cutlets are nestled back into a pale cream sauce with wilted spinach in a large cream-colored skillet. The skillet is set on a white marble surface with a cream-colored kitchen towel with thin black stripes at the lower left.

Variations

Here are a few of my favorite ways to change up this Chicken Florentine recipe:

  • Add mushrooms: Sauté sliced mushrooms with the shallot until tender before adding the broth.
  • Skip the flour: For a lighter option, skip dredging the chicken and sear it directly in the skillet.
  • Add lemon: A squeeze of fresh lemon juice at the end brightens the sauce and balances the richness.

How to Serve Creamy Chicken Florentine

Chicken Florentine is rich, creamy, and full of flavor, so it pairs best with simple sides that complement the sauce rather than compete with it.

  • Pasta: Fettuccine, angel hair, cheesy tortellini, and ravioli are all great options and especially good for soaking up the creamy parmesan sauce.
  • Potatoes: If you prefer potatoes, serve Chicken Florentine with mashed potatoes or roasted potatoes and carrots.
  • Crusty bread: Warm, crusty bread is perfect for scooping up every last bit of sauce.
  • Vegetables: To balance the richness, add a simple vegetable side like roasted Brussels sprouts, broccoli, or roasted asparagus.
  • Salad: A fresh salad is always a nice contrast to the creamy sauce. My arugula salad, Caesar salad, or simple house salad all work well.
Overhead close-up of Chicken Florentine in a cream-colored skillet with a dark rim, showing several golden pan-seared chicken cutlets surrounded by a pale parmesan cream sauce with wilted baby spinach. One large chicken cutlet is centered, and a metal spoon is partially visible along the right edge of the skillet. The chicken is lightly garnished with chopped parsley and grated parmesan.

FAQs About This Recipe

What is Chicken Florentine?

Chicken Florentine is a dish made with chicken and spinach, usually served in a creamy sauce. The term Florentine indicates that a dish is prepared with spinach.

Can I use frozen spinach in Chicken Florentine?

Yes. If you do not have fresh spinach, use about 10 ounces frozen spinach, thawed completely and squeezed very well to remove as much excess moisture as possible before adding it to the sauce.

Can I use chicken thighs?

Yes. Boneless, skinless chicken thighs work well, but they may need a little more time to cook depending on their size and thickness.

Storage and Reheating Tips

  • To store: Store leftover Chicken Florentine in an airtight container in the refrigerator for up to 3 to 4 days.
  • To reheat: Reheat gently on the stovetop over low heat or in the microwave in short intervals until warmed through. If needed, add a splash of chicken broth or cream to loosen the sauce.
  • To freeze: I do not recommend freezing Chicken Florentine. Cream-based sauces tend to separate after thawing, which can affect the texture.

More One-Pan Chicken Recipes

If you try making this creamy Chicken Florentine recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛

Recipe update: This recipe was retested and simplified for an easier one-pan version with updated ingredients and new photos.

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Overhead view of sliced Chicken Florentine served in a shallow cream-colored bowl with a dark blue rim, filled with creamy spinach sauce. One chicken cutlet has been sliced into strips and arranged in the center of the bowl, topped with sauce and wilted baby spinach. A gold fork rests on the right side of the bowl. Fresh parsley leaves are scattered on the white marble background, and a small wooden bowl of grated parmesan is visible in the top right corner.
4.85 from 26 votes

Chicken Florentine

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This easy Chicken Florentine recipe is made with lightly floured chicken cutlets, pan-seared until golden, then finished in a creamy parmesan sauce with baby spinach. It’s rich, savory, and comforting, and it’s commonly served over pasta, vegetables, or with crusty bread to soak up the sauce.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
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Ingredients 

Chicken

  • 4 chicken cutlets, or 2 large chicken breasts sliced horizontally into 4 cutlets
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Florentine Sauce

  • 1 tablespoon butter
  • 1 small shallot, chopped
  • 3 cloves garlic, minced
  • ¾ cup low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream
  • ½ cup freshly grated parmesan cheese
  • 5 ounces fresh baby spinach
  • chopped parsley, to garnish, optional
US Customary – Metric

Instructions 

  • Pat the chicken dry with paper towels, then season both sides with salt and black pepper. Lightly dredge each cutlet in flour and shake off any excess.
  • Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  • Add the chicken and cook for 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
  • Reduce the heat to medium. Add the remaining tablespoon of butter, followed by the chopped shallot. Cook for 2 to 3 minutes, or until softened, then stir in the garlic and cook for 30 seconds more.
  • Pour in the chicken broth and stir in the Italian seasoning, scraping up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes.
  • Stir in the heavy cream and parmesan cheese. Cook, stirring often, until the sauce is smooth and slightly thickened. Do not boil.
  • Add the spinach and cook just until wilted.
  • Return the chicken and any juices to the skillet. Spoon the sauce over the top and simmer for 1 to 2 minutes, or until warmed through.
  • Garnish with extra parmesan and chopped parsley, if desired, and serve warm.

Notes

  • Chicken: Thin chicken cutlets cook faster and more evenly than whole chicken breasts. If starting with large chicken breasts, slice them horizontally into thinner cutlets before cooking.
  • Flour: Dredging the chicken is optional, but it helps create a light golden crust and gives the sauce a little extra body. For a lighter version, skip the flour and sear the chicken directly in the skillet.
  • Spinach: Fresh baby spinach is best, but you can use 10 ounces frozen spinach instead. Thaw it completely and squeeze out as much excess moisture as possible before adding it to the sauce.
  • Optional additions: Sautéed mushrooms are a popular addition and can be cooked with the shallot before adding the broth. A squeeze of fresh lemon juice at the end also works well for a brighter finish.
  • Do not boil the sauce: Keep the cream sauce at a gentle simmer so it stays smooth and creamy.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheating: Reheat gently on the stovetop over low heat or in the microwave in short intervals. Add a splash of chicken broth or cream if needed to loosen the sauce.
  • Freezing: I do not recommend freezing this recipe, as cream-based sauces can separate after thawing.

Nutrition

Calories: 579kcal | Carbohydrates: 12g | Protein: 45g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 200mg | Sodium: 937mg | Potassium: 982mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4531IU | Vitamin C: 14mg | Calcium: 251mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 15 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.85 from 26 votes (25 ratings without comment)

2 Comments

  1. Paul says:

    5 stars
    This is an amazing recipe. Keep in mind that once you add the white wine it’s going to be 15-20 minutes at least before it reduces down even at a higher heat. I also doubled the parm. That being said this is just sublime. Made angel hair on the side with garlic bread and a salad. Jessica is the best!

    Reply
    1. Jessica Randhawa says:

      Thank you so much, Paul. I am really happy you loved it. Doubling the parmesan sounds like the best kind of decision, and I love your pairing with angel hair, garlic bread, and a salad. Thanks again for taking the time to leave such a kind comment.

      Reply