Chicken Florentine
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.
Servings: 4 servings
Calories: 579kcal
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
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
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