Chicken Florentine is a simple and delicious dish that brings together tender chicken breasts, fresh spinach, and a creamy sauce that’s gentle on the palate. The spinach adds a lovely pop of green and a subtle earthiness, while the creamy sauce makes each bite smooth and satisfying. It’s a classic combination that’s both comforting and a little fancy without trying too hard.
I love making Chicken Florentine when I want something that feels special but doesn’t take forever in the kitchen. The best part is how quickly the spinach wilts down and blends right into the sauce, giving you that perfect balance of creamy and fresh flavors. I usually cook the chicken until it’s golden on the outside and juicy on the inside, which makes every mouthful just right.
One of my favorite ways to serve it is over a bed of fluffy rice or alongside some garlic mashed potatoes to soak up all that yummy sauce. It’s a meal that I find both easy and impressive, perfect for family dinners or even a casual get-together with friends. Chicken Florentine always brings smiles to the table, and I’m pretty sure it will become one of your go-to weeknight meals too.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great here because they cook quickly and stay juicy if not overcooked. If you prefer, chicken thighs work well for more flavor and tenderness.
Spinach: Fresh baby spinach is best for a tender, green pop. You can substitute with baby kale or swiss chard, but cook them a little longer since they’re tougher.
Mushrooms: I use white button or cremini mushrooms. They add nice earthiness, but feel free to swap with portobello or shiitake for a richer flavor.
Heavy Cream & Parmesan: Heavy cream gives the sauce its creamy texture. For a lighter option, use half-and-half, but the sauce won’t be as thick. Parmesan adds salty nuttiness; grated Pecorino Romano is a good alternative.
How Do I Get Juicy, Golden Chicken Every Time?
Cooking chicken breasts without drying them out can be tricky. Here’s how I do it:
- Pat the chicken dry to remove moisture. This helps with browning.
- Season generously with salt and pepper for flavor.
- Use medium-high heat and a bit of oil to get a nice golden crust.
- Cook about 5-6 minutes per side without moving the chicken too much to develop color.
- Remove the chicken when it reaches an internal temperature of 160°F–it will keep cooking a bit resting.
This method seals in juices and gives you that perfect golden outside with tender meat inside.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed skillet because it heats evenly and helps develop a nice sear on the chicken.
- Tongs – great for flipping the chicken without piercing and losing juices.
- Wooden spoon or spatula – useful for stirring the sauce and mushrooms smoothly.
- Meat thermometer – to ensure the chicken is cooked through but still juicy.
- Knife and cutting board – for mincing garlic and slicing mushrooms and spinach.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or scallops for seafood lovers; they cook quickly and add a fresh taste.
- Sprinkle in a dash of nutmeg or smoked paprika to enhance the sauce’s flavor profile.
- Mix in sun-dried tomatoes or roasted red peppers for a tangy twist.
- Use crumbled feta or goat cheese instead of Parmesan for a creamier, tangy flavor.
Chicken Florentine Recipe
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup baby spinach (fresh)
- 1/2 cup mushrooms, sliced
- 3/4 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Pinch of red pepper flakes (optional)
- Fresh thyme sprigs for garnish (optional)
Time You’ll Need:
This dish takes about 10 minutes to prepare and 20 minutes to cook, making it a perfect quick and hearty meal ready in about 30 minutes total.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Start by patting the chicken breasts dry with paper towels. Season both sides well with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts. Cook for about 5-6 minutes on each side until golden brown and cooked through. When done, remove the chicken from the skillet and set it aside while you make the sauce.
2. Make the Creamy Spinach and Mushroom Sauce:
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and sauté for about 30 seconds until you can smell its aroma. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they start to brown and release their juices. Then add the fresh spinach and stir until it wilts, about 2 minutes.
Pour in the chicken broth and heavy cream, stirring well to combine all the ingredients. Bring the sauce to a gentle simmer. Add the grated Parmesan cheese, fresh thyme leaves, and red pepper flakes if you like a little heat. Let the sauce cook for 3-4 minutes to thicken slightly.
3. Finish and Serve Your Chicken Florentine:
Return the cooked chicken breasts to the skillet, spooning sauce, spinach, and mushrooms over the top. Let everything cook together for 2-3 more minutes so the flavors blend and the chicken is warmed through. Garnish with fresh thyme sprigs if you like, and serve immediately. This dish goes great with pasta, rice, or creamy mashed potatoes!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps ensure even cooking and prevents extra moisture in the pan.
Can I Substitute Heavy Cream with Something Lighter?
You can use half-and-half or whole milk for a lighter sauce, but the texture won’t be as rich or thick. To thicken, consider adding a small amount of cornstarch mixed with cold water.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating.
Can I Make This Dish Ahead of Time?
Absolutely! Cook the chicken and sauce separately, then reheat together before serving. This helps keep the chicken juicy and the sauce fresh.
