This chicken Florentine recipe is a rich, creamy, one-pan dish made with golden seared chicken breasts, a silky garlic white wine sauce, and tender spinach. In this post, I’ll show you how to make creamy chicken Florentine in under 30 minutes using simple ingredients, plus expert tips to achieve a perfectly balanced cream sauce every time.
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What makes this recipe different is the technique of lightly dredging the chicken for a golden crust and building layers of flavor with wine, garlic, and herbs. It’s a method I’ve tested repeatedly until it’s absolutely foolproof and packed with flavor.
Table of Contents
- Why I Love This Chicken Florentine Recipe
- Ingredient Highlights & Tips
- Substitutions & Variations
- Directions
- How to Store & Make Ahead
- Other Chicken Recipes You’ll Love
- Final Thoughts
- Connect With Me
This creamy chicken Florentine has been made in my kitchen over and over again, refined to ensure it’s approachable, reliable, and delicious every single time. If you’re looking for a recipe that feels restaurant-quality but is easy enough for a busy weeknight, you’re in the right place.
Why I Love This Chicken Florentine Recipe
- It’s a one-pan recipe with minimal cleanup
- Ready in about 30 minutes
- Uses simple, everyday ingredients
- The cream sauce is rich, silky, and full of flavor
- Pairs beautifully with pasta, rice, or mashed potatoes
- Perfect for both weeknights and entertaining
What surprised me most was how something so simple could feel so luxurious. The creamy garlic wine sauce, the tender chicken cutlets, and that final sprinkle of freshly grated parmesan cheese, it instantly became a staple in my home. Now, I often serve it tossed with pasta or alongside mashed potatoes when I want something cozy but impressive.
Ingredient Highlights & Tips
Chicken breasts fillets (or chicken cutlets)
Pounding or slicing into even cutlets helps them cook evenly and stay juicy. I love using chicken fillets for busy weeknights.
Flour dredge
A light coating helps create that golden brown crust and slightly thickens the sauce.
Garlic
Fresh garlic is key here — it builds the foundation of the flavor.
White wine
Adds depth and balances the richness of the heavy cream. Choose a dry white wine.
Chicken broth
Enhances the savory base of the sauce.
Heavy cream
Creates that signature creamy chicken Florentine texture.
Spinach (baby spinach)
Wilts beautifully into the sauce and adds freshness.
Parmesan cheese
Always use freshly grated parmesan for the best flavor and melt.
Substitutions & Variations
- Swap heavy cream for half-and-half or coconut cream
- Use chicken thighs instead of chicken breasts or fillets
- Add mushrooms for extra depth
- Use Italian seasoning instead of individual dried herbs
- Skip wine and use extra chicken broth
- Add sun-dried tomatoes for a Tuscan twist
- Make it low-carb by serving over zucchini noodles
- Toss with pasta and reserved pasta water for a full meal
Directions
- Prepare the chicken:
In a shallow bowl, mix flour, garlic powder, onion powder, salt, and pepper. Dredge chicken breasts lightly and shake off excess. - Sear the chicken:
Heat butter and olive oil in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side until golden brown. Remove and set aside. - Build the sauce:
In the same skillet over medium, add garlic and cook for 1 minute (add a little more oil if needed). Pour in white wine and scrape up any browned bits. - Add liquids:
Stir in chicken broth and let simmer for 2–3 minutes.
Add heavy cream and dried herbs. Simmer until slightly thickened. - Finish the dish:
Return chicken to the skillet and spoon sauce over top. And spinach and simmer for a few minutes until heated through. - Serve:
Serve over pasta, rice, or mashed potatoes. Top with grated parmesan cheese and fresh herbs.
Recipe Tips
Don’t overcrowd the pan — it helps achieve that perfect sear
Always cook over medium heat to avoid burning the cream
Deglazing with wine adds incredible depth
Use freshly grated parmesan cheese — it melts better than pre-shredded
Let the sauce simmer gently to thicken naturally
How to Store & Make Ahead
- Store leftovers in an airtight container for up to 3 days
- Reheat gently on the stove with a splash of broth or cream
- You can prep the chicken ahead of time and refrigerate
- Not ideal for freezing due to the cream sauce
Other Chicken Recipes You’ll Love
- Tomato Gnocchi (Creamy One-Pan Tomato Gnocchi)
- Steak Rice Bowl (with a Flavour-Packed Lime Marinade)
- One-Pot Lasagna Soup Recipe
FAQ
Final Thoughts
This chicken Florentine recipe is one of those timeless dishes that proves simple ingredients can create something truly special. With a creamy garlic wine sauce, tender chicken, and vibrant spinach, it’s the kind of meal that feels comforting yet elevated.
Whether you’re cooking for a busy weeknight or hosting friends, this recipe is designed to help you cook with confidence and bring more joy into your kitchen — one delicious meal at a time.
Connect With Me
Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!
Creamy Chicken Florentine Recipe
This creamy chicken Florentine is a quick and elegant one-pan dinner made with golden seared chicken breasts, a rich garlic white wine cream sauce, and tender spinach. Perfect for busy weeknights or easy entertaining.
Ingredients
For the Chicken
- 925 g chicken breasts (or chicken cutlets), patted dry
- ¼ cup flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
For the Sauce
- 1 tbsp butter
- 1 tbsp olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine
- ¼ cup chicken broth
- 1 cup heavy cream
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried parsley
- handful of baby spinach, optional
- Salt and pepper, to taste
Instructions
- In a shallow bowl, mix flour, garlic powder, onion powder, salt, and pepper. Lightly dredge the chicken and shake off excess.
- Heat butter and olive oil in a large skillet over medium heat.
Add chicken and cook for 4–5 minutes per side until golden brown and cooked through. Remove and set aside. - In the same skillet, add garlic and cook for 1 minute until fragrant.
Pour in white wine and deglaze the pan, scraping up any browned bits. - Add chicken broth and simmer for 2–3 minutes.
Stir in heavy cream and dried herbs. Let simmer until slightly thickened. - Stir in baby spinach and cook until wilted (if adding)
- Return chicken to the skillet and spoon sauce over top. Simmer for a few minutes until heated through.
- Serve as is or toss with pasta (add a splash of reserved pasta water if needed).
- Top with freshly grated parmesan cheese and herbs.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 758Total Fat: 38gSaturated Fat: 19gUnsaturated Fat: 19gCholesterol: 276mgSodium: 406mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 76g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
