Chicken Florentine

My creamy Chicken Florentine recipe starts with seasoned chicken that’s sautéed. An easy wine and cream pan sauce with onions, garlic and spinach gets spooned over the chicken with shredded mozzarella cheese on top before melting under the broiler to get bubbly and golden brown. Sound good? It’s even done in 30 minutes!

Chicken Florentine

While the typical Chicken Florentine uses sautéed chicken served over a bed of spinach with a white sauce poured on top, I’m switching it up and loving my Creamy Chicken Florentine version.

I prefer the spinach in the sauce and the cheese melted over everything.

How to make my Chicken Florentine

1. Mince the garlic and dice the onion. Spray a 9×13″ pan with cooking spray. Season both sides of the chicken with salt and pepper. Lightly dust each side with flour.
   In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook until golden brown, about 3-5 minutes per side (3 for cutlets, 5 for entire breast). Place cooked chicken on a plate and cover with foil to keep it warm.
2. Melt remaining 2 tablespoons of butter in the same skillet over medium heat. Add the onions and sauté for 3 minutes. Add garlic and sauté another 2 minutes. Pour the wine in the skillet and stir to pick up any browned bits from chicken on pan bottom. Bring to a boil and reduce wine by half. Add the cream and bring to a boil then reduce by half.
   Add the fresh spinach and any accumulated juices from chicken, continue cooking until spinach wilts. Boil until sauce thickens again (See Note 2). Season to taste.
3. Arrange sautéed chicken in bottom of pan. Pour spinach sauce mixture on top of chicken and evenly distribute mozzarella cheese on top. Place under the broiler for several minutes until golden brown. Sprinkle top with nutmeg and parsley before serving.

Served alongside some roasted red potatoes, or whatever side you prefer, it’s ready in no time and is super tasty.

Check out the new video to watch how it all goes. Enjoy!

Watch how to make this below!

Creamy Chicken Florentine

My Creamy Chicken Florentine has seasoned, sautéed chicken, an easy onion, spinach, wine and cream sauce and gets topped with melted mozzarella cheese.

4.88 from 8 votes

Print Pin Rate

Course: Dinner, Main

Cuisine: American, Italian, Western

Keyword: chicken casserrole, chicken florentine, creamy chicken recipe, easy chicken meal

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 840kcal

Author: Kevin Is Cooking

Ingredients

• 2 lbs chicken breasts boneless skinless (See Note 1)
• kosher salt
• black pepper
• 1/3 cup flour
• 4 tbsp butter divided
• 1/2 medium onion diced
• 3 garlic cloves minced
• 1 1/2 cups dry white wine
• 1 cup heavy heavy cream
• 1 lb fresh spinach (See Note 2)
• 1/2 tsp ground nutmeg
• 2 tbsp fresh parsley chopped
• 1 1/2 cups mozzarella cheese shredded

Instructions

• Mince the garlic and dice the onion. Spray a 9x13" pan with cooking spray.
• Season both sides of the chicken with salt and pepper. Lightly dust each side with flour.
• In a large skillet over medium heat, melt 2 tablespoons of butter.
• Add the chicken and cook until golden brown, about 3-5 minutes per side (3 for cutlets, 5 for entire breast).
• Place cooked chicken on a plate and cover with foil to keep it warm.
• Melt remaining 2 tablespoons of butter in the same skillet over medium heat. Add the onions and sauté for 3 minutes. Add garlic and sauté another 2 minutes.
• Pour the wine in the skillet and stir to pick up any browned bits from chicken on pan bottom. Bring to a boil and reduce wine by half. Add the cream and bring to a boil then reduce by half.
• Add the fresh spinach and any accumulated juices from chicken, continue cooking until spinach wilts. Boil until sauce thickens again (See Note 2). Season to taste.
• Arrange sautéed chicken in bottom of pan. Pour spinach sauce mixture on top of chicken and evenly distribute mozzarella cheese on top. Place under the broiler for several minutes until golden brown. Sprinkle top with nutmeg and parsley before serving.

Notes

1. If breasts are large, slice horizontally in half for chicken cutlets.
2. Feel free to substitute two 10 ounce packages of thawed and drained frozen cut-leaf spinach for the 1 pound fresh spinach. I prefer fresh spinach, takes longer to reduce sauce, although frozen is easier, less time. 

Nutrition

Calories: 840kcal | Carbohydrates: 19g | Protein: 63g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 290mg | Sodium: 626mg | Potassium: 1663mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12375IU | Vitamin C: 39.2mg | Calcium: 396mg | Iron: 5mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!