My Creamy Chicken Florentine 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!
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.
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!
Creamy Chicken Florentine
- 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
- 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.
- If breasts are large, slice horizontally in half for chicken cutlets.
- 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.