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
- 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. - 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.
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!
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Chicken Florentine Recipe + Video
Ingredients
- 2 lbs boneless skinless chicken breasts or tenderloins (See Note 1)
- salt
- black pepper
- 1/3 cup all purpose flour
- 4 tbsp butter divided
- 1/2 medium onion diced
- 3 cloves garlic minced
- 1 1/2 cups dry white wine or chicken broth
- 1 cup heavy cream or half and half
- 1 lb fresh spinach or frozen (See Note 2)
- 1/2 tsp ground nutmeg
- 2 tbsp chopped fresh parsley
- 1 1/2 cups mozzarella cheese shredded
Instructions
- Grease a 9x13" casserole dish or baking pan with non-stick cooking spray.
- Season both sides of chicken with salt and pepper, then 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 4 minutes. Add garlic and sauté another 1 minute.
- Add wine (or stock) to the skillet and stir to pick up any browned bits from bottom of pan. 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. Simmer until sauce thickens again (See Note 2). Season to taste. Preheat oven broiler.
- Arrange sautéed chicken in bottom of pan. Spoon spinach sauce mixture on top of chicken and evenly distribute mozzarella cheese on top. Place under the broiler for several minutes until cheese is bubbly and golden brown. Garnish with nutmeg and parsley before serving.
Notes
- If breasts are large, slice horizontally in half to make 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, but it takes longer to reduce sauce. Using frozen is easier and quicker.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Thank you Kevin. I discovered your page today and made this recipe and the Herb roasted poupon potatoes and they were awesome. Looking forward to trying more of your recipes.
Excellent! So glad you enjoyed this one Mark. Thanks for coming back to let me know!
Hello, I made this last night and it was so good. I used Fontina cheese. I will next time do half wine and half chicken stock a balance for kids. We loved this. We had mashed potatoes and rolls with ours. Thank you Kevin so easy also 🙂
Thanks so much for trying and taking the time to come back and let me know Terrie!
This was FANTASTICO! I think it took me a bit more like 45 minutes (I’m slow) and I may not have reduced the cream sauce enough, but my husband said it was like the best dinner I’d ever made! Served it with the Italian roasted potatoes, which were also fabulous!
Hi there Joan! So glad you guys tried the recipes. Touring Italy was all that much better with you guys! Happy holidays to you and your family. 🙂
I am so glad you enjoyed it!
Kevin made this delicious dish last night we so enjoyed it . It was an awesome dish. Your recipes are so delicious. Thank you for sharing.
Thank YOU Paulette!
This is sooooo good. My husband and I loved it. It was so easy and fast to make!
Thanks so much for letting me know Pamela. Glad you guys enjoyed it! 🙂
Kevin, I made this tonite it’s delish…..you said 1/2 cup of mozzarella, but now it’s listed as 12 ounces which is 3/4 cup, which is correct???😏
To better clarify let’s go by weight. When measuring semi-hard cheeses, such as cheddar, Swiss or mozzarella, it’s generally accepted that 4 ounces yields 1 cup shredded cheese. I used 1 1/2 cups shredded mozzarella for this recipe (the 1 was a typo and showed as an exclamation mark). Use more or less to your liking. So basically, I used more than you thought! I’ve updated the recipe card to reflect. Hope that helps Carol.
How much mozzarella is needed in this recipe??
1 1/2 cups total, shredded Carol. 🙂
Thanks Kevin.😉👍
I made this tonight for dinner. Couple things, when I added the cream to the sauce, it immediately seemed to curdle? I used it and it tasted ok, but wondering if adding cream to a boiling liquid is ok? The chicken was a little tough too , probably cook it less. Overall with a few tweaks, this was a successful dish I would make again
Not too sure why the cream would have curdled. Was the expiration date OK on it still? The cooking time on the chicken depends on the thickness, but as long as the internal temp is 165°F you should be good. Thanks for trying this one and for taking the time to come back nd let me know it was a success and you’d try it again Lisa. 🙂
I like the way you incorporate the ingredients and spoon over the top to then broil. I plan to prepare the dish tomorrow up to the point of the broiler and hold it while we enjoy a cocktail with company and put in the oven just before I serve so I can enjoy time with my friends versus being in the kitchen! Looks delicious, simple but elegant for a dinner with our best friends…Thank you so much
Excellent, hope it a fantastic evening Licia!
This sounds amazing, Kevin! Easy enough for a weeknight, pretty enough for a dinner party or date night! Love it!
Indeed! I love this one!
You had me at ‘creamy’! Looks so delicious and comforting, Kevin! Love everything about this one and I know hubby will too 🙂
Plus you get a little bit of the veggies thrown in too. 🙂