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.
Other Chicken Meals You Might Enjoy
Check out the new video to watch how it all goes. Enjoy!
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.
Print Pin RatePrep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 840kcal
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
- 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.
Nutrition
Calories: 840kcal | Carbohydrates: 19g | Protein: 63g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 290mg | Sodium: 626mg | Potassium: 1663mg | Fiber: 3g | Sugar: 2g | Vitamin A: 247.5% | Vitamin C: 47.5% | Calcium: 39.6% | Iron: 27.5%
Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!
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. 🙂