Chicken Florentine is a dish that brings together tender chicken breasts and a creamy spinach sauce that feels like a warm hug on a plate. The combination of sautéed garlic, fresh spinach, and a rich cream sauce makes this meal both light and comforting. It’s a great way to enjoy a classic, homey dinner without a lot of fuss.
I love making Chicken Florentine when I want something that feels special but also comes together quickly. One tip I always follow is to cook the spinach just until it wilts, so it stays bright and fresh, which really makes the sauce stand out. The creamy sauce with just a hint of garlic is something everyone seems to appreciate, and it’s a nice change from the usual chicken dishes.
My favorite way to serve this is over a bed of rice or alongside some crusty bread to soak up every bit of that sauce. It’s one of those meals I go back to whenever I want comfort food that doesn’t weigh me down. Plus, it’s always a hit whether it’s a weeknight dinner or when friends come over for a cozy meal.
Key Ingredients & Substitutions
Chicken Breasts: Use boneless, skinless chicken breasts for quick cooking and tenderness. You can swap them with chicken thighs for a juicier option if you prefer.
Spinach: Fresh spinach works best to keep the color bright and texture tender. If fresh isn’t available, frozen spinach can be used—just thaw and squeeze before adding.
Heavy Cream: This gives the sauce its rich, creamy texture. For a lighter option, try half-and-half or coconut cream if you want a dairy-free twist.
Parmesan Cheese: Essential for flavor and creaminess. You can substitute with Pecorino Romano or Grana Padano if needed.
Fettuccine Pasta: The wide noodles hold the sauce nicely, but you can use linguine, spaghetti, or even penne if preferred.
How Do I Get the Chicken Nice and Golden Without Overcooking It?
Getting a golden crust while keeping the inside juicy is key. Here’s how:
- Pat the chicken dry with paper towels before seasoning. This helps with browning.
- Heat the skillet and oil until shimmering but not smoking.
- Cook chicken on medium-high heat without moving it around too much. Let it form a crust for 5-7 minutes per side.
- Use a meat thermometer if unsure; 165°F (74°C) is safe to eat.
- Once cooked, set chicken aside to rest—this locks in juices before adding it back to the sauce.
Equipment You’ll Need
- Large skillet – I like using a non-stick or stainless steel skillet because it heats evenly and makes browning the chicken easier.
- Pot for pasta – A medium-sized pot is perfect to cook the fettuccine until al dente.
- Wooden spoon or spatula – helps to stir the sauce gently without scratching the skillet.
- Tongs or tongs – useful for turning and removing the chicken breasts from the skillet.
- Meat thermometer (optional) – I recommend using one to check that the chicken is cooked through without overdoing it.
- Grater – for freshly grated Parmesan cheese and optional garnishes.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork cutlets for a different protein that cooks quickly and stays tender.
- Add sautéed mushrooms or sun-dried tomatoes into the sauce for extra flavor and texture.
- Try different cheeses like Pecorino Romano or Asiago instead of Parmesan for a unique taste.
- For some heat, sprinkle red pepper flakes into the sauce while simmering.
Chicken Florentine Recipe
Ingredients You’ll Need:
For The Chicken and Sauce:
- 3 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 4 cups fresh spinach
- 1 tablespoon unsalted butter
For The Pasta:
- 8 oz fettuccine pasta (or your preferred pasta)
Optional Garnishes:
- Fresh parsley
- Extra Parmesan cheese
Time Needed
This dish takes about 30 minutes from start to finish: 10 minutes to prep and cook the chicken and sauce, and about 10-12 minutes to cook the pasta. It’s a quick and satisfying meal perfect for any weeknight.
Step-by-Step Instructions:
1. Prepare the Chicken:
Season the chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until nicely golden and cooked through. Remove the chicken from the skillet and set it aside.
2. Cook the Pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain and set aside.
3. Make the Creamy Spinach Sauce:
In the same skillet, add the butter and minced garlic. Sauté the garlic for about 1 minute until fragrant. Lower the heat, pour in the heavy cream and chicken broth, and stir to combine. Let the sauce simmer gently for 3-5 minutes until it starts to thicken.
4. Finish the Sauce and Combine:
Add the grated Parmesan cheese to the sauce and stir until melted and smooth. Toss in the fresh spinach and cook just until wilted. Add the drained pasta to the skillet and mix gently to coat the noodles with the creamy sauce.
5. Bring It All Together:
Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach pasta and sauce. Let everything warm together for 2 more minutes.
6. Serve:
Serve the Chicken Florentine hot, garnished with extra Parmesan and a sprinkle of freshly ground black pepper or fresh parsley if you like. Enjoy this delicious, comforting meal!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts but be sure to thaw them completely in the fridge overnight before cooking. This helps the chicken cook evenly and prevents extra moisture from affecting the sauce.
Can I Substitute Cream for a Healthier Option?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, though it won’t be as rich. To help thicken the sauce, add a teaspoon of cornstarch dissolved in a little cold water while simmering.
How Should I Store Leftovers?
Store any leftover Chicken Florentine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Can I Use Other Greens Instead of Spinach?
Yes! Baby kale, Swiss chard, or arugula all work well as substitutes. Just add them at the same step and cook until wilted, adjusting the cooking time depending on the green you choose.
