Elevate your dinner table with this exquisite Chicken Florentine, a dish that embodies elegance and comfort in every bite! Featuring tender, golden-brown chicken cutlets bathed in a rich, creamy white wine sauce infused with garlic, shallots, and fresh spinach, and finished with Parmesan cheese, it’s a gourmet-feeling meal that’s surprisingly easy to achieve at home. Perfect for a special occasion or a quick weeknight indulgence!
Why I Love This Recipe
Chicken Florentine is one of those dishes that truly makes me feel like a chef, and I absolutely adore this recipe for its sophistication and simplicity! What I love most is the way the chicken cutlets sear to a beautiful golden-brown, creating a perfect base for the flavors. The sauce is pure magic: it builds upon the fond in the skillet from the chicken, with aromatic shallots and garlic, brightened by dry white wine, and enriched with heavy cream. The fresh baby spinachwilts perfectly into the creamy sauce, adding a touch of vibrant green and healthy goodness. It’s a harmonious blend of textures and tastes, and it comes together quickly enough for a weeknight, yet feels luxurious enough for company.
Ingredients
Here’s what you’ll need to create this delicious Chicken Florentine:
- 4 chicken cutlets (about 4-6 oz each; or 2 boneless, skinless chicken breasts, sliced in half horizontally)
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- ¾ cup dry white wine (like Pinot Grigio, Sauvignon Blanc, or Chardonnay)
- ¼ cup low sodium chicken broth
- ½ teaspoon Italian seasoning
- 1 cup heavy cream
- 4 cups baby spinach (about 4 ounces)
- ½ cup freshly grated Parmesan cheese
Swaps and Notes
- Chicken Cutlets: Thinly sliced boneless, skinless chicken breasts are ideal as they cook quickly and evenly. You can pound thicker chicken breasts to a consistent 1/2-inch thickness.
- Dry White Wine: Choose a dry white wine you enjoy drinking, as its flavor will be concentrated in the sauce. If you prefer not to use wine, substitute with an additional 3/4 cup of low-sodium chicken broth, though the flavor profile will differ slightly.
- Shallot: Shallots offer a milder, sweeter onion flavor. A small amount of finely minced yellow onion can be substituted.
- Garlic: Freshly minced garlic is crucial for the best aromatic flavor.
- Heavy Cream: Essential for the rich, velvety texture of the sauce. Do not substitute with milk or half-and-half.
- Baby Spinach: Fresh baby spinach wilts quickly and has a mild flavor. You can use regular spinach, but chop it and add slightly earlier.
- Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully and adds a salty, nutty finish.
- Italian Seasoning: A classic blend that adds herbaceous depth.
Instructions
Let’s get this delicious Chicken Florentine cooking!
- Dredge the Chicken: In a shallow bowl or plate, mix together the ¼ cup all-purpose flour, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Dredge each chicken cutlet thoroughly in the flour mixture, ensuring both sides are well coated. Gently shake off any excess flour.
- Cook the Chicken: In a large skillet (a 12-inch skillet works well), melt 1 tablespoon of unsalted butter with 1 tablespoon of olive oil over medium-high heat until the butter is foamy and the oil is shimmering. Carefully add the floured chicken cutlets to the hot skillet (cook in batches if necessary to avoid overcrowding, which can steam the chicken). Cook for 3-5 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature of 165°F/74°C). Remove the cooked chicken from the skillet, plate it, and place it in the oven on a low setting (e.g., 200°F/90°C) to keep warm while you make the sauce.
- Cook Shallots & Garlic: In the same skillet (don’t clean it, those browned bits are flavor!), melt the remaining 1 tablespoon of unsalted butter over medium heat. Add the thinly sliced 1 shallot and cook for about 2 minutes until it softens. Reduce the heat to low, then add the 3 cloves minced garlic and cook for an additional 1 minute, stirring constantly, until fragrant (be careful not to burn the garlic).
- Make the Sauce Base: Increase heat to medium. Add the ¾ cup dry white wine and ¼ cup low sodium chicken broth to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer.
- Add Cream & Reduce Sauce: Pour in the 1 cup heavy cream and ½ teaspoon Italian seasoning. Stir well. Bring the mixture back to a gentle simmer and cook, reducing it by a little more than half, until the sauce thickens and coats the back of a spoon. This will take about 10-15 minutes, stirring occasionally.
- Add Spinach: Once the sauce has reduced and thickened, stir in the 4 cups baby spinach. Cook for just 1-2 minutes, stirring, until the spinach is wilted.
- Finish and Serve: Return the warm cooked chicken cutlets to the skillet, nestling them into the sauce to warm through. Right before serving, sprinkle the dish generously with ½ cup freshly grated Parmesan cheese. Serve hot.
This creamy and flavorful Chicken Florentine pairs beautifully with pasta or a side of crusty bread! Enjoy!
Tips for Success
- Don’t Overcook Chicken: Chicken cutlets cook quickly. Overcooked chicken will be dry and tough. Aim for golden brown outside and juicy inside.
- Don’t Crowd the Pan: Cook chicken in batches if your skillet isn’t large enough. Crowding lowers the pan temperature and prevents proper browning.
- Scrape the Fond: Those browned bits at the bottom of the skillet after cooking the chicken and shallots are packed with flavor. Make sure to scrape them up when adding the wine and broth for the sauce.
- Gentle Simmer for Sauce: Keep the heat at a gentle simmer once cream is added to prevent it from curdling.
- Baby Spinach: Baby spinach wilts very fast. Add it right at the end and stir until just wilted to maintain its color and freshness.
- Freshly Grated Parmesan: It melts smoother and has better flavor than pre-grated.
Serving Suggestions and Pairings
This Chicken Florentine is a complete and incredibly satisfying meal on its own, but it pairs wonderfully with:
- Pasta: Serve over cooked pasta such as linguine, fettuccine, or angel hair to soak up all the delicious sauce.
- Crusty Bread: Essential for dipping into the creamy sauce.
- Steamed Rice: A simple bed of white or brown rice.
- Roasted Potatoes: Roasted baby potatoes or mashed potatoes.
- Asparagus or Green Beans: Simple steamed or roasted vegetable sides.
- For other incredibly popular, crowd-pleasing chicken dishes, consider our This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit or our These Sheet Pan Quesadillas Are My Favorite Way To Feed A Crowd Fast.
Storage and Leftover Tips
Chicken Florentine is best enjoyed fresh for optimal texture of the chicken and sauce.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. The sauce may thicken and the spinach may become softer.
- Reheating: Reheat individual portions gently on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce if needed. Avoid boiling rapidly, which can cause the cream to separate. Microwaving is possible but may affect the chicken’s tenderness.
- Freezing: Freezing is not recommended for this dish due to the heavy cream and spinach, which can change texture and separate upon thawing and reheating.
More Recipes You Will Love
If you loved the elegant, flavorful, and chicken-centric nature of this dish, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:
- For another easy cheesy chicken dish, check out our Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
- If you’re a fan of satisfying chicken and cheese dishes, our These Chicken Enchiladas Are My Go-To For Cozy Crowd-Pleasing Dinners are a must-try.
- And for a fresh, light take on a classic chicken dish, you’ll love A Light Tangy Chicken Salad I Actually Crave (And There’s No Mayo In Sight).
Final Thoughts
This Chicken Florentine recipe is a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying gourmet meal to your table with ease. It’s perfect for a cozy dinner, promising a plate full of tender chicken and a rich, creamy sauce that will make your taste buds sing.
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite classic French-inspired dish to make at home? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
Leave a Reply