My creamy chicken Florentine recipe combines tender chicken breast pieces simmered in a rich Florentine sauce with wilted spinach. Ready in 20 minutes; it’s a perfect weeknight meal!

I have no shortage of creamy chicken breast recipes, and after my recent trip to Italy, my family has requested chicken Florentine at least once a week. It sounds fancy, looks fancy, but is deceptively easy to make.

Chicken Florentine features thin chicken breasts simmered in a creamy, cheesy sauce with spinach. With a simple yet elegant flavor and balance of rich textures, this dish works equally well on a random Tuesday as it does on your special date night (I do both).

Two things make or break this dish- overcooking the chicken and rushing the sauce. Nail both, and the rest takes care of itself- I’ll walk you through it with my step-by-step video below. 

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make chicken Florentine
4. Arman’s recipe tips
5. Tested recipe variations
6. How to reheat chicken Florentine without drying it out
7. Creamy Chicken Florentine (Recipe Card)
8. Frequently asked questions
9. More Italian-inspired chicken recipes to try

Why I love this recipe

• Surprisingly low in carbs. While I wouldn’t go out on a limb and call this a ‘healthy’ recipe, it is shockingly low in carbs, with only 6 grams per serving. 
• One bowl and one skillet. Cleanup takes about as long as the cooking. 
• Ready in 20 minutes. And that includes all the prep time, too.
• Simple ingredients. Like marry me chicken, this dish comes together with kitchen staples and basic pantry items.

Key Ingredients

Here’s what goes into Florentine chicken, along with my kitchen notes. Full measurements are in the recipe card below.

• Chicken breasts. Skinless chicken breast fillets. You will need just two fillets, which you will slice in half to make four servings. 
• Salt and pepper. To sprinkle on the outside of the chicken.
• Almond flour OR all-purpose flour. Do not use almond meal, as it will separate when combined with the Florentine sauce. Standard all-purpose flour works perfectly if you’re not watching carbs.
• Parmesan cheese. Freshly grated from a wedge. The shelf-stable kind won’t melt properly, leaving a grainy texture in the sauce. 
• Olive oil. To pan fry the chicken before adding the sauce. 
• Florentine sauce. Butter creates a roux base, garlic adds depth, heavy cream gives richness, and fresh spinach wilts down to almost nothing but adds color and nutrients. You’ll also need chicken broth, Italian seasoning, and more Parmesan cheese.

How to make chicken Florentine

Step 1- Slice the chicken breasts lengthways, leaving you with four thin breasts. Pound them and sprinkle them with salt and pepper. Once seasoned, dip them in the almond flour and parmesan cheese.

Step 2- cook the chicken. Place a non-stick skillet over medium heat. Add the olive oil, and, once hot, add the seasoned chicken breasts. Cook for 8-10 minutes, flipping halfway through. Remove the chicken from the heat. 

Step 3- Make the cream sauce. Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, then stir in the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes or until it has noticeably reduced. Add the cream and bring it to a boil, then add the parmesan cheese and spinach.

Step 4- Assemble. Add the chicken back into the pan and let it simmer for 5 minutes until the sauce thickens, then serve warm.

Arman’s recipe tips

• Do not overcook the chicken, as it will continue to cook as it is resting. It will also continue to cook when you add it to the Florentine sauce. Once it reaches about 150°F, remove it from the pan.
• Don’t rush the sauce. Once you add the cream, let it reduce for at least 3 minutes before adding the spinach. Rushing this step will give you a noticeably thinner sauce rather than a silky one. 
• Serve this hot, as the Florentine sauce congeals as it cools down. 

How to reheat chicken Florentine without drying it out

To store: Leftover chicken Florentine can be stored in the refrigerator, covered, for up to 5 days. I don’t recommend separating the sauce from the chicken, as it imparts even more flavor overnight.

To freeze: Place the chicken and the sauce in an airtight container and store in the freezer for up to two months. 

Reheating: Either microwave the chicken with the sauce in 30-second spurts until hot, or in a skillet with 1 1/2 tablespoons of water (or milk).

Frequently asked questions

More Italian-inspired chicken recipes to try

• Chicken Caprese– Fresh mozzarella, tomatoes, and basil on pan-seared chicken- My summer dinner staple.
• Chicken Milanese– Thin, crispy breaded chicken that I serve with an arugula salad like they do in Milan.
• Chicken piccata– The lemon caper sauce is the star, and it comes together in the same pan as the chicken.
• Tuscan chicken– The creamy spinach sauce transforms simple pan-fried chicken breast.
• Chicken marsala– My partner’s favorite Italian chicken dish, and the one I make most for guests.
• Parmesan crusted chicken– Unlike other Parmesan chicken recipes, mine has a light and flavorful crumb that doesn’t leave you feeling heavy.