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This 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!
We have no shortage of creamy chicken breast recipes on hand, and some of our current favorites are Tuscan chicken, chicken marsala, and, as of late, chicken Florentine.
With juicy, parmesan-crusted chicken simmered in a garlicky cream sauce alongside tender spinach, it’s hard to believe this entire dish comes together in just 20 minutes.
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What is chicken florentine?
Chicken florentine is a classic Italian chicken dish, with origins from the Florence region. Its key features include a creamy sauce that contains cream, butter, cheese (in this case, parmesan!) and 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. Here are some reasons why I LOVE this recipe:
- Super 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.
- Made with one bowl and one skillet. So you don’t have to spend an hour in the kitchen cleaning up.
- Simple ingredients. Like marry me chicken, this dish comes together with kitchen staples and basic pantry items, most of which you might already have on hand.
Ingredients needed
For such a decadent-looking recipe, you’ll love the simple ingredient list. You probably have everything in your pantry already! Here is what you’ll need:
- Chicken breasts– Skinless chicken breast fillets. You will need just two fillets, which will be sliced in half to make four servings.
- Salt and pepper– To sprinkle on the outside of the chicken.
- Almond flour– Blanched or superfine almond flour. Do not use almond meal, as it will separate when combined with the florentine sauce. If you aren’t watching your carbs, all-purpose flour can be used.
- Parmesan cheese– Freshly grated, NOT the shelf-stable kind.
- Olive oil– To pan fry the chicken before adding the sauce.
Florentine sauce
- Butter– A must for any good simmering sauce.
- Garlic– Freshly minced or jarred garlic.
- Chicken broth– Also known as chicken stock. Use a good quality broth so it really enhances the chicken flavor.
- Italian seasonings– A mix of dried basil, oregano, and rosemary.
- Heavy cream– Also known as thickened cream or double cream.
- Parmesan cheese– Like the coating for the chicken breast, use freshly grated.
- Spinach– Baby spinach is preferred.
How to make chicken Florentine
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the chicken. Start by slicing the chicken breasts lengthways, leaving you with four thin breasts. Pound them and sprinkle with salt and pepper. Once seasoned, dip them in the almond flour and parmesan cheese.
Step 2- cook the chicken. Next, 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.
What can I serve with this dish?
This recipe makes a hearty dish all on its own, but it’s even better when paired with an equally satisfying side dish. For lighter sides, try air fryer frozen green beans or air fryer zucchini. For heartier sides, try cauliflower mashed potatoes, basmati rice, or couscous. It also works wonders with a salad, like Brussels sprouts salad or rice salad.
Tips to make the best recipe
- 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.
- For an even cheesier flavor, sprinkle with extra parmesan cheese on top.
- Serve this hot, as the florentine sauce with congeal as it cools down.
- While I think this dish is pretty darn flavorful as is, sometimes I like to spice it up with sundried tomatoes, artichoke hearts, or capers.
- When I want to go the extra mile, I’ll skip the broth in favor of a dry white wine (like Sauvignon Blanc) instead.
How to store leftovers
To store: Leftovers can be stored in the refrigerator, covered, for up to 5 days.
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.
Frequently Asked Questions
Florentine style means cooking something in a cream-based sauce. Here, the chicken is simmered in a creamy and cheesy sauce.
More Italian-inspired chicken recipes to try
- Chicken Caprese– Quick, yet elegant. And, all the best parts of a Caprese salad (balsamic and mozzarella!).
- Chicken Milanese– Cheesy breaded chicken pan-fried until golden brown.
- Chicken piccata– Featuring a luscious, tangy lemon butter sauce.
- Parmesan crusted chicken– Always juicy, crispy, and flavorful.
Creamy Chicken Florentine
Video
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup almond flour or all-purpose flour
- 2 tablespoons parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Florentine sauce
- 1 tablespoon butter
- 2 cloves garlic minced
- 3/4 cup chicken broth
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 1/4 cup parmesan cheese
- 2 cups baby spinach loosely packed
Instructions
- Slice the two chicken breasts lengthways to form four, thin pieces of chicken. Season the four chicken pieces with salt and pepper and set aside.
- In a small bowl, whisk together the almond flour and parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring everything is covered.
- Add the oil and one tablespoon of the butter into a skillet and place it over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the heat.
- Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, before adding 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.
- Add the chicken back into the pan and let it simmer for 5 minutes, until the sauce thickens.
- Serve the chicken and the florentine sauce immediately.
So Yummy! My family loved it!
Thank you, Christina!
Best chicken florentine recipe ever!
Tried this and it turned out awesome… a dish that “feels” like you did a lot more prep than you actually did. Goes in the “it’s a keeper” stack.
Delicious and easy to make!!
Unbelievable Flavor! Perfect meal for 2!
Thanks, Ann!