Creamy Chicken Florentine Recipe

Tender chicken breasts simmered in a rich, garlicky cream sauce with fresh spinach—this Creamy Chicken Florentine is an elegant yet easy dish that’s perfect for a cozy weeknight dinner or a special occasion. This restaurant-quality dish comes together in under 40 minutes, making it a fantastic option when you want something comforting yet impressive.

this Recipe

Why You’ll Love This Recipe

Key Benefits

This dish is simple yet packed with flavor, making it a go-to for home cooks of all levels.

• Quick and easy – Ready in just 40 minutes
• Restaurant-quality at home – Creamy, cheesy, and perfectly seasoned
• Family-friendly – A rich, comforting dish that even picky eaters love
• One-pan meal – Less cleanup and more time to enjoy your meal

Taste & Texture

• The chicken is juicy, golden brown, and seasoned to perfection
• The sauce is velvety smooth, garlicky, and loaded with parmesan flavor
• The spinach adds a fresh and slightly earthy contrast to the richness of the sauce

Dietary Attributes

• Naturally low in carbs, making it keto-friendly
• High in protein for a balanced meal
• Can be made gluten-free by swapping all-purpose flour for a GF alternative

Ingredients & Substitutions

Ingredient List

For the Chicken:

• 4 boneless, skinless chicken breasts
• ¾ cup (95g) all-purpose flour
• 1 teaspoon garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

For the Sauce:

• 2 tablespoons butter
• 3 cloves garlic, minced
• ½ cup (118ml) white wine (or chicken broth)
• 1 cup (237ml) half-and-half cream
• 2 ounces (60g) cream cheese
• 1 cup (90g) parmesan cheese, freshly grated (divided)
• 2 ½ cups (75g) baby spinach

Notes on Quality

For the best flavor, always use fresh parmesan cheese instead of pre-grated varieties. Fresh spinach works best for this recipe, as frozen spinach can add too much moisture. Choose a white wine that you would enjoy drinking—avoid cooking wine, which tends to be overly salty.

Possible Substitutions

• If you don’t have half-and-half, heavy cream can make the sauce even richer, while milk can lighten it up
• If you prefer not to use wine, chicken broth is a great substitute
• Kale can be used instead of spinach for a heartier texture
• To make it dairy-free, swap cream cheese for a plant-based alternative and use coconut cream in place of half-and-half

Step-by-Step Instructions

1. Prepare the Chicken

Pound the chicken breasts to an even thickness using a rolling pin or meat mallet. This ensures they cook evenly.

In a shallow bowl, whisk together flour, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Dredge each chicken breast in the seasoned flour mixture until fully coated.

2. Cook the Chicken

Heat olive oil in a large skillet over medium heat. Sear the chicken for 5 minutes per side until golden brown. Work in batches if needed to avoid overcrowding the pan. Once cooked, transfer the chicken to a plate and set aside.

3. Make the Sauce

In the same skillet, melt butter and sauté the minced garlic for 30 seconds until fragrant. Add white wine (or broth) and let it reduce for about 3 minutes.

Stir in half-and-half, cream cheese, and ¾ cup of the parmesan. Cook until the cheese is fully melted and the sauce is smooth (about 4 minutes). Add baby spinach and let it wilt completely (3 minutes).

4. Finish the Dish

Return the chicken to the skillet, spooning the sauce over it. Let it simmer for 3-4 minutes until the chicken is warmed through. Garnish with the remaining parmesan cheese and serve immediately.

Expert Tips & Tricks

Best Practices

• Let the chicken come to room temperature for 30 minutes before cooking. This promotes even cooking and prevents it from drying out
• Use a stainless steel pan rather than aluminum or cast iron, as spinach can react with certain metals and create an off-taste
• Let the chicken cook undisturbed for the full 5 minutes per side to develop a golden crust

Common Mistakes

• Avoid overcooking the chicken—always check for doneness with a meat thermometer. It should reach 165°F (74°C)
• If the sauce thickens too much, add a splash of chicken broth or milk to loosen it up
• Don’t use pre-grated parmesan—it doesn’t melt as smoothly as fresh

Time-Saving Tips

• Pound the chicken in advance and store it in the fridge for quicker prep
• Use pre-minced garlic to save time
• This dish reheats well, so you can make it ahead for meal prep

Serving Suggestions

Pairings

This dish pairs beautifully with:

• Mashed potatoes – The creamy sauce is perfect over fluffy potatoes
• Pasta – Serve over linguine or fettuccine for a heartier meal
• Rice – A simple garlic butter rice works great as a base

Presentation Ideas

Garnish with freshly chopped basil or parsley for a pop of color. Serve on a white plate to highlight the golden chicken and creamy sauce.

Beverage Pairings

• White wine: A crisp Chardonnay or Sauvignon Blanc complements the creamy sauce
• Non-alcoholic option: Sparkling lemon water or a light herbal tea

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating Methods

• Stovetop: Warm over low heat, adding a splash of cream or broth to loosen the sauce
• Microwave: Heat in 30-second intervals, stirring between each until warm

Frequently Asked Questions

Substitutions & Adjustments

Can I make this gluten-free? Yes! Just swap the flour for a gluten-free blend or almond flour.

Can I use chicken thighs instead? Absolutely! Adjust the cooking time as thighs may take a little longer.

Troubleshooting

My sauce is too thick—what do I do? Add a bit of broth or milk to loosen it up.

Why is my chicken dry? It may be overcooked. Always check the internal temp with a meat thermometer.

Variations & Customizations

Dietary Adaptations

• Make it dairy-free: Use coconut cream and dairy-free parmesan
• Make it low-carb: Serve over zucchini noodles or cauliflower rice

Flavor Twists

• Add sun-dried tomatoes for extra depth of flavor
• Stir in a pinch of red pepper flakes for a little heat
• Swap the thyme and rosemary for Italian seasoning

Seasonal/Holiday Versions

For a fall twist, add mushrooms and use butternut squash puree to thicken the sauce instead of cream cheese.

More Delicious Recipes to Try

Looking for more incredible dishes? Check out these recipes:
Valentine’s Day Stuffed Mushrooms
Heart-Shaped Caprese Skewers
Mini Spinach and Feta Puffs

Follow more delicious recipes on Pinterest: Cooking with Callie on Pinterest

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