Ever wondered what makes Chicken Florentine so irresistibly delicious? I’ve been obsessing over this elegant dish for years, and today I’m breaking down exactly what goes into creating this creamy, spinach-laden masterpiece that makes dinner guests swoon
Chicken Florentine combines tender chicken with a velvety spinach cream sauce that’s both sophisticated and comforting. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner game, understanding the ingredients and techniques behind this classic dish will help you create restaurant-quality results at home.
What is Chicken Florentine?
Chicken Florentine is a classic dish that features chicken (typically breasts) topped with a rich, creamy spinach sauce. The term “Florentine” actually refers to the spinach component of the dish, as any recipe described as “à la Florentine” typically contains spinach as a key ingredient.
Despite what many assume, Chicken Florentine doesn’t actually originate from Florence, Italy. Interestingly, the dish has French roots! It’s believed that Florentine-style dishes originated in France after Catherine de’ Medici moved from Florence to Paris to marry King Henry II in the 1500s. She brought Italian chefs with her who incorporated spinach into many dishes, creating what we now know as “Florentine” cuisine.
The Essential Ingredients of Chicken Florentine
The Chicken
The foundation of this dish is, of course, the chicken. Most recipes call for:
- Boneless, skinless chicken breasts: Typically pounded thin or cut horizontally into cutlets to ensure quick, even cooking
- Chicken thighs: Some recipes use thighs instead of breasts for more flavor and moisture
The chicken is usually dredged in seasoned flour before cooking which helps develop a golden brown crust and thickens the sauce slightly.
The Signature Spinach
It’s not Florentine without spinach! You’ll need
- Fresh spinach: About 3-4 cups of fresh baby spinach is typical, which wilts down significantly
- Frozen spinach: Can be substituted in a pinch (just be sure to thaw and squeeze out excess moisture)
The spinach gets wilted into the hot creamy sauce right before serving, giving the dish its characteristic look and flavor.
The Creamy Sauce
The luxurious sauce is what makes this dish truly special. Key components include:
- Heavy cream: About 3/4 to 1 cup creates the rich, velvety base
- Chicken broth or stock: Provides flavor depth and helps thin the sauce to the right consistency
- Parmesan cheese: Freshly grated is best, adding a nutty, savory element
- Garlic: Several cloves, minced or thinly sliced
- Butter: For sautéing and adding richness
Some recipes incorporate white wine into the sauce for acidity and complexity, though chicken broth can be substituted for an alcohol-free version.
Seasonings and Aromatics
To round out the flavor profile:
- Italian seasoning: A blend of herbs like oregano, basil, thyme, and rosemary
- Salt and pepper: To taste
- Red pepper flakes: Optional, for a hint of heat
- Lemon juice or zest: Often added to brighten the rich sauce
Optional Add-ins and Variations
While the classic recipe focuses on chicken and spinach in a creamy sauce, many cooks add their own twists:
- Sun-dried tomatoes: Add color and tangy sweetness
- Fresh cherry tomatoes: For brightness and acidity
- Onions: Sautéed with the garlic for additional flavor
- Capers or artichoke hearts: For briny notes and texture
- Different cheeses: Some recipes incorporate mozzarella, fontina, or cream cheese
How Chicken Florentine is Prepared
The basic method for preparing this dish involves:
- Preparing the chicken: Pounding or cutting into even cutlets, seasoning, and dredging in flour
- Cooking the chicken: Pan-searing until golden and cooked through
- Creating the sauce: In the same pan, sautéing garlic and other aromatics before adding liquids
- Building flavor: Simmering the cream, broth, and seasonings until slightly thickened
- Finishing touches: Adding cheese and folding in spinach until wilted
- Combining components: Returning the chicken to the sauce to warm through before serving
Here’s a useful tip I’ve learned from experience: don’t move the chicken around too much when it first hits the pan. Let it develop that beautiful golden crust before flipping it over!
Why Chicken Florentine is So Popular
There are several reasons why this dish has stood the test of time:
- Elegant yet approachable: Looks and tastes sophisticated without requiring advanced cooking skills
- Versatile: Works equally well for a weeknight family meal or a dinner party
- Balanced flavors: The richness of the cream sauce is perfectly complemented by the slight bitterness of the spinach
- One-pan wonder: Most versions can be made in a single skillet
What to Serve with Chicken Florentine
The creamy sauce begs for something to soak it up! Great accompaniments include:
- Mashed potatoes: A classic pairing
- Pasta: Especially fettuccine or linguine
- Rice: White or wild rice work well
- Crusty bread: Perfect for sopping up every last bit of sauce
For a complete meal, consider adding:
- A crisp green salad with a light vinaigrette
- Roasted vegetables like asparagus or green beans
- A glass of crisp white wine like Sauvignon Blanc or Pinot Grigio
Common Questions About Chicken Florentine
What’s the difference between Chicken Florentine and Tuscan Chicken?
While both dishes feature chicken in a creamy sauce, Florentine sauce highlights spinach as the star ingredient, while Tuscan sauce emphasizes herbs, garlic, and roasted tomatoes.
Can I make Chicken Florentine ahead of time?
You can prepare components ahead, but for best results, I recommend completing the dish just before serving. The sauce can separate if reheated improperly, and the chicken might toughen.
Is Chicken Florentine healthy?
Traditional Chicken Florentine is indulgent due to the heavy cream and butter. However, you can make healthier versions by substituting half-and-half or evaporated milk for the cream and increasing the proportion of spinach.
My Foolproof Chicken Florentine Recipe
Here’s my go-to recipe that never fails to impress:
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5-2 pounds), cut horizontally into cutlets
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 4 cups fresh baby spinach
- 1/4 cup sun-dried tomatoes, chopped (optional)
- Juice of half a lemon
Instructions:
- Season chicken cutlets with salt and pepper, then dredge in flour.
- Heat butter and oil in a large skillet over medium-high heat.
- Cook chicken until golden brown and cooked through, about 3-4 minutes per side. Remove to a plate.
- In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Add heavy cream and Italian seasoning, bringing to a simmer.
- Reduce heat and stir in Parmesan cheese until melted.
- Add spinach and sun-dried tomatoes (if using), stirring until spinach wilts.
- Return chicken to the skillet to warm through.
- Finish with a squeeze of lemon juice and additional salt and pepper if needed.
Tips for Perfect Chicken Florentine Every Time
After making this dish countless times, I’ve picked up some tricks:
- Room temperature chicken: Take the chicken out of the fridge 15-20 minutes before cooking for more even cooking.
- Don’t overcrowd the pan: Cook in batches if necessary to get a proper sear.
- Fond is flavor: Those browned bits at the bottom of the pan after cooking the chicken? That’s culinary gold for your sauce!
- Freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Sauce consistency: If your sauce gets too thick, thin it with a splash of chicken broth; if too thin, simmer a bit longer.
In Conclusion
Chicken Florentine is one of those magical dishes that transforms simple ingredients into something truly special. The combination of tender chicken, creamy sauce, and nutritious spinach creates a meal that satisfies on every level.
Whether you’re cooking to impress or just want something a little fancy for yourself, this classic dish delivers big on flavor without requiring professional chef skills. Give it a try—I’m pretty sure it’ll become a regular in your dinner rotation!
What’s your favorite way to serve Chicken Florentine? Do you have any special add-ins that make your version unique? I’d love to hear about your experiences with this delicious dish!
What is Chicken Florentine:
Thanks to Queen Catherine, many dishes that use spinach, especially those with a rich, cheesy (Mornay) sauce, are considered a la Florentine, which is French for “in the style of Florence.” Eggs and fish are pretty common protein additions, but chicken and spinach are a match made in heaven (or at least in Italy).
You may have ordered stuffed chicken Florentine at restaurants before, baked or pan-fried breasts stuffed with spinach, mushrooms, and cheese. This is my twist on that dish, an easy Chicken Florentine recipe that has all the same, wonderful flavors without all the fussy stuffing business. Oh, and copious amounts of a drool-worthy sauce.
Chicken Florentine Ingredient Notes
- Butter: You can use either unsalted or regular butter.
- Garlic: For the best flavor, use fresh garlic, not the stuff that comes already minced in a jar.
- Mushrooms: You can use regular white button mushrooms or try cremini for even more flavor.
- Dried Italian Seasoning: I like the blend of herbs from McCormick called, “Italian Seasoning Perfect Pinch.”
- Chicken Breast: Use boneless skinless chicken breast and cut them into thirds lengthwise or use chicken tenders.
- Flour: Use all-purpose flour. It will help thicken the sauce.
- Parmesan: I like to use grated. It melts easily into the sauce. Shredded parm will also work. Don’t use the stuff in the green jar. Buy it from the deli section at your local supermarket, or better yet, buy a wedge and grate it yourself.
- Chicken Broth: I like to use low-sodium broth to control the overall salt in the dish. If you want to make this even more flavorful, you can use ¼ c. of dry white wine to replace half the chicken broth when you’re deglazing.
- Heavy Cream: This gives the sauce its creamy, velvety texture. Lower-fat milk products won’t produce the same results.
- Spinach: I generally give this a rough chop. It’s not necessary. You can add it whole if you’d prefer.