A richly comforting Chicken Florentine recipe you’ll definitely want to bookmark! Heaps of creamy flavorful sauce meets golden pan-seared chicken cutlets for an easy weeknight meal on the stovetop.
Why this recipe works
If you love a good saucey chicken dish, this easy Chicken Florentine recipe has it all. A rich creamy sauce amplified with white wine, heavy cream, and the addition of tender spinach all spooned over golden chicken cutlets – yep, it’s a winner.
You can think of it as the creamier cousin to chicken marsala, except it has spinach instead of mushrooms and isn’t as wine-heavy. I guess they aren’t very similar flavor-wise, we just really love our saucey chicken around here, okay? I know it looks fancy, but it’s not difficult to make. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You can use chicken breasts and cut them in half lengthwise to make cutlets, or purchase them already prepared from the store. It’s best to try and trim them close to the same size and thickness so they cook evenly and are done at the same time. We weighed our chicken after we trimmed it. We’ve tried this recipe with multiple different sizes of chicken breasts, not just cutlets, and it’s great either way! Just be sure they are of even thickness and test for doneness with an instant read thermometer as larger sizes mean longer cooking time.
SAUCE – If you prefer not to use wine, you can substitute an equal amount of chicken broth or water. To reduce calories, you can use half and half in place of the heavy cream. For even more calorie reduction, whole milk can be used but I wouldn’t go less than that as it will compromise the creaminess of the sauce.
How to Make Chicken Florentine
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a breading tray or on a shallow plate, whisk together flour, 1 teaspoon of the garlic salt, pepper, and onion powder.
- Press each chicken cutlet into the flour mixture, coating both sides and gently shaking off excess.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add prepared chicken cutlets to the skillet and cook, undisturbed, for 4 minutes. Turn over and cook an additional 4 minutes. Chicken should be golden brown.
TIP – After the first flip, Chef Antoine suggests pressing the center of each cutlet to release steam which helps them cook evenly.
- Remove chicken and keep warm. If there’s a lot of excess oil, remove it from the pan. Don’t take it all out or wipe the skillet clean, you want those brown bits in the pan for the next step!
- Add butter to the skillet and cook until melted. Add chicken base and wine to deglaze the pan. Allow mixture to come to a boil.
- Whisk in the heavy whipping cream and remaining 1 teaspoon of garlic salt. Bring the mixture to a gentle boil.
- Add spinach leaves and cook until wilted, a minute or so.
- Add chicken cutlets back into the skillet, spooning sauce over each one. Allow to gently bubble and heat through.
Frequently Asked Questions & Expert Tips
Dry white wine is best for chicken Florentine. A few good options are sauvignon blanc, pinot grigio, or chardonnay. I would avoid any sweet wines in this dish. Pick a dry wine that you enjoy the taste of, but there’s no need to spend a pretty penny on a bottle when you plan on cooking with it.
If you prefer not to use wine, you can substitute an equal amount of chicken broth or water.
Store leftover chicken Florentine in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of heavy cream if needed to loosen it back up.
I wouldn’t suggest freezing this dish due to the dairy content in the sauce which tends to separate once thawed.
Serving Suggestions
Serve your chicken Florentine over or alongside a bed of pasta, rice, or mashed potatoes to soak up that incredible sauce. Lighten it up a bit with a side salad and a steamed or roasted veggie on the side. Optionally garnish with shredded parmesan cheese and enjoy!
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Chicken Florentine
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4 chicken cutlets about 1.5 pounds after being trimmed
- ¼ cup all purpose flour
- 2 teaspoons garlic salt divided
- ½ teaspoon black pepper
- 2 teaspoons onion powder
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 Tablespoon Better than Bouillon chicken base
- ⅓ cup white wine
- 1 cup heavy whipping cream
- 1 cup fresh spinach leaves
Things You’ll Need
Before You Begin
- You can use chicken breasts and cut them in half lengthwise to make cutlets, or purchase them already prepared from the store. It’s best to try and trim them close to the same size and thickness so they cook evenly and are done at the same time. We weighed our chicken after we trimmed it.
- If you prefer not to use wine, you can substitute an equal amount of chicken broth or water.
- To reduce calories, you can use half and half in place of the heavy cream. For even more calorie reduction, whole milk can be used but I wouldn’t go less than that as it will compromise the creaminess of the sauce.
- Dry white wine is best here. A few good options are sauvignon blanc, pinot grigio, or chardonnay.
Instructions
- In a breading tray or on a shallow plate, whisk together flour, 1 teaspoon of the garlic salt, pepper, and onion powder.1/4 cup all purpose flour, 1/2 teaspoon black pepper, 2 teaspoons onion powder
- Press each chicken cutlet into the flour mixture, coating both sides and gently shaking off excess.4 chicken cutlets
- Heat olive oil in a skillet over medium-high heat until shimmering.2 Tablespoons olive oil
- Add prepared chicken cutlets to the skillet and cook, undisturbed, for 4 minutes. Turn over and cook an additional 4 minutes. Chicken should be golden brown.TIP – After the first flip, Chef Antoine suggests pressing the center of each cutlet to release steam which helps them cook evenly.
- Remove chicken and keep warm. If there’s a lot of excess oil, remove it from the pan. Don’t take it all out or wipe the skillet clean, you want those brown bits in the pan for the next step!
- Add butter to the skillet and cook until melted. Add chicken base and wine to deglaze the pan. Allow mixture to come to a boil.1 Tablespoon butter, 1 Tablespoon Better than Bouillon chicken base, 1/3 cup white wine
- Whisk in the heavy whipping cream and remaining 1 teaspoon of garlic salt. Bring the mixture to a gentle boil.1 cup heavy whipping cream
- Add spinach leaves and cook until wilted, a minute or so.1 cup fresh spinach leaves
- Add chicken cutlets back into the skillet, spooning sauce over each one. Allow to gently bubble and heat through.
Expert Tips & FAQs
- Store leftover chicken Florentine in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of heavy cream if needed to loosen it back up.
Nutrition
Chef Antoine Davis
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