Chicken Florentine Recipe – How to Make it in 9 Simple Steps

Cooked in the method that is popular in the area of Florence, Italy, our recipe for Chicken Florentine features breaded sautéed chicken along with a rich, creamy sauce. This recipe is so good that you will be looking for guests to invite for dinner where you can serve this dish.

A close look at a plate of chicken florentine.

With a creamy, savory sauce studded with tasty spinach and garlic, our recipe for Chicken Florentine is a perfect choice to serve to guests in your home. It uses boneless skinless chicken breasts so that you do not have to worry about the meat is fully cooked.

The chicken breasts are breaded in a cheesy, herbed breading and cooked in a mixture of olive oil and butter. Then, you will create the sauce that includes half-and-half, cream cheese, and garlic.

A close look at a plate of chicken florentine.

Chicken Florentine Recipe

April FreemanApril Freeman
The word “Florentine” in the name of this recipe refers to the fact that it is cooked in the style that is popular in the area of Florence, Italy. It is very common for Florentine cooks to use plenty of spinach in their recipes. Our recipe does include fresh spinach.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 6 Servings

Equipment

  • Meat Mallet
  • Large bowl
  • Large Heavy Skillet
  • Meat thermometer
  • Spatula

Ingredients
  

  • 4 pcs Boneless Skinless Chicken Breasts or 7 – 8 boneless skinless chicken tenders
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 2 teaspoons Italian Seasoning
  • ½ cup Flour
  • ¼ cup Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Minced Garlic
  • cups Chicken Broth
  • 1 cup Half and Half
  • cup Softened Cream Cheese
  • 3 cups Fresh Spinach coarsely torn
  • tbsp Lemon Juice
  • Fresh Parsley for Garnish optional

Instructions
 

  • If you are using boneless skinless chicken breasts, wrap each one in plastic wrap and use a meat mallet to pound the meat into a filet that is about 1 inch thick. You want to make sure that the meat is of an even thickness so that the meat will cook evenly. Pat the chicken dry with a paper towel.
    The chicken is flattened.
  • On a plate or in a bowl, stir together the salt, pepper, Italian seasoning, flour, garlic powder, and Parmesan cheese. Roll each piece of chicken in this dredging mixture, thoroughly coating each one all over.
    The dry ingredients are mixed in a bowl.
  • In a large heavy skillet, heat the butter and the olive oil together over medium heat. Add the chicken and cook it for about five to seven minutes until the coating turns golden brown. Turn the chicken and cook the other side. Test each piece of chicken with an instant read meat thermometer. The chicken is done when the internal temperature is 165 degrees. Take the chicken out of the pan and set the pieces aside on a plate.
    The pieces of chicken are cooked in a skillet.
  • Reduce the heat on the stove to medium and add the minced garlic. Cook the garlic for about 60 seconds until the garlic is a light golden brown. Add the chicken broth and stir all of the browned pieces in the bottom of the pan into the broth.
  • Increase the stove temperature a little and bring the mixture to a simmer. Cook this for about five minutes to reduce the liquid by half.
    The chicken broth simmers in the skillet.
  • Slowly stir in the half-and-half and allow the mixture to come to a boil. Reduce the heat to a simmer and cook the sauce for about two or three minutes, stirring frequently.
    The half and half is added into the broth.
  • Chop the softened cream cheese into cubes and stir it into the mixture. Mix it into the sauce until it is fully combined and the sauce is smooth.
  • Add the spinach and cook it until it is wilted. Add the lemon juice.
  • Return the chicken to the pan. Cover and heat the chicken and sauce together to warm everything. Sprinkle with parsley and serve.
    A freshly-cooked batch of chicken florentine.

Notes

If you don’t have fresh spinach in the fridge, you can substitute frozen spinach. Just thaw a ten to a twelve-ounce package of frozen spinach according to package instruction. Be sure to drain all the water in the frozen spinach and blot with a paper towel. Then, just include it in the recipe as instructed.
The sauce for our Chicken Florentine is so good you may want to eat it with a spoon. Of course, you can serve it over rice or pasta, as would be traditional. However, this sauce is excellent for other things as well.
If you wanted to use it to top a vegetable like steamed green beans or cooked broccoli, we are certain that nobody will complain. It is very versatile. In fact, if you wanted to cook the sauce without the chicken, it will still be an excellent choice for other uses as well, such as a topping for baked potatoes or for other cooked meats like pork chops or chicken thighs.
One of the first steps to our recipe is the pounding of the chicken breasts. Often, one end of a boneless skinless chicken breast will be much thicker than the other. This means that the chicken breast will often cook unevenly.
The thinner end of the breast will become overcooked and tough, while the thicker end is still not safe to eat. To combat this problem, simply place your chicken breasts on a sheet of plastic wrap and fold the plastic around the meat. Use a meat mallet or a rolling pin to pound the breasts to a consistent, one-inch thickness.
When your chicken is pounded to this thickness it will cook much more quickly and consistently. Of course, you should always check the internal temperature of the chicken with an instant-read meat thermometer to ensure that it is fully cooked before serving.
Keyword Chicken Florentine, Main Course, Recipe
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