Name: Chicken Florentine Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large boneless skinless chicken breasts, sliced horizontally into 4 cutlets; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon Italian seasoning or dried oregano; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1/2 cup finely chopped yellow onion or shallot; 1 cup low sodium chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 teaspoon Dijon mustard; 1/4 teaspoon red pepper flakes; 3 cups fresh baby spinach, roughly chopped; 1/2 lemon, juiced; Extra salt and pepper, to taste; Extra grated Parmesan; Chopped fresh parsley or basil

Chicken Florentine Recipe tastes rich, creamy, and garlicky with tender chicken and buttery spinach in a silky Parmesan sauce. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 35 minutes. I first cooked this for friends in a tiny apartment kitchen, and we all agreed the sauce deserved its own fan club.

Why You Should Try This Chicken Florentine Recipe

This Chicken Florentine recipe gives you restaurant-level flavor with simple, grocery-store ingredients. The chicken stays juicy, the spinach melts into the sauce, and the Parmesan adds just enough salty bite without feeling heavy.

You cook everything in one skillet, so cleanup stays painless. It also reheats nicely, which makes it a smart choice for meal prep or next-day lunches.

“Creamy, garlicky, and full of flavor, this Chicken Florentine recipe tastes like a fancy bistro meal at my own kitchen table. ★★★★★”

Ingredients You’ll Need

Chicken

2 large boneless skinless chicken breasts, sliced horizontally into 4 cutlets
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning or dried oregano
2 tablespoons all-purpose flour (helps the chicken brown and thickens the sauce slightly)
2 tablespoons olive oil (or avocado oil)

Florentine sauce

2 tablespoons unsalted butter
3 cloves garlic, minced (use jarred minced garlic if you like shortcuts)
½ cup finely chopped yellow onion or shallot
1 cup low sodium chicken broth (Better Than Bouillon works great here)
1 cup heavy cream (or use half and half for a lighter version, sauce will look a bit thinner)
½ cup grated Parmesan cheese (freshly grated melts smoother than the green can, but both work)
½ teaspoon Dijon mustard (optional, adds depth without tasting “mustardy”)
¼ teaspoon red pepper flakes (optional, for a gentle kick)
3 packed cups fresh baby spinach, roughly chopped
Juice of ½ lemon, plus extra wedges for serving
Extra salt and pepper to taste

Optional garnishes

Extra grated Parmesan
Chopped fresh parsley or basil

Pantry swaps and substitutions

Use frozen spinach: thaw 8 ounces, squeeze very dry in a towel, and stir in at the end.
Use boneless skinless chicken thighs instead of breasts: adjust cook time until juices run clear.
Use lactose-free cream or a barista-style oat cream if you avoid dairy, and skip the Parmesan or use a dairy-free Parmesan-style cheese.

Equipment

Large skillet (10 to 12 inch, stainless steel or nonstick)
Cutting board and sharp knife
Tongs or spatula
Small whisk
Measuring cups and spoons

Tips & Tricks

Pound thick chicken breasts to an even thickness so they cook evenly and stay juicy.
Pat the chicken dry and coat it lightly in seasoned flour for better browning and a slightly thicker sauce.
Heat the pan until the oil shimmers before you add the chicken so you get a nice golden crust.
Do not crowd the pan; cook chicken in batches if needed so it browns instead of steaming.
Sauté garlic on medium or medium-low so it turns fragrant but not brown or bitter.
Add cream on low heat and stir often so it stays smooth and does not separate.
Stir spinach in at the end so it stays bright and tender instead of overcooked.
Taste the sauce after you add Parmesan before you add more salt, since Parmesan already tastes salty.
Squeeze in lemon juice at the end to balance the richness and wake up the flavors.
If the sauce looks too thick, whisk in a splash of broth; if it looks thin, simmer a few extra minutes.

How to Make Chicken Florentine Recipe

Prep the chicken

Slice the 2 large chicken breasts horizontally so you get 4 thin cutlets.
Pat each piece dry with paper towels so the seasoning sticks well.
In a small bowl, mix salt, pepper, garlic powder, onion powder, and Italian seasoning.
Sprinkle the seasoning on both sides of the chicken, then dust lightly with flour and shake off any excess.

Brown the chicken

Heat olive oil in a large skillet over medium-high heat until it looks hot and shimmery.
Lay the chicken cutlets in the pan in a single layer without overlapping.
Cook about 4 to 5 minutes per side, until the chicken turns golden and the center no longer looks pink.
Transfer the cooked chicken to a plate and tent loosely with foil while you make the sauce.

Build the flavor base

Turn the heat down to medium and add butter to the same skillet.
Once the butter melts, add chopped onion and cook 3 to 4 minutes, stirring, until it softens and turns lightly golden.
Add minced garlic and red pepper flakes, then cook about 30 seconds until the garlic smells fragrant.
Scrape up any browned bits from the bottom of the pan with a wooden spoon, since those bits add flavor to the sauce.

Make the creamy Florentine sauce

Pour in the chicken broth and whisk to combine with the onion and garlic.
Let the mixture simmer for 2 to 3 minutes so it reduces slightly and concentrates the flavor.
Stir in the Dijon mustard if you use it, then pour in the heavy cream while you whisk.
Lower the heat to medium-low and simmer 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Add Parmesan and spinach

Sprinkle in the grated Parmesan cheese a little at a time while you stir so it melts smoothly.
Taste the sauce and adjust with more salt and pepper if needed.
Add the chopped spinach and stir until it wilts into the sauce, about 1 to 2 minutes.
Squeeze in the lemon juice and stir again; the sauce should taste rich, bright, and slightly garlicky.

Finish the dish

Nestle the cooked chicken cutlets back into the skillet, along with any juices from the plate.
Spoon the sauce over the chicken so each piece gets a generous coating.
Simmer everything together on low heat for 2 to 3 minutes so the chicken absorbs some of the sauce.
Top with extra Parmesan and chopped parsley or basil, then serve hot.

What to Serve with Chicken Florentine Recipe

Chicken Florentine pairs beautifully with simple sides that soak up the creamy sauce. Serve it over cooked pasta, mashed potatoes, or steamed white or brown rice. You can also spoon it over cauliflower rice or zucchini noodles if you want a lighter option. Add a crisp green salad or roasted vegetables like broccoli, green beans, or carrots to round out the meal and add color to the plate.

Storage Options

Store leftover Chicken Florentine in an airtight container in the fridge for up to 3 days.
Chill leftovers completely before you freeze them, then store in freezer-safe containers for up to 2 months.
Reheat gently on the stove over low heat with a splash of broth or cream, and stir often until hot and creamy again.
Use the microwave in short bursts, stirring between each burst, so the sauce stays smooth and the chicken does not dry out.