Chicken Breast Florentine is a creamy skillet dinner made with tender chicken, spinach, garlic, and a rich Parmesan cream sauce. The chicken is lightly seasoned and cooked until golden, then finished in the creamy sauce with fresh spinach for a comforting meal that comes together in one pan.
I love this recipe when I want something creamy without making a complicated dinner. The garlic, Parmesan, spinach, and cream create a rich sauce that coats the chicken beautifully, while the spinach adds a fresh flavor that keeps the dish from feeling too heavy.
You only need a few simple ingredients to make it. I usually serve Chicken Breast Florentine with pasta, rice, or crusty bread so there is something to soak up the extra sauce. It is the kind of dinner that feels special, but you can easily make it on a regular weeknight.
Why You Will Love This Recipe
Chicken Breast Florentine is all about the sauce. It is creamy, garlicky, and full of Parmesan flavor, with tender spinach mixed throughout. The chicken adds plenty of protein and makes the dish filling enough to serve as a complete dinner.
I also like that everything cooks in the same skillet. After you brown the chicken, you use that same pan to make the sauce, so all those flavorful browned bits from the chicken become part of the finished dish.
The spinach cooks right into the sauce, which makes it an easy way to add some greens without making a separate vegetable side. If you like creamy chicken dinners, this one is definitely worth keeping in your regular rotation.
Ingredients for Chicken Breast Florentine
For the Chicken
- 2 boneless, skinless chicken breasts – Two large breasts are enough for a simple dinner. If they are thick, slice them in half or gently pound them so they cook evenly.
- 1 teaspoon salt – Seasons the chicken and brings out its natural flavor.
- ½ teaspoon black pepper – Adds a little peppery warmth to the chicken.
- ½ teaspoon Italian seasoning – Gives the chicken a simple blend of herby flavor.
- 1 tablespoon olive oil – Helps the chicken brown nicely in the skillet.
For the Florentine Sauce
- 2 cloves garlic – Fresh garlic gives the cream sauce a savory flavor.
- 1 cup heavy cream – Creates the rich and creamy base of the sauce.
- ½ cup chicken broth – Loosens the sauce and adds extra savory flavor.
- ½ cup grated Parmesan cheese – Melts into the sauce and gives it a salty, cheesy finish.
- 2 cups fresh spinach – Adds color and a mild fresh flavor. The spinach will look like a lot at first, but it cooks down quickly.
- 1 tablespoon butter – Adds extra richness and helps make the sauce smooth.
- 1 tablespoon fresh parsley – Adds a fresh finish and a little color.
How to Make Chicken Breast Florentine
- Prepare the chicken: Pat the chicken breasts dry with paper towels. If they are very thick, slice them in half horizontally or gently pound them to an even thickness. This helps them cook evenly and stay tender.
- Season the chicken: Season both sides of the chicken with salt, black pepper, and Italian seasoning. Rub the seasoning over the chicken so each piece is well covered.
- Sear the chicken: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chicken and cook for about 4–5 minutes per side, depending on thickness. Cook until golden brown and the center reaches 165°F (74°C). Transfer the chicken to a clean plate.
- Cook the garlic: Reduce the skillet heat to medium and add the butter. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly. You want the garlic fragrant but not browned.
- Make the sauce: Pour in the chicken broth and heavy cream. Stir well and scrape the browned bits from the bottom of the skillet. Let the sauce gently simmer for about 3–4 minutes so it begins to thicken.
- Add the Parmesan: Lower the heat and stir in the grated Parmesan cheese. Keep stirring until the cheese melts into the sauce and the mixture becomes creamy. Don’t let the sauce boil hard after adding the Parmesan.
- Add the spinach: Add the fresh spinach to the skillet and gently stir it into the sauce. Cook for about 1–2 minutes, until the spinach wilts down and becomes tender.
- Return the chicken: Place the cooked chicken back into the skillet and spoon the creamy spinach sauce over the top. Let everything simmer gently for another 1–2 minutes so the chicken warms through and absorbs some of the sauce.
- Check the sauce: Taste the sauce and add a little more salt or pepper if needed. Be careful with the salt because Parmesan already adds plenty of salty flavor.
- Garnish and serve: Sprinkle fresh parsley over the chicken and spoon plenty of the creamy Florentine sauce over each piece. Serve it while the sauce is warm and creamy for the best texture.
What to Serve Chicken Breast Florentine
Chicken Breast Florentine is delicious with pasta because the creamy Parmesan sauce coats the noodles beautifully. Spaghetti, fettuccine, penne, or whatever pasta you already have will work well.
Rice is another easy option when you want something simple. Spoon the chicken and plenty of the spinach cream sauce over the rice, and you have a filling meal without needing much else.
For a lighter dinner, serve the chicken with roasted vegetables or a simple green salad. Broccoli, asparagus, green beans, and zucchini all work especially well with the creamy sauce.
Crusty bread is also a great choice. I always like having some bread nearby with creamy skillet recipes because there is usually extra sauce left on the plate.
How to Store and Reheat
Store leftover Chicken Breast Florentine in an airtight container in the refrigerator for up to 3–4 days. Keep the chicken with the sauce so it stays moist and flavorful while refrigerated.
For the best results, reheat it gently in a skillet over low to medium-low heat. Add a small splash of chicken broth, milk, or cream to loosen the sauce, then cover the skillet and warm until the chicken is heated through. Avoid high heat because it can dry out the chicken and cause the creamy sauce to separate.
You can also reheat individual portions in the microwave. Place the chicken and sauce in a microwave-safe dish, cover loosely, and heat in 30–60 second intervals until warm. Adding a small splash of cream or broth before reheating can help keep the sauce smooth.
If the sauce looks slightly separated after refrigeration, don’t worry. Stir it gently while warming and add a little liquid if needed. The sauce should come back together as it heats.
I think this recipe makes a great next-day lunch because the chicken soaks up even more of the creamy garlic and Parmesan sauce overnight.
Ingredients
Method
- Pat the chicken breasts dry with paper towels. If they are very thick, slice them in half horizontally or gently pound them to an even thickness so they cook evenly and stay tender.
- Season both sides of the chicken with salt, black pepper, and Italian seasoning, rubbing the seasoning over the chicken so each piece is well covered.
- Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken and cook for about 4–5 minutes per side, depending on thickness, until golden brown and the center reaches 165°F (74°C). Transfer the chicken to a clean plate.
- Reduce the skillet heat to medium and add the butter. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
- Pour in the chicken broth and heavy cream. Stir well and scrape the browned bits from the bottom of the skillet. Let the sauce gently simmer for about 3–4 minutes so it begins to thicken.
- Lower the heat and stir in the grated Parmesan cheese. Keep stirring until the cheese melts into the sauce and the mixture becomes creamy. Do not let the sauce boil hard after adding the Parmesan.
- Add the fresh spinach to the skillet and gently stir it into the sauce. Cook for about 1–2 minutes, until the spinach wilts down and becomes tender.
- Place the cooked chicken back into the skillet and spoon the creamy spinach sauce over the top. Let everything simmer gently for another 1–2 minutes so the chicken warms through and absorbs some of the sauce.
- Taste the sauce and add a little more salt or pepper if needed. Be careful with the salt because Parmesan already adds salty flavor.
- Sprinkle fresh parsley over the chicken and spoon plenty of the creamy Florentine sauce over each piece. Serve while the sauce is warm and creamy.
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