Feast on the rich, creamy delights of Chicken Florentine, best served over a bed of your favorite starch.
The first time I had this dish, I was blown away because it was packed with flavor! After that, I knew I had to create a recipe for it. I had friends and family over for dinner when putting this recipe for Chicken Florentine together, and it was a rave! Everyone loved it!
When my people come over to my house for recipe taste testing, they know to be honest (sometimes almost too honest), but I appreciate it so that I can give you all the best of the best when it comes to recipes. I was floored to hear that everyone enjoyed this, which is why I know it will be a crowd favorite for you and your loved ones.
Also, check out my other pasta recipes that incorporate a protein such as Linguine Puttanesca, Easy Chicken Cacciatore Pasta, or Ultimate Vegan Bolognese.
Table of Contents
What is Chicken Florentine?
Florentine dishes originated in France after Catherine de ’Medici moved from Florence to Paris to marry King Henry II in the 1500s. When she moved, Catherine brought her Florentine cooks, and the “à la Florentine” style was created.
The term “Florentine” refers to a style of cooking, which traditionally includes spinach. In this dish, the chicken is typically seasoned, pan-fried, and then simmered in a creamy sauce made with garlic, herbs, and often Parmesan cheese.
Reasons to Love this Chicken Recipe
- This creamy Chicken Florentine is rich in a creamy sauce, making it incredibly indulgent and satisfying.
- It’s relatively easy to prepare, making it ideal for both weeknights and special occasions.
- Florentine Chicken is comforting, especially when served warm with its smooth, creamy texture.
Recipe Ingredients
Ingredients for the chicken.
Ingredients for the creamy spinach sauce.
- Parmesan Cheese: Offers a salty, nutty flavor and a slightly gritty texture.
- Heavy Cream: Provides a luxurious, creamy texture and mild sweetness, contributing to the dish’s rich mouthfeel.
- Red Pepper Flakes: Offer a subtle heat that punctuates the dish and adds a slight kick to the creamy sauce.
Variations
- Gluten-Free: Potatoes would be a great starch to serve with this dish, and if you substitute gluten-free flour for the chicken coating, you are good to go!
- Vegetarian: If you are looking for a vegetarian option, I would substitute the chicken for tofu. Additionally, after cooking the tofu, I would remove it from the dish, make the sauce, and then add in the tofu at the end so it still holds that outer crisp and doesn’t get too soggy.
How to Make Chicken Florentine
Step #1: Slice the chicken breasts in half to make two thin slices. Cover with plastic and pound to a thin and even thickness. Pat dry.
Step #2: Combine the flour and spices for the chicken in a shallow dish. Coat each piece of chicken in this mixture, shake off the excess, and place on a dry surface.
Step #3: Add 2 tablespoons of butter and the oil to a large pan over medium heat. Once the skillet is hot, add the chicken and cook for 5 minutes or until golden brown. Add additional tablespoons of butter one at a time if the skillet becomes dry while cooking the chicken.
Step #4: If needed, add another tablespoon of butter. Once melted, add the tomatoes, shallots, garlic, and red pepper flakes and cook for 2 minutes.
Reduce to low heat and stir in the heavy cream. Mix the chicken broth and the cornstarch and then add the mixture to your skillet.
Step #5: Add in all of the sauce seasonings and bring the sauce to a simmer while scraping the bottom for any brown bits. Simmer until the sauce has thickened, about 5 minutes.
Step #6: Once thickened, reduce heat to medium-low and stir in the Parmesan cheese, and cook until melted, about 2 minutes. Add in the spinach and cook for 1-2 minutes.
Step #7: Finally, serve over your favorite starch and enjoy!
Starches for Chicken Florentine
When you create this recipe, you will see the large amount of flavorful sauce that goes along with the chicken, which is why it is served over a starch so that the starch will soak up all of that flavor to make the perfect dish!
- Pasta: Chicken Florentine Pasta is the traditional way to serve this dish.
- Rice: This is one of my favorite ways to make it, and if you struggle with cooking rice, check out my recipe How to Cook the Perfect White Rice.
- Potatoes: Another classic starch that would pair well with this recipe, and also a great gluten-free option!
- Substitute Starch: If you are wanting a low-carb Chicken Florentine recipe, this dish would be delicious over a bed of zoodles, spaghetti squash, or any other substitute starch you prefer. This is because the sauce will soak into your base with all of the flavors, and you won’t even notice you are missing those carbs.
Expert Tips
- Managing Excess Flour: When coating the chicken in flour, ensure any excess is thoroughly shaken off before frying. Excess flour can burn easily in the pan, creating a bitter flavor and ruining the smooth texture of the sauce. This will help achieve a crisp, clean crust on the chicken.
- Deglazing for Flavor: After cooking the chicken and before adding the tomatoes and aromatics, deglaze the pan with a small amount of chicken broth. This step helps lift the flavorful brown bits off the bottom of the pan, enriching the overall flavor of the sauce.
Frequently Asked Questions
Chicken cutlets or skinless thighs are great substitutes for breasts in Chicken Florentine. Cutlets cook quickly, while thighs provide richer flavor. Adjust cooking times as needed.
To achieve a creamier sauce, you can increase the amount of heavy cream, add a dollop of cream cheese, or incorporate heavy whipping cream during the last few minutes of cooking. Stir well until fully incorporated and smooth.
Storage Info
Store Chicken Florentine leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months; however, be aware that the cream sauce may separate slightly when thawed.
Reheat it in a pan over low heat, stirring gently until heated through. If frozen, thaw it in the refrigerator overnight before reheating. To prevent the sauce from becoming too thick upon reheating, you may need to add a little broth or water to adjust the consistency.
More Chicken Recipes That You’ll Love
Chicken Florentine Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Chicken
- 3 Large Chicken Breasts
- 5 Tablespoons flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon pepper
- ½ teaspoon paprika
- 4 Tablespoons butter
- 3 Tablespoons Olive Oil
For the Sauce
- 2 Tablespoons butter
- 2 cups cherry tomatoes
- 1 large shallot - minced
- 4 cloves garlic - minced
- ¼ teaspoon red pepper flakes
- 2 cups low sodium chicken broth
- 1 ½ tablespoons cornstarch
- 1 ½ cup heavy cream
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup parmesan cheese
- 6 cups fresh baby spinach
Instructions
- Slice the chicken breasts in half to make two thin slices. Cover with plastic and pound to a thin and even thickness. Pat dry.
- Combine the flour and spices for the chicken in a shallow dish. Coat each piece of chicken in this mixture, shake off the excess, and place on a dry surface.
- Add 2 tablespoons of butter and the oil to a large pan over medium heat. Once the skillet is hot, add the chicken and cook for 5 minutes or until golden brown. Add additional tablespoons of butter one at a time if the skillet becomes dry while cooking the chicken.
- If needed, add another tablespoon of butter. Once melted, add the tomatoes, shallots, garlic, and red pepper flakes and cook for 2 minutes. Reduce to low heat and stir in the heavy cream. Mix the chicken broth and the cornstarch and then add the mixture to your skillet.
- Add in all of the sauce seasonings and bring the sauce to a simmer while scraping the bottom for any brown bits. Simmer until the sauce has thickened, about 5 minutes.
- Once thickened, reduce heat to medium-low and stir in the Parmesan cheese, and cook until melted, about 2 minutes. Add in the spinach and cook for 1-2 minutes.
- Finally, serve over your favorite starch and enjoy!
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NOTES
Nutrition
Tried the Chicken Florentine last night. Pretty straightforward and the sauce turned out nice and creamy. Solid weeknight dinner.
Cool and awesome