Recipe

Chicken Florentine

A one-skillet chicken dinner in a garlicky Parmesan cream sauce with wilted spinach and a bright lemon finish.

By Matt Campbell

•

4.8

A cast iron skillet filled with chicken Florentine, featuring golden seared chicken cutlets in a creamy spinach sauce with grated Parmesan on top, on a warm kitchen counter

Chicken Florentine is one of those meals that feels like you put on a nice shirt for dinner, even if you are eating in sweatpants at the kitchen counter. You get juicy chicken, a creamy garlic sauce, and a whole pile of spinach that somehow turns into the best part of the pan. It is cozy, it is fast, and it is extremely forgiving if you are the kind of cook (me) who is always adjusting heat mid-sizzle.

This version keeps the ingredient list practical, but still delivers that restaurant vibe: crisp-edged chicken, a sauce you will want to drag bread through, and a lemony finish that keeps everything from feeling heavy. If you can stir and taste as you go, you can make this.

Raw chicken cutlets, baby spinach, garlic, Parmesan, cream, lemon, and seasonings arranged on a wooden cutting board on a bright kitchen counter

Why It Works

Golden chicken with crisp edges: We dredge lightly in flour for better browning and a sauce that clings.
A sauce that stays smooth: Gentle simmer, room-temp cream if you can, and Parmesan off the heat all help prevent breaking.
Spinach that stays vibrant: It goes in at the end and wilts fast, so it tastes fresh, not swampy.
Balanced richness: A squeeze of lemon and a pinch of red pepper flakes make the whole pan pop.

Pairs Well With

Storage Tips

Refrigerate: Store chicken and sauce together in an airtight container for up to 3 days.

Reheat gently: Warm in a skillet over low heat with a splash of broth, milk, or water to loosen the sauce. Microwave works too, but use 50 percent power and stir the sauce halfway through.

Freezing: Cream sauces can turn grainy after freezing and thawing. It is doable, but expect the texture to be a little less silky. If you freeze it, thaw overnight in the fridge and reheat slowly with a splash of liquid.

A glass meal prep container filled with leftover chicken Florentine and creamy spinach sauce sitting on a kitchen counter next to a lid

Common Questions

What does Florentine mean?

On most menus, Florentine commonly means the dish is served with spinach (often with a creamy sauce). It is not complicated. It is basically a promise that greens are involved and you are going to like it.

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs are great here. They may take a few extra minutes to cook through, and they stay extra juicy. For food safety, aim for 165°F minimum. For the most tender thigh texture, a lot of cooks prefer 175 to 185°F.

How do I keep the cream sauce from curdling?

Keep the heat at a gentle simmer, not a rolling boil. Add Parmesan off the heat or on very low heat, and stir constantly. If your pan is screaming hot, pull it off the burner for a moment before adding dairy. This does not guarantee a sauce that never gets grainy, but it helps a lot.

Can I make it without heavy cream?

You can swap in half-and-half for a lighter sauce, but it will be thinner and a bit more likely to split if boiled hard. If using milk, I recommend thickening with a little extra flour slurry or a small spoonful of cream cheese for stability.

Can I use more spinach?

Absolutely. 5 oz is a nice, balanced amount, but you can use up to 10 oz. Just add it in big handfuls and keep stirring. It always looks like too much until it does its little disappearing act.

What can I serve with chicken Florentine?

Anything that soaks up sauce: pasta, rice, mashed potatoes, or crusty bread. For a lighter plate, try roasted potatoes and a simple salad with a sharp vinaigrette.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch works best)
Tongs
Cutting board and knife
Measuring cups and spoons
Microplane or grater (for Parmesan and lemon zest)
Instant-read thermometer (optional but helpful)

I started making chicken Florentine when I wanted a dinner that felt a little fancy but did not require a whole sink full of dishes. The first time I made it, I used way too much spinach and thought I ruined it. Then it wilted down into this glossy, garlicky sauce situation and I was like, wait, this is the point. Now it is my go-to when I want cozy carbs, bright flavor, and that quiet satisfaction of scraping the skillet clean with a piece of bread.

Chicken Florentine

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 1/2 lb boneless, skinless chicken breasts (about 2 large), sliced horizontally into cutlets (about 1/4 to 1/2 inch thick)
1 tsp kosher salt, plus more to taste (start with 3/4 tsp if your broth and Parmesan are salty)
1/2 tsp black pepper
1/2 tsp garlic powder
1/3 cup all-purpose flour (for light dredge)
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup finely grated Parmesan, plus more to serve
1/4 tsp crushed red pepper flakes (optional)
5 oz baby spinach (about 5 packed cups), or up to 10 oz
1 tsp lemon zest
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley (optional)

Thin chicken cutlets lightly coated in flour on a plate next to a shallow bowl of flour and seasonings on a kitchen counter

Instructions

Prep the chicken. Pat the chicken cutlets dry. Season both sides with salt, pepper, and garlic powder. Sprinkle flour over both sides and lightly coat, shaking off excess. You want a whisper of flour, not a winter jacket.
Sear. Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter melts and foams, add chicken in a single layer (work in batches if needed). Cook 3 to 4 minutes per side for 1/4 to 1/2 inch cutlets, until golden and cooked through (165°F). Transfer to a plate.
Build the sauce base. Reduce heat to medium. Add remaining 1 tablespoon butter. Add garlic and cook 30 seconds, stirring, until fragrant.
Deglaze. Pour in chicken broth and scrape up the browned bits from the bottom of the skillet. Simmer 1 to 2 minutes to reduce slightly.
Add cream and calm the heat. Stir in heavy cream and red pepper flakes (if using). Bring to a gentle simmer, then lower heat to low.
Stir in Parmesan. Remove the skillet from the heat and stir in Parmesan until melted and smooth. Taste and adjust salt and pepper. The sauce should look glossy and lightly thick, like it can coat the back of a spoon. If it gets too thick, loosen with a splash of broth or cream.
Wilt the spinach. Return the skillet to low heat. Add spinach by handfuls, stirring until just wilted, 1 to 2 minutes.
Finish bright. Stir in lemon zest and lemon juice. Return chicken (and any juices) to the skillet and spoon sauce over top. Simmer 1 to 2 minutes, until the chicken is warmed through and the sauce thickens slightly.
Serve. Top with extra Parmesan and parsley. Serve over pasta, rice, mashed potatoes, or with crusty bread for maximum sauce enjoyment. If you want it extra plug-and-play, 8 oz cooked pasta is a great match for this amount of sauce.