Creamy Chicken Florentine in 30 Minutes

Chicken Florentine is a luscious, creamy Italian-inspired dish featuring tender chicken breasts smothered in a velvety garlic Parmesan cream sauce with wilted spinach. It’s elegant enough for date night yet simple enough for a weeknight dinner.

Love More Chicken Recipes? Try My Cilantro Lime Chicken or this Stuffed Chicken Breast next.

Why You’ll Love This Recipe

Creamy, savory, and full of classic Italian flavor, this Chicken Florentine is an elegant yet easy dinner. Tender chicken is nestled in a luscious garlic cream sauce with wilted spinach and Parmesan, creating a dish that feels both cozy and refined. Perfect for weeknights or special occasions, it’s a satisfying meal that comes together beautifully with simple ingredients.

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Ingredient List

For the Chicken:

• 2 large boneless, skinless chicken breasts (cut in half lengthwise)
• Salt and black pepper, to taste
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Sauce:

• 3 cloves garlic, minced
• ½ cup chicken broth
• 1 cup heavy cream
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• ½ cup freshly grated Parmesan cheese

For the Spinach:

• 4–5 cups fresh baby spinach

Optional Garnish:

• Extra Parmesan cheese
• Chopped fresh parsley

Friendly Notes:

• Chicken: You can also use chicken tenderloins or thighs if you prefer.
• Cream: Half-and-half works in a pinch, but heavy cream gives the richest sauce.
• Spinach: Frozen spinach works too — just thaw and squeeze out excess water first.
• Parmesan: Please use freshly grated! The pre-shredded stuff has anti-caking agents that make the sauce grainy.

Why These Ingredients Work

Each ingredient in this recipe plays a beautiful role in creating that restaurant-worthy experience:

Heavy cream gives us that luxurious, silky texture that coats the chicken perfectly. It’s the foundation of our velvety sauce.

Freshly grated Parmesan cheese melts smoothly into the cream, adding nutty, salty richness without any graininess. This is where the magic happens!

Garlic brings aromatic depth and that irresistible Italian flair. We’re using it twice — in the seasoning and in the sauce — for maximum flavor.

Chicken broth not only helps deglaze all those beautiful browned bits from the pan (hello, flavor!), but it also keeps the sauce from being too heavy while adding savory depth.

Fresh baby spinach wilts down into the sauce, adding color, nutrition, and a subtle earthy flavor that balances all that richness. Plus, it makes this feel like a complete meal!

Italian seasoning and red pepper flakes give us layers of flavor — the herbs add complexity while the pepper flakes provide just a hint of warmth.

Essential Tools and Equipment

• Large skillet (12-inch works beautifully) — preferably with sides deep enough to hold the sauce
• Sharp knife and cutting board for slicing chicken
• Tongs or a spatula for flipping chicken
• Measuring cups and spoons
• Cheese grater (trust me, freshly grated Parmesan is worth it!)
• Wooden spoon for stirring the sauce

How To Make Chicken Florentine

Step 1: Prepare the Chicken

Season both sides of your chicken breasts with salt, pepper, and garlic powder. Don’t be shy here — season generously! This is your chance to build flavor right into the meat.

Heat the olive oil and butter together in your large skillet over medium-high heat. Once the butter is melted and starts to sizzle, you’re ready to cook.

Add your seasoned chicken to the hot pan and let it cook undisturbed for 4–5 minutes per side. You want that gorgeous golden-brown color! The chicken should reach an internal temperature of 165°F.

Remove the cooked chicken from the pan and set it aside on a plate. Don’t worry if it looks a little lonely there — it’ll be back soon!

Step 2: Make the Cream Sauce

Keep your skillet on the heat (don’t wipe it out — all those browned bits are pure flavor!). Add your minced garlic and sauté for about 30 seconds until it’s fragrant. Watch it closely; garlic can burn quickly, and we don’t want bitter bits in our sauce.

Pour in the chicken broth and use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s where so much flavor comes from!

Stir in the heavy cream, Italian seasoning, and red pepper flakes (if using). Give everything a good stir to combine.

Let the sauce simmer gently for 3–5 minutes until it thickens slightly. You want it to coat the back of a spoon. Important: Keep this at a gentle simmer, not a rolling boil. High heat can cause the cream to separate, and we definitely don’t want that!

Step 3: Finish the Dish

Reduce the heat to medium-low. Stir in the freshly grated Parmesan cheese, stirring constantly until it’s completely melted and the sauce is smooth and glossy. This is when the sauce transforms into liquid gold!

Add all that fresh baby spinach to the pan. It will look like way too much at first, but don’t worry — it wilts down dramatically! Stir it gently and let it cook for 1–2 minutes until completely wilted into the sauce.

Return your chicken to the skillet, nestling it right into that creamy sauce. Spoon the sauce over the top of each piece so they’re beautifully coated.

Let everything simmer together for another 2–3 minutes. This allows the chicken to warm through and all those flavors to mingle and become best friends.

Garnish with extra Parmesan or fresh chopped parsley if desired, and serve immediately while it’s hot and creamy!

You Must Know

The chicken MUST be sliced evenly. When you cut those breasts in half lengthwise, try to make them the same thickness so they cook at the same rate. Nobody wants one piece overcooked and one piece underdone!

Use freshly grated Parmesan cheese. I can’t stress this enough! Pre-shredded cheese has anti-caking agents that make the sauce grainy and can prevent it from melting smoothly. Take the extra two minutes to grate your own — your sauce will thank you.

Don’t let the cream boil! Keep it at a gentle simmer. Boiling can cause the cream to separate and break, and you’ll end up with a grainy, curdled mess instead of silky perfection.

Personal Secret: After removing the chicken from the pan, let it rest on a plate while you make the sauce. Any juices that collect on that plate? Pour them right back into the cream sauce in the final step.

Pro Tips & Cooking Hacks

• For extra flavor: Add a splash of white wine after the garlic and before the broth. Let it reduce by half for a sophisticated touch.
• Make the chicken extra tender: Pound it to an even thickness before slicing, or use a meat mallet. This ensures even cooking and tender bites every time.
• If your sauce gets too thick: Simply add a splash of chicken broth or pasta water (if serving with pasta) to thin it out to your desired consistency.
• Don’t crowd the pan: If your skillet isn’t big enough for all four pieces of chicken without overlapping, cook them in batches. Crowding drops the temperature and steams the chicken instead of giving you that beautiful golden sear.
• Sauce separating? If it starts to look broken, remove from heat immediately and whisk in a tablespoon of cold cream. This can often save it!
• Common mistake to avoid: Adding the Parmesan while the heat is too high. Always reduce to medium-low before stirring in the cheese to prevent it from clumping.

Flavor Variations / Suggestions

Sun-Dried Tomato Florentine: Stir in ½ cup of chopped sun-dried tomatoes (the oil-packed kind) along with the spinach for a sweet-tangy twist.

Mushroom Lover’s Version: Sauté 8 ounces of sliced mushrooms after removing the chicken and before adding the garlic. They’ll add an earthy, meaty depth.

Lemon Chicken Florentine: Add the zest of one lemon and a squeeze of fresh lemon juice to the finished sauce for a bright, citrusy lift.

Tuscan Style: Stir in some white beans (cannellini or great northern) for added protein and a heartier meal.

Make it lighter: Substitute half-and-half for the heavy cream and reduce the Parmesan to ⅓ cup. It won’t be quite as rich, but it’s still delicious!

Spice it up: Double the red pepper flakes or add a pinch of cayenne pepper for more heat.

Dairy-free option: Use full-fat coconut cream and nutritional yeast in place of the heavy cream and Parmesan. It’s not exactly the same, but it’s surprisingly good!

Make-Ahead Options

Prep the chicken ahead: Season the chicken breasts and store them covered in the refrigerator for up to 24 hours before cooking. This actually helps the seasoning penetrate better!

Make the sauce separately: You can prepare the cream sauce up to 2 days in advance (without the spinach). Store it in an airtight container in the fridge. When ready to serve, gently reheat it, add fresh spinach, and proceed with the recipe.

Freezing: I don’t recommend freezing the finished dish as cream sauces can separate when thawed. However, you can freeze the cooked, unsauced chicken for up to 3 months. Thaw it overnight in the fridge and make fresh sauce when ready to serve.

Meal prep friendly: Cook the entire dish, let it cool, and portion it into meal prep containers with your choice of sides. It will keep in the refrigerator for 3–4 days. The sauce may thicken when cold — just add a splash of broth when reheating.

Recipe Notes & Baker’s Tips

• Room temperature cream integrates more smoothly into the sauce and is less likely to separate than cold cream straight from the fridge. Let it sit out for 15–20 minutes before cooking if you have time.
• The browned bits matter! Those caramelized bits stuck to the bottom of the pan after cooking the chicken are packed with flavor. Don’t skip the deglazing step — it makes all the difference.
• Spinach shrinks A LOT. What looks like a mountain of spinach will reduce to about ½ cup once wilted. Don’t be alarmed!
• Parmesan quality matters here. Parmigiano-Reggiano is the gold standard, but any good-quality aged Parmesan will work beautifully. Just avoid the stuff in the green can!
• Check your chicken’s internal temp: Use a meat thermometer to ensure it reaches 165°F. This guarantees it’s both safe and juicy.

Serving Suggestions

This Chicken Florentine is absolutely stunning served over:

• Pasta: Fettuccine, linguine, or angel hair are my favorites. The sauce clings to every strand!
• Rice: White rice, brown rice, or even cauliflower rice for a low-carb option
• Mashed potatoes: Creamy mashed potatoes with that sauce? Yes, please!
• Polenta: Soft, creamy polenta is a match made in heaven
• Zucchini noodles: For a lighter, veggie-packed meal

Complete the meal with:

• A crisp Caesar salad or simple arugula salad with lemon vinaigrette
• Garlic bread or crusty Italian bread for soaking up that incredible sauce
• Roasted asparagus, green beans, or broccolini
• A glass of Chardonnay or Pinot Grigio

For special occasions: Garnish with fresh lemon zest, extra Parmesan shavings, and a sprinkle of fresh herbs (basil, parsley, or even a few microgreens) to make it look extra fancy!

This dish is perfect for weeknight dinners, date nights at home, or when you want to impress guests without spending all day in the kitchen. Serve it family-style right from the skillet for a rustic, inviting presentation, or plate it individually for something more elegant.

How to Store Your Chicken Florentine

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days. The sauce will thicken as it cools, which is totally normal.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce back up. You can also microwave individual portions on 50% power in 30-second intervals, stirring between each, until heated through. The key is low and slow — high heat can make the sauce separate.

Freezer: I don’t recommend freezing this dish as cream-based sauces tend to separate and become grainy when thawed. If you must freeze it, know that the texture may be compromised. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating gently.

Pro tip: If reheating from cold, add a tablespoon of butter or a splash of cream to revive the sauce’s silky texture!

Allergy Information

Contains:

• Dairy (butter, cream, Parmesan cheese)
• May contain gluten depending on the chicken broth used (check labels)

Substitution Suggestions:

Dairy-Free: Use full-fat coconut cream in place of heavy cream and nutritional yeast instead of Parmesan cheese. Add a little extra salt to compensate for the lack of Parmesan’s saltiness.

Gluten-Free: This recipe is naturally gluten-free as long as you use gluten-free chicken broth and check that your Italian seasoning doesn’t contain any hidden gluten. Serve over gluten-free pasta or rice.

Low-Carb/Keto: This recipe is already low-carb friendly! Serve it over zucchini noodles, cauliflower rice, or simply with extra vegetables.

Nut-Free: This recipe is naturally nut-free!

Always check labels on packaged ingredients like chicken broth and Italian seasoning if you have severe allergies, as manufacturing processes can vary.

Questions I Get Asked A Lot

My sauce is too thin — how do I thicken it?

Let it simmer for a few extra minutes to reduce and thicken naturally. If you’re in a hurry, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry, then stir it into the sauce and simmer for 1–2 minutes. The Parmesan also helps thicken as it melts in, so make sure you’ve added it!

Can I use frozen spinach instead of fresh?

Yes! Use about 1 cup of frozen spinach (thawed and squeezed completely dry). Frozen spinach has a lot of water in it, so if you don’t squeeze it dry, you’ll end up with a watery sauce. Add it to the sauce after the Parmesan melts.

What if I don’t have heavy cream?

You can use half-and-half, though the sauce won’t be quite as rich and thick. To get closer to heavy cream’s consistency, add a tablespoon of butter with the half-and-half. In a pinch, you can even use whole milk with 2 tablespoons of cream cheese melted into it!

The sauce looks curdled or broken — can I save it?

If your sauce separates, remove the pan from heat immediately and whisk in 1–2 tablespoons of cold heavy cream. Whisk vigorously until it comes back together. This happens when the heat gets too high, so remember to keep things at a gentle simmer, especially after adding the cream!

Can I make this dish spicier?

Definitely! Double or triple the red pepper flakes, or add a pinch of cayenne pepper to the sauce. You could even stir in a spoonful of your favorite hot sauce at the end. Just taste as you go so you don’t overdo it!

How do I know when the chicken is done?

The most reliable way is to use an instant-read meat thermometer — it should read 165°F when inserted into the thickest part of the chicken. Visually, the chicken should be golden brown on the outside and the juices should run clear (not pink) when you cut into it.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Chicken Florentine turned out! Did you try any variations? What did you serve it with?