There is a rich and creamy spinach sauce on top of pan-seared chicken in this chicken florentine. Tomatoes add a pop of color in this dish that is both easy and satisfying!.
As impressive as this creamy chicken florentine is like my fettuccini alfredo with chicken or tuscan chicken pasta it’s easy to make! Simple, flavorful ingredients, come together in one skillet for an elegant dinner that is a family favorite.
The chicken cutlets are fried in a pan until golden. They are then covered in a creamy garlic sauce that is rich and flavorful, with tomatoes, spinach, and Parmesan cheese. It’s a delicious upgrade from classic yet easy chicken breast recipes like chicken tenders or lemon chicken.
Italian-American chicken florentine is a tasty dish that usually has chicken breasts and a creamy spinach sauce. The word “florentine” in the name means that it has spinach, which is a common ingredient in dishes from Florence, Italy. Different recipes call for different things, but chicken florentine is usually made with a few main things that give it its famous flavor.
In this article, we’ll break down exactly what chicken florentine is made of so you can understand what goes into this classic recipe.
The Main Ingredients
The main components of chicken florentine are:
Chicken Breasts
Boneless skinless chicken breasts are most commonly used. To make chicken florentine, two breasts are pounded thin and then cut in half to make four cutlets. This lets them cook quickly while still being juicy and tender. Chicken thighs can also be used.
Spinach
Spinach is the key ingredient that makes this dish “florentine.” Fresh spinach is wilted into the hot creamy sauce right before serving. Using around 3-4 cups of fresh baby spinach gives the sauce its signature green color and flavor. Frozen spinach can also be used.
Heavy Cream
Heavy cream is used to make the rich, velvety sauce. About 3/4 cup is typical, but evaporated milk can be substituted. The cream is simmered with chicken broth and seasonings to thicken it into a luscious sauce.
Chicken Broth
One cup of chicken broth or stock provides additional flavor to the sauce. It also helps thicken the cream when simmered together.
Parmesan Cheese
When mixed into the hot sauce, freshly grated Parmesan gives it a salty, nutty taste and a creamy texture. About 1/3 cup is standard.
Garlic
Garlic is briefly sautéed in the pan to add its fragrant flavor to the sauce. Using 3-4 cloves is common.
Italian Seasoning
A teaspoon or two of Italian seasoning blends like oregano, basil, parsley, and thyme add layers of flavor. Dried or fresh herbs can be used.
Butter
A couple tablespoons of butter help brown the chicken and also enrich the sauce.
Secondary Ingredients
There are also a few secondary ingredients that can be used to customize chicken florentine:
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Tomatoes – Cherry or sun-dried tomatoes add pops of color and a bit of acidity.
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Onion – Sliced onion can be sautéed along with the garlic.
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White wine – For an alcohol-free version, chicken stock replaces any wine.
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Capers, artichoke hearts – Briny, tangy ingredients that provide texture.
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Lemon juice – Brightens up the creamy sauce with some fresh citrus flavor.
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Crushed red pepper flakes – Add a touch of heat.
The Cooking Process
Here is a simplified overview of the basic steps used to make chicken florentine:
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Pound and dredge the chicken – Pound chicken breasts thin and dredge in flour seasoned with salt and pepper. This helps them cook evenly and develops a nice crust.
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Pan-fry the chicken – Cook the dredged chicken in a hot skillet with oil and butter over medium-high heat until browned and cooked through. Set chicken aside.
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Make the spinach cream sauce – Sauté aromatics like garlic and onion. Whisk in chicken broth and heavy cream. Simmer until thickened then stir in Parmesan until melted.
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Finish the sauce – Add spinach and lemon juice. The residual heat will wilt the spinach. Season with salt, pepper, and any other herbs or spices to taste.
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Return chicken to sauce – Put the cooked chicken back into the finished sauce to soak up all the rich flavors before serving.
And that’s essentially all that goes into making homemade chicken florentine! As you can see, it’s primarily made up of simple ingredients that come together to create a luxurious, Italian-inspired dish. The creamy spinach sauce is truly what makes this recipe special.
While the ingredients list may seem short, correct proportions and proper cooking techniques are vital to getting the perfect flavor and silky texture. With practice, you’ll be able to master this satisfying chicken dinner. Chicken florentine is the ultimate comfort food that’s elegant enough for company but easy enough for a weekday family meal.
How to Make Chicken Florentine
- Slice into cutlets. With a sharp knife, cut the chicken breasts in half across the middle. It might be easier to do this if the meat is still a little frozen. To make the breasts even, wrap them in plastic wrap and pound them. If you don’t have a mallet, use a rolling pin.
- Dredge in flour. Dry the pieces with paper towels and coat them in the seasoned flour. The flour will help them sear to a nice golden brown color.
- Brown the chicken. In a large skillet, heat oil over medium-high heat. Add the butter and chicken and cook for 3-4 minutes. It’s better for the chicken to brown on the outside before the inside if you use both oil and butter. This is because butter keeps the oil from burning. Also, the added buttery flavor is just yummy!.
- Flip and continue cooking. Once the chicken hits the pan, don’t move it. If you move it too quickly, you might tear it. You want to let it sear. When it’s done, flip it over and cook for three to four more minutes, until it’s fully cooked. Take the pan off the heat and put the chicken on a plate. Do not wipe the skillet clean. That’s where all the flavor is!.
- Make the sauce. If you need to, add more butter to the pan. Then, add the tomatoes, minced garlic, and red pepper flakes, and cook for a few minutes. Bring the heat down to low and add the heavy cream, cornstarch, and broth. Add some seasoning, then bring it to a simmer and scrape the bottom of the pan. Let it simmer until it gets thick.
- Add back the chicken. When it gets thick, add the Parmesan and stir until it melts. Then add the spinach and let it wilt. Salt and pepper the chicken, then put it back in the pan to heat it up. Enjoy chicken florentine immediately!.
- Cutting the chicken in half. This helps them cook faster while still being juicy. You can leave them whole if you’d rather, but it will take a lot longer.
- Bring meat to room temperature. Putting cold meat in a hot pan is never a good idea. It sticks and doesn’t cook evenly.
- You can also use sun-dried tomatoes instead of fresh cherry tomatoes, which is what I do in my Turin chicken and Marry Me Chicken recipes.
- There are also artichoke hearts, capers, sliced onions, green beans, and broccoli that you can add.
- Finish off the dish with a squirt of lemon juice. The citrus juices make the dish taste better and cut through the heavy cream.
- Finally, you can add a sprinkle of extra cheesiness. People love adding cream cheese, fontina cheese, or mozzarella cheese to my baked chicken alfredo.
Why I Love This Recipe
“What is chicken florentine?” is a simple question. It’s any dish cooked in the “florentine” style, which means it’s served over spinach. It also resembles many recipes and how they are prepared in Florence, Italy.
This creamy spinach chicken recipe is so simple, but it looks so fancy! It’s a great way to spice up your weekly dinner routine, and it goes with so many other foods. This chicken florentine is a keeper!.
Find the full printable recipe with specific measurements below.
- Chicken: You’ll start with two chicken breasts that are boneless and skinless. Cut each one in half horizontally to make four cutlets. You can also use chicken thighs that don’t have any bones or skin on them. They will cook faster, so use a thermometer to check when they’re done (165°F).
- Chicken stock or broth: In a chicken florentine recipe, white wine is usually used, but I like to use more stock or broth instead.
- This is what gives the sauce its rich and creamy texture: heavy cream. You could also use evaporated milk, but make sure it’s not sweet!
- Indian seasoning: I always keep a jar of my own Indian seasoning mix with me because I use it so much. It has oregano, rosemary, thyme, basil, sage, and parsley in it. You can use a store-bought mix instead, or you can use any herbs you have on hand.
- For Parmesan cheese, grating it right off the block is best. It tastes better and melts better in the sauce.
- Spinach: Whenever I make creamed spinach, I like to use fresh spinach, but you can use frozen spinach too. Thaw it first, then squeeze out any water.
Chicken Florentine Recipe
FAQ
What does Florentine consist of?
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.
What are the ingredients for chicken Florentine?
Ingredients1 3/4 pounds skinless, boneless chicken breast halves. 2 tablespoons olive oil. 1 large onion, minced (about 1 cup)1 can (10. 5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup. 1/2 cup water. 6 ounces fresh baby spinach (about 8 cups)1/2 cup grated Parmesan cheese.
Why is it called chicken Florentine?
Why is it called chicken Florentine? Contrary to popular belief, the origin of chicken Florentine is not from Florentine, Italy, but France. Florentine dishes originated in France after Catherine de ‘Medici moved from Florence to Paris to marry King Henry II in the 1500s.
What is the difference between chicken Florentine and Tuscan chicken?
Both share same creamy herbaceous and bold flavor sauce. Where Florentine Sauce highlights flavor of spinach, the Tuscan Sauce highlights flavor of herbs, garlic, and roasted tomatoes. All ingredients are very easy to find and give amazing depth of flavor to the sauce.