Chicken Florentine
Chicken Florentine is a timeless dish that balances elegance and comfort with effortless grace. Tender, golden-seared chicken breasts are nestled into a creamy, velvety sauce infused with shallots, garlic, and Parmesan, then enriched with wilted spinach that adds both color and freshness.
Each element comes together slowly and thoughtfully, creating a meal that feels refined yet deeply satisfying.
This is the kind of recipe that turns an ordinary evening into something special—rich without being heavy, classic without feeling old, and comforting in a way that invites you to linger at the table.
Why People Will Love This Chicken Florentine Recipe:
It feels elegant yet approachable, delivering restaurant-quality flavor with ingredients and techniques that are easy to master at home.
The chicken stays incredibly tender and juicy, thanks to gentle pounding, careful searing, and a final oven finish that locks in moisture.
The cream sauce is rich, silky, and perfectly balanced, combining dairy, aromatics, and Parmesan without overwhelming the palate.
Fresh spinach adds brightness and contrast, cutting through the richness and giving the dish a lighter, more refined finish.
Layered flavors develop naturally in one pan, from the golden fond left by the chicken to the wine-reduced sauce that captures every savory note.
It’s versatile enough for any occasion, impressive for guests yet comforting enough for a cozy weeknight dinner.
Every bite feels complete, offering a harmony of creamy, savory, and gently herbaceous flavors that invite you back for more.
Key Ingredients:
Boneless, skinless chicken breasts form the heart of the dish, offering a tender, mild canvas that absorbs flavor beautifully while remaining juicy and satisfying.
Neufchâtel cheese and half-and-half create the sauce’s luxurious body, lending creaminess and richness without heaviness, allowing the flavors to stay balanced and refined.
Shallots and garlic build a soft aromatic foundation, gently sweet and savory, infusing the sauce with depth and warmth.
Baby spinach brings freshness and color, wilting seamlessly into the sauce and offering a subtle earthy note that lightens the dish.
Parmesan cheese adds umami and structure, rounding out the cream sauce with savory complexity and a slightly nutty finish.
White wine (or broth) lifts the flavors, deglazing the pan and capturing the golden fond left behind by the chicken for maximum depth.
A touch of olive oil and butter ties everything together, creating a silky mouthfeel and enhancing the natural flavors of each ingredient.
Expert Tips:
Pound the chicken just enough for even thickness.
The goal isn’t thinness but uniformity. Even thickness ensures consistent cooking, prevents dry edges, and keeps the center perfectly juicy.
Season in layers rather than all at once.
Light seasoning on the chicken, followed by final adjustments in the sauce, creates depth without overpowering the dish.
Sear patiently and don’t rush the browning.
A deep golden crust builds the fond that gives the sauce its savory backbone. Moving the chicken too soon prevents proper caramelization.
Use moderate heat when building the sauce.
High heat can scorch dairy and split the sauce. Gentle heat preserves smoothness and allows flavors to meld naturally.
Deglaze thoroughly.
Scrape every browned bit from the pan when adding wine or broth—these caramelized bits carry the deepest flavor in the dish.
Add spinach in stages.
Folding it in gradually prevents excess moisture from watering down the sauce and helps it wilt evenly.
Incorporate cheese off the heat.
Parmesan melts best when the pan is no longer aggressively hot, ensuring a silky texture instead of graininess.
Finish with restraint.
Red pepper flakes, sun-dried tomatoes, and final seasoning should enhance—not dominate—the delicate balance of cream, chicken, and greens.
Chicken Florentine
Ingredients
Neufchâtel (reduced-fat cream cheese) – 2 ounces, cut into cubes
Half-and-half – ¾ cup
Boneless, skinless chicken breasts – 4 small (about 1½–2 pounds total)
Kosher salt – ¾ teaspoon, plus additional pinches as needed
Ground black pepper – ½ teaspoon, plus additional pinches as needed
All-purpose flour – ¼ cup
Extra-virgin olive oil – 2 tablespoons, plus more if needed
Unsalted butter – 2 tablespoons
Shallot – 1, finely minced
Garlic cloves – 4, minced (about 4 teaspoons)
Dry white wine or chicken broth – ½ cup
Baby spinach – 10 to 12 ounces
Grated Parmesan cheese – ¼ cup
Sun-dried tomatoes – ¼ cup, chopped (optional)
Red pepper flakes – a pinch (optional)
Instructions
1. Prepare the Dairy
Preheat the oven to 375°F (190°C).
Cut the cream cheese into small cubes and measure out the half-and-half. Set both aside at room temperature while you begin cooking—this helps them blend smoothly later.
2. Prepare the Chicken
Place each chicken breast on a cutting board and cover with plastic wrap. Using a meat mallet, rolling pin, or the bottom of a skillet, gently pound the chicken to an even thickness so it cooks uniformly.
Season both sides with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
3. Dredge the Chicken
Add the flour to a shallow dish. Using tongs, lightly coat each chicken breast in flour on both sides, shaking off any excess. Transfer to a plate.
4. Sear the Chicken
In a large, oven-safe skillet, heat 2 tablespoons olive oil over medium to medium-high heat. Add the butter and allow it to melt.
Carefully place two chicken breasts in the skillet, making sure they do not touch. Sear for about 3 minutes per side, until golden brown. Transfer to a plate and cover loosely to keep warm.
Repeat with the remaining chicken, adding more oil if needed. The chicken will finish cooking in the oven.
5. Sauté the Aromatics
Lower the heat to medium-low. Add the chopped shallot to the skillet and cook, stirring occasionally, until softened and lightly caramelized, about 2–3 minutes.
Add the minced garlic and white wine (or broth). Simmer while scraping up the browned bits from the pan, allowing the liquid to reduce by about half, roughly 1 minute.
6. Cook the Spinach
Add the spinach a handful at a time, stirring gently as it wilts. Continue cooking until all the spinach is fully wilted and tender, about 4–5 minutes.
7. Build the Cream Sauce
Remove the skillet from the heat. Stir in the diced cream cheese and half-and-half until the sauce becomes smooth and cohesive.
Mix in the Parmesan cheese and sun-dried tomatoes, if using. Season with a pinch of salt, black pepper, and red pepper flakes if desired.
8. Bake the Chicken
Nestle the seared chicken breasts back into the sauce. Transfer the skillet to the oven and bake until the chicken reaches an internal temperature of 165°F (74°C), about 10–15 minutes, depending on thickness.
If some pieces cook faster than others, remove them early and keep warm while the rest finish baking.
9. Serve
Serve the chicken hot, generously spooning the creamy Florentine sauce over the top.
Important Notes When Making Chicken Florentine:
Ingredient temperature matters.
Bringing the cream cheese and half-and-half to room temperature prevents curdling and ensures a smooth, cohesive sauce.
Do not over-flour the chicken.
A light dredge is enough to create a golden crust and help thicken the sauce. Too much flour can make the dish heavy or pasty.
Avoid overcrowding the skillet.
Searing the chicken in batches allows proper browning. Crowding traps steam and prevents the flavorful crust from forming.
Control the heat once dairy is added.
High heat can cause separation. Always reduce the heat or remove the pan from the burner before adding cream cheese and dairy.
Spinach releases moisture as it cooks.
Add it gradually and allow excess liquid to cook off before building the final sauce to keep the texture balanced.
Wine choice affects flavor.
Use a dry white wine you would enjoy drinking. Sweet wines can throw off the savory balance of the dish.
Resting after baking is essential.
Letting the chicken rest for a few minutes allows juices to redistribute and the sauce to settle into its final texture.
The sauce thickens as it cools.
If reheating, add a splash of broth or half-and-half to restore its silky consistency.
How to Enjoy Chicken Florentine After Cooking
Let the dish rest briefly before serving.
After removing the skillet from the oven, allow the chicken to rest for 5 minutes. This pause lets the juices redistribute and gives the sauce time to settle into its ideal, velvety consistency.
Warm your serving plates.
Serving Chicken Florentine on warm plates preserves the silky texture of the cream sauce and keeps every bite luxuriously warm.
Spoon the sauce generously.
When plating, place the chicken first, then ladle the spinach-studded sauce over the top. Make sure each serving captures both the tender chicken and the creamy, aromatic sauce.
Pause to appreciate the aroma.
Before taking your first bite, inhale the gentle scent of garlic, shallots, Parmesan, and butter. This moment heightens the experience and sets the tone for the richness ahead.
Pair with complementary sides.
Serve alongside buttery pasta, mashed potatoes, or crusty bread to soak up the sauce. A crisp green salad or steamed vegetables adds freshness and balance.
Eat slowly and savor the textures.
Notice the contrast between the tender chicken, silky sauce, and soft spinach. Each bite is meant to feel harmonious and comforting.
Customize at the table.
A sprinkle of Parmesan, a crack of black pepper, or a pinch of red pepper flakes allows each diner to tailor the dish to their taste.
Enjoy it as a shared experience.
Chicken Florentine is best enjoyed unrushed—whether shared at a dinner table or savored quietly, it’s a dish that invites comfort, warmth, and connection.
Nutrition Information:
For Chicken Florentine
(Values are approximate per serving, assuming the recipe serves 4.)
Calories: 480–520 kcal | Total Fat: 32–35 g | Saturated Fat: 15–17 g | Monounsaturated Fat: 11–13 g | Polyunsaturated Fat: 3–4 g | Cholesterol: 155–170 mg | Sodium: 650–780 mg (depending on seasoning and broth/wine choice) | Total Carbohydrates: 10–13 g | Dietary Fiber: 2–3 g | Sugars: 3–4 g | Protein: 38–42 g
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work very well in this recipe. They are slightly fattier and often more forgiving, staying extra juicy during baking. Just note that thighs may require a few additional minutes in the oven to reach an internal temperature of 165°F (74°C).
What can I substitute for half-and-half if I don’t have it?
You can easily substitute half-and-half with a combination of equal parts heavy cream and milk. For a lighter version, whole milk can be used, though the sauce will be slightly thinner and less rich.
How do I prevent the cream sauce from breaking or curdling?
To keep the sauce smooth, make sure the cream cheese and half-and-half are at room temperature before adding them. Also, remove the skillet from direct heat before stirring in the dairy, and avoid boiling the sauce once the cream has been added.
Can this dish be made ahead of time?
Yes. You can sear the chicken and prepare the sauce up to one day in advance. Store them separately in the refrigerator. When ready to serve, combine them in an oven-safe skillet and bake until heated through and the chicken reaches 165°F.
Is Chicken Florentine gluten-free?
The recipe is not naturally gluten-free due to the flour used for dredging. However, you can easily make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch for coating the chicken.
Why is it important to pound the chicken to an even thickness?
Pounding the chicken ensures even cooking from edge to center. Without this step, the thinner ends may overcook and dry out while the center remains underdone. Even thickness also allows for better browning during searing, which builds flavor in the final dish.
Should I fully cook the chicken during the searing step?
No. The goal of searing is to develop a golden crust and deepen flavor—not to cook the chicken through. The chicken finishes cooking in the oven, where it gently reaches 165°F without becoming dry or tough.
When should the dairy be added to avoid curdling?
Always remove the skillet from direct heat before adding the cream cheese and half-and-half. High heat can cause dairy to separate. Stirring the dairy into warm—not boiling—sauce ensures a smooth, velvety texture.
Can I cook the entire dish on the stovetop instead of using the oven?
Yes, but it requires careful temperature control. After returning the chicken to the sauce, cover the skillet and simmer gently on low heat until the chicken reaches 165°F. Avoid boiling, as this can break the sauce and toughen the chicken.
How do I know when the sauce has the right consistency?
The finished sauce should coat the back of a spoon without running off quickly. If it seems too thin, let it simmer gently for a few minutes. If too thick, stir in a small splash of broth or half-and-half to loosen it.