Perfect Chicken Florentine

filed under: Food + Drink on November 24, 2015

Chicken Florentine is chicken that lies on a bed of spinach leaves, has a creamy white sauce, and is undeniably delicious! This dish is easy enough to make and is one that everyone enjoys, even the kids!

Looking for other chicken recipes? Try my Chicken Stroganoff, Cream Cheese Stuffed Chicken Breasts, Cheesy Bacon Chicken, and Chicken Fettucini Alfredo.

Chicken Florentine

We are now a homesteading family and love our sweet chickens. We utilize them in every way imaginable from pest control (they eat ticks and bugs!) to eggs to the meat.

Perfect & Easy Chicken Florentine! A great way to add some flavor to your supper!

Having an abundance of meat means coming up with new and delicious ways to serve it. I happened upon this recipe for Chicken Florentine and was not disappointed in the least! It is rich and flavorful and easy to do. (I say this as someone who does not consider themselves a good cook. Baking I can do, but cooking can be a challenge!)

Perfect & Easy Chicken Florentine! A great way to add some flavor to your supper!

How to Make Chicken Florentine

Taste as you go! The first time I made this it was severely under-salted. (especially the spinach)

Be sure to make note of the spinach being thawed and drained before preparing this dish.

How to Prepare Frozen Spinach

For best results, thaw frozen spinach in its package in the refrigerator as much as two days ahead or for several hours at room temperature. Thaw multiple packages side by side, not stacked, which takes more time. Be sure packages are in a bowl or bag to prevent leakage.

Short of thawing spinach in advance, the microwave does a good last-minute job, but be careful to not cook it, just defrost it.

Place thawed spinach in a clean dish towel and squeeze it dry.

Perfect & Easy Chicken Florentine! A great way to add some flavor to your supper!

Substitutions for Wine in Chicken Florentine

Just in case you don’t want to use white wine, feel free to use chicken stock. You could also use white grape juice, which will be a tad sweeter. For an extra kick, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice.

With a family of seven healthy eaters, I often need to find ways to make dishes last longer. Surprisingly enough, by simply cutting the chicken into strips I was able to feed the entire family. Just be sure to keep an eye on the chicken as it will cook faster. 🙂

Love this chicken dinner? Try my Cheesy Bacon Chicken or my Chicken Stroganoff!

4.91 from 21 votes
ChickenFlorentine1 (1)
Chicken Florentine
Prep Time
10 mins
Cook Time
20 mins
Thawing Time
12 hrs
Total Time
30 mins

Your entire family is going to love this recipe!

Course: Main Course
Cuisine: American
Keyword: chicken florentine
Servings: 4
Calories: 533 kcal
Author: Amanda Rettke
  • 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper to taste
  • 1/2 cups all-purpose flour, for dredging
  • 6 tbsp. 3/4 stick unsalted butter, divided
  • 2 tbsp. onion, finely diced
  • 1 tbsp. finely chopped garlic
  • 1 1/2 cups dry white wine
  • 1 cup heavy whipping cream
  • 2 10-ounce packages frozen cut-leaf spinach, thawed, drained
  • 1 tbsp. chopped fresh parsley
  1. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly then shake off any excess flour.
  2. In a large skillet over medium heat, melt 2 tablespoons of butter.
  3. Once melted, add the chicken and cook until brown, about 5 minutes per side.
  4. Carefully move the chicken to a plate and cover with foil to keep it warm.
  5. Melt 2 tablespoons of butter in the same skillet over medium heat. (Do not clean the skillet) Add the onions and garlic and saute until the onions are translucent, about 1 minute. Be sure to use a wooden spoon or spatula where you can be stirring and scraping the lovely brown bits that form.
  6. Remove pan from stove and carefully pour in the wine.
  7. Return pan to stove and increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
  8. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.
  9. Sprinkle in the parsley.
  10. Season the sauce with salt and pepper. (Be sure to try it as you go to determine the correct amounts!)
  11. RETURN THE CHICKEN and any accumulated juices TO THE SAUCE (If you want you can turn the chicken to coat it in the sauce or you can pour it over when serving as I did. This will finish cooking the chicken) Turn heat to low/warming.
  12. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through.
  13. Season the spinach with salt and pepper to taste.
  14. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Recipe Video

Perfect & Easy Chicken Florentine! A great way to add some flavor to your supper!

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  • Bo says:

    Its a fantastic dish. I expanded the recipe and served over 50 people. It’s so easy and delicious.

  • Jodi says:

    This was delicious! I served it over cous cous and the family loved it. After placing the chicken back in the sauce, I cooked for another 10 minutes. I didn’t see a specific amount of time in the recipe,but may have overlooked it. Thank you for sharing this recipe!

  • Steve Skoda says:

    Wish I could have printed this.

    • Amanda says:

      You can if you click on PRINT

  • moon says:

    wines from many different things, but never from beets, so I am eager to try this. We have made wine from Parsley, Cactus, Mandarin Oranges, Blood Oranges, Pomegranates, Cherrys, Plums and a local fruit called Musmullah because they all grow here in our garden. Thanks for your recipe.

  • Rikki Tubbs says:

    I made this last night. It was delicious! I used almond flour rather than regular flour since my husband is on a low carb diet. Also added 2 TBSP of chopped mushroom to the sauce. I cooked the chicken in the sauce on low for about 10 minutes after placing it back in since the chicken breasts I had were really thick.

  • teresa d holden says:

    is this diabetic friendly?

  • Jasmine says:

    One of the best meals I’ve ever had! I replaced the white wine with chicken stock and added a little extra heavy cream and it was divine.

  • Cyndy Mudge says:

    I’m looking for salt free recipes, can you help with that??

  • Kaye says:

    Love the recipes

  • Jeanie Gonzales says:

    I love your recipes! Thank you soo much for putting them on face book! I’ve tried a few and can’t wait to try more! So nice of you cute girl!

  • Glenda says:

    Can you use fresh spinach?

  • Kathy says:

    I made this tonight. Really good and easy. Although fresh spinach would have been so much better.

  • Eva says:

    Had this today with the chicken stock substitute. Also, after browning the chicken, I baked it in the oven for 25 mins at 375. Super delicious!

  • Cathy says:

    My husband loved it. He was very happy to have it for
    Dinner tonight. He loves spinach and the cream sauce was just over the top for him. I plan to put this on his favorite menu list. Thanks so much!

  • Barbara says:

    I do t see lemon posted in this recipe…??
    Sounds good but the recipe and instructions conflict….?

  • Nicole Kutzleb says:

    I made this and added mushrooms and added the butter and Spinach to the sauce sooooo delish!!!! This is a keeper!!!

  • Susie says:

    This was pretty easy and was delicious!
    I will definitely make this again. My sauce turned out more pale than pictured , but was good all the same.

  • Denise M Bowden says:

    I used Chicken Stock and fresh spinach – it was delicious! Also added some fresh mushrooms that needed to be cooked. Huge hit with our family and guests.

  • Denise says:

    I used Chicken Stock and fresh spinach – it was delicious! Also added some fresh mushrooms which needed to be cooked. Huge hit with our family and guests.

  • Marinda says:

    Would like to get more recipes

  • Keith says:

    Delicious just as written! Served with roasted mashed root vegetables on the side. Wonderful.

  • Annette says:

    I made this recipe for my family and it was a big hit. Everyone loved the sauce. I used half wine and half chicken stock. I also used fresh spinach and just sautéed it and added it to the sauce. Served it with mashed potatoes. I’ll be making this recipe whenever I need a good chicken meal that is easy to make.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.