Perfect Chicken Florentine

Chicken Florentine is chicken that lies on a bed of spinach leaves, has a creamy white sauce, and is undeniably delicious!

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

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.

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!

Perfect Chicken Florentine

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

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 4


  • 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper to taste
  • 1/2 c 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 c dry white wine
  • 1 c 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 just barely adapted from Food Network.

Tips for Success:

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.

Here are a couple tips for thawing & draining:

For best reults, 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 cookit, just defrost it.

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

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

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. 🙂

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

I am confused on how long to cook the chicken once it is returned to the sauce. It doesn’t seem like it would be done in a 5 minutes per side saute.


    The chicken breasts were previously browned reducing the cooking time in the very hot sauce.


I use fresh spinach. Yum!


The sauce was too thin. It would have liked it if it was a gravy consistency. Too much liquids. When you put the chicken in the sauce, it diminishes the taste of the chicken. I recommend not putting it back in the sauce. You don’t get the beautiful brown color of the chicken. I’ll give this another try with less liquid sauce and liquid.


    I’ve never run into that issue… sorry you did. 🙁


Can you brown the chicken ahead of time and then make sauce and spinach before serving? How would you store the chicken donut stays crispy?


Looks delicious.
I really want to try this one out, but is there any alternative to wine?
I need to make it alcohol free.

Thank you