Perfect Chicken Florentine

filed under: Food + Drink on November 24, 2015
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  • Chicken Florentine is chicken that lies on a bed of spinach leaves, has a creamy white sauce, and is undeniably delicious! Looking for other chicken recipes? Try my Chicken Stroganoff, Cream Cheese Stuffed Chicken Breasts, Cheesy Bacon Chicken, and Chicken Fettucini Alfredo.

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

    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.

    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. 🙂

    4.88 from 16 votes
    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
    Ingredients
    • 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
    Instructions
    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

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

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

  • Char says:

    Chicken Florentine. I’m not using wine. I’m going to use broth instead. When do I add the lemon juice? Won’t it cause the cream to circle?
    It sounds delish! Hopefully I will be preparing it for dinner tomorrow.
    Thanks a bunch!
    Char~

  • Tee says:

    The was really good. I didnt reduce the wine long enough but other then that its great.

  • Tina Welch says:

    I made it tonight it was delicious next time I will use fresh spinach

  • 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!

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