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!

4.89 from 17 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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  • Roger Sutphen says:

    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.

    • Zstevo says:

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

  • Maureen says:

    I use fresh spinach. Yum!

  • Carolyn says:

    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.

    • Amanda says:

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

      • Rick says:

        We had this for supper tonight. And we loved it. DON’T change anything it turned out great

    • kelly shanley says:

      you dont necessarily need to use less liquid for thicker sauce. i used parmesan cheese to thicken, or a white sauce thickener like valoutine or flour to thicken it a bit but the parmesan also gives it that little bit of extra flavour as well.

  • Katie says:

    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?

  • Huma says:

    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

    • Jo Simpson says:

      Chicken broth can be substituted for the wine. A slight alteration in flavor, but still very good.

  • Jeanne Fournier says:

    Were can I save this receipt on your web site? My printer is not working.

    • Amanda says:

      You could pin it to a pinterest board, you could copy and paste it to a word doc, or you can bookmark the page on your desktop. 🙂

  • Paula says:

    This was so amazing and easy! I did cook it a little longer because the chicken breast was thick. Wow! How unbelievably tender it was! Will definitely make this again!

  • Teresa says:

    How do you keep the cream from separating when you add it to the wine?

  • JenaLee says:

    I cannot handle the dairy, would cashew cream or milk be okay to use????

  • Sharon kemp says:

    Looking forward to trying some of these wonderful recipes

  • Sandra Mayo says:

    I am dieting do you have the nutritional values for the Chicken, spinach recipe.

    • Mary says:

      Nutrient value is for the recipe on weight watchers need to know how many points

  • Jessica says:

    Is there any way to sub the wine with something else?

    • Amanda says:

      Chicken Broth works

  • Angie carvajal says:

    Going to make it looks good

  • Nikolette says:

    I made this last night and it was wonderful! Thank you for this recipe. 🙂 Here’s what I did slightly different, though:

    After I browned and crisped the chicken as instructed, I placed it in a baking tray, covered it with foil, then put it in the oven on 400 while I made the sauce and spinach, which allowed the meat to continue to cook and become tender (you could break it off with a fork). The chicken was so moist and while it was in the oven, it created a nice amount of juice that I added to the sauce with the chicken. I also used a lot more fresh garlic for the sauce and seasoned the chicken with granulated garlic in addition to the salt and pepper. Lastly, I used fresh spinach instead of frozen since it’s easier to prepare and cooks extremely fast!

    I served it with French bread and Pasta Roni Garlic and Olive Oil Vermicelli. It was a hit—everyone had seconds! Thanks for the amazing recipe!

  • Naz says:


    Wonderful recipes..thank u
    What would be a substitute for the wine as I cannot
    use alcohol of any sorts?
    Thank you

  • Joanie says:

    Use fresh spinach

  • Amber Marie says:

    I’m making this now, I hope it turns out ok. I’m more of an Alfredo girl but I need to start making more healthy things for my family, and I used fresh spinach instead cuz that’s what my husband brought home from the store for me 🙂 I’ll let u know how it turns out. I just tasted the sauce and it’s kind of lemon flavored, but SO delish for a change!! I’m so excited! 😁

  • Barb says:

    This recipe is delicious just as it is!!! I will definitely make this again. The sauce is nice and thick and the chicken very tender ❤

  • Charmaine Lehmann says:

    Can i use gluten free flour instead as I’m gluten intolerant.

  • Julie says:

    What can you use in place of wine?

  • Jennifer says:

    I’m confused about the wine , am I too use cooking wine or regular wine

    • Phillip says:

      I always use drinking wine. Why use a wine you wouldn’t drink?

  • Jill Feick says:

    Made this tonight but put it over fresh spinach and drizzled the sauce over both the chicken and spinach. It was DELISH and will be making it again! Thanks!!

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