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 20 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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  • Kathy says:

    How much fresh spinach would it take?

  • Catherine Garza says:

    Can you substitute broth for the wine but still have great taste?

    • Jenny Shaw says:

      I used half broth and half wine. Also used a little Marsala wine as well as the white. Don’t use very dry white wine, it makes it very puckerish. Next time I would try to cut down on the butter a little just for health sake. I also used half and half instead of cream, to cut the fat and calories and it was delicious. To answer your question though, I do think this would be fine with chicken broth. Maybe add a touch of lemon juice.

  • Leni says:

    Use a ricer to get rid of excess moisture in the spinach.

  • John B Thorburn says:

    great recipes

  • Linda says:

    Will the alcohol in the wine cook out leaving only the taste behind?

    • Tnt0413 says:

      I use cooking wine. I’m allergic to regular wines cause of sulfur. Cooking wines has some but has never bothered me. Yes the alcohol cooks out.

  • Beth welford says:

    Can I use fresh spinch?

  • Nina says:

    Going to make it. Couldn’t print it though

  • Julie says:

    My sauce curdled. What did I do wrong? I followed the recipe.

    • Saycia says:

      Sounds like you may have had the heat too high, which will break a delicate sauce like this. You’re looking for a gentle simmer, not a boil.

  • Theresa says:

    I can’t eat dairy from cows but I can have goats milk. Has anyone tried this w coconut cream or goats milk. It looks and sounds delicious😊

    • Julie says:

      I am not sure about the consistency of goat milk or coconut cream but I have used almond milk in many similar recipes before- which is thinner than whole milk or cream- so I do one of two things (depending on the recipe) 1. mix a little cornstarch to the milk before adding to the sauce to make sure it creates the thickness I want OR 2. melt a little butter and stir in flour to create a roux before adding the wine and milk so that, again, it gives me the thickness I want.

  • Karen says:

    This sounds delicious except for the spinach which I hate so if I make it I will leave that out. Perhaps serve over a bed of noodles or rice instead or just the chicken itself with all that rich sauce sounds amazing.

  • Melissa says:

    Turned out really good. I used fresh spinach – needed two boxes however, will adjust for next time. I also had a 1/2 carton of baby Bella mushrooms sliced. I sautéed them with onion/garlic and they added a lot.

    Easy to make and a big hit.

  • Sue says:

    5 stars!! The sauce is to die for. A couple of nights later, I may have made the same sauce to pour over cheese tortellin. Yummmm

  • Lenore Tucker says:

    Love Chicken Florentine!

  • Mark Steele says:

    Just made this recipe this evening and it was spectacular. Looking forward to eating the leftovers for tomorrow’s lunch!

  • debbie treick says:

    Do you have any recpe’s that DO NOT contain lactose???

  • Patricia Bunch says:

    Thank You. Thank You mmmm

  • Cindy Dasher says:

    My sauce curdled the instant I added the cream with the chicken Florentine recipe. I was using the dry white wine and only thing different from recipe was I used light cream.??? Help?

  • Margie says:

    Wow, we absolutely loved it.

  • Sarah Goodman says:

    I found a recipe on facebook for chicken strogonoff and it gave your website. I cannot find it anywhere on here. Just wondering if you still have it somewhere

  • BrendaThompson says:

    Love this dinner. I am a mediocre cook, but this was a great surprise to everyone.
    Very easy to prepare and I used fresh spinach, and let wilt slow in butter.
    I used leftover moscato wine and cream, for a sweet rich taste.
    We served with white rice but brown would be nice.
    i highly recommend!

  • Donald Barton says:

    I made this a number of times. It is easy and delicious. I also purchased a frozen version which was OK but short on chicken. It did have a bow tie pasta in it. I added the pasta to this recipe and it turned out OK.

  • Susanne says:

    I would like to be on your email list

  • 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!

  • 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