There are so many reasons to love this dish. It’s easy, beautiful, delicious, and always a hit.
This dish makes a spectacular weeknight chicken dinner. But, trust us, it’s not your run-of-the-mill chicken dinner. In fact, it’s so impressive and so delicious, it’s ideal to serve to guests. We love to serve it over fresh pasta or steamed rice. So good!
How To Make Creamy Chicken Florentine
This recipe is not difficult to bring together.
The ingredients are straightforward, and the preparation isn’t complicated.
The Ingredients You Will Need
As mentioned, the ingredient list for this deeply flavorful dish is not complicated, or even that lengthy. Many of the items you may already have on hand.
Here’s What You’ll Need to Have on Hand
Oil – Olive oil or extra-virgin olive oil are excellent choices.
Spinach – We recommend mature fresh spinach that is washed and stems removed; however, baby spinach will also work. If using frozen, let thaw and squeeze out excess liquid.
Chicken – Boneless, skinless chicken breasts are perfect. If they are too large, cut them in half, lengthwise.
Seasoning – Salt and pepper are all you need
Shallot – Or white, yellow, or red onion – chopped
Garlic – Fresh and minced
Chicken stock – Homemade is great, but store-bought is perfectly fine.
Cream – Heavy cream makes the sauce luxurious, but half-and-half will work, too.
Parmesan cheese – Grated, have extra on hand for garnishing
Lemon – Zest and freshly juiced
Red pepper flakes – A little for a little spice, more for extra spice, omit for no spice at all.
EXPERT TIP: Sear the chicken until browned on both sides. Let it cool and then, if desired, slice or cut it into bite-sized pieces. If it’s still a little pink in the center, that’s okay, it will cook perfectly as it simmers in the sauce.
Tips for Perfect Creamy Chicken Florentine
Chicken Thickness – Use boneless, skinless chicken breasts that are of even thickness: This will ensure that the chicken cooks evenly and doesn’t become dry or overcooked. You can pound the chicken breasts to an even thickness or slice them in half horizontally to create thinner pieces.
The Creamy Sauce – Allowing the seared chicken to simmer in the cream and broth sauce ensures the chicken will be moist and tender. As the sauce cooks down, it will deepen in flavor.
Add Final Ingredients at the End of Cooking – After the sauce has cooked down and the chicken is fully cooked, turn off the heat and stir in the sautéed spinach, Parmesan cheese, lemon, and seasonings. Be sure to taste to make sure the seasonings are correct (you may need to add a little more salt).
How To Serve
This dish is very versatile when it comes to serving it to family or having guests over.
We often just bring the skillet right to the table and allow folks to serve themselves.
As mentioned, it’s wonderful served over cooked pasta or even steamed rice. If serving with pasta, you can stir the pasta into the skillet before serving for a perfect true one-pot dish.
Be sure to have plenty of extra Parmesan cheese on hand at the table. Grating a block of cheese over individual servings is a nice touch.
Other Classic Chicken Recipes to Try
Chicken is a universally loved protein with so many options for preparing it. Here are some of our favorite chicken recipes that you will love, too:
Chicken Fricassee
Caprese-Stuffed Chicken with Balsamic GlazeCaprese-Stuffed Chicken
Coq au Vin (French Wine-Braised Chicken)
Classic Chicken Molé
Roasted Chipotle Chicken
Chicken and Rice Casserole with Broccoli and Cheese
Roasted Lemon Chicken
Grilled Chicken Kabobs
Chicken and Broccoli Alfredo
Creamy Tuscan Chicken
In the meantime, isn’t this incredible chicken creation calling your name?
If you’re like us, you’re always on the lookout for a delicious way to prepare chicken.
Boneless and skinless chicken breasts are budget-friendly and, when prepared correctly, juicy and flavorful.
This dish is one of our most popular recipes on the blog, and once you try it, you’ll understand why. And, leftovers are absolutely amazing!
Ready to make the best chicken dish this side of, well, Florence, Italy? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Creamy Chicken Florentine
Video
Equipment
- 1 Large skillet 12-inch, or larger - or Dutch oven
Ingredients
- 3 tablespoon olive oil divided
- 16 oz fresh spinach washed, dried, and stems removed
- 6 chicken breasts boneless, skinless, about 2 to 2¼ lbs (See NOTES)
- Kosher salt and freshly ground black pepper
- 1 shallot chopped
- 3 cloves garlic minced
- 2 cups chicken stock
- 1 cup heavy cream
- ¾ cup Parmesan cheese divided, grated, plus more for topping
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice from half of the lemon
- ½ ts red pepper flakes optional
- 8 oz pasta cooked
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering.3 tablespoon olive oil
- Add spinach and cook, stirring occasionally, until wilted, about 3 to 4 minutes.16 oz fresh spinach
- Transfer spinach to a colander and press with a large spoon to release excess liquid. Wipe out the skillet with a paper towel.
- Pat chicken breasts dry with paper towels and then season with salt and pepper.6 chicken breasts, Kosher salt and freshly ground black pepper
- Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat.
- Add chicken and cook until browned, about 4 to 5 minutes per side.
- Transfer the chicken to a clean platter or plate.
- To the same skillet, add the shallot and cook for about 2 minutes, or until soft. (If the pan is dry, add a little more oil). Add the garlic and sauté for another 30 seconds.1 shallot, 3 cloves garlic
- Stir in stock and cream, scraping up any browned bits, and bring to a boil, then reduce heat to medium-low.2 cups chicken stock, 1 cup heavy cream
- Meanwhile, transfer the chicken to a cutting board and cut it into strips or bite-sized pieces. Add back into the sauce and simmer for 15 to 20 minutes, or until the sauce has reduced by about 1 cup.
- Off heat, stir in the cooked spinach, ½ cup Parmesan, lemon zest, juice from half a lemon, ½ teaspoon salt, ½ teaspoon pepper, and the red pepper flakes.¾ cup Parmesan cheese, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, ½ ts red pepper flakes
- Adjust oven rack to upper-middle position and heat broiler to HIGH.
- Sprinkle the remaining ¼ cup Parmesan over the top of the chicken florentine.
- Broil until golden brown, about 3 - 5 minutes, or less (keep a close eye, broilers vary!). Serve at once over cooked pasta or steamed rice.8 oz pasta
Notes
Nutrition
POST UPDATE: This recipe was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July, 2023!
Stacy Lynn Alexander says
This was delish! I used boneless skinless thighs, and didn’t cut them up, but otherwise followed the recipe. Served with a rice pilaf.
Kris Longwell says
Hi Stacy! Yay!!! We are so happy you made this dish! It has been a favorite of ours for so many years and we are thrilled you made it and enjoyed it!! Sounds like you prepared it perfectly!! Thank you so much for sharing and for the great review. That always means the world to us!!! xoxo Kris & Wesley
Terry Dunham says
Hi Kris and Wesley,
I made this recipe and it was so delicious! I added additional ingredients such as cooked galloni prosciutto crumbled along with a dash of red pepper flakes and a sprinkle of shallot pepper. This dish was scrumptious!!!!
Thank you for another awesome recipe.
Terry Dunham says
This dish is so good. I added a few additional ingredients and it was awesome. I added cooked galloni prosciutto crumbled, dash of red pepper flakes and a sprinkle of shallot pepper.
Another scrumptious recipe. Thank you!!!
Kris Longwell says
Hi Terry! YUM!!! We love your additions! Sounds heavenly! This chicken florentine has been a favorite of ours for many years so we are thrilled you had such great success with it! Thank you so much for letting us know and for the wonderful review. That honestly means so much to us!! All the best, Kris & Wesley
Cindi says
First, this is my new FAVORITE cooking blog! Your recipes are amazing and you are both very entertaining! Now my review on FANTASTIC Chicken Florentine…..it IS fantastic! It is savory and delicious served on pasta with crusty bread to soak up every last drop of the amazing sauce! I live in another country so I had to substitute lime and lime zest for the lemon and lemon zest and the spinach we have have here isn’t as sweet and tender as it is in the US but it was still FANTASTIC! I can’t wait to try the next recipe….hmmmm…..I’m thinking something Asian! My hubby LOVED it (and he’s a picky eater).
Kris Longwell says
Cindi!!! You have no idea how happy reading your comment has made us!! We are so thrilled you enjoyed the chicken florentine and the lime and lime zest is a perfectly fine substitution!! Thank you so much for the amazing feedback and for the GREAT review. That truly means the world to us!! Please stay in touch!!! All the very best, Kris & Wesley
Don says
Thought about giving this a 4 due to one error in the written instructions that caused a delay and bit of a puzzlement until I went and watched the video. The second part of the instructions of step 12 should be after step 13. According to the video, you don’t return the chicken to the sauce until after it has reduced. Step 12 has you doing it before reduction, which overcooked my chicken and greatly extended the time to reduce. Your right though, after watching the video I took the chicken back out of the sauce and the sauce finally reduced.
Other than slightly overcooked chicken, this was fantastic.
Joanie says
I love you guys, you are sooo entertaining and really make me laugh, but most importantly Kris, you are a GREAT chef! I love your recipes and your photos look awesome. I want all your recipes…..and Wesley, I love you, you are sooo funny. You guys should do a show together, a great Chef and a great entertainer. Make no mistake I will keep you bookmarked!!! TY sooo much!
krislongwell says
Joanie!!! You just made us so very happy!!! We love doing what we do and what really makes us love what we do is when we hear from fabulous people like YOU. Thank you from the bottoms of our hearts, and please stay in touch! Lots more on its way!! xoxo Kris & Wesley
Elizabeth Trenholm says
I LOVE THIS RECIPE. AND THIS BLOG. I basically love everything – this recipe has made me so happy. thank you for following me on IG so i could find you! looking forward to making many more of recipes – next up, pork chops in a caper sauce! Yum!
krislongwell says
Elizabeth!!! We are SO SORRY for the delayed response but can’t thank you enough for your love and support! We are so thrilled that you found us and that you are enjoying the blog and the recipes. PLEASE stay in touch!!! Lots more to come!! xoxoxo Kris & Wesley
Lana Alnatour says
I FINALLY found a recipe that everyone loved!!! you have no idea how picky my family is.
My Mother in Law is so southern, she fires everything, my husband loves his mom’s food but he is such a great cook and a hard critique, my stepson always complains about anything I cook trying to imitate his dad, and my daughter who is 2 loves seasoned food.
this recipe was hands down everyone’s favorite, my husband has 3 plates full, my daughter finished a whole bowl and my son ate all his plate and my MIL had a plate too. I printed the recipe and I am about to frame it, ha!!!! thanks again for bringing my family together for dinner. 🙂
krislongwell says
Lana!!! You just made our day, our week, our month!! That is what we LOVE to hear! You finding success with your ENTIRE family! Believe us, we understand how difficult that is. Thank you so much for letting us know and we just couldn’t be happier for you and your loved ones!! Please stay in touch!! xoxo Kris & Wesley
Teresa B says
I make mine the same way but I like to add sliced mushrooms with the spinach and half a medium white onion instead of a shallot and it is wonderful over Angel hair pasta with fresh garlic bread on the side can’t go wrong! I don’t make the sauce in the same pan as the chicken is cooked in because the color can be a little too dark at times but still was wonderful!Thank you
Kristy Turner says
Made this tonight…my husband who likes most everything I cook, but never will offer a rating or any feedback unless I ask for it (I’m always searching for new recipes)…as soon as I gave him a taste bite of this said with a spark in his eye….”yummm!! this is really good!” Enough said. 🙂 Wow! Just Wow!! Thank you!!!
krislongwell says
That’s what you call a WIN! We love that dish, too! It’s one that always is in the rotation. So glad you guys liked it and congrats on cooking up another winner of a meal!! xo
Susan says
I am wondering what I did wrong. The sauce curdled. How do I prevent that. It happened when I boiled the liquid to reduce the sauce to a cup. At the last minute I added cream of chicken soup to thicken.
It was delicious. I would like to make it again without sauce separating. How do I reduce the sauce without it separating.
krislongwell says
Ah, Susan! So very sorry it separated on you! I would suggest bringing to a boil, and then lower the heat to medium and simmer until reduced. Quick (and great) thinking to add the cream of chicken soup so you could salvage the dish!! I’m going to update the recipe to make it clear you should simmer on medium heat until reduced. I’m certain that was the problem. Thanks so much for letting us know!! Stay in touch! Best, Kris & Wesley
Susan says
Thank you!
Michelle says
I made this for dinner and it was absolutely delicious. I did not change anything. It was perfect. It is perfect for a weeknight dinner or when Company is coming over. It also looked beautiful. I served it with egg noodles, but thought it would also be lovely over rice. I love your site and the fun and love you put into your recipes.
krislongwell says
Michelle! You just made us soooo happy! We are so happy you liked the dish. We’ve been enjoying that dish for a long time, and I am so happy that we were able to share it with you and you had success!! And thank you so much for letting us know, that means the world to us. Please stay in touch. All the best, Kris & Wesley
Patti says
This looks so awesome! Pardon my ignorance but looks like a lot of liquid there. Do you serve it in a bowl? Over pasta or rice or just as is? You don’t recommend serving with anything so I guess it stands alone? Thanks!
krislongwell says
Hi Patti! Great question. I’ll add a note to the post. It’s really nice over pasta, we like it over egg noodles. But it would also be wonderful over steamed rice. But, we love it so much, the it’s wonderful served in a bowl with a nice crusty loaf of bread to soak up the sauce. Thanks again, and let us know if you make it! Best, Kris & Wesley
Carol says
This recipe is to die for. I had spinach to use up and thought I should try a florentine recipe. This blew me away. It was not difficult and the flavor and presentation were fantastic. I have dubbed this a company worthy recipe. What a find!!
krislongwell says
Wow, oh wow, Carol! Thank you!! We love this recipe so much, too. In fact, we just completed a video shoot and this was one of the recipes we made. We are so glad you liked it and appreciate you so very much letting us know. Please stay in touch! Best, Kris & Wesley
Mark says
Love, love, love this recipe! Creamy, flavorful and spectacularly delicious. I’ve made this several times now for my family without changing a thing, and everytime it gets rave reviews! This is a keeper! Thanks Kris (and Wesley!).
krislongwell says
Thanks, Mark! That has been one of our favorite dishes now for many years. And we are so glad you like it!! Thanks for letting us know!! Stay in touch! All the best, Kris & Wesley.
Pia J says
Thanks for the recipe. I just made this for dinner and it tasted fabulous!
It was easy to make and looked great.
I added a little more lemon because I love the lemon flavor in anything creamy.
krislongwell says
Awesome. I agree, we love lemon, too. This has turned out to be one of the most popular recipes on the site. Thanks so much for letting us know. Hope to see you again, Pia! Kris & Wesley (The Loon).