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top down view of the completed chicken florentine recipe

Chicken Florentine

This creamy chicken dish cooks in one pot in under 45 minutes.
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Course: Dinner
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 589kcal


  • 4 chicken breasts boneless and skinless
  • ¾ cup (95g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic finely minced
  • ½ cup (118ml) white wine
  • 1 cup (237ml) half and half cream
  • 2 ounces (60g) cream cheese
  • 1 cup (90g) parmesan cheese freshly grated and divided
  • 2 ½ cups (75g) baby spinach


  • Place the chicken breast one at a time into a large zip lock bag or between two sheets of saran wrap and pound the thickest part until the chicken is an even thickness all over.
  • Whisk the flour, garlic powder, dried thyme, onion powder, dried rosemary, salt and pepper in a shallow bowl or on a plate.
  • Dredge the chicken one at a time into the spiced flour mixture until it's fully coated.
  • Heat the olive oil in a large skillet over medium heat and fry the chicken for about 5 minutes on each side or until golden. You may need to work in batches to avoid crowding the pan.
  • Remove the chicken from the pan and set it aside on a plate.
  • Melt the butter in the same pan before adding the garlic and stirring, and cook for about 30 seconds or until fragrant.
  • Stir in the wine and let the alcohol cook out for about 3 minutes, then pour in the half and half and let it come to a simmer.
  • Stir in the cream cheese and parmesan cheese until fully melted, about 4 minutes, then stir in the baby spinach and let it wilt fully about 3 minutes.
  • Add the chicken back to the pan to warm through. Drizzle the sauce on top and serve with freshly minced parsley or basil for garnish.



  • For even cooking and tender chicken, pound the chicken to an even thickness all over.
  • Allow the chicken to come to room temperature for about 30 minutes before cooking. This promotes even cooking and can cut down on shrinking.
  • Avoid moving the chicken around a lot while it cooks. It will get crispy and golden and cook more evenly if you allow it to sit in the pan for the full 5 minutes before flipping it.
  • If the pan gets too hot while cooking, lower the heat.
  • Don’t use cooking wine. It doesn’t need to be expensive, but you should select a wine that you would enjoy drinking. Any leftovers will pair beautifully with the finished chicken florentine.
  • Only use fresh spinach for this recipe, and make sure it is dry before adding it to the sauce.
  • Don’t use cast iron or an aluminum pan. The spinach can react with the metal and leave an odd taste. Stick with stainless steel for this chicken florentine recipe.
  • Use fresh, finely grated parmesan for the best flavor.
  • Storage - keep in an airtight container inside the fridge for 3 days.


Calories: 589kcal | Carbohydrates: 25g | Protein: 39g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 961mg | Potassium: 720mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2578IU | Vitamin C: 8mg | Calcium: 418mg | Iron: 3mg