Name: Chicken Florentine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 2 cups fresh spinach, chopped; 1 teaspoon Italian seasoning

Jump to Recipe·Print Recipe

I’m making juicy, pan-seared chicken breasts in a creamy garlic spinach sauce—comforting, elegant, and perfect for either a busy weeknight or a special dinner.

Chicken Florentine

Why I’ll Love This Recipe

I love how this dish balances richness with freshness. The creamy Parmesan sauce feels indulgent, but the spinach adds a light, earthy touch that makes it satisfying without being heavy. Plus, it’s all done in one skillet, which means easy cleanup—always a win for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Butter
Salt
Black pepper
Garlic powder
Fresh garlic, minced
Heavy cream
Chicken broth
Grated Parmesan cheese
Fresh spinach, chopped
Italian seasoning

Directions

I start by seasoning the chicken with salt, pepper, and garlic powder. In a large skillet over medium-high heat, I heat olive oil and butter until hot. I sear the chicken breasts for about 5–6 minutes per side until golden and cooked through, then remove them from the pan. In the same skillet, I sauté the minced garlic for about 30 seconds, then pour in the heavy cream and chicken broth, stirring well. I add Parmesan and Italian seasoning, letting the sauce thicken slightly. Next, I stir in the spinach until it wilts—just a minute or two. I return the chicken to the skillet, spoon the sauce over it, and let it simmer for another couple of minutes before serving.

Servings and timing

This recipe serves 4 people and takes about 30 minutes in total—10 minutes of prep and 20 minutes of cooking.

Variations

I sometimes add sun-dried tomatoes for a tangy sweetness.
A squeeze of lemon juice at the end brightens the flavors.
For a lighter sauce, I swap half the cream with milk.
I’ve replaced spinach with kale for a heartier green.
Mushrooms sautéed with the garlic give an earthy depth.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken in a covered skillet over low heat, adding a splash of broth or cream to keep the sauce smooth.

FAQs

Can I use chicken thighs instead of breasts?

Yes—thighs stay juicy and work beautifully in this recipe.

Will frozen spinach work?

It will—just thaw it and squeeze out as much liquid as possible before adding it.

How do I know when the chicken is cooked?

I check with a meat thermometer—165°F (74°C) is perfect.

Can I make the sauce thicker?

Absolutely—I let it simmer longer or add a bit more Parmesan for a creamier texture.

Is this recipe gluten-free?

Yes, as written, it’s naturally gluten-free—just check labels on your broth and seasonings.

Conclusion

I adore Chicken Florentine for its creamy, savory sauce and tender chicken. It’s simple enough for weeknights but elegant enough for guests, and every bite makes me feel like I’m eating in a cozy Italian café at home.