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5 from 3 votes

Chicken Florentine

Chicken Florentine combines thinly sliced seared chicken cutlets simmered in a spinach garlic cream sauce atop a bed of sauteed baby spinach.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 6


  • 3 large chicken breasts filleted and pounded flat
  • flour for dredging
  • 3 tablespoons olive oil
  • 6 tablespoons butter divided
  • 3 cloves garlic minced
  • 1 large shallot minced
  • 1 cup low sodium chicken stock
  • 3/4 cup dry white wine
  • 1 1/4 cups heavy cream
  • 3/4 cup Parmigiano Reggiano finely grated
  • 4 ounces frozen spinach thawed, drained, and chopped
  • 3 tablespoons Italian flat leaf parsley minced
  • salt and pepper to taste

For the spinach

  • 16 ounces fresh baby spinach
  • 1/4 cup olive oil
  • 5 cloves garlic sliced
  • salt and pepper to taste


For the spinach

  • Saute the garlic in a 1/4 cup of extra virgin olive oil over medium heat.
  • Once the garlic turns lightly golden add the spinach and mix with tongs to coat with the garlic oil. If the spinach is dry add 2 ounces of water to help steam. Cover with a tight lid.
  • After 1-2 minutes the spinach will have wilted. Remove the lid and turn off the heat. Season with salt and pepper to taste and set aside.

For the Chicken Florentine

  • Pat the chicken dry and season well with salt and pepper on both sides. Dredge the chicken in flour on all sides and shake off the excess. Place the floured cutlets on parchment paper and set aside.
  • Heat a large skillet to medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan and once hot add the chicken pieces. Do not crowd the pan. Sear the chicken for 3 minutes per side (or until cooked through) then place on a plate lightly tented with foil. Work in batches, using more butter and oil if required, and set all chicken aside.
  • Turn the heat down to medium-low and add the shallots to the pan and saute for 2 minutes or until they begin to soften. Next, add the garlic and continue to cook for another 1-2 minutes or until fragrant.
  • Add the wine and chicken stock and turn heat to high. Scrape the bottom of the pan with a wooden spoon to dislodge all of the brown bits. Once the liquid reduces by half (about 3 minutes) turn the heat down to medium.
  • Add the cream and spinach and simmer for a few minutes or until the sauce starts to thicken.
  • Taste test the sauce and season with salt and pepper to taste. Return the chicken, its collected juices, and the grated Parmigiano to the pan and simmer for about 2 minutes or until the chicken is hot again.
  • Add the parsley, mix together, then remove the pan from the heat. Drain the garlic spinach of any accumulated water then place on a platter. Serve the chicken on top of the garlic spinach. Enjoy!



  • Boneless skinless chicken thighs can be substituted.  You will need to cook them longer (about 6 minutes per side) than thin-sliced cutlets.
  • Use either store-bought thin chicken cutlets or fillet and pound out chicken breasts to about a ½" thick.  A thinly pounded cutlet will allow for more even cooking and will only take a few minutes per side to cook.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave or on a stovetop over medium heat.


Calories: 600kcal | Carbohydrates: 6.6g | Protein: 51g | Fat: 37.6g | Saturated Fat: 18.3g | Cholesterol: 197mg | Sodium: 738mg | Potassium: 1017mg | Fiber: 2.7g | Sugar: 0.8g | Calcium: 237mg | Iron: 5mg