Chicken Florentine

5 from 6 votes

Chicken Florentine

This Chicken Florentine features golden pan-seared chicken breasts simmered in a creamy sauce with mushrooms and fresh spinach. Made in one skillet with simple ingredients like cream, cream cheese, and herbs, this rich and flavorful dish is ready in under 40 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Chicken recipes

Cuisine: Italian/American

Keyword: Chicken Florentine, chicken florentine recipe

Servings:

Author: Tatiana

Ingredients

¼ cup all-purpose flour
¼ cup grated Parmesan plus more for serving
Salt and black pepper to taste
2 large chicken breasts boneless and skinless, halved horizontally to make 4 fillets
1 tablespoon olive oil
4 tablespoons butter salted or unsalted
½ medium yellow onion finely chopped
3 garlic cloves minced
8 ounces cremini or white mushrooms cleaned and sliced
¾ cup chicken broth
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
1 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
½ cup heavy cream
⅓ cup cream cheese at room temperature
4 cups packed baby spinach

Instructions

In a shallow dish, combine the flour, Parmesan, and 1 teaspoon each of salt and pepper. Lightly dredge each chicken breast in the mixture, ensuring both sides are evenly coated. Shake off any excess.
Heat a large skillet over medium heat. Add the olive oil and 2 tablespoons of butter, swirling to coat the pan. Place the chicken in a single layer and sear for about 3-4 minutes per side, or until golden brown. Transfer to a plate and set aside.
Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the onion, garlic, and mushrooms along with a small pinch of salt. Cook, stirring occasionally, until the onion is soft, the garlic is fragrant, and the mushrooms are lightly browned and tender, 5-6 minutes.
Pour in the chicken broth, then add the basil and oregano. Stir well, scraping up any browned bits from the bottom of the skillet to infuse the sauce with flavor. Let it simmer for 3–4 minutes to slightly reduce. Stir in the heavy cream and cream cheese, whisking until the cream cheese is fully melted and the sauce is smooth and slightly thickened, about 4-5 minutes.
Gently fold the spinach into the sauce until just wilted, about 1 minute. Return the chicken to the skillet, nestling it into the sauce. Spoon some sauce over the chicken and simmer gently for 1-2 minute, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
Remove from the heat and serve immediately, spooning extra sauce over each portion. Finish with freshly grated Parmesan for a flavorful garnish.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stovetop with a splash of broth or cream if the sauce gets too thick. Freezing isn’t recommended, as the creamy sauce can separate.

Nutrition