This Chicken Florentine recipe brings together perfectly seared chicken with a luscious, creamy spinach sauce. It sounds and looks elegant—yet it’s surprisingly simple to make. A squeeze of fresh lemon and a sprinkle of parsley brighten the dish. Serve it over pasta or rice, or pair it with a crisp green salad to make a complete and satisfying meal.
How It Works / Overview
The key to a great Chicken Florentine is getting the chicken seared beautifully to form a golden crust, then building a rich sauce that complements but doesn’t overpower the delicate flavors. In this version:
- You start by pounding chicken breasts to an even ½ inch thickness so they cook evenly.
- The chicken is dredged in a seasoned flour‑cheese mix to give it texture and flavor.
- It’s seared in a mix of butter and olive oil for color and richness.
- The pan juices are deglazed with wine (or chicken broth), then half‑and‑half is gradually incorporated.
- Softened cream cheese helps thicken and enrich the sauce.
- Fresh spinach is then folded in until just wilted.
- Finally, lemon juice (optional) and parsley are added, and the chicken returns to soak in the sauce.
This yields a creamy, flavorful dish that feels special but is entirely achievable in about 45 minutes total.

Ingredients (for 4 servings)
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
For the dredge:
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian seasoning
- ½ cup all‑purpose flour
- ¼ cup finely shredded Parmesan cheese
- 1 teaspoon garlic powder
For the Florentine sauce:
- 4 cloves garlic, minced
- 1½ cups white wine or chicken broth
- 1 cup half‑and‑half
- ⅓ cup softened cream cheese
- 3 cups fresh spinach
- Optional: juice of ½ lemon (≈ 1½ tablespoons)
- Fresh parsley, to garnish
Instructions
- Place plastic wrap over each chicken breast and use a meat tenderizer to pound them down to about ½‑inch thickness, ensuring even thickness. Pat the chicken dry.
- In a bowl, whisk together the dredge ingredients (salt, pepper, Italian seasoning, flour, Parmesan, garlic powder). Coat each chicken breast in this mixture, tapping off any excess.
- In a skillet over medium‑high heat, melt butter and olive oil. Add the chicken and cover. Cook 4–5 minutes per side, until golden. If your pan is too small, do this in two batches. Once cooked, set the chicken aside.
- Turn off the heat. Pour in the wine (or broth) and place the pan back on medium heat. Use a spatula to scrape up browned bits from the bottom and sides. Let the liquid reduce by half, about 6–7 minutes. Add garlic in the last minute of reduction.
- While you wait, warm the half‑and‑half (e.g. in short bursts in a microwave) so it’s not cold. Gradually stir it into the skillet in small splashes, stirring as you go. Bring it to a gentle bubble, then lower the heat.
- Add the softened cream cheese, stirring until the sauce becomes smooth and uniform.
- Fold in the spinach and stir until just wilted. Add lemon juice, if using.
- Return the chicken and any drippings to the pan. Cover and let it heat through.
- Garnish with fresh parsley and serve immediately.

Notes, Tips & Variations
- If you prefer, you can use thawed frozen spinach (10 oz) instead of fresh—just squeeze out excess moisture before using.
- Don’t overcrowd the pan when searing; leave space so the chicken browns instead of steaming.
- The butter + olive oil combo helps balance flavor and prevent burning (olive oil has a higher smoke point).
- You can omit the cream cheese if desired—while it helps thicken and enrich the sauce, the recipe can work without it.
- For added variety, you might include mushrooms, sun‑dried tomatoes, capers, or cherry tomatoes.
- Store leftovers in an airtight container—keep refrigerated up to 3 days, or freeze for up to 3 months.
Time & Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Yield: 4 plated servings
Nutrition (per serving)
- Calories: 456 kcal
- Carbohydrates: 14 g
- Protein: 30 g
- Fat: 24 g
- Saturated Fat: 10 g
- Cholesterol: 117 mg
- Sodium: 862 mg
- Potassium: 746 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 2648 IU
- Vitamin C: 9 mg
- Calcium: 169 mg
- Iron: 2 mg