This Creamy Chicken Florentine is a rich, velvety, and comforting dish that comes together faster than you might expect. With tender pan-seared chicken nestled in a luscious garlic Parmesan cream sauce loaded with spinach, this recipe is perfect for a cozy weeknight dinner but elegant enough for a dinner party. It’s a flavorful one-pan wonder that makes you feel like a chef without breaking a sweat!

Why You’ll Love This Recipe

Ready in 30 Minutes: Yes, really! With just a few simple steps, you’ll have a restaurant-quality dish on the table fast.
Incredibly Flavorful: The creamy sauce, garlic, and Parmesan combine beautifully with the spinach and juicy chicken for layers of flavor in every bite.
One Pan, Less Mess: Fewer dishes means more time to relax after dinner. Everything cooks in a single skillet!
Impressive Yet Easy: It looks fancy and tastes even better, but it’s shockingly simple to make.

Ingredients You’ll Need

Chicken breasts: Boneless and skinless for quick cooking; slice in half if they’re thick for more even cooking.
Salt and pepper: To season the chicken before searing, bringing out its natural flavor.
Olive oil: For getting that golden crust on the chicken—don’t skip this!
Butter: Adds richness to the sauce and helps sauté the aromatics.
Garlic: Fresh garlic makes all the difference. It adds depth and warmth to the sauce.
Chicken broth: Enhances the sauce’s flavor and helps thin it slightly for the perfect consistency.
Heavy cream: The base of the creamy sauce. It creates that luxurious texture we love in Florentine dishes.
Parmesan cheese: Freshly grated is best. It melts beautifully and adds that salty, umami kick.
Spinach: Baby spinach wilts down into the sauce and brings freshness and a pop of green to the dish.
Italian seasoning: Adds a subtle herbiness that ties everything together.

Variations

Add mushrooms: Sauté some sliced cremini or button mushrooms with the garlic for a heartier twist.
Use chicken thighs: They stay super juicy and are a great alternative to chicken breasts.
Make it spicy: Add a pinch of crushed red pepper flakes to the sauce for a little heat.
Low-carb version: Serve it over cauliflower rice or roasted vegetables instead of pasta or rice.
Dairy-free: Use coconut cream instead of heavy cream and skip the cheese—or use a plant-based cheese substitute.

How to Make Creamy Chicken Florentine

Step 1: Sear the Chicken

Season the chicken generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear the chicken on both sides until golden brown and cooked through. Remove it from the skillet and set aside.

Step 2: Sauté Garlic

Lower the heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds, just until fragrant—don’t let it brown!

Step 3: Build the Sauce

Pour in the chicken broth and let it simmer for a minute or two, scraping up any bits from the bottom of the pan. Add the heavy cream, Parmesan, and Italian seasoning. Stir until the cheese is melted and the sauce is smooth and creamy.

Step 4: Add Spinach

Toss in the spinach and let it wilt into the sauce, stirring gently. This only takes a couple of minutes.

Step 5: Return the Chicken

Add the seared chicken back to the skillet, nestling it into the sauce. Spoon some of the sauce over the top, and let everything simmer for another couple of minutes to bring the flavors together.

Pro Tips for Making the Recipe

Slice thick chicken breasts in half: This helps them cook evenly and stay tender.
Use fresh Parmesan: Pre-grated cheese can make the sauce grainy. Freshly grated Parmesan melts into the sauce for a silky texture.
Don’t rush the sauce: Let it simmer gently to thicken naturally. Cranking up the heat can cause it to break.
Adjust the sauce consistency: If it gets too thick, stir in a splash more broth or cream.

How to Serve

Creamy Chicken Florentine is incredibly versatile when it comes to sides:

Pasta:

Serve it over fettuccine, linguine, or even angel hair pasta to soak up that dreamy sauce.

Rice or Mashed Potatoes:

A fluffy bed of rice or creamy mashed potatoes is perfect for catching every drop of sauce.

Low-Carb:

Try it with cauliflower rice or steamed veggies like zucchini or green beans.

Crusty Bread:

Don’t underestimate the joy of sopping up the sauce with a warm, crusty slice of bread.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits!

Freezing

Not ideal for freezing due to the cream sauce, which can separate upon thawing. But if needed, freeze in a freezer-safe container and reheat gently.

Reheating

Warm it slowly in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Microwave works too—use low power and stir often.

FAQs

Can I use frozen spinach instead of fresh?
Yes, just make sure it’s thawed and very well-drained to avoid watering down the sauce. Squeeze out as much moisture as possible before adding it to the skillet.

What’s the best way to tell if the chicken is fully cooked?
Use a meat thermometer if you have one—165°F is the safe internal temp for chicken. Otherwise, cut into the thickest part to check for no pink inside and clear juices.

Can I double the sauce?
Absolutely, especially if you’re serving it with pasta or rice. Double all the sauce ingredients for extra creaminess and pour-over potential.

Is it okay to substitute milk for cream?
Milk will thin out the sauce and reduce the richness. If you must use milk, combine it with a bit of flour or cornstarch to help thicken the sauce, but for the full luxurious effect, stick with heavy cream.

Final Thoughts

This Creamy Chicken Florentine is one of those go-to recipes that checks all the boxes: easy, fast, flavorful, and guaranteed to impress. Whether you’re cooking for family, friends, or just treating yourself to something special, this dish brings comfort and elegance together beautifully. Try it once, and it might just become a weeknight favorite!

Creamy Chicken Florentine Recipe