Creamy Chicken Florentine is rich, cozy, and feels fancy without being fussy. Here’s a reliable, weeknight-friendly version with restaurant vibes.
Creamy Chicken Florentine
Ingredients
- 2 large chicken breasts, sliced in half horizontally
- Salt & black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- 2 tbsp olive oil or butter
Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional)
Greens
- 3–4 cups fresh spinach
- Optional: ½ cup sun-dried tomatoes (very good add-in)
Instructions
- Season the chicken
Sprinkle both sides with salt, pepper, garlic powder, and Italian seasoning. - Sear the chicken
Heat oil or butter in a large skillet over medium-high heat.
Cook chicken 4–5 minutes per side until golden and cooked through.
Remove from pan and set aside. - Build the sauce
Lower heat to medium. Add garlic and sauté 30 seconds (don’t brown).
Pour in chicken broth, scraping up any browned bits.
Add cream and simmer 3–4 minutes until slightly thickened. - Add Parmesan
Stir in Parmesan until smooth. Add red pepper flakes if using. - Wilt the spinach
Add spinach to the pan and stir until just wilted (about 1 minute). - Bring it together
Return chicken to the skillet. Spoon sauce over the top.
Simmer 2–3 minutes until everything is cozy and coated.
How to Serve
- Over pasta (fettuccine is classic)
- With mashed potatoes
- Over rice
- Or with crusty bread to soak up the sauce 🥖
Easy Upgrades
- Add mushrooms when sautéing the garlic
- Splash of white wine before the cream
- Swap cream for half-and-half if you want it lighter
- Finish with lemon zest for brightness
If you want, I can give you:
- a one-pan baked version
- a low-carb / keto twist
- or a 30-minute meal-prep version
Just tell me how you’re cooking tonight 👩🍳✨