Chicken Florentine with Creamy Spinach and White Wine Sauce Recipe

If you’re craving something indulgent yet fresh, I have just the thing for you: this Chicken Florentine with Creamy Spinach and White Wine Sauce Recipe. I absolutely love how the tender chicken and velvety sauce come together, making every bite feel like a special occasion right in your own kitchen. Whether it’s a weeknight dinner or a weekend treat, you’re going to want to keep this recipe in your cooking rotation.

this Recipe

Ingredients You’ll Need

The magic is in the combo here: tender chicken, garlicky white wine, luscious cream, and fresh spinach all come together beautifully. Choosing quality ingredients will make your sauce shine — like fresh garlic and baby spinach for that vibrant color and flavor.

• Boneless Skinless Chicken Breasts: Pound them thin for juicy, quick-cooking cutlets that stay tender.
• Olive Oil & Butter: Olive oil raises the smoke point, while butter adds flavor and aids browning.
• Flour & Parmesan Cheese: Together, they create a seasoned dredge that gives a lovely crust on the chicken.
• Italian Seasoning & Garlic Powder: Adds a well-rounded, herby flavor depth to the chicken.
• Garlic: Fresh minced garlic is a must for that savory kick in the sauce.
• White Wine or Chicken Broth: White wine adds acidity and depth, but broth works well if you prefer no alcohol.
• Half and Half & Cream Cheese: These combine to make the sauce creamy without being too heavy.
• Fresh Spinach: Wilted spinach is the star of the Florentine flavor, brightening the dish in every way.
• Lemon Juice (optional): A splash of lemon helps lift and balance the creamy sauce—highly recommended!
• Fresh Parsley: For garnish and a pop of fresh herbaceous color.

Variations

I love making this dish my own depending on what’s in season or in my pantry. Feel free to tweak it—it’s surprisingly forgiving and always delicious.

• Mushrooms: I add sautéed mushrooms for earthiness—my family goes crazy for the extra umami boost.
• Sun-Dried Tomatoes or Capers: Toss these in for a tangy pop of flavor that complements the creamy sauce perfectly.
• Dairy-Free Version: Swap the cream cheese and half and half for coconut cream and a dairy-free butter substitute. It’s a little different but still heavenly.
• Spinach Swap: If you don’t have fresh, frozen spinach works fine—just thaw and squeeze out excess water before adding.

How to Make Chicken Florentine with Creamy Spinach and White Wine Sauce Recipe

Step 1: Pound and Prep the Chicken

Start by placing each chicken breast between two sheets of plastic wrap and gently pounding it until about ½-inch thick. I used to skip this step, but I discovered that pounding ensures even cooking and prevents those dry edges. Pat the chicken dry with a paper towel to help the flour dredge stick better.

Step 2: Dredge and Sear to Golden Perfection

Combine the salt, pepper, Italian seasoning, flour, Parmesan, and garlic powder in a shallow dish. Coat each chicken breast thoroughly, shaking off excess flour. Heat the butter and olive oil in your skillet over medium-high heat. When it’s hot, add the chicken, cover the pan, and cook undisturbed for 4-5 minutes per side until golden and crusty. If your pan is small, sear in batches to avoid overcrowding.

Step 3: Build the Flavorful Sauce

After removing the chicken from the skillet, turn the heat off briefly, then pour in the white wine. Set heat back to medium and use a spatula to scrape all those delicious browned bits off the pan bottom—they carry so much flavor! Let the liquid reduce by half (about 6-7 minutes). Add the minced garlic during the last minute to keep it bright and aromatic.

Step 4: Create the Creamy Spinach Sauce

Warm the half and half in the microwave for about 40 seconds to prevent curdling, then add it slowly to the skillet, stirring to incorporate. Bring the mixture to a gentle bubble, then lower the heat. Stir in the softened cream cheese until silky smooth. Toss in your fresh spinach and cook until it wilts down. If you love a little zing, I highly recommend squeezing in fresh lemon juice here.

Step 5: Bring It All Together

Return the chicken to the skillet along with any resting juices, cover, and warm through for a few minutes. Finish with a sprinkle of fresh parsley for color and freshness, and voila! You’ve got a restaurant-quality dish waiting to impress.

How to Serve Chicken Florentine with Creamy Spinach and White Wine Sauce Recipe

Garnishes

I always garnish this dish with freshly chopped parsley, which adds a bright green pop that complements the creamy sauce. Sometimes a little extra grated Parmesan on top seals the deal, especially if you’re serving it family-style!

Side Dishes

This Chicken Florentine pairs beautifully with buttery mashed potatoes or creamy polenta to soak up the sauce. I also love serving it with crusty garlic bread and a crisp green salad to lighten things up.

Creative Ways to Present

For special dinners, I arrange the chicken neatly on a platter, spoon the spinach sauce over, and scatter toasted pine nuts on top for a crunchy surprise. Using colorful dinnerware turns it into an eye-catching centerpiece that guests always ask about!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the chicken and creamy spinach sauce in an airtight container in the fridge. It stays good for about 3-4 days. Just make sure to separate any bread or sides to keep them from getting soggy.

Freezing

You can freeze this dish, but since the sauce is dairy-based, I recommend freezing the chicken separately from the sauce for best texture. Thaw overnight in the fridge before reheating gently on the stove to keep everything creamy and smooth.

Reheating

I reheat leftovers low and slow on the stovetop, adding a splash of broth or milk if the sauce thickened too much. This way, the chicken stays tender and the sauce regains its luscious texture without breaking.

FAQs

Final Thoughts

When I first tried this Chicken Florentine with Creamy Spinach and White Wine Sauce Recipe, it quickly became one of my favorites to share with friends and family. It hits that perfect balance of comfort food and polish, and it never fails to impress. I truly hope you enjoy making and eating it as much as I do—it’s a dish that brings warmth and a little elegance to your home table, any night of the week. Give it a try, and soon it might just become your go-to recipe too!

Print