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Chicken Florentine Recipe

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3.9 from 9 reviews

Chicken Florentine is a creamy, comforting dish featuring tender boneless skinless chicken breasts cooked in a rich white wine and Parmesan cream sauce with sautéed mushrooms and baby spinach. This classic Italian-inspired recipe is perfect for a quick weeknight dinner, delivering flavorful, melt-in-your-mouth results in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 boneless skinless chicken breasts (preferably thin cut)
  • Salt and pepper, to taste
  • 3 tablespoons butter (divided use)

Sauce and Vegetables

  • 8 ounces white mushrooms, sliced
  • 1 1/2 teaspoons garlic, minced
  • 1 tablespoon flour
  • 1/3 cup white wine
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 3 cups baby spinach leaves
  • 2 tablespoons chopped parsley

Instructions

  1. Cook the chicken: Heat 2 tablespoons of butter over medium heat in a large pan. Season the chicken breasts with salt and pepper. Add chicken to the pan and cook for 4-5 minutes on each side until golden brown and cooked through.
  2. Rest the chicken: Remove the chicken from the pan and cover with foil to keep warm while you prepare the sauce and vegetables.
  3. Sauté the mushrooms: Add sliced mushrooms to the pan and cook for 4-5 minutes until tender. Remove mushrooms and set aside. Wipe the pan clean with a paper towel.
  4. Make the sauce base: Add 1 tablespoon of butter and minced garlic to the pan and sauté for 30 seconds. Stir in the flour and cook for 1 minute more to make a roux.
  5. Add wine and reduce: Pour in the white wine and bring it to a simmer. Cook for 2-3 minutes until the wine has reduced by half.
  6. Add cream and cheese: Stir in the heavy cream and continue to cook for 3-4 minutes until the sauce thickens and reduces by about half. Mix in the Parmesan cheese, then season sauce with salt and pepper to taste.
  7. Wilt the spinach and combine mushrooms: Add baby spinach leaves and simmer for 2-3 minutes until wilted. Stir the cooked mushrooms back into the sauce.
  8. Reintroduce the chicken: Place the rested chicken breasts back into the pan, spooning the sauce generously over the top.
  9. Garnish and serve: Sprinkle chopped parsley on top and serve the dish warm.

Notes

  • For best results, use thin cut chicken breasts to ensure even cooking and quicker cooking time.
  • If you don’t have white wine, you can substitute with chicken broth or skip it altogether, though the flavor will be less complex.
  • Use fresh baby spinach for best texture; frozen spinach can make the sauce watery.
  • Make sure to wipe the pan clean after cooking mushrooms to prevent burnt bits from affecting the sauce flavor.
  • This dish pairs well with crusty bread, mashed potatoes, or pasta to soak up the creamy sauce.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/chicken-florentine-recipe/