Chicken florentine is a delicious Italian-American dish that typically consists of chicken breasts and a creamy spinach sauce. The name “florentine” indicates that it contains spinach as dishes from Florence Italy often do. While recipes can vary, chicken florentine is generally made from a handful of core ingredients that create its iconic flavor.
In this article, we’ll break down exactly what chicken florentine is made of so you can understand what goes into this classic recipe.
The Main Ingredients
The main components of chicken florentine are:
Chicken Breasts
Boneless skinless chicken breasts are most commonly used. Chicken florentine is usually made with two breasts pounded thin and cut in half to create four chicken cutlets. This allows them to cook quickly while staying juicy and tender. Chicken thighs can also be used.
Spinach
Spinach is the key ingredient that makes this dish “florentine.” Fresh spinach is wilted into the hot creamy sauce right before serving. Using around 3-4 cups of fresh baby spinach gives the sauce its signature green color and flavor. Frozen spinach can also be used.
Heavy Cream
Heavy cream is used to make the rich, velvety sauce. About 3/4 cup is typical, but evaporated milk can be substituted. The cream is simmered with chicken broth and seasonings to thicken it into a luscious sauce.
Chicken Broth
One cup of chicken broth or stock provides additional flavor to the sauce. It also helps thicken the cream when simmered together.
Parmesan Cheese
Freshly grated Parmesan adds a savory, nutty flavor and creamy texture once stirred into the hot sauce. About 1/3 cup is standard.
Garlic
Garlic is sautéed briefly in the pan to infuse the sauce with its aromatic flavor. Using 3-4 cloves is common.
Italian Seasoning
A teaspoon or two of Italian seasoning blends like oregano, basil, parsley, and thyme add layers of flavor. Dried or fresh herbs can be used.
Butter
A couple tablespoons of butter help brown the chicken and also enrich the sauce.
Secondary Ingredients
There are also a few secondary ingredients that can be used to customize chicken florentine:
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Tomatoes – Cherry or sun-dried tomatoes add pops of color and a bit of acidity.
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Onion – Sliced onion can be sautéed along with the garlic.
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White wine – For an alcohol-free version, chicken stock replaces any wine.
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Capers, artichoke hearts – Briny, tangy ingredients that provide texture.
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Lemon juice – Brightens up the creamy sauce with some fresh citrus flavor.
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Crushed red pepper flakes – Add a touch of heat.
The Cooking Process
Here is a simplified overview of the basic steps used to make chicken florentine:
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Pound and dredge the chicken – Pound chicken breasts thin and dredge in flour seasoned with salt and pepper. This helps them cook evenly and develops a nice crust.
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Pan-fry the chicken – Cook the dredged chicken in a hot skillet with oil and butter over medium-high heat until browned and cooked through. Set chicken aside.
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Make the spinach cream sauce – Sauté aromatics like garlic and onion. Whisk in chicken broth and heavy cream. Simmer until thickened then stir in Parmesan until melted.
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Finish the sauce – Add spinach and lemon juice. The residual heat will wilt the spinach. Season with salt, pepper, and any other herbs or spices to taste.
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Return chicken to sauce – Put the cooked chicken back into the finished sauce to soak up all the rich flavors before serving.
And that’s essentially all that goes into making homemade chicken florentine! As you can see, it’s primarily made up of simple ingredients that come together to create a luxurious, Italian-inspired dish. The creamy spinach sauce is truly what makes this recipe special.
While the ingredients list may seem short, correct proportions and proper cooking techniques are vital to getting the perfect flavor and silky texture. With practice, you’ll be able to master this satisfying chicken dinner. Chicken florentine is the ultimate comfort food that’s elegant enough for company but easy enough for a weekday family meal.
How to Make Chicken Florentine
- Slice into cutlets. Use a sharp knife to cut the chicken breasts in half horizontally. You may find this easier to do when the meat is still slightly frozen. Cover the breasts with plastic wrap and pound to an even thickness. If you don’t have a mallet, use a rolling pin.
- Dredge in flour. Pat the pieces dry and dredge them in the seasoned flour. The flour coating will help give them a nice golden brown sear.
- Brown the chicken. In a large skillet, heat oil over medium-high heat. Add the butter and chicken and cook for 3-4 minutes. Using both oil and butter will help to keep the oil from burning therefore helping to keep the outside of the chicken from browning too quickly before the insides catch up. Also, the added buttery flavor is just yummy!
- Flip and continue cooking. Once the chicken hits the pan, don’t move it. You want to allow it to sear and if you move it too quickly, you could tear it. Then, once it’s ready, flip and cook for another 3-4 minutes on the other side until cooked through. Remove the pan from the heat and transfer the chicken to a plate. Do not wipe the skillet clean. That’s where all the flavor is!
- Make the sauce. Add more butter to the skillet if needed and add the tomatoes, minced garlic, and red pepper flakes to sauté for a couple of minutes. Reduce the heat to low and stir in the broth and cornstarch along with the heavy cream. Season it, bring it to a simmer while deglazing the bottom, and simmer until thickened.
- Add back the chicken. Once it has thickened, stir in Parmesan until melted, then add the spinach to wilt. Season with salt and pepper then return the chicken to the skillet to warm through. Enjoy chicken florentine immediately!
- Cutting the chicken in half. This makes it so that they cook faster while remaining juicy. If you prefer to leave them whole you can, it’ll just take a lot longer.
- Bring meat to room temperature. You never want to add cold meat to a hot pan. It sticks and doesn’t cook evenly.
- You can also use sun dried tomatoes instead of fresh cherry tomatoes like I do in marry me chicken and my Tuscan chicken recipe.
- Other veggies you can throw in would be capers, artichoke hearts, sliced onions, green beans, and broccoli.
- Finish off the dish with a squirt of lemon juice. The citrus juices cut through the heavy cream and brighten up the dish.
- Finally, you can add a sprinkle of extra cheesiness. Cream cheese, fontina cheese, or mozzarella are all great additions and favorites in my baked chicken alfredo!
Why I Love This Recipe
If you have ever wondered ‘what is chicken florentine?’, it’s simple any dish cooked in the “florentine” style, which means served over spinach. It also resembles many recipes and how they are prepared in Florence, Italy.
I love how easy this creamy spinach chicken recipe is while also looking somewhat fancy! It’s the perfect way to liven up any weekly dinner routine, can be customized and pairs well so much. This chicken florentine is a keeper!
Find the full printable recipe with specific measurements below.
- Chicken: You’ll start with two boneless skinless chicken breasts, but you’ll slice each one in half horizontally, giving you 4 cutlets. You can also use boneless, skinless chicken thighs which will cook faster so use a thermometer to tell when they’re done at 165°F.
- Chicken stock or broth: Traditionally you’d find white wine used in a chicken florentine recipe, but I prefer to just use more stock or broth.
- Heavy cream: This is what delivers the rich and creamy consistency of the sauce. You can also use evaporated milk, but make sure it’s unsweetened!
- Italian seasoning: I like to keep a jar of my homemade Italian seasoning blend at all times just because I use it a lot. It’s a combination of oregano, rosemary, thyme, basil, sage, and parsley. If you would rather use a store-bought mix you can, or use any of the herbs you’ve got on hand.
- Parmesan cheese: Freshly grated from the block is the way to go! It tastes better and it will melt much easier into the sauce.
- Spinach: I prefer to use fresh spinach in the creamy spinach sauce, but you can use frozen like I do in creamed spinach. Thaw it first, then squeeze out any water.
Chicken Florentine Recipe
FAQ
What does Florentine consist of?
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.
What are the ingredients for chicken Florentine?
- 1 3/4 pounds skinless, boneless chicken breast halves.
- 2 tablespoons olive oil.
- 1 large onion, minced (about 1 cup)
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup.
- 1/2 cup water.
- 6 ounces fresh baby spinach (about 8 cups)
- 1/2 cup grated Parmesan cheese.
Why is it called chicken Florentine?
Why is it called chicken Florentine? Contrary to popular belief, the origin of chicken Florentine is not from Florentine, Italy, but France. Florentine dishes originated in France after Catherine de ‘Medici moved from Florence to Paris to marry King Henry II in the 1500s.
What is the difference between chicken Florentine and Tuscan chicken?
Both share same creamy herbaceous and bold flavor sauce. Where Florentine Sauce highlights flavor of spinach, the Tuscan Sauce highlights flavor of herbs, garlic, and roasted tomatoes. All ingredients are very easy to find and give amazing depth of flavor to the sauce.