Easy Creamy Florentine Chicken

This savory creamy chicken recipe is one of the most requested recipes in my house. It’s simple to make, yet elegant enough to serve company.

A plate of chicken Florentine.

Btw friend…If you love easy chicken recipes like this Florentine Chicken give my Skillet Creamy Tuscan Chicken recipe a spot on your next meal plan.

Ingredients for creamy chicken florentine.

Why is it called Chicken Florentine?

The term comes from a Queen of France named Catherine de Médicis, who was born in Florence and, in 1533, married Henri (Henry), the second son of King Francois I and reportedly brought lots of spinach with her, a kitchen staff, and popular Florentine-style dishes. Easy way to remember: Florentine features spinach.

Key Ingredients for Chicken Florentine recipe:

  • Chicken Breast. My family prefers skinless chicken breasts for this recipe but chicken thighs are also tasty, tender, and very budget-friendly.
  • Spinach. Fresh or frozen. (You can use frozen spinach but thaw it fully and press the moisture completely out of it.)
  • Butter or olive oil.
  • Garlic. Make sure they are finely minced.
  • Onion. 
  • Cheese. I prefer to use parmesan cheese but cheddar, gouda, and Swiss work great, as well.
  • Milk. If you are needing this to be dairy-free try using almond milk or even chicken broth in the florentine sauce. If you don’t need dairy-free for cream sauce, heavy cream will give you the most decadent flavor.
  • Spices. I use salt, pepper, and paprika. If I have it on hand I’ll also add basil, oregano, or fresh parsley.

Optional: try adding mushrooms or tomatoes to pump up the nutrition and flavor.

How do you make chicken florentine?

  1. For 4 servings, cut your large chicken breasts in half. If serving 2, try to make sure you have small chicken breasts or plan on leftovers :).
  2. Combine the flour and other dry ingredients.
  3. Dredge the chicken in the flour mixture.
  4. Heat a skillet on medium-high heat, add the oil, and saute the chicken until cooked through. 
  5. Saute the onion & garlic until transparent. Add in the spinach and simmer until cooked well.
  6. For the creamy sauce use a small saucepan, add the butter, onions, garlic, salt, and some pepper. Cook on medium heat until the onions are translucent, stir in the milk and the cheese, Cook till the cheese is evenly melted. 
  7. To serve, place the chicken breast on top of the spinach and top with the sauce. Top with a squeeze of fresh lemon juice.


  • I wouldn’t recommend making this dish in advance because it really does taste best fresh but you can save time by getting your veggies chopped in advance.
  • Store leftovers in a fridge in an air-tight container for up to 3 days. I find reheating in the microwave works best.

Can you freeze chicken florentine?

I don’t recommend that you freeze this dish because of the dairy that will separate when it thaws. 

Chicken florentine with sauteed spinach.

What are some good side dishes to serve with chicken Florentine?

Our recipe testers served this creamy chicken florentine over pasta and potatoes and even cauliflower rice to keep it low carb. I like this over my perfect mashed cauliflower and served up with roasted asparagus.

Easy Creamy Florentine Chicken

| 4 servings (see notes)
Prep Time | 15 minutes
Cook Time | 45 minutes
Total Time | 1 hour
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This cheesy chicken dish is perfect for a quick weeknight meal.



  • 2 large Chicken Breasts, cut in half see notes for serving size tips.
  • 1/4 cup All purpose Flour
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Olive oil


  • 1 tbsp Butter
  • 10 oz Spinach, fresh you can use frozen spinach but thaw it fully and press the moisture completely out of it
  • 1/2 tesp Minced garlic cloves
  • 1 small onion, chopped

Garlic Cheese Sauce

  • 2 tbsp Butter
  • 1 small onion, chopped
  • 4 cloves Garlic, finely chopped
  • 1 cup Milk (see post for notes about milk)
  • 1/2 cup Parmesan cheese (see post for notes about cheese)
  • 1/2 tsp Salt and pepper or as per taste
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • In a bowl combine flour, paprika, salt, and 1/4 tsp pepper and mix everything well.
  • Dip the chicken breast in the dry flour mixture and dust off the excess.
  • Heat up a pan, add about 1 tbsp of butter and add the chicken breast to it. Cook till it is golden and then flip and repeat again. Remove & keep covered until ready to serve.
  • In the same pan add 1 tbsp of butter, 1/2 tsp of minced garlic, and onion, and cook till the onions become translucent, add salt as per taste. Add 1/4 tsp of pepper and check for seasoning. Add in the chopped spinach and cook till the spinach is cooked well.
  • For the sauce use a small sauce pan, add the butter, onions, garlic, salt, and some pepper. Cook till the onions are translucent and add the milk and the cheese, Cook till the cheese is evenly melted.
  • For assembly, take a plate, add the spinach first, place the cooked chicken breast on top of it. And top it up with the prepared sauce.


Note: The sauce makes enough for 4 servings (2 large chicken breasts cut in half) when making only 2 servings you will probably have extra sauce. 


Calories: 257kcalCarbohydrates: 16gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 38mgSodium: 931mgPotassium: 582mgFiber: 3gSugar: 5gVitamin A: 7230IUVitamin C: 23mgCalcium: 313mgIron: 3mg

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