This Chicken Florentine recipe is creamy, delicious, and packed with flavor and you can serve it over your favorite starch.
Also check out my other pasta recipes that incorporate a protein such as, Linguine Puttanesca, Easy Chicken Cacciatore Pasta, or Ultimate Vegan Bolognese.
The first time I had this dish I was blown away because it was packed with flavor! After that, I knew I had to create a recipe for it. I had friends and family over for dinner when putting this recipe for Chicken Florentine together and it was a rave! Everyone LOVED it!
When my people come over to my house for recipe taste testing they know to be honest (sometimes almost too honest) but I appreciate it so that I can give you all the best of the best when it comes to recipes. I was floored to hear that everyone enjoyed this which is why I know it will be a crowd favorite for you and your loved ones.
Ingredients
FOR THE CHICKEN
- 3 Large Chicken Breasts
- 5 Tablespoons flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon pepper
- ½ teaspoon paprika
- 4 Tablespoons butter
- 3 Tablespoons Olive Oil
FOR THE SAUCE
- 2 Tablespoons butter
- 2 cups cherry tomatoes
- 1 large shallot – minced
- 4 cloves garlic – minced
- ¼ teaspoon red pepper flakes
- 2 cups low sodium chicken broth
- 1 ½ tablespoons cornstarch
- 1 ½ cup heavy cream
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup parmesan cheese
- 6 cups baby spinach – fresh
How to Make Chicken Florentine
Assemble your ingredients. For exact amounts, see the recipe card below. Ingredients for the chicken.
Ingredients for the creamy spinach sauce.
Slice the chicken breasts in half to make two thin slices. Cover with plastic and pound to a thin and even thickness. Pat dry.
Next, combine the flour and spices for the chicken in a shallow dish. Coat each piece of chicken in this mixture, shake off the excess, and place on a dry surface.
Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Once the skillet is hot add the chicken and cook for 5 minutes or until golden brown. Add additional tablespoons of butter one at a time if the skillet becomes dry while cooking the chicken.
If needed add another Tablespoon of butter. Once melted, add the tomatoes, shallots, garlic, and red pepper flakes and cook for 2 minutes.
Reduce to low heat and stir in heavy cream. Mix the chicken broth and the cornstarch and then add the mixture into your skillet.
Add in all of the sauce seasonings and bring the sauce to a simmer while scraping the bottom for any browned bits. Simmer until the sauce has thickened, about 5 minutes.
Once thickened, reduce heat to medium-low and stir in the parmesan cheese and cook until melted, about 2 minutes. Add in the fresh spinach. and cook for 1-2 minutes.
Cook for an additional 1-2 minutes.
Finally, serve over your favorite starch and enjoy!
Starches for Chicken Florentine
When you create this recipe you will see the large amount of flavorful sauce that goes along with the chicken which is why it is served over a starch so that the starch will soak up all of that flavor to make the perfect dish!
Pasta:
Chicken Florentine Pasta is the traditional way to serve this dish.
Rice:
This is one of my favorite ways to make it and if you struggle cooking rice check out my recipe How To Cook The Perfect White Rice.
Potatoes:
Another classic starch that would pair well with this recipe, and also a great gluten free option!
Substitute Starch:
If you are wanting a low carb Chicken Florentine recipe this dish would be delicious over a bed of zoodles, spaghetti squash, or any other substitute starch you prefer. This is because the sauce will soak up your base with all of the flavors and you won’t even notice you are missing those carbs.
Dietary Substitutions:
Gluten Free:
As mentioned above, potatoes would be a great starch to serve over this dish and if you substitute in gluten free flour for the chicken coating you are good to go!
Vegetarian:
If you are looking for a vegetarian option I would substitute out the chicken for tofu. In addition after cooking the tofu I would pull it from the dish, make the sauce, and then add in the tofu at the end so it still holds that outer crisp and doesn’t get too soggy.
Storage and Reheating
To store any leftover Chicken Florentine be sure to put it into an airtight container and it will last in your fridge for 3-4 days. I would not recommend freezing this dish.
To reheat this recipe you can do so in a large skillet on the stovetop on medium-high heat.
Chicken Florentine Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Chicken
- 3 Large Chicken Breasts
- 5 Tablespoons flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon pepper
- ½ teaspoon paprika
- 4 Tablespoons butter
- 3 Tablespoons Olive Oil
For the Sauce
- 2 Tablespoons butter
- 2 cups cherry tomatoes
- 1 large shallot - minced
- 4 cloves garlic - minced
- ¼ teaspoon red pepper flakes
- 2 cups low sodium chicken broth
- 1 ½ tablespoons cornstarch
- 1 ½ cup heavy cream
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup parmesan cheese
- 6 cups baby spinach - fresh
Instructions
- Slice the chicken breasts in half to make two thin slices. Cover with plastic and pound to a thin and even thickness. Pat dry.
- Combine the flour and spices for the chicken in a shallow dish. Coat each piece of chicken in this mixture, shake off the excess, and place on a dry surface.
- Add 2 tablespoons of butter and the oil to a large pan over medium heat. Once the skillet is hot add the chicken and cook for 5 minutes or until golden brown. Add additional tablespoons of butter one at a time if the skillet becomes dry while cooking the chicken.
- If needed add another Tablespoon of butter. Once melted, add the tomatoes, shallots, garlic, and red pepper flakes and cook for 2 minutes. Reduce to low heat and stir in heavy cream. Mix the chicken broth and the cornstarch and then add the mixture into your skillet.
- Add in all of the sauce seasonings and bring the sauce to a simmer while scraping the bottom for any brown bits. Simmer until the sauce has thickened, about 5 minutes.
- Once thickened, reduce heat to medium-low and stir in the parmesan cheese and cook until melted, about 2 minutes. Add in the spinach and cook for 1-2 minutes.
- Finally, serve over your favorite starch and enjoy!
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