Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

These classic French Madeleines are made from a genoise cake batter (or génoise in French) which is a traditional French sponge cake where air is left within the batter to provide volume.

They might be called cookies but they taste fluffy like a cake. So, it’s like having the best of both worlds in one dessert! Plus, the perfect way to end any day, is making a warm cup of Lemongrass Tea alongside a plate of these cookies.

Why We Love This Recipe

• It’s a cake and cookie all in one!
• French desserts, like this recipe and my French Apple Cake are, in my opinion, some of the best!
• You likely already have every ingredient in your pantry right now. What are you waiting for?
• Start to finish, this recipe takes less than 30 minutes!

Recipe Ingredients

Butter & Flour: These are everyday ingredients but for this recipe you will see how these two come together to make a coating for your Madeleine pan.

For all ingredients and amounts please see the recipe card below.

How to Make Madeleine Cookies

Step #1: Preheat your oven to 375 degrees Fahrenheit.

Step #2: In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.

Step #3: In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisking it together.

Step #4: Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.

Step #5: In a large bowl using a hand mixer or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.

Step #6: Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.

Step #7: Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix!

Step #8: Drop a heaping Tablespoon of Madeleine batter into each madeleine mold on your baking sheet.

Step #9: Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.

Step #10: Remove to a cooling rack, decorate to your liking and enjoy!

Decorating Your Madeleines

Classic Madeleines are just that, classic. With that being said, when I make a batch or two for gatherings, similar to my Shortbread Biscotti, I like to heighten the presentation by adding additional flavors and decorations. Here are my 3 go to options.

Dusting of powdered sugar: I LOVE the look of this. I think it is so simple and elegant and it only takes a small amount of confectioner’s sugar to really elevate the look of these cookies.

White Chocolate and Lemon Zest: The sweetness of white chocolate and the tart that comes from fresh lemon zest is the perfect combination to add to this French madeleine recipe.

Dark Chocolate and Pistachios: I love all things chocolate! Whether it’s Chocolate Crinkle Cookies or a Baileys Chocolate Martini and this dark chocolate dip and pistachio topping adds a rich flavor and a little crunch to these soft and fluffy cookies.

Expert Tips

Do Not Over Mix! Having air in the batter is what makes the spongey consistency while baking this madeleine recipe. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.

FAQs

Storage Information

You can store these cookies in an airtight container at room temperature for 2-3 days.

Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

More Delicious Cookie Recipes

• Vegan Pumpkin Chocolate Chip Cookies
• Alfajores
• Chocolate Crinkle Cookies

Print

Madeleine Cookies Recipe

Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

Course Cookies, Desserts

Cuisine European, French

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 20 cookies

Calories 118kcal

Author Linda

Equipment

• KitchenAid Stand Mixer
• Madeleine Pan

Ingredients

For the Cookies

• 10 Tbsp unsalted butter cut into pieces
• 2 eggs
• 1/2 cup granulated sugar
• 3 Tbsp light brown sugar
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1 1/4 cups all-purpose flour

For Coating the Pan

• 1 Tbsp unsalted butter melted
• 1 1/2 tsp all-purpose flour

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.
• In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisk it together.
• Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.
• In a large bowl or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.
• Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.
• Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix.
• Drop a heaping Tablespoon into each cookie mold on your Madeleine pan.
• Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.
• Remove to a cooling rack, decorate to your liking and enjoy!

Video

Notes

Do Not Over Mix! Having air in the batter is what makes the spongy consistency while baking. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.

 

Storage: You can store these cookies in an airtight container on your counter for 2-3 days.

Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 22mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 216IU | Calcium: 7mg | Iron: 0.5mg

These French Crepes are the authentic light and fluffy thin pancakes that you would find if you were sitting outside at a quaint French café. The best part is that you can make them to your liking with all of your favorite toppings!

There are so many classic French dishes that remind me of my travels to France because you would see them on every menu. Other ones similar to these French Crepes are my Croque Monsieur (Toasted Ham and Cheese Sandwich), Savory Crepes with Chimichurri Sauce, and Earl Grey Creme Brulee.

If you have not been to France and you have always wanted to go, DO IT! I promise you will not regret it. The food alone is worth it! But of course we cannot forget about all of the history and beautiful architecture it also has in store. One thing you will find on the menu at almost every French café you stumble upon will have these scrumptious crepes. They are a staple in French cuisine and if you don’t end up making it over to Europe, this recipe will bring France into your own home!

How to Make French Crepes

Assemble your ingredients. For exact amounts see the recipe card below.

In a medium bowl, sift together the flour, sugar and salt and set aside.

In a large bowl beat the milk and eggs together with an electric mixer or the whisk attachment on a stand mixer.

Add in the dry ingredients until the batter is smooth and there are no lumps.

Then, stir in the melted butter.

Using your additional butter, grease your frying pan over medium-low heat and pour the batter in until it barely covers the bottom of the pan. Tip and rotate the pan until you spread the batter as thin as possible.

Brown on one side and flip to brown on the other.

Finally, serve and enjoy!

Let’s Talk Toppings!

Don’t get me wrong, I love these light and airy crepes but the toppings for them are really the star of the show! When it comes to sweet crepes there are a couple of toppings that are my go-to so of course I have to share!

Strawberries, Blueberries, and Whipped Cream

These crepes are my favorite! They are filled with color and sweetness and almost look too good to eat! For these I spread some fresh whipped cream on a crepe and then layer in some strawberries and blueberries. Then you can fold it up and add additional toppings on top!

Banana and Nutella

Is there a better combination than chocolate and bananas? For these crepes I spread on a pat of that delicious and chocolatey hazelnut spread and layer with bananas. And if you want to add some extra sweetness to your day, drizzle over some chocolate sauce on the top and voila!

Check out more of my favorite French Recipes:

• Chicken Florentine
• Lavender Creme Brulee for Two
• Monte Cristo Sandwich
• French Apple Cake
• Peanut Butter and Jelly French Toast
• French Pork with Apple Cream Sauce

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French Crepes Recipe

These French Crepes are the authentic light and fluffy thin pancakes that you would find if you were sitting outside at a quaint French café.

Course Breakfast, Snack

Cuisine French

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12 crepes

Calories 81kcal

Author Linda

Equipment

• KitchenAid Stand Mixer

Ingredients

• 1 cup all purpose flour
• 1 tsp granulated sugar
• 1/4 tsp salt
• 3 eggs
• 2 cups whole milk
• 2 Tbsp butter melted
• Additional butter for greasing your pan
• All your favorite crepe toppings

Instructions

• In a medium bowl, sift together the flour, sugar and salt and set aside.
• In a large bowl beat the milk and eggs together with an electric mixer or the whisk attachment on a stand mixer.
• Add in the dry ingredients until the batter is smooth and there are no lumps. Then, stir in the melted butter.
• Using your additional butter, grease your frying pan over medium-low heat and pour the batter in until it barely covers the bottom of the pan.
• Tip and rotate the pan until you spread the batter as thin as possible.
• Brown on one side and flip to brown on the other side.
• Finally, serve and enjoy!

Video

Nutrition

Serving: 1crepe | Calories: 81kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 82mg | Potassium: 91mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 129IU | Calcium: 61mg | Iron: 1mg

This Lyonnaise Potatoes recipe is a savory and delicious French-style side dish that is packed with potatoes, onions, and spices that will enhance any meal!

I love a good potato side dish to throw together with a main dish, other options you must check out are my Easy Roasted Bombay Potatoes, Spicy Chinese Potatoes, or my Warm German Potato Salad.

A quick and easy french side dish

One thing I love about Lyonnaise Potatoes is that there are only a few ingredients you need to make this amazing recipe. Plus, if you love to cook like me, odds are that you currently have almost all, if not all, of these ingredients in your kitchen right now. With that you can whip this up without having to even make a trip to the store, which is always a win in my book!

How to Make Lyonnaise Potatoes

Assemble your ingredients. For exact amounts see the recipe card below.

Preheat your oven to 400 degrees Fahrenheit.

Peel potatoes and cut into ¼ inch slices.

Place the potatoes in a pot, cover with water, and bring to a boil. Allow the potatoes to boil for 5 minutes then drain and set aside.

In a large skillet over medium-high heat, add in the olive oil. Once hot, add in the onions and sauté until lightly caramelized. Then, add in the garlic and sauté until the garlic has softened.

Melt 3 Tablespoons of the butter in a bowl in the microwave and add it to the bottom of a square baking dish (8X8 or 9X9).

Next, layer ⅓ of the potatoes on the bottom of the pan on top of the butter and season with salt and pepper. Then, add about ½ of the onions on top of this first potato layer.

After that, add another ⅓ of potatoes on top of the caramelized onions and season with salt and pepper, then add the second half of onions to the dish.

Next, add the last ⅓ of potatoes to the top of the dish and season with salt and pepper. Then melt the remaining 3 Tablespoons of butter and drizzle over the top of the dish.

Then, bake in the oven for 12-15 minutes or until potatoes are ever so slightly golden brown and cooked until they are tender.

Sprinkle with fresh parsley and serve and enjoy!

Storage and Reheating

Storage

You can store this dish in an airtight container in your fridge for 3-5 days or in your freezer for up to 2 weeks.

Reheating

To reheat this dish you can do so in the oven at 400 degrees Fahrenheit for 10-15 minutes until the dish has reheated all the way through. Or, you can reheat a serving in your microwave until the dish has heated all the way through.

Other Delicious French Recipes

• The Best Ever Oven Roasted Green Beans
• French Apple Cake
• Chicken Florentine
• French Pork with Apple Cream Sauce
• Earl Grey Creme Brulee

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Lyonnaise Potatoes Recipe

This Lyonnaise Potatoes recipe is a savory and delicious French-style side dish that is packed with potatoes, onions, and spices that will enhance any meal!

Course Side Dish

Cuisine French

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 205kcal

Author Linda

Ingredients

• 1 1/2 lbs Russet Potatoes
• 1 Tbsp Olive Oil
• 2 small yellow onions thinly sliced
• 1 Tbsp garlic minced
• 6 Tbsp butter divided
• 1 Tbsp Fresh Parsley finely minced
• Salt and Pepper to taste

Instructions

• Preheat your oven to 400 degrees Fahrenheit.
• Peel the potatoes and cut into ¼ inch slices.
• Place the potatoes in a pot, cover with water, and bring to a boil. Allow the potatoes to boil for 5 minutes then drain and set aside.
• In a large skillet over medium-high heat, add in the olive oil. Once hot, add in the onions and sauté until lightly caramelized. Then, add in the garlic and sauté until the garlic has softened.
• Melt 3 Tablespoons of the butter in a bowl in the microwave and add it to the bottom of a square baking dish (8X8 or 9X9).
• Next, layer ⅓ of the potatoes on the bottom of the pan on top of the butter and season with salt and pepper. Then, add about ½ of the onions on top of this first potato layer.
• After that, add another ⅓ of potatoes on top of the onions and season with salt and pepper then add the second half of onions to the dish.
• Next, add the last ⅓ of potatoes to the top of the dish and season with salt and pepper. Then melt the remaining 3 Tablespoons of butter and drizzle over the top of the dish.
• Then, bake in the oven for 12-15 minutes or until potatoes are ever so slightly brown and cooked until they are tender.
• Finally, sprinkle with fresh parsley and serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 35mg | Potassium: 834mg | Fiber: 3g | Sugar: 5g | Vitamin A: 124IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 2mg

This Chicken Paillard recipe is the perfect breaded chicken recipe, combined with a fresh mozzarella, tomato and arugula salad topped with a light lemony vinaigrette. 

Delicious French Chicken recipes like this one always make the best base for any meal, if you are looking for others you should also check out my Chicken Florentine, or Healthy Chicken Cordon Bleu!

The SECRET TO THE Best Chicken Paillard

You guys, I am not kidding, this is the best chicken paillard recipe, because I have found the secret as to what keeps the breading from falling off when you are frying! What is that secret you may ask? Well, after you have breaded your chicken, or anything you may be frying for that matter, put it in your fridge for 10 minutes to let the coating stick better and voila, the perfect chicken paillard!

What is Chicken Paillard?

Paillard sounds fancy but it is a French term for a boneless piece of meat that has been butterflied or pounded thin. So, for this recipe, Chicken Paillard is a boneless chicken breast that has been cut in half and pounded thin.

Ingredients

FOR THE CHICKEN

2 large chicken breasts
¾ cup flour
4 eggs beaten with a splash of milk – milk optional
2 cups of panko bread crumbs
Salt and Pepper to taste
¼ cup vegetable oil for frying

FOR THE SALAD

8 cups baby arugula
8 oz. mozzarella balls – cut in half
1 cup of cherry tomatoes

FOR THE DRESSING

1 Tablespoon Lemon Juice
2 Tablespoons Olive Oil
Salt and Pepper to taste

How To Make Chicken Paillard

Assemble your ingredients. For exact amounts see the recipe card below.

Slice the large chicken breasts in half to make 4 thin chicken breasts.

Cover the chicken breast with plastic and pound the chicken breasts gently with a meat mallet so they are all thin and similar thickness then pat dry with paper towels.

Prepare a breading station with flour in one bowl, whipped eggs and milk in a second, and the panko in a third. Season all three with salt and pepper to taste. 

For each chicken breast coat them in flour, then egg wash, then into the panko and onto a baking sheet or large plate.

After all chicken breasts are dressed with their coating, place them in the fridge for 10 minutes to allow the crust to dry out.

While the chicken is in the fridge, prepare the salad dressing. In a small bowl whisk together the olive oil, lemon juice, and salt and pepper to taste.

In a skillet, pour vegetable oil in only enough to thinly coat the bottom and turn it on medium-high heat.

Add the chicken to the skillet and cook each chicken breast in the hot oil for 2-3 minutes on each side until beautifully golden brown.

After the chicken is done cooking, remove the chicken and then add in the cherry tomatoes into the skillet enough for them to cook and slightly burst. Then set aside to cool.

Then, toss the cooked tomatoes, mozzarella, and salad dressing with the baby arugula.

Finally, serve and enjoy!

Storage and Reheating

Storage

To store this chicken paillard, you can do so in an airtight container in the fridge for 3-5 days. Be sure to store the chicken and salad separately. I would not recommend freezing this dish.

Reheating

To reheat the chicken you can do so on the stovetop over medium heat or for a quicker route you can do so in the microwave for a minute or two.

Recipes to Pair With Chicken Paillard

The Best Ever Oven Roasted Green Beans

Easy Roasted Bombay Potatoes

Mango Salad

Zaatar Roasted Cauliflower

Classic Rosemary Focaccia

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Chicken Paillard Recipe

Discover the ultimate Chicken Paillard recipe. It's an exquisite blend of perfectly breaded chicken paired with a fresh mozzarella, tomato, and arugula salad. Then, drizzle it with a zesty lemon vinaigrette.

Course Main Dish

Cuisine French

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 737kcal

Author Linda

Equipment

• 12-Inch Everyday Pan

Ingredients

For The Chicken

• 2 large chicken breasts
• 3/4 cup flour
• 4 eggs beaten with a splash of milk milk optional
• 2 cups of panko bread crumbs
• Salt and Pepper to taste
• 1/4 cup vegetable oil for frying

For the Salad

• 8 cups baby arugula
• 8 oz mozzarella balls cut in half
• 1 cup of cherry tomatoes

For the Dressing

• 1 Tablespoon Lemon Juice
• 2 Tablespoons Olive Oil
• Salt and Pepper to taste

Instructions

• Slice the large chicken breasts in half to make 4 thin chicken breasts.
• Cover the chicken breasts with plastic and gently pound them with a meat mallet so they are all of similar thickness. Then, pat dry with paper towels.
• Prepare a breading station with flour in one bowl, whipped eggs and milk in a second, and panko in a third. Season all three with salt and pepper to taste.
• For each chicken breast, coat them in flour, then egg wash, then into the panko, and onto a baking sheet or large plate.
• After all the chicken breasts are coated, place them in the fridge for 10 minutes to allow the crust to dry out.
• While the chicken is in the fridge, prepare the salad dressing. In a small bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste.
• In a skillet, pour just enough vegetable oil to thinly coat the bottom and turn it to medium-high heat.
• Add the chicken to the skillet and cook each breast in the hot oil for 2-3 minutes on each side until beautifully golden brown.
• After the chicken is done cooking, remove it and then add the cherry tomatoes to the skillet. Cook them just enough for them to slightly burst, then set them aside to cool.
• Lastly, toss the cooked tomatoes, mozzarella, and salad dressing with the baby arugula.
• Serve and enjoy!

Video

Notes

Storage Info:

To store Chicken Paillard, refrigerate it in an airtight container for up to 3 days. For optimal quality, arrange it in a single layer, using parchment paper to separate layers if stacked. Freeze for up to 3 months, tightly wrapped in plastic and foil. For reheating, thaw overnight in the fridge (if frozen), then warm in a 350°F (about 175°C) oven until heated through. This method preserves the breading's crispness better than microwaving.

Nutrition

Serving: 1serving | Calories: 737kcal | Carbohydrates: 43g | Protein: 48g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 256mg | Sodium: 469mg | Potassium: 795mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1403IU | Vitamin C: 17mg | Calcium: 360mg | Iron: 5mg

This French Apple Cake is fluffy and delicious with sweetness from the powdered sugar on top and crispness of the apples in every bite!

French cuisine is full of flavor, and if you’re looking for other delicious French recipes try out my French Pork with Apple Cream Sauce, Chicken Florentine, or even my French Lentil Salad with Walnuts and Goat Cheese!

This French Apple Cake is jam packed with apples which is one of the things I love most about this recipe! Every bite is filled with delicious crisp and tart apples while being surrounded by a fluffy and delicious cake.

For this cake I added a layer of granulated sugar on the top of the batter before baking which gives this cake this sweet crispness on the top after it finishes baking almost like a layer of sweet crust and it really makes all the difference.

How to Make Apple Cake

Assemble your ingredients. For exact amounts see the recipe card below.

Preheat your oven to 350° Fahrenheit. Grease a 9 inch cake pan with butter. For the easiest cake removal, line the bottom and sides of the pan with parchment paper and grease the top of the parchment paper with butter.

Using a handheld or stand mixer, beat the softened butter and sugar together until fluffy. 

Next, add in the eggs, beating in well.

Then add in the vanilla and rum and mix together. At this point, don’t worry if your batter looks grainy, that’s okay! 

Next, add in the flour, baking powder and salt and mix on low until it’s all combined. 

Using a spatula, fold in the chopped apples into the batter.

Scrape the batter into your lined and greased cake pan and even the top and sprinkle the top of the cake with some granulated sugar, about 1 Tablespoon.

Bake for about 35 minutes or until the cake is golden and a toothpick comes out clean.

Once the cake has cooled you can use a regular plate and flip the cake out upside down and then use a serving plate to flip it back right side up. 

Finally, using a sieve, dust the top of the cake with confectioners sugar.

Serve warm or room temperature and enjoy!

Apple Variations

Honeycrisp: For this recipe honey crisp apples are my FAVORITE! They are the perfect balance of tart and sweet and the apple that I recommend to use.

Granny Smith: If you are wanting that super tart flavor in your apple cake then I recommend Granny Smith Apples with that extra punch they give.

Red Delicious: This would be for more of a subtle apple flavor for your cake.

Storage Information

Storage

Store this cake in an airtight container on your counter for 2-3 days or in your refrigerator for 4-5 days.

Freezing

Store the cake in an airtight container in your freezer for up to 2 weeks. Be sure to allow it to thaw to room temperature before eating.

Recipes to Pair with this Apple Cake:

If you’re looking for a delicious main dish to pair with this dessert I recommend these:

French Pork with Apple Cream Sauce

Chicken Florentine

Vegan Lasagna with Vegan Bolognese Sauce

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French Apple Cake Recipe

This French Apple Cake is fluffy and delicious with sweetness from the powdered sugar on top and crispness of the apples in every bite!

Course Desserts

Cuisine French

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 245kcal

Author Linda

Equipment

• Cuisinart 9-Inch Nonstick Round Cake Pan
• KitchenAid Stand Mixer

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 stick ½ cup butter
• ⅔ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 Tablespoons dark rum
• 3 Honeycrisp Apples 3 ½ - 4 Cups chopped
• Confectioners sugar for decorating optional

Instructions

• Preheat your oven to 350° Fahrenheit. Grease a 9 inch cake pan with butter. For the easiest cake removal, line the bottom and sides of the pan with parchment paper and grease the top of the parchment paper with butter.
• Using a handheld or stand mixer, beat the softened butter and sugar together until fluffy. 
• Next, add in the eggs, beating in well.
• Then add in the vanilla and rum and mix together. At this point don't worry if your batter looks grainy, that's okay! 
• Next add in the flour, baking powder and salt and mix on low until it's all combined. 
• Using a spatula, fold in the chopped apples into the batter.
• Scrape the batter into your lined and greased cake pan and even the top and sprinkle the top of the cake with some granulated sugar, about 1 Tablespoon.
• Bake for about 35 minutes or until the cake is golden and a toothpick comes out clean.
• Once the cake has cooled you can use a regular plate and flip the cake out upside down and then use a serving plate to flip it back right side up. 
• Finally, using a sieve, dust the top of the cake with confectioners sugar.
• Serve warm or room temperature and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 53g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 146mg | Fiber: 2g | Sugar: 39g

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.

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Chicken Florentine Recipe

This Chicken Florentine recipe is creamy, delicious, and packed with flavor and you can serve it over your favorite starch. 

Course Main Dish

Cuisine French

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 -8

Calories 430kcal

Author Linda

Equipment

• Cutting Boards
• Chef Knife

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!

Video

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 13g | Protein: 20g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 729mg | Fiber: 2g | Sugar: 3g

This Garlic Herb Butter can be whipped up in a matter of minutes and is creamy and full of flavor. It can regular butter or turned into a sauce and it tastes delicious on everything!

This homemade garlic butter is an easy way to add flavor to any meal. It is full of fresh herbs and buttery, garlicy, goodness!

You can use this as butter or melt it and have it as a dipping sauce for seafood, or dipped into a delicious pizza like my Chicken Pesto Pizza!

Recipe Ingredients

Chives – Chives have a very mild onion flavor with a hint of garlic to them which is why it pairs so well with the garlic in this recipe!

Parsley – Parsley is a classic spice. It has a very clean and earthy taste to it.

Tarragon – Tarragon is not as common as the other spices but still has a great flavor profile of being slightly sweet and also having a mild bitter undertone. It goes great in this recipe and in my Sweet and Savory Vegetarian Cornish Pasties.

For all ingredients and amounts please see the recipe card below.

Variations

If you are wanting to make an Herb Garlic Butter Sauce there are two ways that I would recommend.

Option #1: Leave the recipe as is and melt it down in a microwave.

Option #2: Add in 2 Tablespoons of Lemon Juice and a dash of Tabasco and melt down in a microwave.

How to Make Garlic Herb Butter

Step #1: In a medium-sized, microwave safe bowl, combine the butter, chives, parsley, tarragon and optional garlic and whisk until everything is combined.

Step #2: It is ready to serve at room temperature or you can wrap it in a piece of plastic wrap, form it into a log shape, twist the ends and place it in the fridge to chill until you are ready to serve.

FAQs

Storage Tips

You can store this recipe by wrapping it in plastic wrap and storing it in the fridge for up to 2 weeks. If you are wanting to freeze this dish you can do so for up to 2 months.

Recipes To Use Garlic Butter With

• Red Skin Mashed Potatoes
• Puerto Rican Pernil
• Creamy Roasted Red Pepper and Sun-Dried Tomato Bucatini

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Garlic Herb Butter Recipe

This Garlic Herb Butter can be whipped up in a matter of minutes and is creamy and full of flavor. It can regular butter or turned into a sauce and it tastes delicious on everything!

Course Condiments & Sauces

Cuisine European

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 1 ½ Cups (6 servings)

Calories 275kcal

Author Linda

Ingredients

For Herb Butter

• 1 cup salted butter softened
• 1 Tbsp chopped fresh chives
• 1 Tbsp chopped fresh parsley
• 1 tsp chopped fresh tarragon
• 3 cloves garlic finely chopped

Optional additions for Garlic Herb Butter Sauce

• 2 Tbsp lemon juice
• Dash of Tabasco Hot Pepper Sauce

Instructions

• In a medium-sized, microwave safe bowl, combine the butter, chives, parsley, tarragon and optional garlic and whisk until everything is combined.
• It is ready to serve at room temperature or you can wrap it in a piece of plastic wrap, form it into a log shape, twist the ends and place it in the fridge to chill until you are ready to serve.

Video

Notes

You can store this recipe by wrapping it in plastic wrap and storing it in the fridge for up to 2 weeks. If you are wanting to freeze this dish you can do so for up to 2 months.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 1g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 268mg