Fantastic Chicken Florentine

Wow, oh wow is this Fantastic Chicken Florentine recipe really FANTASTIC!

This has been a mainstay on our top 10 most popular dishes for a long time, and for good reason. It’s super delicious! And…it’s all made in one pot!

The finished dish is wonderful over pasta (we love it over egg noodles), or over steamed rice, or served in individual bowl with a nice loaf of crusty bread to soak up that amazing sauce. No matter how you serve this dish, you won’t be disappointed!

Love it!

fantastic chicken Florentine recipe

Now, watch us show you how easy it is to make this superstar dish.

It’s a lot of fun to make, too. Watch!

Cooking down the fresh spinach is easy and gets this dish going!

Watch as the spinach wilts before your very eyes, making the perfect addition to this tantalizing dish!


fantastic chicken Florentine recipe

Next, it’s time to sauté the chicken breasts. Just remove the spinach, press the water out…then get started on the chicken.

Now, we’re getting close to show time!

Hello chicken!

fantastic chicken Florentine recipe

Oh, and one of the best things about this incredible dish is the sauce.

This reduces down to pure velvety deliciousness. Shallots, garlic, chicken stock and lemon.


fantastic chicken Florentine recipe

And, of course, other than spinach and chicken…another star of this dish is fresh, top-notch Parmesan cheese. It adds such depth of flavor.

Oh, yes.

Parmesan, how we love you!

fantastic chicken Florentine recipe

Well, we could go on all day about how much we love this incredible Chicken Florentine. How can you go wrong with sautéed chicken and spinach, in an incredible sauce of herbs, chicken, Parmesan, lemon…and cream.

Oh, this really is FANTASTIC!

Just look at this one pot wonder!

fantastic chicken Florentine recipe

Well, we’re pretty sure the time has come. You need to go and make this Fantastic Chicken Florentine recipe!

You’re going to love it, we’re certain of that!

5.0 from 3 reviews
Fantastic Chicken Florentine
Prep time
Cook time
Total time
This Fantastic Chicken Florentine is so incredibly delicious. Don't you just love sauteed spinach, and Parmesan cheese. Mixed in with good chicken stock, lemon zest, and a touch of cream. Oh, yes. It's fantastic served over pasta, steamed rice, or simply served in bowls with a large loaf of crusty bread! You can't go wrong with this dish!
Recipe type: Entree
Cuisine: French
Serves: 4
  • 2 tablespoon of olive oil
  • 12 ounces of baby spinach
  • 4 boneless, skinless chicken breasts, trimmed
  • Kosher salt and freshly ground black pepper
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 3 cups chicken stock
  • 1 cup of heavy cream
  • 6 tablespoons of good-quality grated Parmesan cheese
  • 1 teaspoon of grated lemon zest
  • 1 teaspoon fresh lemon juice
  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering.
  2. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes.
  3. Transfer spinach to a colander and press with a large spoon to release excess liquid.
  4. Wipe out skillet with paper towel.
  5. Pat chicken breasts dry with paper towels and then season with salt and pepper.
  6. Heat remaining 1 tablespoon of oil in skillet over medium-high heat.
  7. Add chicken and cook until golden, about 4 minutes per side.
  8. Transfer chicken to a clean plate.
  9. Add shallot and garlic to skillet and cook for about 1 minute, or until soft.
  10. Stir in stock and cream, scraping up any browned bits, and bring to a boil, then reduce heat to medium-low.
  11. Return chicken to the skillet and simmer over medium-high heat for 10 minutes.
  12. Transfer chicken to a cutting board and cut into bite-sized pieces. Add back into the sauce.
  13. Increase heat to high and simmer sauce until reduced to 1 cup, about 15 minutes.
  14. Off heat, stir in ¼ cup of Parmesan, lemon zest and cooked spinach.
  15. Adjust oven rack to upper-middle position and heat broiler to high.
  16. Sprinkle with remaining 2 tablespoons of Parmesan.
  17. Broil until golden brown, about 3 - 5 minutes, or less (keep a close eye, broilers vary!)
  18. Serve and enjoy!



  • Made this tonight…my husband who likes most everything I cook, but never will offer a rating or any feedback unless I ask for it (I’m always searching for new recipes)…as soon as I gave him a taste bite of this said with a spark in his eye….”yummm!! this is really good!” Enough said. 🙂 Wow! Just Wow!! Thank you!!!

    • That’s what you call a WIN! We love that dish, too! It’s one that always is in the rotation. So glad you guys liked it and congrats on cooking up another winner of a meal!! xo

  • I am wondering what I did wrong. The sauce curdled. How do I prevent that. It happened when I boiled the liquid to reduce the sauce to a cup. At the last minute I added cream of chicken soup to thicken.
    It was delicious. I would like to make it again without sauce separating. How do I reduce the sauce without it separating.

    • Ah, Susan! So very sorry it separated on you! I would suggest bringing to a boil, and then lower the heat to medium and simmer until reduced. Quick (and great) thinking to add the cream of chicken soup so you could salvage the dish!! I’m going to update the recipe to make it clear you should simmer on medium heat until reduced. I’m certain that was the problem. Thanks so much for letting us know!! Stay in touch! Best, Kris & Wesley

  • I made this for dinner and it was absolutely delicious. I did not change anything. It was perfect. It is perfect for a weeknight dinner or when Company is coming over. It also looked beautiful. I served it with egg noodles, but thought it would also be lovely over rice. I love your site and the fun and love you put into your recipes.

    • Michelle! You just made us soooo happy! We are so happy you liked the dish. We’ve been enjoying that dish for a long time, and I am so happy that we were able to share it with you and you had success!! And thank you so much for letting us know, that means the world to us. Please stay in touch. All the best, Kris & Wesley

  • This looks so awesome! Pardon my ignorance but looks like a lot of liquid there. Do you serve it in a bowl? Over pasta or rice or just as is? You don’t recommend serving with anything so I guess it stands alone? Thanks!

    • Hi Patti! Great question. I’ll add a note to the post. It’s really nice over pasta, we like it over egg noodles. But it would also be wonderful over steamed rice. But, we love it so much, the it’s wonderful served in a bowl with a nice crusty loaf of bread to soak up the sauce. Thanks again, and let us know if you make it! Best, Kris & Wesley

  • This recipe is to die for. I had spinach to use up and thought I should try a florentine recipe. This blew me away. It was not difficult and the flavor and presentation were fantastic. I have dubbed this a company worthy recipe. What a find!!

    • Wow, oh wow, Carol! Thank you!! We love this recipe so much, too. In fact, we just completed a video shoot and this was one of the recipes we made. We are so glad you liked it and appreciate you so very much letting us know. Please stay in touch! Best, Kris & Wesley

  • Love, love, love this recipe! Creamy, flavorful and spectacularly delicious. I’ve made this several times now for my family without changing a thing, and everytime it gets rave reviews! This is a keeper! Thanks Kris (and Wesley!).

    • Thanks, Mark! That has been one of our favorite dishes now for many years. And we are so glad you like it!! Thanks for letting us know!! Stay in touch! All the best, Kris & Wesley.

  • Thanks for the recipe. I just made this for dinner and it tasted fabulous!
    It was easy to make and looked great.
    I added a little more lemon because I love the lemon flavor in anything creamy.

    • Awesome. I agree, we love lemon, too. This has turned out to be one of the most popular recipes on the site. Thanks so much for letting us know. Hope to see you again, Pia! Kris & Wesley (The Loon).

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