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!
HOW TO MAKE CHICKEN FLORENTINE AT HOME
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!
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!
HOW TO MAKE THE SAUCE VELVETY
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.
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.
Parmesan, how we love you!
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!
Want some of our other favorite chicken dishes? How about:
- Chicken and Sage Casserole
- Homemade Chicken and Dumplings
- Chicken Cacciatore
- Chicken Piccata
- Chicken Marsala
In the meantime, you need to go and make this Fantastic Chicken Florentine recipe!
You’re going to love it, we’re certain of that!
Fantastic Chicken Florentine
- 2 tbsp olive oil
- 12 oz 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 heavy cream
- 6 tbsp good-quality grated Parmesan cheese
- 1 tsp grated lemon zest
- 1 tsp fresh lemon juice
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering.
- Add spinach and cook, stirring occasionally, until wilted, about 2 minutes.
- Transfer spinach to a colander and press with a large spoon to release excess liquid.
- Wipe out skillet with paper towel.
- Pat chicken breasts dry with paper towels and then season with salt and pepper.
- Heat remaining 1 tablespoon of oil in skillet over medium-high heat.
- Add chicken and cook until golden, about 4 minutes per side.
- Transfer chicken to a clean plate.
- Add shallot and garlic to skillet and cook for about 1 minute, or until soft.
- Stir in stock and cream, scraping up any browned bits, and bring to a boil, then reduce heat to medium-low.
- Return chicken to the skillet and simmer over medium-high heat for 10 minutes.
- Transfer chicken to a cutting board and cut into bite-sized pieces. Add back into the sauce.
- Increase heat to high and simmer sauce until reduced to 1 cup, about 15 minutes.
- Off heat, stir in 1/4 cup of Parmesan, lemon zest and cooked spinach.
- Adjust oven rack to upper-middle position and heat broiler to high.
- Sprinkle with remaining 2 tablespoons of Parmesan.
- Broil until golden brown, about 3 - 5 minutes, or less (keep a close eye, broilers vary!)
This was delish! I used boneless skinless thighs, and didn’t cut them up, but otherwise followed the recipe. Served with a rice pilaf.
Hi Stacy! Yay!!! We are so happy you made this dish! It has been a favorite of ours for so many years and we are thrilled you made it and enjoyed it!! Sounds like you prepared it perfectly!! Thank you so much for sharing and for the great review. That always means the world to us!!! xoxo Kris & Wesley
Hi Kris and Wesley,
I made this recipe and it was so delicious! I added additional ingredients such as cooked galloni prosciutto crumbled along with a dash of red pepper flakes and a sprinkle of shallot pepper. This dish was scrumptious!!!!
Thank you for another awesome recipe.
This dish is so good. I added a few additional ingredients and it was awesome. I added cooked galloni prosciutto crumbled, dash of red pepper flakes and a sprinkle of shallot pepper.
Another scrumptious recipe. Thank you!!!
Hi Terry! YUM!!! We love your additions! Sounds heavenly! This chicken florentine has been a favorite of ours for many years so we are thrilled you had such great success with it! Thank you so much for letting us know and for the wonderful review. That honestly means so much to us!! All the best, Kris & Wesley
First, this is my new FAVORITE cooking blog! Your recipes are amazing and you are both very entertaining! Now my review on FANTASTIC Chicken Florentine…..it IS fantastic! It is savory and delicious served on pasta with crusty bread to soak up every last drop of the amazing sauce! I live in another country so I had to substitute lime and lime zest for the lemon and lemon zest and the spinach we have have here isn’t as sweet and tender as it is in the US but it was still FANTASTIC! I can’t wait to try the next recipe….hmmmm…..I’m thinking something Asian! My hubby LOVED it (and he’s a picky eater).
Cindi!!! You have no idea how happy reading your comment has made us!! We are so thrilled you enjoyed the chicken florentine and the lime and lime zest is a perfectly fine substitution!! Thank you so much for the amazing feedback and for the GREAT review. That truly means the world to us!! Please stay in touch!!! All the very best, Kris & Wesley
Thought about giving this a 4 due to one error in the written instructions that caused a delay and bit of a puzzlement until I went and watched the video. The second part of the instructions of step 12 should be after step 13. According to the video, you don’t return the chicken to the sauce until after it has reduced. Step 12 has you doing it before reduction, which overcooked my chicken and greatly extended the time to reduce. Your right though, after watching the video I took the chicken back out of the sauce and the sauce finally reduced.
Other than slightly overcooked chicken, this was fantastic.
I love you guys, you are sooo entertaining and really make me laugh, but most importantly Kris, you are a GREAT chef! I love your recipes and your photos look awesome. I want all your recipes…..and Wesley, I love you, you are sooo funny. You guys should do a show together, a great Chef and a great entertainer. Make no mistake I will keep you bookmarked!!! TY sooo much!
Joanie!!! You just made us so very happy!!! We love doing what we do and what really makes us love what we do is when we hear from fabulous people like YOU. Thank you from the bottoms of our hearts, and please stay in touch! Lots more on its way!! xoxo Kris & Wesley
I LOVE THIS RECIPE. AND THIS BLOG. I basically love everything – this recipe has made me so happy. thank you for following me on IG so i could find you! looking forward to making many more of recipes – next up, pork chops in a caper sauce! Yum!
Elizabeth!!! We are SO SORRY for the delayed response but can’t thank you enough for your love and support! We are so thrilled that you found us and that you are enjoying the blog and the recipes. PLEASE stay in touch!!! Lots more to come!! xoxoxo Kris & Wesley
I FINALLY found a recipe that everyone loved!!! you have no idea how picky my family is.
My Mother in Law is so southern, she fires everything, my husband loves his mom’s food but he is such a great cook and a hard critique, my stepson always complains about anything I cook trying to imitate his dad, and my daughter who is 2 loves seasoned food.
this recipe was hands down everyone’s favorite, my husband has 3 plates full, my daughter finished a whole bowl and my son ate all his plate and my MIL had a plate too. I printed the recipe and I am about to frame it, ha!!!! thanks again for bringing my family together for dinner. 🙂
Lana!!! You just made our day, our week, our month!! That is what we LOVE to hear! You finding success with your ENTIRE family! Believe us, we understand how difficult that is. Thank you so much for letting us know and we just couldn’t be happier for you and your loved ones!! Please stay in touch!! xoxo Kris & Wesley
I make mine the same way but I like to add sliced mushrooms with the spinach and half a medium white onion instead of a shallot and it is wonderful over Angel hair pasta with fresh garlic bread on the side can’t go wrong! I don’t make the sauce in the same pan as the chicken is cooked in because the color can be a little too dark at times but still was wonderful!Thank you
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).