Creamy Chicken Florentine

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There are so many reasons to love this dish. It’s easy, beautiful, delicious, and always a hit.

This dish makes a spectacular weeknight chicken dinner. But, trust us, it’s not your run-of-the-mill chicken dinner. In fact, it’s so impressive and so delicious, it’s ideal to serve to guests. We love to serve it over fresh pasta or steamed rice. So good!

An overhead view of a large silver skillet filled with creamy chicken Florentine with a wooden spoon and small bowl of Parmesan cheese sitting nearby.

How To Make Creamy Chicken Florentine

This recipe is not difficult to bring together.

The ingredients are straightforward and the preparation isn’t complicated.


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The Ingredients You Will Need

As mentioned, the ingredient list for this deeply flavorful dish is not complicated, or even that lengthy. Many of the items you may already have on hand.

Here’s What You’ll Need to Have on Hand

Oil – Olive oil or extra-virgin olive oil are excellent choices.
Spinach – We recommend mature fresh spinach that is washed and stems removed, however, baby spinach will also work. If using frozen, let thaw and squeeze out excess liquid.
Chicken – Boneless, skinless chicken breasts are perfect. If they are too large, cut them in half, lengthwise.
Seasoning – Salt and pepper is all you need
Shallot – Or white, yellow, or red onion – chopped
Garlic – Fresh and minced
Chicken stock – Homemade is great, but store-bought is perfectly fine.
Cream – Heavy cream makes the sauce luxurious, but, half-and-half will work, too.
Parmesan cheese – Grated, have extra on hand for garnishing
Lemon – Zest and freshly juiced
Red pepper flakes – A little for a little spice, more for extra spice, omit for no spice at all.

EXPERT TIP: Sear the chicken until browned on both sides. Let it cool and then, if desired, slice or cut it into bite-sized pieces. If it still a little pink in the center, that’s okay, it will cook perfectly as it simmers in the sauce.

A person using a wooden spatula to transfer cooked strips of chicken into a skillet filled with a creamy sauce.

Tips for Perfect Creamy Chicken Florentine

Chicken Thickness – Use boneless, skinless chicken breasts that are of even thickness: This will ensure that the chicken cooks evenly and doesn’t become dry or overcooked. You can pound the chicken breasts to an even thickness or slice them in half horizontally to create thinner pieces.

The Creamy Sauce – Allowing the seared chicken to simmer in cream and broth sauce ensure the chicken will be moist and tender. As the sauce cooks down, it will deepen in flavor.

Add Final Ingredients at the End of Cooking – After the sauce has cooked down and the chicken is fully cooked, turn off the heat and stir in the sautéed spinach, Parmesan cheese, lemon, and seasonings. Be sure to taste to make sure the seasonings are correct (you may need to add a little more salt).

A person dumping sautéed spinach from a white bowl into a skillet filled with cooked chicken chunks in a creamy sauce.

How To Serve

This dish is very versatile when it comes to serving it to family or for having guests over.

We often just bring the skillet right to the table and allow folks to serve themselves.

As mentioned, it’s wonderful served over cooked pasta or even steamed rice. If serving with pasta, your can stir the pasta into the skillet before serving for a perfect true one-pot dish.

Be sure to have plenty of extra Parmesan cheese on hand at the table. Grating a block of cheese over individual servings is a nice touch.

A close-up view of a large stainless steel skillet filled with creamy chicken florentine.

Other Classic Chicken Recipes to Try

Chicken is a universally loved protein with so many options for preparing it. Here are some our favorite chicken recipes that you will love, too:

Chicken Fricassee
Caprese-Stuffed Chicken with Balsamic GlazeCaprese-Stuffed Chicken
Coq au Vin (French Wine-Braised Chicken)
Classic Chicken Molé
Roasted Chipotle Chicken
Chicken and Rice Casserole with Broccoli and Cheese
Roasted Lemon Chicken
Grilled Chicken Kabobs
Chicken and Broccoli Alfredo
Creamy Tuscan Chicken

In the meantime, isn’t this incredible chicken creation calling your name?

An overhead view of two pasta bowls filled with creamy chicken florentine both sitting on a bed of cooked pasta.

If you’re like us, you’re always on the lookout for a delicious way to prepare chicken.

Boneless and skinless chicken breasts are budget-friendly and when prepared correctly, juicy and flavorful.

This dish is one of our most popular recipes on the blog, and once you try, you’ll understand why. And, leftovers are absolutely amazing!

A close-up view of a white pasta bowl filled with creamy chicken florentine over pasta with a person grating parmesan cheese over the top.

Ready to make the best chicken dish this side of, well, Florence, Italy? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large silver skillet filled with creamy chicken Florentine with a wooden spoon and small bowl of Parmesan cheese sitting nearby.

Creamy Chicken Florentine

This is always a favorite when served to family and/or guests. Simmering the seared chicken in the creamy sauce ensures it will stay juicy and deeply flavorful. Serve over pasta or steamed rice!
5 from 14 votes
Print Pin Rate
Course: Entree
Cuisine: French / Italian
Keyword: Chicken dinner, Italian, Weeknight Meal
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 678kcal


  • 1 Large skillet 12-inch, or larger - or Dutch oven


  • 3 tbsp olive oil divided
  • 16 oz fresh spinach washed, dried, and stems removed
  • 6 chicken breasts boneless, skinless, about 2 to 2¼ lbs (See NOTES)
  • Kosher salt and freshly ground black pepper
  • 1 shallot chopped
  • 3 cloves garlic minced
  • 2 cups chicken stock
  • 1 cup heavy cream
  • ¾ cup Parmesan cheese divided, grated, plus more for topping
  • 1 tsp lemon zest
  • 1 tsp fresh lemon juice from half of the lemon
  • ½ ts red pepper flakes optional
  • 8 oz pasta cooked


  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering.
    3 tbsp olive oil
  • Add spinach and cook, stirring occasionally, until wilted, about 3 to 4 minutes.
    16 oz fresh spinach
  • Transfer spinach to a colander and press with a large spoon to release excess liquid. Wipe out the skillet with a paper towel.
  • Pat chicken breasts dry with paper towels and then season with salt and pepper.
    6 chicken breasts, Kosher salt and freshly ground black pepper
  • Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat.
  • Add chicken and cook until browned, about 4 to 5 minutes per side.
  • Transfer the chicken to a clean platter or plate.
  • To the same skillet, add the shallot and cook for about 2 minutes, or until soft. (If the pan is dry, add a little more oil). Add the garlic and sauté for another 30 seconds.
    1 shallot, 3 cloves garlic
  • Stir in stock and cream, scraping up any browned bits, and bring to a boil, then reduce heat to medium-low.
    2 cups chicken stock, 1 cup heavy cream
  • Meanwhile, transfer the chicken to a cutting board and cut it into strips or bite-sized pieces. Add back into the sauce and simmer for 15 to 20 minutes, or until the sauce has reduced by about 1 cup.
  • Off heat, stir in the cooked spinach, ½ cup Parmesan, lemon zest, juice from half a lemon, ½ tsp salt, ½ tsp pepper, and the red pepper flakes.
    ¾ cup Parmesan cheese, 1 tsp lemon zest, 1 tsp fresh lemon juice, ½ ts red pepper flakes
  • Adjust oven rack to upper-middle position and heat broiler to HIGH.
  • Sprinkle the remaining ¼ cup Parmesan over the top of the chicken florentine.
  • Broil until golden brown, about 3 - 5 minutes, or less (keep a close eye, broilers vary!). Serve at once over cooked pasta or steamed rice.
    8 oz pasta


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
This recipe calls for about 2 to 2½ lbs of boneless, skinless chicken breasts. If the chicken breasts are extra large (as they often are), you'll only need 3 breasts. Use a sharp knife to split them in half, lengthwise. 
You can cut the chicken into bite-sized strips, or leave them whole. It's a matter of taste.
Be sure to taste the sauce before serving. You may need to add a little more salt. 
Leftovers are amazing and will keep covered in the fridge for up to 5 days. We don't recommend freezing this dish as the cream could break down. 


Calories: 678kcal | Carbohydrates: 34g | Protein: 61g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 200mg | Sodium: 592mg | Potassium: 1076mg | Fiber: 1g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July, 2023!


  • 5 stars
    This was absolutely amazing! It came out perfectly. Unlike other similar dishes, it didn’t include white wine. The broth gave it liquid. The lemon gave it a lovely zesty touch (again other recipes had no lemon).
    I made half the recipe and had plenty for a 2nd dinner with generous portions for each. I’ve come to love heavy cream as sauce with carb thickeners. I also don’t care for a lot of tomato based Italian recipes so creamy ones are especially appreciated.

    • Hi Sandra! Yay! We are thrilled you had such great success with the chicken Florentine recipe! It does make a nice amount! We make a batch and have at least two meals with it! Thank you so so so much for sharing and for the wonderful review! That honestly means so much to us!! xoxo Kris & Wesley

    • Hi Lili! We LOVE that you made the chicken florentine and loved it!! Woo hoo! We hope you’re holding up okay in this heat and keep on making yummy food!! Have a GREAT week!!! xoxo Kris & Wesley

  • 5 stars
    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.

  • 5 stars
    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

  • 5 stars
    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… 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

  • 5 stars
    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.

  • 5 stars
    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

  • 5 stars
    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

  • 5 stars
    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

  • 5 stars
    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

  • 5 stars
    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

  • 5 stars
    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.

  • 5 stars
    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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