Recipes Main Dishes Chicken Chicken Florentine 4.8 (12) 12 Reviews 4 Photos Chicken Florentine, with perfectly-seared boneless chicken breasts in a creamy white wine and spinach sauce, is a complete, one-skillet dinner, easy enough for a weeknight, fancy enough for a date night. By Renu Dhar Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, " what's for dinner?" and sharing her expertise and skills as a personal chef. Allrecipes' editorial guidelines Updated on January 18, 2024 Tested by Melissa Gray Tested by Melissa Gray Melissa Gray is a recipe developer and food stylist for Dotdash Meredith. She began working in food publishing in 2015 and joined the Dotdash Meredith test kitchens in 2019. She has developed over 1,500 original recipes and styled in over 300 photoshoots during that time. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Jump to recipe This chicken Florentine recipe “tastes like a special occasion dish (because of loads of cream and cheese) or therapy in food form,” according to recipe developer Renu Dhar. What Is Chicken Florentine? A Florentine dish typically consists of a protein, spinach, and a Mornay sauce (a béchamel sauce with cheese). The dish allegedly dates back to the 1500s and it’s often attributed to French Queen Catherine de Medici, who was apparently partial to foods that reminded her of her native Florence. How to Make Chicken Florentine You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade chicken Florentine: Toss the chicken in flour, then set aside. Cook the chicken in butter until brown and cooked through. Make the Mornay sauce, then stir in the spinach and cook until wilted.Return chicken to skillet and cook until the chicken is heated through. Remove from the heat and add basil and Parmesan. What to Serve With Chicken Florentine “Serve with mashed potatoes,” recommends recipe taster Liz Mervosh. “It is indulgent and delightful. It can also be served over pasta or on its own with crusty bread.” For more inspiration, explore our collection of best side dishes for chicken. Test Kitchen Tips This chicken Florentine recipe was developed in our test kitchen by Renu Dhar and tested by Melissa Gray. Here are some tips and tricks from the experts: The recipe is quick and easy as-is, but buying chicken breast cutlets will shorten the prep even further. Make the sauce with finely chopped shallots and add Gruyère cheese instead of Parmesan. How to Store Chicken Florentine To store: Store in an airtight container in the refrigerator for up to five days. Bring to room temperature before heating in a skillet over low. To freeze: Freeze in a freezer safe container for up to one month. Thaw completely before reheating. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1/4 cup all-purpose flour 3/4 teaspoon kosher salt, divided 2 (10-oz. each) boneless, skinless chicken breasts, cut in half horizontally 2 tablespoons unsalted butter 1 tablespoon olive oil 1/2 cup dry white wine 3/4 cup chicken stock 3/4 cup heavy whipping cream 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 1/4 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon dried marjoram 1 (5-oz.) package fresh baby spinach (about 4 cups packed) 1/4 cup roughly chopped fresh basil 1 ounce Parmesan cheese, finely shredded (about 1/4 cup) Directions Gather all ingredients. Dotdash Meredith Food Studios Stir together flour and 1/4 teaspoon of the salt in a medium bowl. Add chicken cutlets, one at a time, and toss to coat evenly with flour. Shake off excess flour, and set aside on a plate. Dotdash Meredith Food Studios Heat a large skillet over medium-high. Add butter and oil; cook, swirling occasionally, until butter is frothy, about 30 seconds. Add chicken in an even layer; cook, turning once halfway through, until browned and a thermometer inserted into thickest portion of breast registers 165°F, about 8 minutes. Transfer to a wire rack. Dotdash Meredith Food Studios Add wine to skillet; cook over high, stirring occasionally and scraping bottom to release brown bits, until reduced by half, about 1 minute. Stir in stock, cream, black pepper, garlic, oregano, thyme, marjoram, and remaining 1/2 teaspoon salt. Bring to a simmer over medium-high; cook, stirring occasionally, until slightly thickened, about 4 minutes. Dotdash Meredith Food Studios Stir in spinach; cook, stirring often, until spinach is wilted, about 1 minute. Dotdash Meredith Food Studios Return chicken to skillet. Cook over medium-high, turning chicken once, until chicken is heated through, about 1 minute. Remove from heat; add basil and Parmesan, swirling to combine. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 571 Calories 33g Fat 12g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 571 % Daily Value * Total Fat 33g 42% Saturated Fat 17g 85% Cholesterol 193mg 64% Sodium 556mg 24% Total Carbohydrate 12g 4% Dietary Fiber 1g 4% Total Sugars 2g Protein 50g 100% Vitamin C 9mg 10% Calcium 150mg 12% Iron 3mg 18% Potassium 681mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.