Chicken Florentine
This Chicken Florentine is a comforting, quick and easy one-pot wonder that the whole family will be raving about. It may look impressive and taste phenomenal but it’s deceptively simple to make with pantry friendly ingredients all in one pan. To make this Chicken Florentine recipe, lightly floured chicken cutlets are seared until golden then nestled in a luscious Parmesan cream sauce boasting baby spinach and bursting tomatoes. The sauce is lightened up by using chicken broth and cornstarch along with the heavy cream so you can give into your desires to lick you plate. Serve this Chicken Florentine over pasta, mashed potatoes or rice with a big green salad and breadsticks and you have a spectacular, simple, saucy, repeat favorite
Servings Prep Time
4-6 servings 15minutes
Cook Time
20minutes
Servings Prep Time
4-6 servings 15minutes
Cook Time
20minutes
Chicken Florentine
Ingredients
Chicken
  • 2 large chicken breasts(about 24 ounces)
  • 3tablespoons flour
  • 1tsp EACH salt, garlic powder, onion powder
  • 1/2tsp EACH pepper, paprika
  • 2tablespoons Danish Creamery Butter
  • 2tablespoons olive oil
Sauce
  • 1tablespoon Danish Creamery Butter
  • 1pint cherry tomatoeshalved
  • 1 shallot, minced
  • 4cloves garlicminced
  • 1/4teaspoon red pepper flakes
  • 1 1/2cups low sodium chicken broth
  • 1tablespoon cornstarch
  • 1cup heavy creamor evaporated milk + 1 tsp cornstarch
  • 1teaspoon dried parsley, dried basilor 1 TBS EACH fresh
  • 1/2tsp EACH dried oregano, dried thyme
  • 1/4tsp EACH salt, pepper
  • 1/3cup finely grated fresh Parmesan cheese
  • 4cups baby spinach
Instructions
  1. Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
  2. Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
  3. Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don’t wipe out skillet.
  4. Reduce heat to medium and add one tablespoon butter. One melted, add tomatoes, shallots, garlic and red pepper flakes and sauté until shallots are softened, about 2 minutes. Reduce heat to low and stir in heavy cream. Mix chicken broth with cornstarch and add to the skillet followed by all of the sauce seasonings.
  5. Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until thickened, about 5 minutes.
  6. Once thickened, reduce heat to medium-low and stir in Parmesan cheese. Cook, while stirring until melted, about 2 minutes. Stir spinach into the sauce and cook 1-2 minutes, just until wilted.
  7. Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired. Serve over mashed potatoes, pasta, spaghetti squash, zucchini noodles, rice, cauliflower rice or cauliflower mash.
Recipe Notes

*Don’t miss the “how to make” video at the top of the post under the first photo

TIPS and tricks 

  • Chicken thighs.  You are welcome to use boneless skinless chicken thighs if you prefer.  They will likely require less cooking time, so it’s best to check their temperature with an instant read thermometer.
  • Frozen spinach. I prefer to use fresh spinach as the flavor and texture are more desirable but you may use frozen spinach just take care to thaw it completely and squeeze out excess moisture so it doesn’t water down your sauce.
  • Don’t cook spinach in aluminum or cast-iron pans.  These metals can chemically react with the spinach and produce undesirable flavor and color changes.  Stainless steel is ideal (much stronger metal than aluminum), as it never reacts with food I love this stainless-steel pan.
  • Don’t overcook spinach.  Spinach cooks extremely quickly and should not be overcooked to maintain its flavor. For best results, cook spinach on low just until it starts to wilt then remove from heat; it will continue to wilt from residual heat.
  • Heavy cream substitute.  You can swap the heavy cream for evaporated milk whisked with 1 teaspoon cornstarch or milk mixed with 2 teaspoons cornstarch. 
  • Use fresh Parmesan.  Use FINLEY, freshly grated Parmesan (like powder)  for the best flavor and for the best melting ability.  Pre-shredded cheeses are coated in anti-clumping chemicals which inhibits their melting ability.
  • Use a hot pan.  Add your chicken only once the pan is hot – you should hear the chicken sizzle the second it touches the pan. If you add chicken to a luke-warm pan it will not sear.
  • Don’t overcook chicken. Chicken, especially chicken breasts, are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 165 degrees.
  • Gluten free Chicken Florentine.  Swap the flour for gluten free flour and you’re all set.
  • Can I freeze Chicken Florentine?  I do not recommend freezing because the creamy sauce can break and become a funny texture.  If you want to try freezing, use evaporated milk instead of heavy cream and omit the Parmesan.

PREP AHEAD 

This Chicken Florentine doesn’t require much prep, you can still prep everything in advance so your dinner can come together in minutes.

  • Prep chicken.  Create chicken cutlets by slicing chicken breasts in half and pounding to an even thickens.  Store in an airtight container in the refrigerator.
  • Dredge chicken.  You can go one step further and dredge the chicken in flour and spices. Transfer the chicken to a parchment lined plate in a single layer and tightly cover with plastic wrap. Store in the refrigerator.
  • Chop aromatics. Dice the shallots and mince the garlic and store in separate plastic bags in the refrigerator.
  • Grate cheese.  Grate the fresh Parmesan and store in an airtight container in the refrigerator.

HOW TO STORE AND REHEAT 

  • Storage: Chicken Florentine should be stored in an airtight container in the fridge for three to five days. 
  • Microwave: chop up chicken so it reheats more evenly then transfer a small portion to a microwave safe dish.  Heat for one minute, stir, then continue to heat at 30 second intervals. 
  • Stove: chop up chicken then transfer to a skillet. Heat over medium heat stirring often.