Chicken Florentine has been on my dinner rotation for years, and it still feels a little fancy every time I serve it. The chicken comes out tender with this golden crust, and the sauce smells like garlic and wine the whole time it’s bubbling away. My kitchen always ends up smelling so good that my neighbor once knocked on the door to ask what I was cooking.

The first time I tried this recipe, I made the rookie mistake of using cooking wine from the grocery store. Big mistake. The sauce turned out kind of salty and weird tasting. Now I just grab a cheap bottle of pinot grigio, and honestly, pouring myself a small glass while I cook is half the fun. If you don’t drink wine, a splash of chicken broth with a little Dijon works just fine too.

Here’s my tip for getting the chicken right: slice those breasts in half the long way before you season them. Thick chicken breasts take forever to cook through, and the outside gets dry while you’re waiting. Thinner cutlets cook in just a few minutes per side and stay nice and juicy. And don’t skip dredging them in flour. That’s what gives you that pretty golden color.

This whole thing comes together in about 30 minutes, which makes it good for busy weeknights but also nice enough for when your in-laws come over. I usually serve it with mashed potatoes because the sauce is too good to waste. But pasta or rice both soak it up just as well. Grab a fork and let’s get cooking.

Why We Love This Recipe

It’s ready in 30 minutes. The chicken cooks fast once you slice it thin, and the sauce comes together while you’re still standing at the stove.

That sauce is something else. The white wine, garlic, and cream all melt into each other, and the parmesan adds this nutty, salty kick that makes you want to lick the pan.

The chicken stays juicy. Cutting the breasts into thinner cutlets means they cook quick without drying out, and the flour gives them a nice crust on the outside.

Leftovers taste great the next day. Pop them in a covered container and they’ll keep in the fridge for three or four days. Just reheat slow over low heat so the sauce doesn’t break.

Ingredients You’ll Need

Here’s what to grab before you start cooking:

• Chicken breasts – two large ones, sliced in half the long way to make four thinner cutlets
• Garlic powder – just a little to season the chicken before dredging
• Salt and pepper – to taste
• Flour – for dredging the chicken and getting that golden crust
• Olive oil – for pan frying
• Butter – you’ll use half for frying and half for the sauce
• Fresh garlic – three cloves, minced (use more if you love garlic like I do)
• Dry white wine – pinot grigio or sauvignon blanc both work great, just don’t grab cooking wine
• Chicken broth – the savory base for your sauce
• Italian seasoning – that handy jar of dried herbs all mixed together
• Heavy cream – this is what makes the sauce thick and silky, so don’t swap it for milk
• Fresh baby spinach – two cups loosely packed, it wilts down fast
• Parmesan cheese – grate it yourself from a block, the pre-shredded stuff doesn’t melt as nice

If you’re out of white wine, swap in more chicken broth with about half a teaspoon of Dijon mustard. It’s a little trick that works in a pinch.

How to Make Chicken Florentine

1. Prep the chicken

Slice your chicken breasts in half the long way so you’ve got four thinner cutlets. Sprinkle them with salt, pepper, and garlic powder on both sides. Then give each piece a good coating in flour and shake off whatever doesn’t stick.

2. Fry the chicken

Warm up your olive oil with one tablespoon of butter in a big skillet over medium-high heat. Lay the chicken in once the pan’s hot and cook each side until golden brown. Move the chicken to a plate and set it aside for now.

3. Cook the garlic

Drop the rest of the butter into the same skillet and let it melt. Toss in your minced garlic and stir it around for about 30 seconds. You don’t want it to brown, just smell amazing. Keep the heat medium so it doesn’t burn.

4. Build the sauce

Pour in the white wine, chicken broth, and Italian seasoning. Let it bubble away for a couple minutes so the wine cooks down and loses that boozy edge. Scrape up any browned bits stuck to the bottom because that’s where the flavor lives.

5. Add the cream

Pour in your heavy cream and let everything simmer for a minute or two until it starts looking silky. Stir it around so the sauce comes together. If it’s bubbling too hard, turn the heat down a notch.

6. Wilt the spinach

Toss in your baby spinach and stir it through the sauce. It looks like a lot at first but shrinks down quick. Give it a minute or so until the leaves go soft and dark green.

7. Finish and serve

Slide the chicken back into the pan along with any juices on the plate. Let it simmer until the chicken’s cooked through. Sprinkle the parmesan over top and stir gently. Taste and add more salt or pepper if it needs it.

Expert Tips

Cut the chicken evenly. Try to slice each cutlet about the same thickness so they all finish cooking at the same time.

Skip the cooking wine. Grab a bottle you’d actually drink. Cooking wine has added salt and gives the sauce a funky aftertaste.

Grate parmesan fresh. The stuff in the green can or pre-shredded bags won’t melt smoothly into your sauce. A block from the cheese section works way better.

Don’t crank the heat too high. Once the cream goes in, keep things at a gentle simmer. Too much heat can make the sauce split on you.

Taste before adding salt. The parmesan and chicken broth both bring salt already, so wait until the end to see if it actually needs more.

Recipe Variations and Add-ins

Swap the wine. Out of white wine? Use an extra 1/2 cup of chicken broth plus 1/2 teaspoon of Dijon mustard. The Dijon adds that tangy depth the wine usually brings.

Add mushrooms. Slice up 8 ounces of cremini or button mushrooms and cook them after the chicken comes out. They’ll soak up all the buttery goodness in the pan.

Switch the herbs. Herbs de Provence works in place of Italian seasoning. It leans more floral with lavender notes, so use the same 1/4 teaspoon amount.

Toss in sun-dried tomatoes. Drain and chop 1/3 cup of oil-packed sun-dried tomatoes. Stir them in with the spinach for a pop of color and sweet tang.

Use chicken thighs. Boneless skinless thighs work instead of breasts. They stay juicier and need about 5 to 6 minutes per side since they’re thicker.

Add red pepper flakes. A 1/4 teaspoon of crushed red pepper goes in with the garlic. It gives the sauce a gentle warmth without making it spicy.

What to Serve With Chicken Florentine

Mashed potatoes soak up the sauce best. Roasted potatoes work too. Rice and buttered pasta both hold the cream nicely.

Green beans bring a fresh crunch on the side. Steamed broccoli does the same job. Roasted asparagus pairs well with chicken.

Arugula salad cuts through the richness of the cream. A slice of crusty bread helps you sop up extra sauce.

How to Store Chicken Florentine

Move leftovers into a sealed container once they cool down. Pop them in the fridge and they’ll keep for about four days. Keep in mind the spinach softens more as it sits.

Reheat slowly on the stove over low heat. Stir now and then so the sauce stays smooth. A splash of cream or broth helps loosen things back up.

Skip the freezer with this one. Cream sauces tend to separate after thawing, and the texture won’t be the same when you warm it up.

Swap the wine. Out of white wine? Use an extra 1/2 cup of chicken broth plus 1/2 teaspoon of Dijon mustard. The Dijon adds that tangy depth the wine usually brings.

Add mushrooms. Slice up 8 ounces of cremini or button mushrooms and cook them after the chicken comes out. They’ll soak up all the buttery goodness in the pan.

Switch the herbs. Herbs de Provence works in place of Italian seasoning. It leans more floral with lavender notes, so use the same 1/4 teaspoon amount.

Toss in sun-dried tomatoes. Drain and chop 1/3 cup of oil-packed sun-dried tomatoes. Stir them in with the spinach for a pop of color and sweet tang.

Use chicken thighs. Boneless skinless thighs work instead of breasts. They stay juicier and need about 5 to 6 minutes per side since they’re thicker.

Add red pepper flakes. A 1/4 teaspoon of crushed red pepper goes in with the garlic. It gives the sauce a gentle warmth without making it spicy.