Chicken Florentine is one of those dishes that feels fancier than it is. We’re talking about juicy chicken breasts gently simmered in a creamy garlic spinach sauce that somehow tastes like it took hours, but only took one podcast episode to make. The first time I cooked this, I wasn’t even trying to be impressive. I had some spinach, chicken, and cream in the fridge, and my stomach was in full-on rebellion mode. Twenty-five minutes later, I had a pan of cozy, garlicky goodness that I swore I’d make again—and I did. Four times that week. Yes, it’s that good. If you’re hunting for a quick win on a weeknight, this one checks all the boxes. Simple ingredients. Minimal cleanup. And the kind of comforting flavor that makes everyone at the table pause, smile, and ask, ‘Can we have this again tomorrow?’ Let’s get cooking, shall we?

1) Key Takeaways
2) Easy Chicken Florentine Recipe
3) Ingredients for Chicken Florentine
4) How to Make Chicken Florentine
5) Tips for Making Chicken Florentine
6) Making Chicken Florentine Ahead of Time
7) Storing Leftover Chicken Florentine
8) Try these Dinners next!
9) Chicken Florentine
10) Nutrition

1) Key Takeaways

Simple ingredients, big payoff
Ready in about 30 minutes
Perfect creamy comfort food
Chicken stirfry easy recipe twist

2) Easy Chicken Florentine Recipe

Chicken Florentine might sound like something from a white-tablecloth restaurant, but this chicken stirfry easy recipe makes it feel like a weeknight dinner hero. It all starts with golden-seared chicken and a velvety garlic Parmesan sauce that feels fancy, without fuss.

The thing is, once you try this at home, you’ll realize it’s less “florentine” and more “floored-by-how-good-this-tastes.” It’s spinachy, creamy, and honestly, way easier than you’d expect. My family thinks I’ve got some sort of kitchen secret. (Spoiler: it’s just cream and timing.)

What makes this dish a keeper? It’s one pan. It’s done before the dog even realizes dinner’s happening. And it uses the kind of ingredients that hide in the fridge waiting for their moment. That moment is now. Welcome to the best version of comfort food that won’t make you work for it.

3) Ingredients for Chicken Florentine

Chicken breasts: Boneless and skinless, these are the center of this recipe. I use four of them, pounded slightly so they cook evenly and don’t dry out.

Salt and pepper: Just a basic duo, but don’t skip them. They bring the flavors out and make the chicken sing.

Olive oil: Adds richness and gets those chicken breasts golden and beautiful in the pan.

Butter: Two tablespoons for that luscious base. It melts right into the garlic for a little extra indulgence.

Garlic: Three cloves, minced. You’ll want that aroma filling the kitchen like a hug. No one complains when garlic’s in charge.

Chicken broth: Half a cup adds flavor and helps deglaze the pan. It lifts up every little browned bit of magic left behind.

Heavy cream: One cup of full-on creamy goodness. This is what turns dinner from okay to “can I lick the plate?” level.

Parmesan cheese: About half a cup, freshly grated. It melts right in and thickens the sauce while adding a nutty kick.

Spinach: Baby spinach works best. Three big handfuls wilt down and give us that “Florentine” badge of honor.

Italian seasoning: Just half a teaspoon rounds it all out. It’s subtle, but trust me, it does the heavy lifting in the background.

4) How to Make Chicken Florentine

Step 1. Season the chicken breasts with salt and pepper. That’s your flavor base, so be generous but not wild.

Step 2. Heat the olive oil in a large skillet. Lay down the chicken and cook each side until golden brown and cooked through. Take them out and let them chill while we build the sauce.

Step 3. Drop in the butter. As it melts, stir in the garlic. Give it about 30 seconds. Your kitchen will smell like you’ve got a cookbook deal.

Step 4. Pour in the chicken broth and scrape up the browned bits. That’s where the flavor hides.

Step 5. Stir in the cream and Parmesan. Let it bubble gently and thicken. We want creamy, not gloopy.

Step 6. Toss in the spinach and Italian seasoning. Stir until the greens wilt like they’ve had a long day.

Step 7. Bring back the chicken, spoon the sauce over it, and let everything simmer for another minute or two. Done. Time to eat.

5) Tips for Making Chicken Florentine

Don’t rush the browning. That golden crust on the chicken isn’t just for looks. It adds real depth and texture to this chicken stirfry easy recipe spin-off.

If your sauce gets too thick, splash in a little broth or water. Stir, taste, adjust. That’s the rhythm of cooking.

Fresh Parmesan melts smoother and gives you way more flavor than the pre-grated stuff. If you’ve got a block, use it. Your tastebuds will notice.

6) Making Chicken Florentine Ahead of Time

You can absolutely prep this earlier in the day. Make the sauce and cook the chicken. Store them separately, and reheat slowly on the stove when you’re ready. A splash of broth helps bring it back to life.

Sometimes I double the sauce and stash half in the fridge. It makes leftover pasta, rice, or even steamed veggies feel like a whole new meal later in the week.

This dish also works as meal prep. Just portion it out, add a grain or roasted potatoes, and you’re set for a few easy lunches. The cream might thicken up a bit, but it’ll still taste like you planned it all out.

7) Storing Leftover Chicken Florentine

Let leftovers cool, then transfer to an airtight container. They’ll stay good in the fridge for about three days.

When reheating, do it low and slow on the stovetop. Add a tiny splash of cream or broth to loosen the sauce and keep things silky.

This reheats better in a pan than a microwave, but either way, keep an eye on it. Nobody wants rubbery chicken or curdled sauce.

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9) Chicken Florentine