Go Back
+ servings
chicken Florentine with spinach

Chicken Florentine Recipe

Chicken Florentine is a creamy and rich Italian-inspired dish featuring golden, pan-seared breasts, served over a bed of spinach.
Course Main Course
Cuisine American, Italian
Keyword Chicken Florentine
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 750kcal
Author Catalina Castravet


  • 4 chicken breasts boneless and skinless
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon Italian dried herbs
  • 1 teaspoon basil
  • 1/4 white pepper
  • 1/2 teaspoon kosher salt.
  • 6 tablespoons butter unsalted
  • 10 oz spinach
  • 1 tablespoon fresh parsley chopped


  • 3 tablespoons butter unsalted
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream or half and half
  • 2 cups white wine
  • 1/2 cup gouda shredded


  • In a medium shallow bowl, combine flour with paprika, Italian herbs, dried basil, salt, and pepper. Whisk together.
  • Tenderize the breasts with a mallet to flatten a bit.
  • Dredge the chicken breasts in the flour mixture and tap off any excess.
  • Place a large pan over medium-high heat and add 3 tablespoons of butter. Once melted add the chicken breasts and cook until golden brown on each side, about 3-5 minutes per side.
  • Cover the chicken and reduce the heat to medium and cook until it reaches an internal temperature of 165 degrees F or 75 degrees C. Remove and set aside, cover with foil to keep it warm.
  • Add remaining 3 tablespoons of butter, 1/2 of the diced onion, 1/2 of the minced garlic, salt, and pepper to taste. Cook and stir frequently until the onion is translucent. Then add the spinach, stir and cook for a few minutes, just until wilted.


  • In a saucepan, add the butter and melt it, add the rest of the onion and cook until translucent over medium heat. Add the garlic and stir frequently, cook for 1 minute.
  • Add the wine, stir, and cook until reduced.
  • Add the milk, cream, stir, and add the gouda. Stir until combined and smooth.


  • Add a good amount of spinach to a plate, drizzle some sauce on top and add the chicken, spoon more sauce on top of the chicken and garnish with parsley.



Calories: 750kcal | Carbohydrates: 23g | Protein: 61g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 183mg | Sodium: 1183mg | Potassium: 1535mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8475IU | Vitamin C: 26mg | Calcium: 406mg | Iron: 4mg