This chicken Florentine is perfectly crispy, juicy, and coated in a creamy white wine sauce. With just one skillet and a few easy steps, you’ll have a delicious dinner in under 30 minutes. This dish tastes incredible on its own, but can also be served over a bed of sautéed spinach and mushrooms for a tasty low-carb meal!
What Makes This Chicken Florentine Recipe So Good
- It requires just one skillet to make the entire meal! That means easy cooking, and an even easier cleanup.
- Fresh parsley and spinach keep this chicken Florentine light, while cream and parmesan cheese make it oh-so satisfying. It’s the perfect balance between healthy, yet comforting. You can also serve it any way you’d like – over pasta, sautéed greens, or simply on its own!
- It’s perfectly seasoned and very traditional. The “Florentine” in the title, means the recipe reigns from the region of Florence, Italy. This recipe feels fancy, but is still very approachable. Truly the best recipe to impress dinner guests with your restaurant-quality skills – no one has to know how easy it was to make!
Key Ingredients for Chicken Florentine
Dry White Wine – The cooking process burns off any alcohol in the wine and leaves you with a bright, citrusy flavor. When looking for a white wine to cook with, seek out anything that has “crisp” in the description. Sauvignon Blanc and Pinot Grigio are usually my go-tos for this recipe.
Heavy Cream – The base to our creamy sauce, heavy cream gives this dish incredibly rich and bold flavor. Whipping cream or whole milk would make great substitutes for the heavy cream in this recipe. And if you’re looking to make this dairy-free, use coconut milk instead!
Parmesan Cheese – A little goes a long way in this chicken Florentine. Just 1/4 cup is all you need to introduce that nice sharp and savory flavor to your dish. Grated Pecorino Romano also works in this recipe. And if you’re making this dairy-free, use nutritional yeast instead.
- You can freeze this chicken Florentine for up to a month! To reheat – place in a baking dish, cover it with foil and bake in the oven at 350° Fahrenheit for 1-2 hours or until chicken is warm all the way through.
- If your skillet is too small to fit all four chicken breasts, cook them in separate batches. I ended up cooking my chicken breasts two at a time due to the size of my skillet. Avoid overcrowding your pan, in order to get that nice golden crust on both sides of your chicken!
- If you plan on serving this chicken Florentine with a side of sautéed spinach and mushrooms, cook the vegetables in the same skillet before you make your chicken. Add a tablespoon of butter to your skillet, add in the spinach and mushrooms, sauté until tender, then set aside. When the chicken is done, ladle a bit of the sauce over your sautéed veggies and enjoy!
More Delicious Chicken Recipes
- Lemon Pepper Chicken
- Italian Dressing Chicken
- Chicken Piccata
- Chicken Pesto Sandwich
- Whole30 Chicken Cacciatore
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- Large skillet
- 4 chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter
- 3 garlic cloves minced
- 1 cup dry white wine
- 1 cup heavy cream
- ¼ cup parmesan cheese
- 1 tablespoon fresh parsley chopped
- 2 cups fresh spinach
- Season both sides of the chicken breasts with the salt and pepper. Melt two tablespoons of butter in a large skillet over medium heat. Add chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
- Remove chicken from skillet, add in the remaining two tablespoons of butter and minced garlic. Cook for 2-3 minutes, or until garlic is fragrant.
- Add white wine to skillet and cook for 3-4 minutes, or until wine has reduced by half.
- Add heavy cream to skillet and cook for another 3-4 minutes, or until the sauce has reduced by half and starts to thicken. Stir in the parmesan cheese.
- Add the parsley and spinach, simmer for 2 minutes. Add chicken breasts back into the skillet and spoon sauce over the top of the chicken.
- Make it Keto: Use either a low-carb wine or chicken stock in place of the white wine in this recipe.
- Make it Dairy-Free: To make this recipe dairy-free, use olive oil instead of butter. Also use coconut milk instead of heavy cream, and nutritional yeast instead of parmesan cheese.
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Hi! I’m Sam, a travel, food and fitness enthusiast from the New York metro area. I love creating new and inventive recipes, and my favorite part is sharing them with others. My love of food goes all the way back to my early childhood, I grew up cooking alongside my mom and Nonna – the two best cooks I know! When I’m not in the kitchen, I’m either planning my next vacation, spending time outdoors (preferably on a beach), or bingeing Netflix’s latest docu-series. My passion for eating and living well led me to create the blog and Instagram account, Sam Does Her Best, where I health-ify my favorite comfort foods. I’m a big believer that good-for-you food can still be exploding with flavor and (most importantly) easy to make. I’m thrilled to be here at 40 Aprons doing what I do best – creating, photographing, and sharing delicious recipes with you all!