Chicken Florentine
Chicken Florentine pairs golden-seared chicken cutlets with spinach in a garlic-Parmesan cream sauce. Browning the chicken before adding liquid gives it color and leaves flavorful bits in the skillet for the sauce. The cutlets go back in browned-side up, with the sauce pooling around them rather than covering them.
Fresh spinach goes in near the end so the leaves stay green and recognizable. This stovetop version makes four intact cutlets, one per serving.
Ingredients for Chicken Florentine
- 1 1/2 lb boneless, skinless chicken breasts (680g), halved lengthwise into 4 cutlets
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (30g)
- 3 garlic cloves, minced
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/3 cup finely grated Parmesan (35g), plus more for finishing if desired
- 5 oz fresh baby spinach (140g)
Time: 15 minutes prep, about 20 minutes cooking, about 35 minutes total if the chicken fits in one batch. Servings: 4.
How to Make Chicken Florentine
- Prepare the chicken: Halve the breasts lengthwise into four intact cutlets, aiming for an even thickness of about 1/2 inch. Pat dry and season both sides with the salt and pepper.
- Sear the cutlets: Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken without crowding, working in two batches if needed. Cook undisturbed until the first side is golden, then turn once and cook the second side, about 4 to 5 minutes per side for 1/2-inch cutlets. Begin checking the thickest part of each cutlet with an instant-read thermometer after the second side has cooked about 3 minutes. Transfer to a plate and note which pieces have reached 165°F (75°C).
- Make the sauce: Reduce the heat to medium. Melt the butter in the skillet, then cook the garlic briefly until fragrant but not browned. Pour in the broth and scrape up the browned bits. Add the cream and simmer gently, uncovered, for about 4 to 5 minutes, until the sauce lightly coats a spoon but still flows. Lower the heat if it boils vigorously.
- Wilt the spinach: Reduce the heat to medium-low and stir in the Parmesan. Add the spinach in handfuls, stirring gently for about 2 to 3 minutes, until wilted but still visibly leafy. Keep the sauce at a gentle simmer. Taste and adjust the salt and pepper.
- Finish the chicken: Nestle the cutlets and any juices from the plate into the sauce, browned sides facing up. Spoon a little sauce and spinach over them, leaving some golden surface exposed. If any cutlet has not reached 165°F, simmer gently for about 1 to 3 minutes as needed, checking each piece at its thickest point. Serve with the sauce pooled around the chicken.
How to Keep the Chicken Golden and Juicy
Dry, evenly thick cutlets brown more readily without overcooking at the edges. Leave room between the pieces so moisture can escape instead of steaming the chicken; a smaller skillet may require two batches and more cooking time.
Use the per-side time as a guide. Thin cutlets may be fully cooked after searing and need only a brief return to the sauce, while thicker ones may need additional time. Keep the browned sides facing up so they remain visible.
Getting the Creamy Spinach Sauce Right
Reduce the broth and cream before adding the spinach. The sauce should lightly coat a spoon yet remain loose enough to pool around the chicken. After adding Parmesan, avoid a hard boil, which can make the sauce grainy. If it gets too thick, stir in a small splash of broth.
Fresh baby spinach gives this dish visible whole leaves. To use frozen spinach, thaw about 5 oz of chopped spinach and squeeze it very dry before adding it. It will look more finely chopped, and any excess moisture can thin the sauce.
Serving and Leftovers
Serve with pasta, rice, or bread to catch the sauce. For another saucy skillet dinner, try Chicken Piccata with Creamy Lemon-Caper Sauce.
Refrigerate fully cooked chicken and sauce in airtight containers for up to 4 days. Reheat gently in a skillet or microwave until hot throughout, adding a small splash of broth if the sauce has thickened. Freezing may change the cream sauce’s texture; it is not a reliable way to preserve the original finish.
Nutrition
Approximate per serving, based on 1 of 4 cutlets with sauce: 490 calories, 44g protein, 33g fat, and 4g carbohydrates. Approximate per 100g of finished dish: 180 calories, 16g protein, 12g fat, and 2g carbohydrates. Values are estimates; portion size, sauce reduction, and ingredient brands will affect the totals.
Equipment
- 12-inch skillet
- Instant-read thermometer
Ingredients
For the Chicken
- 1 1/2 lb boneless, skinless chicken breasts (680 g), halved lengthwise into 4 cutlets
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons unsalted butter (30 g)
- 3 garlic cloves, minced
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/3 cup finely grated Parmesan (35 g), plus more for finishing if desired
- 5 oz fresh baby spinach (140 g)
Instructions
- Halve the chicken breasts lengthwise into 4 cutlets about 1/2 inch thick. Pat them dry and season both sides with the salt and pepper.
- Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken without crowding, working in batches if needed.
- Sear the cutlets without moving them until golden, then turn and cook the second side, about 4 to 5 minutes per side. Begin checking the thickest part with an instant-read thermometer after the second side has cooked for about 3 minutes. Transfer the chicken to a plate and note which pieces have reached 165°F (75°C).
- Reduce the heat to medium and melt the butter in the skillet. Add the garlic and cook briefly until fragrant but not browned.
- Pour in the broth and scrape up the browned bits. Add the cream and simmer uncovered for 4 to 5 minutes, until the sauce lightly coats a spoon but still flows. Lower the heat if it boils vigorously.
- Reduce the heat to medium-low and stir in the Parmesan. Add the spinach in handfuls and stir gently for 2 to 3 minutes, until wilted but still leafy. Keep the sauce at a gentle simmer, then taste and adjust the salt and pepper.
- Nestle the chicken and any plate juices into the sauce with the browned sides facing up. Spoon a little sauce and spinach over the cutlets, leaving some golden surface exposed.
- If any cutlet has not reached 165°F (75°C), simmer gently for 1 to 3 minutes as needed, checking each piece at its thickest point. Serve with the sauce pooled around the chicken.
Tips
- Pat the cutlets dry and keep them an even thickness so they brown without overcooking at the edges.
- Leave space between the cutlets to prevent steaming; cook in batches if needed.
- Use the per-side cooking time as a guide and check each cutlet with a thermometer.
- After adding Parmesan, keep the sauce at a gentle simmer rather than letting it boil hard.
- Keep the browned sides facing up when returning the chicken to the sauce.
Variations
- Frozen Spinach: Use about 5 oz of thawed, chopped frozen spinach, squeezed very dry before adding; it will make the sauce look more finely chopped.