Dinner

Creamy Chicken Florentine Recipe

ByNaomi Fletcher March 27, 2026March 27, 2026

Introduction

Creamy Chicken Florentine is a comforting and elegant dish featuring tender chicken breasts in a rich, garlicky spinach sauce. It’s perfect for a weeknight dinner when you want something special but easy to prepare.

A white plate holds a cooked chicken breast with a golden brown, slightly charred top layer. On top of the chicken is a creamy white sauce with visible green spinach leaves, some partially submerged in the sauce, giving a smooth and soft texture. The sauce drips gently over the sides of the chicken, pooling slightly on the plate. A silver fork rests on the plate, positioned to the right of the chicken. The background shows a black skillet filled with similar creamy spinach sauce, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons butter
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Italian Seasoning
½ cup flour
¼ cup Parmesan cheese, finely shredded
1 teaspoon garlic powder
4 cloves garlic, minced
1½ cups white wine or chicken broth
1 cup half and half
⅓ cup softened cream cheese
3 cups fresh spinach
½ fresh lemon or 1.5 tablespoons lemon juice (optional)
Fresh parsley for garnish

Instructions

Step 1: Place saran wrap over each chicken breast and use a meat tenderizer to pound them to about ½-inch thickness evenly. Pat the chicken dry to remove excess moisture.
Step 2: In a bowl, combine salt, pepper, Italian seasoning, flour, Parmesan cheese, and garlic powder. Coat each chicken breast in this mixture, tapping off any excess for an even coating.
Step 3: Heat butter and olive oil in a skillet over medium-high heat. Add the chicken breasts, cover, and cook 4-5 minutes per side until golden brown. Cook in batches if needed. Remove chicken and set aside.
Step 4: Turn off the heat. Add white wine or chicken broth to the skillet, then return heat to medium. Scrape browned bits from the pan with a spatula. Let the liquid reduce by half, about 6-7 minutes, stirring in minced garlic during the last minute.
Step 5: Microwave half and half for 40 seconds to temper. Gradually add it to the skillet while stirring. Bring sauce to a gentle bubble, then reduce heat to low. Stir in softened cream cheese until smooth and combined.
Step 6: Add fresh spinach to the sauce and stir until wilted and soft. If using, stir in lemon juice for brightness.
Step 7: Return the cooked chicken and any drippings to the skillet. Cover and warm on low heat briefly. Garnish with fresh parsley and serve immediately.

Tips & Variations

Use chicken broth instead of white wine for a milder flavor or to keep it non-alcoholic.
Swap half and half with heavy cream for an extra rich sauce.
Freshly grate Parmesan for better melt and flavor in the sauce.
Serve over pasta, rice, or mashed potatoes to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sauce from separating. Adding a splash of milk or cream while reheating can help restore creaminess.