Creamy Chicken Florentine is the perfect marriage of elegance and comfort. A luxurious yet approachable dish, it features tender chicken cutlets seared to golden perfection, nestled in a rich Parmesan cream sauce layered with mushrooms, shallots, and vibrant spinach. Everything comes together in one skillet—making it a go-to favorite for weeknight dinners or effortless entertaining.
Ingredients Breakdown
Start with chicken cutlets that are evenly sliced and pounded if necessary for uniform thickness. Thin pieces ensure even cooking and allow the chicken to sear beautifully without drying out. If cutlets aren’t available, slice whole boneless, skinless breasts horizontally to create your own.
Cremini mushrooms, also known as baby bellas, provide a meaty, earthy element to the dish. Their hearty texture holds up well in the sauce and gives the dish a rustic, grounded flavor. Slice them evenly so they cook at the same rate and soak up the aromatics in the skillet.
Shallots and garlic are essential for building a savory, aromatic base. Shallots are milder and slightly sweeter than onions, offering a subtle flavor that doesn’t overpower the delicate cream sauce. Garlic, minced finely, infuses the dish with warmth and depth.
Finely grated Parmesan adds richness, body, and umami. Beyond its salty bite, it helps to emulsify the sauce, thickening it slightly and giving it a cohesive, glossy texture.
For deglazing, dry white wine adds acidity to balance the richness of the cream and cheese. If you prefer to cook without alcohol, chicken broth is a suitable substitute, but the wine’s brightness adds a layer of complexity that’s hard to match.
Fresh baby spinach wilts quickly and blends seamlessly into the sauce. It adds vibrant color and a hint of bitterness that cuts through the cream. Add it in batches to prevent clumping and ensure even wilting.
Heavy cream is the key to a velvety sauce. It resists curdling under heat and provides a silky texture that binds all ingredients without becoming too heavy.
Step-by-Step Cooking Method
Start by dredging the chicken in a seasoned flour mixture. This light coating helps develop a golden crust and also thickens the sauce subtly when the chicken is returned to the pan. Shake off any excess flour to avoid clumping.
In a wide skillet, heat olive oil until shimmering. Lay the cutlets flat and cook undisturbed to encourage browning. The goal is a deep, caramel-colored sear on one side before flipping. Avoid crowding the pan; work in batches if necessary to keep the heat steady and the texture crisp.
After removing the chicken, reduce the heat slightly and add more oil. Begin layering flavor with shallots, cooking just until translucent. Next, add the mushrooms and garlic, seasoning them to draw out their moisture and develop a slight golden edge.
Deglaze the pan with white wine, scraping up any browned bits with a wooden spoon. These bits are flavor gold, and the wine dissolves them into the sauce. Let it reduce slightly before introducing the cream.
Add the spinach in small handfuls, stirring after each addition to evenly incorporate and wilt the leaves. Once the spinach is fully wilted, stir in the Parmesan until melted and the sauce is smooth and rich.
Return the chicken cutlets to the skillet, nestling them into the sauce. Simmer gently for a few minutes to reheat the chicken and allow the flavors to meld. Taste and adjust with more salt or pepper if needed before serving.
Recipe Tips & Frequently Asked Questions
Avoiding soggy crust:
Pat the chicken dry before dredging and shake off any excess flour to ensure a crisp, golden sear.
Oil control: why not to overcrowd the skillet:
Overcrowding reduces the pan’s temperature and causes steaming instead of searing. Cook in batches if needed.
How to handle thick spinach bunches:
Add spinach gradually in 2–3 batches to help it wilt evenly and prevent it from clumping.
Adjusting sauce thickness:
Let the sauce simmer uncovered to reduce and thicken, or add a splash of chicken broth to thin it out slightly if needed.
Flavor tweaks:
Try adding lemon zest for brightness or a pinch of ground nutmeg for a warm, aromatic note.
Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess moisture before adding to prevent the sauce from becoming watery.
What can I substitute for white wine?
Use low-sodium chicken broth or a splash of lemon juice mixed with water for acidity.
Can I make this dish ahead of time?
Prepare the sauce and sear the chicken in advance, but combine and reheat gently just before serving for best texture.
How should I reheat leftovers without breaking the sauce?
Reheat on low heat on the stove or in short microwave bursts, adding a splash of cream to bring the sauce back to life.
Why does the sauce separate after freezing?
Cream-based sauces tend to split when thawed and reheated due to water-fat separation. It’s best enjoyed fresh or refrigerated.
What to Serve With This Recipe
Creamy Chicken Florentine begs to be paired with something that can capture its decadent sauce. Buttery mashed potatoes or velvety polenta are ideal for soaking up every drop.
Add a crisp contrast with roasted green beans or simply steamed asparagus drizzled with olive oil and lemon juice. The brightness of the vegetables keeps the meal from feeling too heavy.
For a classic Italian pairing, serve it over fresh pasta like pappardelle, fettuccine, or even pillowy gnocchi. The sauce coats pasta beautifully, turning it into a luxurious, restaurant-worthy dish.
Round things out with crusty sourdough or warm ciabatta—perfect for scooping up the creamy mushroom-spinach mixture.
As for wine, a chilled glass of Pinot Grigio or a lightly oaked Chardonnay will complement the dish’s richness without overpowering the delicate flavors.
Creative Variations
For an even richer finish, swap the cream for mascarpone or a splash of crème fraîche. These alternatives melt into the sauce, giving it a silky, tangy edge.
If you like bold flavors, stir in sun-dried tomatoes for a burst of concentrated sweetness or a pinch of red pepper flakes for gentle heat.
To turn this dish into a one-pan pasta meal, stir in cooked pasta just before returning the chicken to the pan. Let it simmer together for a few minutes to absorb the sauce.
Prefer a more rustic take? Use bone-in, skin-on chicken thighs for extra depth. Sear them well and finish in the oven for crispy skin and tender meat.
Creamy Chicken Florentine is the kind of recipe that turns simple ingredients into something truly satisfying. It’s comforting yet refined, rich yet balanced—a dish that feels just as at home on a quiet weeknight as it does on a dinner table shared with guests.
With tender chicken, a luscious Parmesan cream sauce, and pops of freshness from spinach and mushrooms, this skillet classic delivers every time. One bite, and you’ll see why it’s a favorite worth returning to again and again.
Ingredients
4 chicken cutlets (1 to 1 1/2 pounds total)
2 tablespoons all-purpose flour
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided, plus more to taste
1/4 teaspoon freshly ground black pepper, divided, plus more to taste
2 medium shallots, finely chopped
8 ounces cremini mushrooms, cleaned and sliced (about 3 cups)
3 cloves garlic, minced
1/4 cup dry white wine
1/2 cup heavy cream
1 ounce finely grated Parmesan cheese (about 1/2 cup)
12 ounces fresh baby spinach
Instructions
Begin by preparing the chicken. In a shallow dish, whisk together the flour with 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper. Place one chicken cutlet in the flour mixture and coat thoroughly, pressing gently to help the flour adhere. Flip and repeat on the other side, making sure every spot is evenly dusted. Shake off any excess and transfer to a plate. Continue dredging the remaining cutlets in the same manner. Discard any unused flour mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully lay the chicken cutlets in a single layer. Let them sear without disturbing them for 3 to 5 minutes, or until a rich golden crust forms on the bottom. Flip each piece with tongs and cook for another 2 to 4 minutes, until the chicken is lightly browned and fully cooked through. If necessary, cook in batches to avoid crowding the skillet.
Once the chicken is done, transfer it to a clean plate and loosely cover with foil to keep warm. Leave the browned bits in the skillet for added flavor.
Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the chopped shallots and cook until softened and translucent, about 1 minute. Add the sliced mushrooms and minced garlic, then season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Sauté for 2 to 3 minutes, until the mushrooms are tender and fragrant.
Deglaze the skillet by pouring in the white wine. Scrape the bottom of the pan with a wooden spoon to release all the flavorful bits. Let the wine simmer until its sharp aroma mellows, about 1 minute.
Pour in the heavy cream and bring the mixture to a gentle simmer. Gradually add the baby spinach in batches, stirring frequently until all the leaves are wilted and well combined with the sauce.
Stir in the Parmesan cheese and allow it to melt completely, forming a creamy and cohesive sauce.
Return the chicken cutlets to the skillet, nestling them into the spinach and mushroom mixture. Let everything simmer together for 2 to 3 minutes, just long enough to warm the chicken through and blend the flavors. Taste and adjust seasoning with additional salt and pepper as needed.
Serve hot, spooning the creamy Florentine sauce generously over the chicken.
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream if the sauce has thickened. This dish is not recommended for freezing, as the cream sauce may separate when thawed and reheated.
Creamy Chicken Florentine Recipe
Ingredients
- 4 chicken cutlets 1 to 1 1/2 pounds total
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil divided
- 1/2 teaspoon kosher salt divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper divided, plus more to taste
- 2 medium shallots finely chopped
- 8 ounces cremini mushrooms cleaned and sliced (about 3 cups)
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 ounce finely grated Parmesan cheese about 1/2 cup
- 12 ounces fresh baby spinach
Instructions
- Begin by preparing the chicken. In a shallow dish, whisk together the flour with 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper. Place one chicken cutlet in the flour mixture and coat thoroughly, pressing gently to help the flour adhere. Flip and repeat on the other side, making sure every spot is evenly dusted. Shake off any excess and transfer to a plate. Continue dredging the remaining cutlets in the same manner. Discard any unused flour mixture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully lay the chicken cutlets in a single layer. Let them sear without disturbing them for 3 to 5 minutes, or until a rich golden crust forms on the bottom. Flip each piece with tongs and cook for another 2 to 4 minutes, until the chicken is lightly browned and fully cooked through. If necessary, cook in batches to avoid crowding the skillet.
- Once the chicken is done, transfer it to a clean plate and loosely cover with foil to keep warm. Leave the browned bits in the skillet for added flavor.
- Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the chopped shallots and cook until softened and translucent, about 1 minute. Add the sliced mushrooms and minced garlic, then season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Sauté for 2 to 3 minutes, until the mushrooms are tender and fragrant.
- Deglaze the skillet by pouring in the white wine. Scrape the bottom of the pan with a wooden spoon to release all the flavorful bits. Let the wine simmer until its sharp aroma mellows, about 1 minute.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Gradually add the baby spinach in batches, stirring frequently until all the leaves are wilted and well combined with the sauce.
- Stir in the Parmesan cheese and allow it to melt completely, forming a creamy and cohesive sauce.
- Return the chicken cutlets to the skillet, nestling them into the spinach and mushroom mixture. Let everything simmer together for 2 to 3 minutes, just long enough to warm the chicken through and blend the flavors. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, spooning the creamy Florentine sauce generously over the chicken.
- Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream if the sauce has thickened. This dish is not recommended for freezing, as the cream sauce may separate when thawed and reheated.
