Ingredients & Why They Matter

• 4 boneless, skinless chicken breasts — The lean protein that soaks up the sauce and stays tender when seared properly.
• Salt and pepper — Basic seasoning that enhances all flavors.
• 2 tbsp olive oil — For high-heat searing; creates a golden crust on the chicken.
• 2 tbsp butter — Adds richness and helps with browning.
• 2 tbsp butter (for sauce) — The creamy base of the Florentine sauce.
• 2 cloves garlic, minced — Aromatic backbone for the sauce.
• 1 cup heavy cream — Delivers the signature silky, velvety texture.
• 1/2 cup chicken broth — Balances richness and gives savory depth.
• 1/2 cup grated Parmesan cheese — Salty, umami flavor and the sauce’s backbone.
• 1/4 tsp ground nutmeg (optional) — A whisper of warm complexity that complements cream and cheese.
• 4 cups fresh spinach — Bright, slightly bitter greens that cut through the richness.
• 1 tbsp olive oil (for spinach) — Helps wilt the spinach without sogginess.
• 1 tbsp garlic, minced (optional) — Optional extra hit of garlic for the spinach.

Step-by-Step Instructions

1. Season the chicken: Pat the breasts dry and season both sides generously with salt and pepper.
2. Sear the chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear 6–7 minutes per side until golden and cooked through (internal temp 165°F / 75°C). Remove and rest on a plate.
3. Build the sauce: In the same skillet, melt 2 tbsp butter over medium heat. Add 2 cloves minced garlic and sauté 1 minute. Pour in 1 cup heavy cream and 1/2 cup chicken broth; bring to a gentle simmer and cook 3–4 minutes.
4. Finish the sauce: Stir in 1/2 cup grated Parmesan and 1/4 tsp nutmeg (if using). Continue to simmer 2–3 minutes until smooth and slightly thickened. Season with salt and pepper.
5. Wilt the spinach: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 4 cups fresh spinach and sauté 2–3 minutes until wilted. Add 1 tbsp minced garlic during the last minute if desired; remove and keep warm.
6. Combine and warm: Return the chicken to the skillet with the sauce. Spoon sauce over the chicken and simmer 2–3 minutes so the chicken absorbs some sauce and heats through.
7. Plate and garnish: Place chicken on plates, top with creamy sauce and a generous portion of wilted spinach. Sprinkle extra Parmesan and chopped parsley if desired.

Why This Recipe Works

The success comes from three complementary elements: a well-seared chicken for texture, a rich Parmesan cream sauce for indulgence, and bright wilted spinach to cut the richness. The technique—using the same skillet for sauce—captures browned fond and layers flavor quickly and easily.

Pro Tips for Perfect Chicken Florentine

Serving Suggestions

Serve this Chicken Florentine over fettuccine, mashed potatoes, or wild rice. Add a simple side salad or garlic-crusted bread to mop up any extra sauce. For a lighter pairing, try roasted asparagus or a lemony arugula salad.

Nutrition & Notes

Estimated time: 40 minutes. Serves 4. This recipe is easily halved or doubled. Swap chicken breasts for thighs for a juicier result.

Conclusion

This Chicken Florentine delivers restaurant-quality flavor with minimal fuss—pan-seared chicken, a velvety Parmesan cream sauce, and bright wilted spinach. Elegant enough for guests, simple enough for weeknights. Try it once and you’ll understand why it’s a timeless favorite.