Creamy Chicken Florentine

Name: Creamy Chicken Florentine
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 tablespoons olive oil (divided); 16 oz fresh spinach (washed, dried, and stems removed); 6 pieces chicken breasts (boneless, skinless, about 2 to 2¼ lbs); Kosher salt (to taste); black pepper (to taste); 1 shallot (chopped); 3 cloves garlic (minced); 2 cups chicken stock; 1 cup heavy cream; ¾ cup Parmesan cheese (divided, grated, plus more for topping); 1 teaspoon lemon zest; 1 teaspoon fresh lemon juice (from half of the lemon); ½ teaspoon red pepper flakes (optional); 8 oz pasta (cooked)

BySophia Updated onNovember 30, 2025 Reading Time: 6 minutes

Jump to Recipe Print Recipe

There’s something incredibly comforting about a plate of Creamy Chicken Florentine. I remember the first time I made it for my family; the aroma of sautéed garlic and tender chicken filled the kitchen, drawing everyone in. It was a chilly evening, and we had just returned from a long day. As I stirred the creamy sauce, the vibrant green of the spinach contrasted beautifully, making it as pleasing to the eye as it was to the palate. Each bite was an explosion of flavor, rich yet balanced, and the pasta soaked up every bit of that delicious sauce. This dish quickly became a family favorite, perfect for gatherings or a cozy weeknight dinner. If you’re looking to impress but want to keep things simple, you can’t go wrong with Creamy Chicken Florentine.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
20 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
620 kcal

Protein:
45 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
38 g

Tools Used:
Large skillet, Dutch oven

Comforting and Indulgent

One of the reasons I love this recipe is that it makes a wonderfully creamy sauce without being overly heavy. The combination of heavy cream and chicken stock creates a silky texture that clings to the chicken and pasta beautifully. When you take that first bite, you’ll appreciate the balance between richness and freshness.

Quick and Easy

Preparing Creamy Chicken Florentine is a breeze. With minimal prep work and a straightforward cooking process, you can go from kitchen novice to cooking pro in no time. The dish comes together in under an hour, making it perfect for busy weeknights yet impressive enough for special occasions.

Versatile Ingredients

This recipe features ingredients that are readily available in most kitchens. Whether you have chicken breasts, spinach, or Parmesan cheese on hand, you can whip this up without a trip to the grocery store. It’s a fantastic way to use up leftover greens or other odds and ends in the fridge.

Perfect for Leftovers

If you’re like me and often struggle with leftovers, you’ll love this dish. It keeps well in the fridge for several days, and the flavors only get better the longer it sits. Just reheat gently and serve it over fresh pasta or rice for a quick meal that feels brand new.

Family-Friendly

Kids and adults alike love Creamy Chicken Florentine. The flavors are mild yet satisfying, making it a safe bet for the whole family. Plus, it’s a great way to sneak in some greens, all while keeping dinner delicious and enjoyable.

FAQ

If you’re looking to lighten up Creamy Chicken Florentine, consider using low-fat cream or a milk alternative. You can also swap out some of the chicken stock for additional spinach or other vegetables, which will add fiber and nutrients without adding too many calories. Using whole grain pasta instead of regular pasta can also add benefits because it has more fiber and nutrients. Finally, try reducing the amount of Parmesan cheese to keep the richness while lowering calories.

Yes, you can definitely prepare Creamy Chicken Florentine in advance! You can cook the chicken and sauce ahead of time, then store them in the refrigerator. When you’re ready to serve, just reheat gently over medium heat and toss in freshly cooked pasta. This will save you time on busy days, and the flavors will meld together beautifully while it sits in the fridge.

You can serve Creamy Chicken Florentine with various types of pasta. I love using fettuccine or penne because their shapes hold the creamy sauce well. You could also use spaghetti or even a whole wheat option for a healthier twist. The key is to choose a pasta that can capture the sauce, so it’s all about personal preference!

If you need a gluten-free option for Creamy Chicken Florentine, simply substitute regular pasta with a gluten-free variety, such as rice or quinoa pasta. The creamy sauce is naturally gluten-free, but always check the labels for any added ingredients that may contain gluten. This way, you can still enjoy this delicious dish without worrying about gluten sensitivity!

Conclusion

Creamy Chicken Florentine is a delightful dish that brings together rich flavors, creamy textures, and wholesome ingredients. Each bite is a comforting experience, making it perfect for family dinners or special occasions. I encourage you to try making it; I promise it will become a beloved addition to your recipe collection!

Creamy Chicken Florentine

The ultimate comfort food, Creamy Chicken Florentine combines tender chicken, vibrant spinach, and a rich, creamy sauce. Perfect for easy weeknight dinners, this dish offers a delicious balance of flavors and textures. Make it tonight for a meal that’s sure to impress!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 620 kcal

Equipment

Large Skillet
Dutch Oven

Ingredients

3 tablespoons olive oil divided
16 oz fresh spinach washed, dried, and stems removed
6 pieces chicken breasts boneless, skinless, about 2 to 2¼ lbs
Kosher salt to taste
black pepper to taste
1 shallot chopped
3 cloves garlic minced
2 cups chicken stock
1 cup heavy cream
¾ cup Parmesan cheese divided, grated, plus more for topping
1 teaspoon lemon zest
1 teaspoon fresh lemon juice from half of the lemon
½ teaspoon red pepper flakes optional
8 oz pasta cooked

Instructions

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
Add fresh spinach and cook, stirring occasionally, until wilted, about 3 to 4 minutes.
Transfer spinach to a colander and press with a large spoon to release excess liquid. Wipe out the skillet with a paper towel.

Pat chicken breasts dry with paper towels and then season with Kosher salt and black pepper.
Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat.
Add the chicken and cook until browned, about 4 to 5 minutes per side.

Transfer the chicken to a clean platter or plate.
To the same skillet, add the shallot and cook for about 2 minutes, or until soft. If the pan is dry, add a little more olive oil. Add the garlic and sauté for another 30 seconds.
Stir in chicken stock and heavy cream, scraping up any browned bits, and bring to a boil, then reduce heat to medium-low.
Meanwhile, transfer the chicken to a cutting board and cut it into strips or bite-sized pieces. Add back into the sauce and simmer for 15 to 20 minutes, or until the sauce has reduced by about 1 cup.

Off heat, stir in the cooked spinach, ½ cup Parmesan, lemon zest, fresh lemon juice, ½ teaspoon salt, ½ teaspoon pepper, and the red pepper flakes.
Adjust oven rack to upper-middle position and heat broiler to HIGH. Sprinkle the remaining ¼ cup Parmesan over the top of the chicken florentine.
Broil until golden brown, about 3 to 5 minutes, or less (keep a close eye, broilers vary!). Serve at once over cooked pasta or steamed rice.

Notes

Chicken Size: This recipe calls for about 2 to 2½ lbs of boneless, skinless chicken breasts. If the chicken breasts are extra large, you'll only need 3 breasts, which you can split in half lengthwise.
Cooking Method: You can cut the chicken into bite-sized strips, or leave them whole, depending on your preference.
Taste Check: Be sure to taste the sauce before serving; you may need to add a little extra Kosher salt.

Storage: Leftovers are amazing and will keep covered in the fridge for up to 5 days.
Freezing: We don't recommend freezing this dish as the heavy cream could break down.