Go Back
+ servings
A spoon adding sauce to a chicken florentine cutlet in a pan with spinach.
5 from 23 votes

Chicken Florentine

Creamy Chicken Florentine with spinach and parmesan is a one-skillet meal that will be on the table in less than 30 minutes!
Author Diana
Servings 3 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 3 large chicken breasts boneless and skinless, sliced lengthwise into 6 thin cutlets
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • ¼ cup (30 g) all purpose flour
  • 1 tablespoon olive oil
  • 2 tablespoons (26 g) butter divided
  • 2 cloves garlic minced or pressed
  • ¼ cup (60 ml) water, chicken stock, or dry white wine
  • 1 cup (240 ml) heavy cream
  • ½ cup (42 g) grated parmesan
  • 2 cups baby spinach leaves

Instructions

  • Start by seasoning the chicken cutlets with salt and pepper.
  • Then add Italian seasoning to the flour in a shallow bowl. Dredge the chicken cutlets in the flour mixture shaking off any excess.
  • In a large skillet, heat oil and melt 1 tablespoon of butter over medium heat, swirling the pan to coat with melted butter. Add chicken to the pan, working in batches if needed to avoid crowding the pan.
  • Cook the chicken cutlets for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F/74°C. Transfer chicken to a plate, cover to keep warm, and set aside.

To make the cream sauce:

  • Add the remaining butter and garlic to the skillet, and cook for 30 seconds or 1 minute until the garlic is fragrant. Add the chicken stock or water or wine, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  • Adjust the heat to medium-low, and add the heavy cream and parmesan cheese to the skillet, seasoning with a little ground pepper if desired. Allow the sauce to simmer for a couple of minutes and thicken. If it gets too thick, stir in a tablespoon of water.
  • Add the spinach, stir it in and let it wilt in the sauce.
  • Put the chicken back in the sauce, and spoon the sauce over the cutlets. Serve warm over pasta, rice, or with steamed vegetables.

Notes

  • You can buy chicken already sliced into cutlets, or do it yourself to save some money. Boneless chicken thighs can also be used here, just trim the fat and pound them so that they are thin and even. 
  • Don't overcrowd the pan. Leave room between the chicken cutlets so that they'll cook evenly and brown. Depending on the size of the chicken and the size of your pan, you'll likely need to cook the chicken in two or three batches. 
  • To keep this chicken recipe low carb, you can omit the flour. The sauce will be slightly less thick, but still delicious! Gluten-free all-purpose flour can also be used in this recipe. 
  • If your sauce gets too thick, stir in a tablespoon of water to get it back to the right consistency. 
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • To reheat: Use the microwave, or gently reheat in a covered skillet on low heat. 

Nutrition

Serving: 2cutlets | Calories: 754kcal | Carbohydrates: 14g | Protein: 57g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 269mg | Sodium: 1040mg | Potassium: 1088mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3500IU | Vitamin C: 9mg | Calcium: 251mg | Iron: 2mg