There’s something about a rich, creamy garlic sauce that makes everything better—especially when it’s spooned over tender chicken and buttery spinach. This is my version of Chicken Florentine, and trust me, it’s a weeknight hero that tastes like you’ve been slaving over it for hours. (Spoiler: you haven’t.) We start by lightly searing the chicken, so it gets a little golden and flavorful around the edges. Then, it takes a slow swim in a garlicky, Parmesan-laced sauce with baby spinach that wilts into silky, melt-in-your-mouth bites. If that’s not enough to win you over, wait until you dunk a slice of toast garlic bread into that sauce. Magic. It’s comforting, not fussy, and still somehow elegant enough to serve to company. Whether you’re a fan of cheesy spinach stuffed shells or always craving quick vegetarian curry on the side, this dish fits right in with your go-to creamy garlic chicken recipes. Let’s cook.

1) Key Takeaways
2) Easy Chicken Florentine Recipe
3) Ingredients for Chicken Florentine
4) How to Make Chicken Florentine
5) Tips for Making Chicken Florentine
6) Making Chicken Florentine Ahead of Time
7) Storing Leftover Chicken Florentine
8) Try these chicken recipes next!
9) Chicken Florentine
10) Nutrition

1) Key Takeaways

This creamy garlic chicken recipe pairs seared chicken with spinach and parmesan
Perfect for a cozy night or impressing dinner guests
Ready in about 35 minutes with pantry staples
A delicious alternative to baked pasta or soup night

2) Easy Chicken Florentine Recipe

Let’s face it—sometimes dinner just needs to be simple and creamy. That’s where this creamy garlic chicken recipe shines. It comes together in one skillet, feels kind of fancy, and doesn’t require a culinary degree to pull off. If you’ve got garlic, cream, spinach, and chicken breasts hanging out in the fridge, you’re already halfway there.

We love this dish because it checks every box. Quick? Yes. Satisfying? Definitely. Easy to clean up? Just one pan. That’s always a win in my book. It’s also super adaptable—want to toss in mushrooms or swap the cream for half-and-half? Go for it. We won’t tell.

If you’re used to tossing together something like cheesy spinach stuffed shells, this will feel like a natural next step. It’s just creamy enough, with a hit of garlic and that comforting spinach warmth. One bite and you’ll see why creamy garlic chicken recipes like this one always make the weekly dinner rotation.

3) Ingredients for Chicken Florentine

Chicken Breasts: Boneless and skinless, these cook fast and soak up all that delicious sauce. Thin them out if needed, so they cook evenly.

Olive Oil: Just a splash to sear the chicken and start the magic in the pan.

Garlic: Freshly minced garlic brings the sauce to life. Don’t skip it or settle for the jarred stuff if you can help it.

Heavy Cream: This is where the creamy comfort kicks in. It creates a silky base that pulls the whole dish together.

Chicken Broth: Adds depth to the sauce and keeps it from getting too heavy. You could use veggie broth in a pinch.

Parmesan Cheese: Nutty and salty, it thickens the sauce and gives it a signature Italian finish.

Fresh Spinach: It wilts beautifully into the sauce, adding both flavor and color. Plus, hey, greens!

Salt and Pepper: Basic? Sure. But when you season at each step, the flavor sings.

4) How to Make Chicken Florentine

Step 1. Season both sides of the chicken breasts with salt and pepper. A little goes a long way, but don’t be shy here.

Step 2. Heat olive oil in a large skillet over medium heat. Add the chicken and sear until golden brown on both sides, about 6 to 7 minutes per side depending on thickness. Remove the chicken and set aside.

Step 3. In the same skillet, add the minced garlic. Let it sizzle for about 30 seconds—just until fragrant, not browned.

Step 4. Pour in the chicken broth and cream, stirring to combine. Scrape up any brown bits on the bottom of the pan while you’re at it. That’s flavor gold.

Step 5. Stir in the parmesan cheese and let the sauce simmer until slightly thickened. Keep stirring so nothing sticks.

Step 6. Toss in the spinach and cook until wilted. It only takes a minute or two.

Step 7. Return the chicken to the pan, spoon the sauce over the top, and let it all simmer together for a few more minutes. Serve warm and maybe with a slice of toast garlic bread on the side.

5) Tips for Making Chicken Florentine

Let your chicken rest. Once it’s done searing, give it a few minutes to sit before you cut or return it to the pan. That helps keep it juicy inside.

Don’t rush the sauce. Letting it simmer slowly makes all the difference. It thickens naturally and lets the garlic mellow out just enough.

Play with the texture. If you like a thinner sauce, use more broth. For extra richness, add more cream or toss in a little cream cheese. It’s your kitchen, you make the rules.

6) Making Chicken Florentine Ahead of Time

This creamy garlic chicken recipe holds up surprisingly well if you want to prep it ahead. Just cook everything and let it cool before storing it in the fridge. When you’re ready to eat, reheat gently on the stove so the sauce doesn’t separate.

If you’re planning meals for the week, it’s a smart choice. Portion it into containers with rice or pasta for a grab-and-go lunch that doesn’t taste like leftovers.

One thing to keep in mind—add a splash of broth or cream when reheating. That brings the sauce back to life and keeps it from turning into paste.

7) Storing Leftover Chicken Florentine

Keep leftovers in an airtight container in the fridge for up to three days. It reheats well, especially on the stovetop with a touch of added liquid.

Microwave works too, just be sure to stir halfway through so the sauce heats evenly. No one wants cold spots hiding under hot chicken.

Freeze only if you have to—cream sauces can separate when thawed. But if you do, wrap it tightly and eat it within a month.

8) Try these chicken recipes next!

9) Chicken Florentine