Chicken breasts and spinach are simmered in a creamy white wine sauce to create a savory and rich dish.
Ingredients for Chicken Florentine
Chicken Breasts: I use boneless, skinless chicken breasts in this recipe; if you’d prefer, you can swap them for boneless skinless chicken thighs. Spinach: I use fresh baby spinach in this recipe; it cooks quickly, and the stems are tender. You can substitute with other leafy greens like kale, but they may need extra cooking time. Wine: Choose a dry white wine to add great flavor to this sauce. Try sauvignon blanc, pinot grigio, or use any white wine you’d drink. It can be replaced with chicken broth. Cream Cheese: Adds richness and a creamy base to this sauce and helps to thicken it without flour. If preferred, a flavored cream cheese will also work well in this recipe. Heavy Cream: The cream adds richness to the sauce. For a lighter option, you can use half and half, but the sauce won’t be quite as thick.
Variations
Chicken florentine is perfect over heavy kinds of pasta like bucatini, fettuccine, and penne, or for fewer calories, served over zoodles. Add chopped sundried tomatoes, sliced mushrooms, or any leftover chopped veggies to the sauce in Step 4. For a little extra kick, add some red pepper flakes. You can also add in a pinch of Italian seasoning, thyme, or oregano. Serve with parmesan cheese and fresh herbs like parsley or basil if desired.
How to Make Chicken Florentine
Storing and Reheating
Keep leftover chicken Florentine in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or the stovetop with a bit of broth to loosen the creamy sauce. Did you enjoy this Chicken Florentine Recipe? Be sure to leave a comment and rating below.
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