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–+ servings
Benjamin

Best Creamy Chicken Florentine Recipe | Quick & Delicious

Treat yourself to the luxurious flavors of Creamy Chicken Florentine, a dish that pairs tender chicken cutlets with sautéed mushrooms, fresh spinach, and a velvety Parmesan cream sauce. It’s a meal that feels indulgent but is simple enough to whip up on a weeknight.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt divided, plus more to taste
  • 1/4 teaspoon freshly ground pepper divided, plus more to taste
  • 4 chicken cutlets 1 to 1 1/2 pounds total
  • 3 tablespoons olive oil divided
  • 2 medium shallots chopped
  • 8 ounces cremini mushrooms trimmed and sliced (about 3 cups)
  • 3 cloves garlic minced
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1 ounce finely grated Parmesan cheese about 1/2 cup
  • 12 ounces fresh baby spinach

Method
 

Prep the Chicken:
  1. Pat the chicken cutlets dry with paper towels.
  2. Season with half the salt and pepper, then lightly dredge in flour, shaking off any excess.
Sear the Chicken:
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the chicken and cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
  3. Remove the chicken and set aside on a plate.
Cook the Vegetables:
  1. In the same skillet, heat the remaining tablespoon of olive oil.
  2. Add the shallots and mushrooms, cooking until softened and lightly browned, about 4–5 minutes.
  3. Stir in the garlic and cook for 30 seconds, or until fragrant.
Deglaze the Pan:
  1. Pour in the white wine, scraping up any browned bits from the skillet with a wooden spoon.
  2. Let the wine reduce slightly, about 1–2 minutes.
Prepare the Sauce:
  1. Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
  2. Simmer gently until the sauce thickens, about 2–3 minutes.
Add the Spinach:
  1. Gradually stir in the spinach, allowing it to wilt.
Combine and Serve:
  1. Return the chicken to the skillet, spooning the sauce over the top.
  2. Let it simmer for 2 minutes to meld the flavors.
  3. Serve warm, garnished with extra Parmesan cheese if desired.

Notes

    • Wine Substitute: If you don’t have white wine, use chicken broth with a splash of lemon juice.
    • Thicker Sauce: For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce while simmering.
    • Make It Ahead: Prepare the chicken and sauce separately. Combine and reheat just before serving.
 

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