Chicken Florentine Recipe

Chicken Florentine served on a white plate.

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4.59 from 12 votes

Feast on the rich, creamy delights of Chicken Florentine, best served over a bed of your favorite starch.

Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Cuisine: French

Servings: Servings

Calories: 507kcal

Author: Linda

Equipment

Ingredients

For the Chicken

3 Large Chicken Breasts
5 Tablespoons flour
1 ½ teaspoons salt
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
½ teaspoon pepper
½ teaspoon paprika
4 Tablespoons butter
3 Tablespoons Olive Oil

For the Sauce

2 Tablespoons butter
2 cups cherry tomatoes
1 large shallot minced
4 cloves garlic minced
¼ teaspoon red pepper flakes
2 cups low sodium chicken broth
1 ½ tablespoons cornstarch
1 ½ cup heavy cream
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper
½ cup parmesan cheese
6 cups fresh baby spinach

Instructions

Slice the chicken breasts in half to make two thin slices. Cover with plastic and pound to a thin and even thickness. Pat dry.
Combine the flour and spices for the chicken in a shallow dish. Coat each piece of chicken in this mixture, shake off the excess, and place on a dry surface.
Add 2 tablespoons of butter and the oil to a large pan over medium heat. Once the skillet is hot, add the chicken and cook for 5 minutes or until golden brown. Add additional tablespoons of butter one at a time if the skillet becomes dry while cooking the chicken.
If needed, add another tablespoon of butter. Once melted, add the tomatoes, shallots, garlic, and red pepper flakes and cook for 2 minutes. Reduce to low heat and stir in the heavy cream. Mix the chicken broth and the cornstarch and then add the mixture to your skillet.
Add in all of the sauce seasonings and bring the sauce to a simmer while scraping the bottom for any brown bits. Simmer until the sauce has thickened, about 5 minutes.
Once thickened, reduce heat to medium-low and stir in the Parmesan cheese, and cook until melted, about 2 minutes. Add in the spinach and cook for 1-2 minutes.
Finally, serve over your favorite starch and enjoy!

Video

Notes

Store Chicken Florentine leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months; however, be aware that the cream sauce may separate slightly when thawed.

Reheat it in a pan over low heat, stirring gently until heated through. If frozen, thaw it in the refrigerator overnight before reheating. To prevent the sauce from becoming too thick upon reheating, you may need to add a little broth or water to adjust the consistency.

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