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Creamy Chicken Florentine Style pasta with spinach and golden-brown chicken pieces on a rustic wooden table.

Creamy Chicken Florentine Style: An Easy Skillet Recipe

This Creamy Chicken Florentine is a quick and comforting one-pan dinner featuring golden-seared chicken breasts nestled in a rich, garlic-infused spinach and Parmesan cream sauce.
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Course: Dinner, Main
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • All-purpose flour (for dredging)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter (divided)
  • 3 cloves garlic, minced
  • 3/4 cup chicken broth
  • 1/4 tsp Italian seasoning
  • 1 cup heavy or whipping cream
  • 2 cups fresh baby spinach (loosely packed)
  • 1/2 cup freshly grated Parmesan cheese

Equipment

  • large skillet (10–12 inch)
  • tongs or spatula
  • Measuring Cups and Spoons
  • Cutting Board
  • Sharp knife

Method
 

  1. Slice each chicken breast in half lengthwise to make 4 thinner cutlets.
  2. Season both sides with garlic powder, salt, and pepper. Lightly dredge in flour.
  3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Add chicken and sear for 4–5 minutes per side until golden and cooked through.
  4. Remove chicken from skillet and set aside on a plate.
  5. Reduce heat to medium. Add remaining 1 tbsp butter and garlic. Sauté for 30 seconds until fragrant.
  6. Pour in chicken broth and Italian seasoning. Scrape up any browned bits. Let simmer 3–5 minutes to reduce.
  7. Add heavy cream and simmer 2 minutes. Stir in spinach until just wilted.
  8. Return chicken to skillet and cook for another 4–5 minutes, allowing sauce to thicken.
  9. Top with Parmesan cheese. Taste sauce and adjust seasoning as needed. Serve hot.

Notes

For gluten-free, use a 1:1 flour blend for dredging. Swap half-and-half for a lighter sauce. Use boneless chicken thighs if preferred (add cook time). Avoid pre-shredded cheese for best melting. Add red pepper flakes or sun-dried tomatoes for flavor variation.