Introduction

Chicken Florentine is a dish that’s stood the test of time—and for good reason. Its creamy, garlicky sauce, complemented by earthy mushrooms and fresh spinach, coats tender chicken cutlets for a dinner that’s as elegant as it is comforting. While quicker versions of the recipe exist, taking the extra time to develop deep flavors elevates this dish to restaurant-quality status. Whether you’re serving it over rice, mashed potatoes, or with crusty bread, Chicken Florentine is bound to impress.

Ingredients for Chicken Florentine

Serves: 4
Prep Time: 1 hour
Total Time: 1 hour

Chicken:

  • 2 (10-ounce) boneless, skinless chicken breasts
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour

Sauce:

  • 8 ounces fresh cremini mushrooms, trimmed and sliced (3 cups)
  • 1 large shallot, finely chopped (1/4 cup)
  • 3 garlic cloves, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup dry white wine
  • 2 tablespoons dry sherry
  • 1/2 cup chicken stock
  • 3/4 cup heavy whipping cream
  • 4 cups packed fresh baby spinach (5 ounces)
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

Step-by-Step Instructions

Step 1: Prepare the Chicken

  1. Place each chicken breast on a cutting board. Hold one hand firmly on top of the breast, and use a sharp chef’s knife to slice it horizontally into two even halves.
  2. Place the chicken halves between two sheets of parchment paper or plastic wrap. Using a meat mallet or the bottom of a small skillet, pound each piece to an even thickness. This ensures even cooking.
  3. Season both sides of the chicken pieces with salt and 1/2 teaspoon of the pepper.

Step 2: Cook the Chicken

  1. Heat 1 tablespoon each of the olive oil and butter in a large skillet over medium-high heat.
  2. Dredge two chicken pieces in flour, shaking off the excess. Add them to the hot skillet, cooking for 3-4 minutes per side until golden brown. Adjust the heat as needed to maintain vigorous bubbling without burning.
  3. Transfer cooked chicken to a plate. Repeat with the remaining chicken pieces, adding 1 tablespoon each of butter and oil as needed. Wipe out the skillet.

Step 3: Sauté the Mushrooms

  1. Heat the remaining 2 tablespoons of olive oil in the skillet over medium-high heat. Add the mushrooms and the remaining 1/4 teaspoon of pepper. Stir to coat the mushrooms evenly.
  2. Cook, stirring occasionally, until the mushrooms are golden brown, about 8 minutes.
  3. Add the shallot, garlic, and thyme, and cook for about 1 minute, stirring frequently, until fragrant and the shallot softens slightly.

Step 4: Make the Sauce

  1. Stir in the white wine and sherry, and bring the mixture to a simmer. Let it cook undisturbed for about 2 minutes to reduce the alcohol.
  2. Add the chicken stock and simmer for 3 more minutes, stirring occasionally, until slightly reduced.
  3. Pour in the heavy cream and bring the sauce to a gentle simmer. Let it cook for another 2 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5: Incorporate the Spinach and Chicken

  1. Add the spinach to the skillet in two batches, stirring each time to wilt the leaves and incorporate them into the sauce.
  2. Nestle the cooked chicken pieces into the sauce. Simmer gently for about 1 minute to heat the chicken through.

Step 6: Finish with Parmesan

  1. Remove the skillet from the heat and slowly stir in the Parmesan cheese until melted and fully incorporated.
  2. Serve the Chicken Florentine immediately, garnished with extra Parmesan if desired.

Tips for the Best Chicken Florentine

  1. Don’t Skip Pounding the Chicken: This step ensures the chicken cooks evenly and quickly.
  2. Use Fresh Spinach: Fresh baby spinach adds the best texture and flavor. If using frozen, thaw and squeeze out excess moisture first.
  3. Deglaze Thoroughly: Scrape up any browned bits from the skillet when adding wine and stock—this adds incredible depth to the sauce.

FAQs

Q: What does Florentine-style mean?
A: Florentine-style, or à la Florentine, refers to dishes that feature cooked spinach and a creamy Mornay sauce alongside a protein like chicken, pork, or eggs.

Q: Can I use frozen spinach?
A: Yes, but be sure to thaw it and squeeze out as much water as possible to avoid watering down the sauce.

Q: How should I store leftovers?
A: Store Chicken Florentine in an airtight container in the refrigerator for up to five days. Bring it to room temperature and reheat gently in a skillet over low heat.

Conclusion

Chicken Florentine combines the creamy richness of a well-crafted sauce with the earthy notes of mushrooms and spinach. The tender, golden-brown chicken cutlets make this a standout dish that’s perfect for family dinners or special occasions. Pair it with your favorite starch or crusty bread to soak up every last drop of that irresistible sauce. Happy cooking!