Chicken Florentine is a classic dish that combines tender, golden-seared chicken breasts with a rich, creamy spinach sauce. In this version, sun-dried tomatoes are added to bring a pop of tangy sweetness, perfectly complementing the savory, garlicky flavor of the sauce. It’s a one-skillet, elegant meal that’s ideal for weeknights or special occasions.

Chicken Florentine

Why You’ll Love This Recipe

One-skillet meal – minimal cleanup and maximum flavor.
Creamy and comforting – the sauce is rich without being too heavy.
Elegant yet easy – impressive enough for guests but simple enough for dinner tonight.

Extra flavor – sun-dried tomatoes add a delicious twist.
Great way to eat more greens – packed with fresh baby spinach.

Oven-finished – ensures the chicken stays juicy and tender.
Customizable – great with pasta, rice, or crusty bread.
Fast prep – ready in under an hour from start to finish.
Kid-friendly – the creamy sauce is a hit with picky eaters.

Nutritious – includes lean protein, dairy, and greens in every serving.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ounces reduced-fat cream cheese (Neufchâtel)
¾ cup half-and-half
4 small boneless, skinless chicken breasts
¾ teaspoon kosher salt, plus additional pinches
½ teaspoon ground black pepper, plus additional pinches
¼ cup all-purpose flour
2 tablespoons extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 shallot, finely chopped
4 cloves garlic, minced
½ cup chicken broth
10 to 12 ounces baby spinach
¼ cup grated Parmesan cheese
¼ cup chopped sun-dried tomatoes (optional)
Pinch of red pepper flakes (optional)

Directions

Preheat the oven to 375°F. Dice the cream cheese and measure the half-and-half. Let both sit at room temperature.
Place chicken breasts on a cutting board, cover with plastic wrap, and pound to even thickness. Season both sides with ¾ teaspoon salt and ¼ teaspoon pepper.

Place the flour in a shallow bowl. Dredge each chicken breast in flour and set aside.
In a large ovenproof skillet, heat olive oil over medium to medium-high heat. Add the butter. Once melted, cook two chicken breasts at a time until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining chicken.
Reduce the heat to medium-low. Add the shallot and cook until lightly caramelized, 2–3 minutes.

Stir in the garlic and chicken broth, scraping the bottom of the pan. Let the broth reduce by half, about 1 minute.
Add the spinach in batches, stirring until wilted, about 4–5 minutes total.
Turn off the heat. Add cream cheese and half-and-half, stirring until smooth. Stir in Parmesan, sun-dried tomatoes, and red pepper flakes (if using). Season with a pinch of salt and pepper.

Return the chicken to the skillet, nestling it into the sauce. Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from oven and let rest briefly before serving. Spoon sauce over each piece of chicken before serving.

Servings and timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Use chicken thighs: Boneless thighs also work well and stay juicy.

Add mushrooms: Sauté sliced mushrooms with the shallots for an earthy addition.
Make it dairy-free: Use a plant-based cream cheese and non-dairy milk (like cashew or oat) with a touch of thickener.
Spice it up: Add more red pepper flakes or a splash of hot sauce.

Serve with pasta: Spoon the chicken and sauce over cooked pasta for a hearty meal.
Try different greens: Kale or Swiss chard can be used in place of spinach.
Add a splash of white wine: Deglaze the pan with a bit of dry white wine before adding the broth.

Make it gluten-free: Use a gluten-free flour blend for dredging.
Add lemon zest: Brighten up the flavor by stirring in lemon zest at the end.
Top with extra Parmesan: Sprinkle with freshly grated Parmesan right before serving.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm gently in a skillet over low heat or in the microwave in 30-second intervals until heated through. Add a splash of broth or cream to loosen the sauce if needed.

FAQs

What is Chicken Florentine?

Chicken Florentine is a dish made with sautéed chicken and a creamy spinach-based sauce, typically finished with cheese and sometimes cream.

Can I use frozen spinach?

Yes, just thaw and squeeze out the excess water before adding it to the sauce.

Do I have to bake the chicken?

Baking helps finish the cooking evenly, but if your chicken is fully cooked after pan-searing, you can skip the oven and simmer it in the sauce briefly.

Can I make this ahead of time?

Yes, prepare the dish up to the baking step, refrigerate, then bake when ready to serve.

What can I substitute for half-and-half?

Use equal parts whole milk and heavy cream or a dairy-free alternative if preferred.

Can I use regular cream cheese?

Yes, regular cream cheese works just as well if you’re not concerned about fat content.

Is Chicken Florentine keto-friendly?

To make it keto, skip the flour dredge and use heavy cream instead of half-and-half.

What sides go well with this dish?

Mashed potatoes, rice, pasta, or crusty bread pair well to soak up the creamy sauce.

Can I use rotisserie chicken?

Yes, add shredded rotisserie chicken directly to the sauce and skip the searing and baking steps.

Conclusion

Chicken Florentine is a luxurious, flavorful dish that brings comfort and elegance to the table with ease. With tender chicken, a velvety spinach sauce, and optional sun-dried tomatoes, this versatile recipe is sure to become a staple in your kitchen. Perfect for cozy dinners, entertaining, or meal prep, it's a reliable crowd-pleaser that’s as satisfying as it is simple to make.