Chicken Florentine

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A simple white wine and cream sauce, along with great ingredients like spinach and mushrooms, makes this interpretation of Chicken Florentine a must-make!

Time 35 mins
Servings 4
Difficulty Easy





  • 2 tbsp Butter
  • 2 lbs Chicken breast, boneless and skinless
  • To taste Salt
  • To taste Black pepper , freshly ground


  • 3 cups Mushrooms, cremini, sliced
  • 1 tbsp Butter
  • 2 cloves Garlic, minced
  • cup White wine
  • ¾ cup Heavy cream
  • ¼ cup Parmesan cheese, grated
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 3 cups Spinach
  • 2 tbsp Parsley , chopped


  • In a large skillet, heat butter over medium heat.
  • Season chicken with salt and black pepper and add to skillet. Cook until golden brown and cooked to an internal temperature of 230°C / 450°F, about 4 minutes per side.
  • Transfer chicken to a plate and cover with aluminum foil to keep warm.
  • To the same skillet, add mushrooms and cook until tender, about 4 minutes. Remove from skillet and set aside. Wipe skillet clean.
  • Add butter and garlic to skillet and cook until fragrant, less than a minute. Stir in all-purpose flour and cook for an additional minute.
  • Add white wine to skillet and bring to a simmer. Cook until wine is reduced by half, about 2 to 3 minutes.
  • Stir in heavy cream and cook until sauce slightly thickens, about 3 minutes. Stir in Parmesan cheese, salt and black pepper.
  • Add spinach to skillet and simmer until it has wilted, about 3 minutes. Stir mushrooms back into sauce.
  • Place chicken breasts back into skillet and spoon the sauce over top. Garnish with parsley and serve.


  • You can add other ingredients if you wish, such as tomatoes, red onion or zucchini
  • You can substitute mozzarella or asiago for Parmesan cheese
  • You can substitute chicken stock for wine 
  • The cooking time for chicken breasts will depend on the thickness 
  • Alternatively, you can use frozen spinach 
  • If desired, serve with pasta, rice or a green salad