Chicken Florentine: The Ultimate Weeknight Comfort Classic
Golden seared chicken meets creamy spinach sauce for an effortless weeknight feast.
If you’re looking for a way to elevate everyday chicken, Chicken Florentine delivers a crispy, golden sear with a decadent cream sauce—yet it’s all made in one skillet and ready for a cozy weeknight meal. Combining juicy chicken thighs, garlicky creamy sauce, fresh spinach, and the briny tang of sun-dried tomatoes and parmesan, this dish manages to feel both special and approachable for any home cook.
What is Chicken Florentine?
Although its name recalls Florence, Italy, Florentine actually refers to a famed French technique where spinach and a creamy wine sauce take center stage. In classic French cuisine, Florentine dishes feature a velvety sauce with cream, wine, garlic, and spinach—whether over chicken, fish, or even eggs at brunch.
Origins of Florentine
- Named after Florence, but the style is French.
- Defined by creamy sauces with spinach (the Florentine touch).
- Versatile: appears on dinner and brunch menus alike.
Core Ingredients: What Makes Chicken Florentine Stand Out
The hallmark of a stellar Chicken Florentine is its perfect balance of savory, creamy, and tangy flavors, rooted in a few key components:
| Ingredient | Role |
|---|---|
| Chicken Thighs | Juicy, flavorful base for the dish |
| Flour Mixture | Creates a golden, crispy crust |
| Butter & Oil | For luscious browning and added depth |
| Dry White Wine & Chicken Broth | Builds complexity in the sauce |
| Heavy Cream | Delivers rich, silky texture |
| Spinach | The traditional Florentine element, bringing freshness |
| Parmesan & Sun-Dried Tomatoes | For finishing saltiness and sweet-tart accents |
Chicken Florentine Ingredients List
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 6 boneless skinless chicken thighs
- 4 tablespoons unsalted butter
- 2 tablespoons canola or vegetable oil
- 2 cloves garlic, thinly sliced
- 2/3 cup dry white wine
- 1/3 cup chicken broth
- 1 cup heavy whipping cream
- 3 cups spinach, loosely packed
- 1/2 cup grated parmesan cheese
- 1/4 cup sliced sun-dried tomatoes, drained
Step-by-Step Instructions: How to Make Chicken Florentine
- Prepare the Flour Mixture:
In a large zip-top bag, combine flour, salt, garlic powder, and black pepper. Remove 1 tablespoon of the mixture and set aside for making the sauce later. Add the chicken thighs, seal the bag, and gently shake until all pieces are well-coated. Let the chicken rest in the bag for 15 minutes at room temperature—this helps the coating adhere and ensures even cooking.
- Sear the Chicken:
In a large skillet (preferably cast iron), heat the butter and oil over medium. When bubbling, add the coated chicken. Cook for 6–7 minutes per side until golden and the thickest part reaches 165°F. Set cooked pieces aside on a paper towel-lined plate or wire rack. Drain off all but about 1 tablespoon of fat from the pan.
- Build the Sauce Base:
Add the sliced garlic to the pan and cook for one minute, stirring frequently. Sprinkle in the reserved tablespoon of flour mixture and stir for 2 minutes, allowing the flour to cook away its raw taste and start to thicken.
- Deglaze and Simmer:
Slowly whisk in the wine, broth, and heavy cream. Scrape up any browned bits from the pan for maximum flavor. Let the sauce bubble gently, stirring regularly, until it thickens (about 5–8 minutes).
- Add the Spinach:
Stir in the spinach and cook until wilted, 3–4 minutes. Take the skillet off the heat.
- Finish and Serve:
Incorporate parmesan cheese and sun-dried tomatoes, stirring until smooth and glossy. Return the chicken to the pan, nestling into the sauce; serve immediately.
Essential Tips for Chicken Florentine Success
- Chill Out for the Coating: Allowing the dredged chicken to rest removes fridge chill and ensures the flour sticks tight.
- Keep a Watchful Eye: Cast iron is recommended for the best crust, but a heavy regular skillet will work in a pinch. Make sure to not overcrowd so the chicken sears rather than steams.
- Flour is Your Friend: The reserved seasoned flour gives the sauce just the right thickness and extra flavor.
- Don’t Rush the Simmer: Allowing the sauce to reduce enriches its flavor and ensures it coats the chicken beautifully.
- Customize the Cream: For a slightly lighter dish, you can swap half the cream for extra chicken broth or whole milk (though the sauce will be less rich).
What To Serve with Chicken Florentine
The savory, luscious sauce is like homemade gravy begging for something to catch every drop. These are classic pairings to round out your meal:
- Mashed potatoes: They soak up the sauce like a dream.
- Rice: Simple white or brown rice provides the perfect canvas.
- Pasta: Linguine, penne, or fettuccine complement the sauciness.
- Crusty bread: For sopping up every last bit of cream.
- Steamed veggies or green salad: Add freshness and color to the plate.
What others are reading
Your Top Chicken Florentine Questions Answered
What does “Florentine” mean?
Florentine refers to a classically French preparation of a creamy, wine-rich sauce with fresh spinach (not a dish from Florence, Italy, as many think).
What kind of chicken is best?
Boneless, skinless chicken thighs offer more flavor and stay juicier than breasts, but you can substitute chicken breasts if preferred (adjust cooking time as needed).
How do you thicken a cream sauce?
The trick is to whisk in a little flour at the start—using some of the same flour mixture you used on the chicken. Simmer until reduced and thickened.
What if I don’t have a cast-iron skillet?
Any heavy large skillet with high sides works, but cast iron gives the crispest crust and holds heat best for sauce making.
Can I swap wine for something else?
If avoiding alcohol, substitute more chicken broth and a teaspoon of lemon juice for a hint of acidity.
Can I make it ahead?
The dish is best fresh, but leftovers reheat well. Store in an airtight container for up to 2 days and gently rewarm with a splash of broth or cream to loosen the sauce.
Expert Tips and Variations
- Add mushrooms: Sauté sliced cremini or button mushrooms before making the sauce for earthy depth.
- Go gluten-free: Use your favorite gluten-free AP flour blend for dredging and thickening.
- Boost the green: Try substituting half the spinach with kale or Swiss chard for a new twist.
- Zest it up: Finish with a squeeze of lemon juice or lemon zest for brightness before serving.
Why You’ll Love Chicken Florentine
- One-skillet wonder: Minimum cleanup, maximum flavor!
- Family-friendly: Kids love creamy sauces and golden chicken, adults appreciate the layers of flavor.
- Weeknight-ready: 45 minutes from prep to table.
- Restaurant-quality at home: Elegant enough for guests, easy enough for a Tuesday.
Chicken Florentine Recipe FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts are leaner and may cook faster. Pound thicker breasts to even thickness and watch carefully to avoid drying out.
Q: What wine works best?
A: Choose a dry white wine, such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, which will make the sauce cloying.
Q: How do I reheat leftovers?
A: Gently warm in a skillet over low heat with a splash of broth or cream until heated through and silky again.
Q: Can I freeze Chicken Florentine?
A: Cream sauces may separate when frozen and thawed. If you do freeze, stir vigorously while reheating and add extra cream if needed.
Summary
Chicken Florentine offers a perfect blend of taste, texture, and elegance that makes it a reliable favorite—whether for a quick meal or an impressive main course. With juicy chicken, rich cream, savory parmesan, vibrant spinach, and sun-dried tomatoes, this restaurant favorite is perfectly achievable in any home kitchen.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a42168684/chicken-florentine-recipe/
- https://www.youtube.com/watch?v=5mHyXwFQWCU
- https://www.thepioneerwoman.com/food-cooking/recipes/a10607/chicken-florentine-pasta/
- https://vitaclaychef.com/blogs/recipes/chicken-florentine-by-pioneer-woman
- https://www.thepioneerwoman.com/food-cooking/recipes/a96094/crispy-chicken-florentine-melt/
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