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A golden-seared chicken breast smothered in a rich, creamy spinach sauce, showing a delicious plate of Creamy Tuscan Chicken.

Creamy Parmesan Spinach Chicken Florentine

Tender pan-seared chicken breasts are nestled in a rich, creamy Parmesan spinach sauce, creating a sophisticated yet comforting meal perfect for any night of the week. This dish combines classic Florentine flavors with a luxurious, cheesy twist.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total, butterflied or pounded to 1/2-inch thick)
  • 2 tbsp olive oil
  • 1/2 tsp salt (divided)
  • 1/4 tsp black pepper (divided)
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
For the Creamy Parmesan Spinach Sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • 5-6 oz fresh spinach (about 5-6 cups packed)
  • 1/2 cup freshly grated Parmesan cheese plus more for garnish
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
  • Pinch ground nutmeg optional, but recommended for authentic Florentine flavor

Equipment

  • Large Skillet
  • Meat Mallet
  • Whisk
  • Tongs
  • Cutting board
  • Chef's Knife

Method
 

Prepare the Chicken
  1. If your chicken breasts are very thick, carefully butterfly them horizontally or place them between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet. This ensures even cooking.
  2. Season both sides of the chicken breasts evenly with 1/2 tsp salt, 1/4 tsp black pepper, paprika, and garlic powder.
Sear the Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned chicken breasts in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
  2. Sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate; tent loosely with foil to keep warm.
Make the Creamy Parmesan Spinach Sauce
  1. Reduce the heat to medium. Add butter to the same skillet, scraping up any browned bits from the chicken. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
  2. Sprinkle the all-purpose flour into the skillet and whisk continuously for 1 minute to create a roux. This will help thicken the sauce.
  3. Gradually whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle simmer, stirring constantly, until the sauce begins to thicken slightly (about 3-5 minutes).
  4. Stir in the fresh spinach a handful at a time, allowing it to wilt completely before adding more. Once all the spinach is incorporated and wilted, stir in the freshly grated Parmesan cheese and the pinch of nutmeg (if using).
  5. Season the sauce with the remaining 1/4 tsp salt and 1/8 tsp black pepper, tasting and adjusting as needed.
Combine and Serve
  1. Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach sauce. Spoon some of the sauce over the chicken.
  2. Allow to simmer gently for 2-3 minutes, just to heat the chicken through and allow the flavors to meld. Garnish with additional grated Parmesan cheese before serving.

Notes

Serve this Chicken Florentine with a side of pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.