Chicken Florentine Recipe

Ingredients

• 3large chicken breasts
• 40 g (5 tablespoons)plain flour
• 7.5 g (1½ teaspoons)salt
• 4.5 g (1½ teaspoons)garlic powder
• 3 g (1½ teaspoons)onion powder
• 1 g (½ teaspoon)pepper
• 1 g (½ teaspoon)paprika
• 56 g (4 tablespoons)butter
• 45 ml (3 tablespoons)olive oil
• 28 g (2 tablespoons)butter
• 300 g (2 cups)cherry tomatoes
• 1 largeshallot, minced
• 4 clovesgarlic, minced
• 0.5 g (¼ teaspoon)red pepper flakes
• 480 ml (2 cups)low-sodium chicken stock
• 12 g (1½ tablespoons)cornflour
• 360 ml (1½ cups)double cream
• 1 g (1 teaspoon)dried parsley
• 1 g (1 teaspoon)dried basil
• 1 g (1 teaspoon)dried oregano
• 1 g (1 teaspoon)dried thyme
• 1.5 g (¼ teaspoon)salt
• 0.5 g (¼ teaspoon)pepper
• 50 g (½ cup)Parmesan cheese
• 180 g (6 cups)fresh baby spinach

Instructions

1. 1

   Prepare the chicken

   Halve each chicken breast horizontally to make two thin pieces. Cover with plastic wrap and pound to an even thickness, then pat dry.

2. 2

   Coat the chicken

   Mix the flour with the chicken seasonings in a shallow dish. Coat each piece, shake off the excess and set it on a dry surface.

3. 3

   Brown the chicken

   Melt 2 tablespoons of butter with the oil in a large pan over medium heat. When the pan is hot, add the chicken and cook for 5 minutes, or until golden brown. If the pan becomes dry as the chicken cooks, add the remaining butter a tablespoon at a time.

4. 4

   Start the sauce

   If needed, add another tablespoon of butter to the pan. Once it has melted, add the tomatoes, shallot, garlic and red pepper flakes; cook for 2 minutes. Turn the heat to low and stir in the cream. Mix the chicken stock with the cornflour, then pour that mixture into the pan.

5. 5

   Thicken the sauce

   Stir in all the sauce seasonings and bring the sauce to a simmer, scraping up the browned bits from the pan. Simmer for about 5 minutes, until thickened.

6. 6

   Finish with spinach

   Turn the heat down to medium-low and stir in the Parmesan. Cook for about 2 minutes, until melted, then add the spinach and cook for 1–2 minutes.

7. 7

   Serve the chicken

   Serve the chicken and sauce over your favourite starch.

What is chicken Florentine?

Florentine-style dishes are associated with spinach, and this recipe brings it together with chicken in a creamy pan sauce. Although the recipe is labelled French, the name points to the spinach-led style rather than establishing a specific origin for this version.

The combination works because browned chicken provides a savoury base, while tomatoes, herbs and Parmesan add flavour to the cream sauce. Wilted spinach gives the finished dish its defining green element.

Nutrition and macros by portion

The nutrition label shows one serving as written: 507 calories, 33g protein, 16g carbs, 35g fat.

The chicken provides much of the protein, while the flour and the starch served alongside supply carbohydrates. Butter, olive oil, cream and Parmesan contribute much of the fat; a side of vegetables can balance the plate without adding another rich component.

Get the chicken ready

Even thickness: slicing each breast horizontally and pounding the pieces helps them cook at a similar rate. Pat the chicken dry before coating so the flour mixture clings rather than turning damp.

Flour coating: shake off any extra flour after dredging. A thin coating helps the chicken brown and leaves less loose flour in the pan.

Build flavour in the pan

Browned bits: cooking the chicken first leaves flavourful browned residue in the pan. Scrape it into the sauce as it simmers.

Aromatics: cook the tomatoes, shallot, garlic and red pepper flakes briefly before adding the cream. Keep the heat low when the cream goes in, as directed, and stir in the stock-and-cornflour mixture to help the sauce thicken.

Watch the sauce texture

Simmer: allow about 5 minutes for the sauce to thicken, scraping the pan as it cooks. It should coat the chicken rather than remain thin and brothy.

Finish: stir in the Parmesan over medium-low heat and give it about 2 minutes to melt. Add the spinach afterwards; 1–2 minutes is enough for it to wilt into the sauce.

Keep an eye on the chicken

The recipe gives 5 minutes for browning, but the pieces’ thickness and the pan can affect how quickly they cook. Look for a golden surface, and make sure the chicken is cooked through before serving.

Add the listed butter a tablespoon at a time if the pan dries out while the chicken cooks. This helps keep the coating from catching on the pan.

Choose a base and sides

Starch: serve the chicken and sauce over your favourite starch, as the recipe suggests. Pasta, rice or mashed potatoes are practical choices for soaking up the creamy sauce.

For a simpler plate, pair it with a lightly dressed green salad or another vegetable. Keep the side mild so it does not compete with the garlic, herbs and Parmesan.

Recipe notes & tips

• Pound the chicken to an even thickness so the pieces cook more uniformly.
• Shake excess flour from each piece before it goes into the pan.
• Keep the heat low when stirring in the cream.
• Mix the cornflour into the stock until smooth before adding it to the pan.
• Add spinach near the end so it wilts without cooking for too long.
• Scrape the browned bits from the pan into the sauce as it simmers.

Variations

• Use pasta: serve the chicken and sauce over cooked pasta for a substantial meal.
• Swap the starch: spoon the sauce over rice or mashed potatoes instead.
• Add mushrooms: cook sliced mushrooms with the tomatoes and shallot.
• Adjust the heat: use more or fewer red pepper flakes to suit your preference.
• Use fresh herbs: replace the dried herbs with fresh herbs, adding them to taste.

Common mistakes to avoid

• Uneven chicken: pound the pieces to an even thickness so they cook at a similar rate.
• Too much flour: shake off the excess coating before placing the chicken in the pan.
• Dry pan: add the reserved butter a tablespoon at a time while browning the chicken.
• Lumpy thickener: mix the cornflour thoroughly into the stock before pouring it into the pan.
• Overcooked spinach: add it at the end and cook for only 1–2 minutes.
• Thin sauce: let it simmer for about 5 minutes, until thickened.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until hot throughout, stirring the sauce; add a small splash of stock or water if it has thickened too much.

Frequently asked questions