Kitchen notes · a little help before you start
Chicken Florentine
Chicken Florentine gives you golden chicken with a creamy sauce and plenty of spinach around it. Mushrooms add a savory bite, with Parmesan running through the sauce.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Keep cooked chicken warm
After cooking the breasts through, cover them with foil while you cook mushrooms and make the sauce.
2. Wipe the pan before sauce
Remove the tender mushrooms and wipe the pan clean before adding the next butter portion and garlic.
3. Reduce wine before cream
Let the wine simmer until reduced by half, then add cream for its own reducing stage.
Get to know the ingredients
Thin-cut chicken breasts
Thin-cut boneless skinless breasts are preferred in the ingredient note, seasoned with salt and pepper before cooking.
Sliced white mushrooms
Use sliced mushrooms, cooking them until tender before removing them from the pan for sauce-making.
Baby spinach leaves
Keep the spinach for the sauce's late simmer, cooking until wilted before stirring the mushrooms back in.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Chicken Florentine
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon sauce over the chicken
Return breasts to the pan, spoon the spinach-mushroom sauce over them and sprinkle with parsley before serving.
A little more help as you go
Cook flour after garlic
Give the garlic its short cook in butter, then stir in flour before adding wine.
Season after Parmesan
Stir Parmesan into the reduced cream sauce, then season with salt and pepper before the spinach joins.
A few questions you might have
Does all the butter go in at the start?
Use the first portion to cook chicken and the remaining tablespoon to begin the garlic sauce.
Are mushrooms left in while the wine reduces?
Remove the mushrooms before wiping the pan and making sauce; they return after the spinach wilts.
Should the chicken finish cooking in the sauce?
Cook the breasts through during their first pan stage, then return them when the sauce is ready.
How thick should the cream sauce become?
The cream reduces by about half and starts thickening before Parmesan goes in, as directed.
Does parsley simmer with spinach?
Keep chopped parsley for sprinkling over the returned chicken and sauce at the very end.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
