Best 7 Chicken Florentine Style Recipes

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Chicken Florentine is a classic dish that combines the flavors of chicken, spinach, and a creamy sauce. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, Chicken Florentine is sure to please everyone at the table.

Here are our top 7 tried and tested recipes!

CHICKEN WITH FLORENTINE SAUCE



Chicken with Florentine Sauce image

Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it's also fast to fix on busy weeknights! -Julie Fitzgerald, St Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon sherry or chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons diced pimientos
1/2 cup sour cream
1 cup shredded part-skim mozzarella cheese

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

Nutrition Facts : Calories 223 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 434mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

CHICKEN FLORENTINE CASSEROLE



Chicken Florentine Casserole image

I did a search for a recipe containing chicken breast, mushrooms and fresh baby leaf spinach and I found this delicious and simple recipe on AllRecipes.com. It is very easy to put together and I found it to be quite tasty. I hope you will enjoy it!

Provided by Bev I Am

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/4 cup butter
1 tablespoon minced garlic
1 tablespoon lemon juice, fresh squeezed
1 (10 3/4 ounce) can condensed mushroom soup
1 tablespoon italian seasoning
1/2 cup half-and-half
1/2 cup grated parmesan cheese (I like fresh grated)
2 (13 1/2 ounce) cans spinach, drained (I used fresh baby leaf steamed)
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits (or about 4 slices real bacon cooked and crumbled)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350°F.
  • Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
  • Remove from oven and set aside.
  • Increase oven temperature to 400°F.
  • Melt butter in medium saucepan over medium heat.
  • Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  • Arrange spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
  • Cover the spinach with mushrooms.
  • Pour half the sauce mixture over the mushrooms.
  • Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
  • Sprinkle with bacon bits, then top with mozzarella cheese.
  • Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned.
  • Serves 4.

CHICKEN FLORENTINE STYLE



Chicken Florentine Style image

This recipe is courtesy of Giada De Laurentiis from her cooking show Everyday Italian. This is my favorite recipe to serve to guests.

Provided by wildeyeris

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
salt & freshly ground black pepper
all-purpose flour, for dredging
6 tablespoons unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10 ounce) packages cut-leaf frozen spinach, thawed, drained

Steps:

  • Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour.
  • Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
  • Add the chicken and cook until brown, about 5 minutes per side.
  • Transfer the chicken to a plate and tent with foil to keep it warm.
  • Melt 2 tablespoons of butter in the same skillet over medium heat.
  • Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.
  • Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
  • Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.
  • Stir in the parsley.
  • Season the sauce, to taste, with salt and pepper.
  • Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
  • Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat.
  • Add the spinach and saute until heated through.
  • Season the spinach, to taste, with salt and pepper.
  • Arrange the spinach over a platter.
  • Place the chicken atop the spinach.
  • Pour the sauce over and serve.

Nutrition Facts : Calories 616.5, Fat 42, SaturatedFat 25.5, Cholesterol 195.8, Sodium 223.1, Carbohydrate 12.3, Fiber 4.9, Sugar 2.3, Protein 35.1

CHICKEN FLORENTINE



Chicken Florentine image

These individual chicken breast rolls may take some time to prepare, but their outstanding flavor makes it well worth it. Get ready to copy the recipe for all who taste it!

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

10 boneless skinless chicken breast halves
2 tablespoons honey
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups shredded cheddar cheese
1/3 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon pepper
1 large egg
1/3 cup whole milk
1 cup dry bread crumbs
Oil for deep-fat frying

Steps:

  • Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.

Nutrition Facts :

CHICKEN FLORENTINE



Chicken Florentine image

Creamy chicken with spinach and mushrooms, best served with boiled rice

Provided by moozikgal

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180c 160c for fan oven or gas mark 4. De-stalk the spinach if needed, place in colander and pour a kettle of boiling water over to wilt, leave to drain. When cool, squeeze out excess water and chop up. Season with salt, pepper and nutmeg. Place spinach in a oven proof baking dish.
  • In a large frying pan, melt 30g of butter and cook onions until soft and golden. Remove onions from pan and add to the spinach and mix together.
  • Add diced chicken to pan with a little seasoning with a little more butter and brown chicken all over. Once browned, remove from pan and place on a warm plate and set aside.
  • Put the last of the butter in the pan and add the crushed garlic and mushrooms and cook until soft. Once soft add the flour to the pan and coat the mushrooms in the flour. Add the white wine and stir quickly to make a thick sauce. Turn down the heat and slowly add the cream fresh to make a lovely sauce. Add the chicken back to the pan and thoroughly coat with the sauce.
  • Place the chicken, mushrooms and sauce on to of the spinach in the oven proof dish. top with the grated cheese. Add a little grated nutmeg to the cheese.
  • Place in the oven for 20-25 minutes until cheese is bubbling and golden brown.
  • Serve with boiled rice and a glass of chilled white wine.

CHICKEN FLORENTINE FLATBREAD PIZZA



Chicken Florentine Flatbread Pizza image

Treat your family to a homemade gourmet pizza by using a store-bought flatbread. Swap out traditional marinara sauce with a creamy Parmesan-garlic white sauce, and top with chicken, spinach, and fresh, juicy tomatoes. Garnish with additional fresh spinach leaves if desired.

Provided by lutzflcat

Categories     Pizza

Time 50m

Yield 4

Number Of Ingredients 16

cooking spray
1 tablespoon butter
4 cloves garlic, minced
1 tablespoon all-purpose flour
¾ cup milk
¾ cup grated Parmesan cheese
salt and ground black pepper to taste
1 (7 ounce) 6x13-inch flatbread
1 cup shredded mozzarella cheese
1 ½ cups torn fresh spinach leaves
1 cup shredded cooked chicken breast
3 small tomatoes (such as Campari), sliced
½ small onion, thinly sliced
⅛ teaspoon salt
1 drizzle olive oil
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.
  • Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
  • Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 62.4 g, Cholesterol 71 mg, Fat 21.9 g, Fiber 4.2 g, Protein 35.4 g, SaturatedFat 9.5 g, Sodium 899.3 mg, Sugar 6.5 g

EASY CHICKEN FLORENTINE



Easy Chicken Florentine image

This tasty quick spin on chicken Florentine is colorful and exciting. Serve together with your choice of rice, potato, or couscous, my favorite.

Provided by chorusgirl3

Categories     Meat and Poultry     Chicken     Breast     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11

1 pound skinless, boneless chicken breast, cut into 1-inch cubes
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium shallot, chopped
1 clove garlic, minced
2 medium tomatoes, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup chicken broth
¼ cup sour cream
1 (10 ounce) package fresh spinach
1 cup shredded mozzarella cheese

Steps:

  • Season chicken with salt and pepper.
  • Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
  • Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
  • Serve on plates and top with shredded mozzarella cheese.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 13.9 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 7.5 g, Sodium 926 mg, Sugar 3.9 g

Tips:

  • Choose high-quality ingredients for the best flavor. Organic chicken, fresh spinach, and creamy mushrooms make a world of difference.
  • Don't overcrowd the pan when cooking the chicken. If the chicken is too crowded, it will steam instead of sear.
  • Cook the spinach until it is just wilted. Overcooked spinach is mushy and loses its flavor.
  • Use a good quality white wine for the sauce. A dry white wine will add a subtle flavor to the sauce without overpowering the other ingredients.
  • Serve chicken florentine immediately after cooking. The sauce will thicken as it cools, so it is best to enjoy it while it is still hot.

Conclusion:

Chicken florentine is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Whether you like it classic or with a few modern twists, chicken florentine is sure to please everyone at your table.

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