Chef John’s Chicken Florentine Recipe

Name: Chef John’s Chicken Florentine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 pound fresh baby spinach; 2 large boneless skinless chicken breasts (8 to 10 ounces each); 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; pinch cayenne; 1/4 cup all-purpose flour; 4 tablespoons olive oil, divided, plus more for drizzling (optional); 1 tablespoon butter; 4 cloves garlic, minced; 1/4 cup minced shallots or onions; 3 tablespoons white wine; 1 rounded tablespoon lemon zest, plus more to garnish; 1/2 cup diced red bell peppers; 2 cups heavy cream

Cook Time: 25 minutes

Chicken Florentine was one of the first "fancy" dishes I learned to cook in culinary school. It was said that when spinach is one of the main ingredients, the dish is referred to as "Florentine." The chef mentioned something about the Medici family, but he didnt elaborate. Despite the confusing details, the dish turned out delicious, and I was happy to learn the authentic version. Or so I thought.

As time passed and I gained more experience in the kitchen, I realized that there is no such thing as an "authentic version" of this dish. Every chef seems to have their own unique twist on it. Thats when I realized how exciting it was everyone made things their way. So heres my slightly modernized take on this classic. I really hope you try it soon and enjoy it as much as I do.

Ingredients

1 pound fresh baby spinach
2 skinless, boneless chicken breasts (about 8 ounces each)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1/4 cup all-purpose flour
4 tablespoons olive oil, divided, plus more for drizzling
1 tablespoon butter
4 cloves garlic, minced
1/4 cup minced shallots or onions
3 tablespoons white wine
1 tablespoon lemon zest, plus more to garnish
1/2 cup diced red bell peppers
1 cup heavy cream

Directions

Step 1: Wilt the spinach. In a large pot, heat spinach over medium-high heat. As soon as it turns bright green, quickly transfer it to a strainer. Press out most of the water, then roughly chop the spinach and set it aside.

Step 2: Season the chicken. Sprinkle salt, black pepper, and cayenne pepper on both sides of the chicken breasts. Coat the chicken evenly with flour.

Step 3: Cook the chicken. Heat 2 tablespoons of olive oil in a nonstick pan over medium-high heat. Once hot, place the chicken breasts in the pan. When the chicken starts to sizzle, reduce the heat to medium. Cook for about 4-5 minutes per side until golden brown and cooked through. Once done, remove from the pan and set aside.

Step 4: Prepare the sauce. In the same pan, add the remaining 2 tablespoons of olive oil and butter. Once the butter melts, add the garlic, shallots, and a pinch of salt. Cook, stirring for 1 minute.

Step 5: Add wine and reduce. Pour in the white wine and cook for a few minutes until it reduces by half.

Step 6: Add lemon zest and red peppers. Stir in the lemon zest and diced red bell peppers. Cook for another few minutes.

Step 7: Stir in the cream. Add the heavy cream to the pan, bringing the mixture to a simmer. Season to taste with salt, black pepper, and cayenne pepper.

Step 8: Add spinach to the sauce. Once the cream simmers and thickens slightly, reduce the heat to medium. Stir in the wilted spinach until well combined with the sauce.

Step 9: Reheat the chicken. Place the cooked chicken breasts back into the pan and simmer for 3-4 minutes, until the chicken is heated through.

Step 10: Serve. Drizzle with olive oil and garnish with a light grating of lemon zest. Enjoy!

Chefs Note

A nonstick pan is ideal for searing skinless chicken breasts. It also works well for the entire dish, as long as you remove the chicken before making the sauce. If you prefer, you can make the sauce in a separate pan for a cleaner presentation when serving.

Nutrition Facts (per serving)

Calories: 730
Total Fat: 62g (80% Daily Value)
Saturated Fat: 32g (159% Daily Value)
Cholesterol: 193mg (64% Daily Value)
Sodium: 821mg (36% Daily Value)
Total Carbohydrate: 18g (6% Daily Value)
Dietary Fiber: 4g (13% Daily Value)
Total Sugars: 6g
Protein: 27g (53% Daily Value)
Vitamin C: 65mg (72% Daily Value)
Calcium: 217mg (17% Daily Value)
Iron: 5mg (25% Daily Value)
Potassium: 997mg (21% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History

The dish Chicken Florentine traces its roots to Italy, where Florentine refers to a style of cooking associated with the city of Florence. Traditionally, Florentine dishes feature spinach, which is often paired with delicate proteins like chicken or fish. The term "Florentine" can be found in recipes dating back to the 16th century, but its widespread popularity in modern cooking is largely a result of adaptations in the United States and Europe in the 20th century. Chef Johns Chicken Florentine is a contemporary take on this classic, incorporating elements like heavy cream and red bell peppers to modernize the original flavors.

Regional Features

In Italy, the term Florentine can also refer to a variety of different dishes, not just those with spinach. For instance, Bistecca alla Fiorentina (Florentine steak) is a classic Tuscan dish. However, when spinach is the main feature, the term specifically refers to a preparation like Chicken Florentine. Chef Johns recipe, while drawing inspiration from the traditional Florentine style, incorporates influences from modern American cuisine, offering a richer, creamier sauce compared to the simpler versions found in Italy. This fusion makes it a comforting, yet elegant dish, suitable for any dinner table.

Distinguishing Features

Chicken Florentine stands out from similar dishes like Chicken Alfredo or Chicken Parmesan due to its use of spinach as a central component. The creamy, garlicky sauce of Chicken Florentine pairs beautifully with the vibrant green spinach, whereas Chicken Alfredo typically focuses on a more neutral, buttery sauce without the vibrant vegetable addition. Moreover, Chicken Florentine also incorporates a touch of white wine and lemon zest, enhancing the overall flavor profile with a balance of acidity and brightness. This makes the dish both rich and refreshing at the same time.

Where Its Typically Served

Chicken Florentine is commonly served in upscale restaurants and bistros, particularly in the United States and Europe. It is a popular choice for dinner parties and special occasions due to its elegant presentation and rich, satisfying flavor. The dish is often paired with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, which complements the creaminess of the sauce and the slight bitterness of the spinach. While it is an Italian-inspired dish, it has become a beloved staple in many contemporary kitchens worldwide.

Interesting Facts

One interesting fact about Chicken Florentine is that its not just a single dish but a whole category of recipes that feature spinach as the star ingredient. The dish's roots are linked to the Florentine tradition, but its transformation into a global favorite was fueled by its easy adaptability. Whether served over pasta, rice, or as Chef John prepares iton its own with just spinach and chickenthe recipe is endlessly versatile. Additionally, the use of cayenne pepper adds a hint of spice, which is a modern twist compared to the classic, which generally relies on milder seasoning.

Chef Johns Modern Take

Chef Johns version of Chicken Florentine incorporates a balance of traditional ingredients with some new twists. The dish features perfectly pan-fried chicken breasts, golden and crispy on the outside, while a creamy spinach sauce is served on top. What sets Chef Johns recipe apart is the addition of red bell peppers and the choice to cook the spinach separately, which ensures that it retains its vibrant color and fresh taste. The sauce, enriched with heavy cream, wine, and lemon zest, provides a luxurious backdrop for the tender chicken. It's a great example of how classic Italian techniques can be adapted to modern tastes.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Chef John’s Chicken Florentine Recipe

Yes, you can substitute the chicken breasts with other proteins like turkey breast or even a plant-based protein like tofu. Just be sure to adjust the cooking times accordingly, as these alternatives may require different preparation methods.

Frozen spinach can be used as a substitute for fresh spinach. If you choose frozen spinach, make sure to thaw and drain it well to remove excess water before using it in the recipe.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat the dish gently on the stove over low heat to avoid overcooking the chicken or separating the sauce.

While the dish is best enjoyed fresh, you can prepare some components in advance. You can cook the chicken breasts and spinach separately, store them in the fridge, and then finish cooking the sauce and combining everything when you're ready to serve.

Yes, you can skip the wine and use a substitute such as white grape juice, chicken broth, or even a splash of lemon juice. The wine adds acidity and flavor depth, so choose a substitute that complements the other ingredients.

If you prefer a thicker sauce, you can simmer it for a longer time to reduce it further. Alternatively, you can add a small amount of cornstarch mixed with water to thicken the sauce quickly. Just be sure to stir well to avoid lumps.

If you like your food spicier, you can increase the amount of cayenne pepper or add other spicy ingredients such as red pepper flakes or hot sauce. Adjust to your taste.

This dish pairs well with a variety of sides such as mashed potatoes, rice, pasta, or a simple green salad. The rich, creamy sauce also works great with crusty bread to soak up all the flavors.

To make this recipe lower in fat or calories, you can use skinless chicken breasts, reduce the amount of olive oil and butter, or substitute the heavy cream with a lighter alternative like half-and-half or a plant-based cream.

To reheat, use low heat in a skillet or pan, adding a small splash of water or broth to keep the sauce from drying out. You can also reheat it in the microwave, but make sure to stir occasionally for even heating.

Comments

Debra

10/06/2025 01:52:54 PM

Another excellent Chef John recipe! The only change I made was swapped out sun dried tomatoes for the red pepper.

Corie Phillips

12/02/2024 07:54:28 PM

I used white grape juice instead of the wine and used evaporated milk instead of the cream. This turned out delicious. The chicken was moist and perfectly cooked. My husband loved it, and he does not usually eat spinach.

Lacyanne

10/23/2024 07:01:20 PM

Delicious! The chicken was very tender and the sauce had a wonderful spice from the cayenne. I used skin-on chicken breast so I only dusted with a little flour and used roasted red peppers. I also made the whole recipe in a stainless steel pan. It was also the perfect amount for me and the husband with enough for my lunch the next day which heated up wonderfully in the air fryer (leftover sauce in the microwave). Definitely a keeper for a great weeknight meal. Thanks, Chef John!

villy

03/04/2025 01:30:20 PM

This recipe is amazing! `I am a novice cook, and I nailed this twice! My best advice, get all ingredients together before starting, because it goes fast once things get cooking! The taste, color and overall presentation are aces. My family loves this so much! We did wilt the spinach in olive oil as well, and no, we didn't remove the stems and there was no bad taste due to lack of stem removal. As chicken breasts are so large these days, we cut them into strips, and floured each strip - worked great! Either way is a win. We didn't add the last pan for serving (just the 2 of us), but removed the chicken and used the fond to cook the cream sauce. Was a hit! This is a phenomenal recipe. Thanks so much for sharing!

plates4u

12/08/2024 09:25:00 PM

Another excellent recipe from Chef John. The only thing I skipped was to cook the spinach separately. I tossed it with after cooking the onion and garlic. To minimize the bitterness of spinach I removed the stems instead. It DOES make a difference. I know it is time consuming but worth the effort any time a dish uses fresh spinach to wilt.

BMCDON4

12/10/2024 12:43:13 AM

Oh my goodness this is delicious! The only thing I did different was to saute the spinach in olive oil and then set it aside until it was time to add it at back according to the recipe. My picky husband loved this dish. Thank you for another great recipe chef John!!

maf

01/16/2025 07:00:27 PM

I made this for the first time for friends of my elderly parents last night. It was a hit! The chicken was so moist and juicy. I did have to cut the chicken breasts in half before placing onto spinach and cooking them a little more but they stayed tender! I will make this again and it is easy!

GlitzyGlass4797

02/06/2025 11:55:41 PM

I would maybe use 1/2 red pepper, as it slightly overpowers other flavors. But totally delicious!

Jerry H

07/07/2025 10:58:47 PM

Fantastic first time out. Family loved it. Used large bulb scallions instead of shallots or onions and it was great. Also used 1/2 and 1/2 in place of heavy cream. Also a winner. It’s quite the favorite now.

Jen Zielinski

12/06/2024 09:32:41 PM

Really delicious but there wasn’t nearly enough chicken called for relative to the spinach and sauce. I followed the recipe exactly, using baby spinach (as is my preference). Yummy taste - just too much stuff overwhelming that amount of chicken, which wasn’t enough to feed four hungry people in the first place. Will definitely make again, doubling the chicken.

PlushFlax8951

12/28/2024 11:08:14 PM

We tried this because we had some heavy cream leftover from Christmas. We were not disappointed. Good flavor, and easy to make. Next time we'll add more cream, and try with frozen spinach.

Mark Haraway

03/22/2025 06:13:20 PM

Our college age son made this for us for dinner and he was very proud of how it turned out and we were more than impressed! It was awesome. That said, thoughts on using half and half to save a few calories per serving? Will it thicken enough? Also, based on # of servings as 4 and two 8 oz breasts in the recipe, are the nutrition facts based on cutting each of them in half ? Thanks

Sharon Parker

03/02/2025 02:14:41 AM

Perfect for a lazy Sunday.

SmartRibs9528

02/18/2025 10:50:03 PM

Wouldn't change anything. Love your narrative! Takes the fear out of wilting spinach...just make sure you keep tossing it. Before this video, I have never had the time nor opportunity to try this ❤️

PlushFlax8951

12/28/2024 11:08:14 PM

We tried this because we had some heavy cream leftover from Christmas. We were not disappointed. Good flavor, and easy to make. Next time we'll add more cream, and try with frozen spinach.

sarahg

12/28/2024 01:22:42 PM

Relatively easy to make and results were restaurant quality.

Sharon Moulton

12/13/2024 12:22:08 AM

I left out the cayenne pepper and used sprinkles of garlic on the chicken. We had an under two year old and a four old so hot sauce on the table was better idea.

Julie Martin

12/10/2024 05:17:42 AM

This one’s staying in my weekly rotation.

Richard Hughes

12/10/2024 01:17:16 AM

Added 1/2 cup of wine.

Laura

12/06/2024 03:57:06 PM

Mmmmm! Delicious and easy!

Cook Time: 10 minutes

Pizza Bianca with Prosciutto Recipe

View Recipe

audio version

Cook Time: 30 minutes