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Photo Credit: Elizabeth Newman

Creamy Italian Chicken Florentine

10 MINPrep Time
20 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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This classic Tuscan Italian dish is a quick, delicious way to get dinner on the table. The creamy Florentine sauce comes together in a pinch, and gives this easy weeknight meal a bit of decadence. If you have it on hand, you can use fresh spinach in lieu of frozen.

Creamy Italian Chicken Florentine

Creamy Italian Chicken Florentine



Prep Time

10 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Creamy Italian Chicken Florentine


  • 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • All-purpose flour (for dredging)
  • 6 tablespoons 3/4 stick 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 frozen cut-leaf spinach, thawed, drained


  1. 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.
  2. 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.
  3. 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 Serving Size
per serving
Amount/Serving % Daily Value
16 grams
68 grams
44 grams
Saturated Fat
24 grams
311 milligrams
1391 milligrams
4 grams
4 grams
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4 reviews & comments

  • Author's avatar image
    Cat Mascis - Jun 09

    Delish! It was sooo good & my husband loved it! I would add mushrooms & peas to it next time. Definitely making it again!! This is a keeper!

  • Author's avatar image
    Shannon Thomasser - Jun 09

    This was quick, easy to put together for a school/work night and fabulous! We will be making this one many times!

  • Author's avatar image
    Karen Clark - Jun 09

    Delicious dish!!! I added in some Tarragon and added the spinach to the sauce…hubby loved it!!!

  • Author's avatar image
    Chasity Potvin - Jun 09

    This recipe is delicious! I have made this 3 times, each time tweaking it slightly depending what I had on hand and every time it was amazing! Thank You for sharing. 😋

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