Creamy Spinach Chicken Florentine

Some recipes are quick to whip up and home runs every time, and this Chicken Florentine recipe checks both of those boxes. It elevates boring chicken breast and bland spinach into a dinner the entire family will love. Check out the recipe video to see how it’s made step by step.

Creamy Spinach Chicken Florentine


A thick and creamy chicken dish made with spinach and white wine.



1 tbsp olive oil

4 boneless, skinless chicken breasts

1/2 tsp pink himalayan salt

1/2 tsp black pepper

4 tbsp unsalted butter

1/4 small red onion

2 tsp minced garlic

1/3 cup dry white wine (we like to use sauvignon blanc)

4 cup fresh spinach

1 cup heavy cream

US Customary – Metric



  1. Heat a large skillet over medium high heat and add 1 tbsp of olive oil.
  2. Butterfly the chicken breasts and season with salt and pepper. Add the breasts to the hot skillet and saute on both sides until cooked through, about 4 minutes per side. Chicken should be light golden brown.
  3. Remove the chicken from the pan and set aside on a plate.
  4. Add the garlic and red onion to the pan. Cook until fragrant, 1-2 minutes.
  5. Add the wine to the skillet (feel free to substitute with broth). Let it simmer and reduce 2-3 minutes. Add the spinach to the skillet and cook until wilted, about 1 minute.
  6. Reduce the heat to medium low and add heavy cream. Stir using a wooden spoon. If desired, add additional salt and pepper to taste.
  7. Transfer the cooked chicken breasts to the skillet and simmer for 2-3 minutes until heated through. Flip the chicken in the sauce to coat. Serve immediately.
  8. Best stored in a air tight container in the fridge up to 5 days.


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