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5 from 1 vote

Chicken Florentine

Chicken Florentine is a quick one skillet meal that's ready in about 30 minutes!
Course Dinner
Cuisine Italian
Keyword boneless skinless chicken breast recipes, Chicken Florentine
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings 4 people
Calories 427.5kcal
Author Blair Lonergan


  • 4 boneless, skinless chicken breasts (about 2 lbs.)
  • 2 tablespoons olive oil
  • 1 cup minced onion (about 1 small onion or ½ of a large onion)
  • 1 tablespoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • ½ cup water
  • 1 (10 ounce) box frozen chopped spinach, thawed and drained
  • ½ teaspoon salt, plus extra for seasoning chicken
  • ¼ teaspoon pepper, plus extra for seasoning chicken
  • Pinch of ground nutmeg
  • ½ cup half-and-half or heavy cream (or more, as needed to thin sauce)
  • Optional garnish: grated Parmesan cheese; chopped fresh parsley


  • Season chicken with salt and pepper, to taste.
  • Heat oil in a large skillet over medium-high heat. When oil shimmers, add chicken and cook for at least 5-6 minutes (or until nicely browned on the first side). Flip the chicken breast over and brown on the second side (about 6-10 more minutes). The chicken is done when it reaches an internal temperature of 165 degrees F. Remove chicken and set aside on a plate. Cover with foil to keep warm.
  • Add onion to the skillet and cook, stirring frequently, until tender (about 3-5 minutes). Scrape up all of the browned chicken bits from the bottom of the pan so that the flavor incorporates into your sauce! Add garlic and cook, stirring, for one more minute.
  • Stir in the Dijon, soup and water; bring to a boil. Reduce heat to low, stir in spinach, salt, pepper and nutmeg; cook for about 3 minutes (or until spinach is warmed through). Stir in half-and-half and simmer for 3-4 more minutes (do not boil). Add extra half-and-half, as needed, to thin sauce to reach desired consistency. Taste the sauce and season with additional salt and pepper, if necessary.
  • Return chicken to the skillet and spoon sauce over top. Garnish with grated Parmesan cheese and fresh herbs, if desired.


  • I like to use a dish towel to squeeze all of the liquid from the thawed spinach before adding it to my skillet. This way the spinach will not water down your cream sauce.
  • To make a Healthy Chicken Florentine, use fat-free half-and-half and the 98% fat free condensed cream of mushroom soup.
  • For a fun variation, try making Lemon Chicken Florentine by adding lemon zest and a squeeze of lemon juice to the sauce.
  • Total cooking time will vary depending on the size and thickness of your chicken. As a result, a meat thermometer is the best way to know when your chicken is done. The meat is ready when it reaches an internal temperature of 165 degrees F.
  • If you prefer dark meat, substitute with 2 lbs. of boneless, skinless chicken thighs. Thighs typically cook a bit faster than chicken breasts, so use your meat thermometer to know when they're done.
  • Can you freeze Chicken Florentine? No, I do not recommend freezing this dish. The cream in the sauce will "break" when thawed, giving the sauce an unpleasant texture.
  • Is Chicken Florentine Keto? If you use all of the sauce in the pan (which is probably far more than you'll actually consume), each serving includes about 13 grams of carbohydrates and would therefore not be a particularly Keto-friendly option. For a lower-carb dish, use less sauce and focus on the chicken.


Serving: 1/4 of the chicken and sauce | Calories: 427.5kcal | Carbohydrates: 12.9g | Protein: 56.5g | Fat: 14.9g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 147.2mg | Sodium: 791.8mg | Potassium: 271.9mg | Fiber: 2.2g | Sugar: 4.4g