I love this recipe for how it transforms basic ingredients into something incredibly delicious and restaurant-worthy. The creamy sauce, packed with spinach, garlic, and onion, wraps around tender chicken in every bite. The melted mozzarella on top gives it that irresistible finish, and a touch of nutmeg adds just the right warmth. It’s a satisfying, low-effort dinner that feels indulgent without being fussy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by lightly greasing a 9×13-inch baking dish with non-stick spray and preheating the broiler for later.
I season the chicken breasts with salt and pepper, then lightly dredge them in flour to create a light crust.
In a large skillet over medium heat, I melt 2 tablespoons of butter and sear the chicken for 3–5 minutes per side until golden. I transfer the chicken to a plate and cover it with foil to keep warm.
Using the same skillet, I melt the remaining 2 tablespoons of butter, add diced onion, and sauté for about 4 minutes. Then I stir in the garlic and cook for another minute.
I pour in the chicken broth (or wine if I’m using it), scraping up the browned bits from the bottom. I bring it to a boil and let the liquid reduce by half.
I stir in the heavy cream and let it come to a gentle boil, reducing again until the sauce starts to thicken.
I add the fresh spinach, stirring it in until wilted. Then I mix in any juices from the resting chicken and let the sauce simmer until thickened to my liking. I adjust the seasoning as needed.
I arrange the cooked chicken breasts in the prepared baking dish, spoon the creamy spinach sauce over them, and sprinkle mozzarella evenly on top.
Finally, I place the dish under the broiler for a few minutes until the cheese is melted and lightly golden. I garnish with nutmeg and fresh parsley just before serving.
I sometimes add mushrooms with the onions for extra depth.
For a lighter version, I use half-and-half instead of heavy cream.
I’ve used Gruyère or Parmesan instead of mozzarella for a sharper cheese flavor.
To make it spicy, I toss in a pinch of red pepper flakes.
I occasionally serve it over pasta, rice, or mashed potatoes to make it a full meal.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) until warmed through, or microwave individual portions gently. I stir a splash of broth or cream into the sauce before reheating to restore its texture. I don’t recommend freezing due to the dairy-based sauce, which may separate.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I’ve used boneless skinless thighs and they work great—just adjust the cooking time since they’re usually thinner and cook faster.
Can I make this ahead of time?
I often make the sauce and sear the chicken ahead, then assemble and broil just before serving. It’s a great make-ahead dish for entertaining.
Is this gluten-free?
Not as written, since it includes flour. But I’ve used a gluten-free flour blend with success, or I’ve skipped the flour altogether for a lighter version.
What can I serve this with?
I usually serve it with pasta, rice, or crusty bread to soak up the sauce. It also pairs well with mashed potatoes or a simple green salad.
Can I add cheese to the sauce?
Absolutely. I’ve stirred in grated Parmesan or mozzarella directly into the sauce for a thicker, cheesier finish before baking.
Conclusion
This Easy Creamy Chicken Florentine is one of my go-to comfort meals when I want something indulgent, flavorful, and quick to prepare. From the golden seared chicken to the velvety spinach sauce and melted cheese, every bite delivers big flavor. Whether I’m cooking for family or guests, it’s always a hit—and always worth making again.
Tender chicken breasts simmered in a rich garlic cream sauce with spinach and melty mozzarella—this comforting dinner is a quick weeknight winner.
Ingredients
2 lbs boneless, skinless chicken breasts
1 teaspoon kosher salt
½ teaspoon ground black pepper
⅓ cup all-purpose flour
4 tablespoons salted butter, divided
½ medium sweet onion, diced
1 teaspoon minced garlic
1½ cups chicken broth
1 cup heavy cream
1 lb fresh spinach
½ teaspoon ground nutmeg
2 tablespoons fresh parsley, chopped
1½ cups mozzarella cheese, freshly shredded
Instructions
Preheat oven broiler and lightly grease a 9×13-inch baking dish.
Season chicken breasts with salt and pepper. Lightly dredge both sides in flour.
Heat 2 tablespoons of butter in a skillet over medium heat. Sear chicken 3–5 minutes per side (3 minutes for cutlets, 5 for whole breasts) until golden brown. Transfer to a plate and cover with foil.
In the same skillet, melt the remaining 2 tablespoons of butter. Sauté diced onion for 4 minutes, then add garlic and cook for 1 minute more.
Pour in chicken broth, scraping up browned bits. Bring to a boil and reduce by half. Stir in the heavy cream, bring to another boil, and reduce again by half.
Add fresh spinach and juices from the cooked chicken. Stir until spinach wilts. Simmer sauce until thickened to desired consistency. Adjust seasoning if needed.
Arrange cooked chicken in the prepared baking dish. Pour spinach cream sauce over chicken and sprinkle with shredded mozzarella.
Broil for a few minutes until cheese is melted and golden brown. Garnish with nutmeg and parsley. Serve immediately.
Notes
Use chicken cutlets for faster cooking and even portions.
Substitute wine for broth if preferred for deeper flavor.
Pairs well with pasta, mashed potatoes, or crusty bread.
