Creamy spinach sauce meets tender chicken in this elegant dish that brings restaurant quality to your kitchen.
I’ve refined this recipe to balance rich flavors with a velvety texture, using simple ingredients and precise timing. The key is searing the chicken to lock in juices before finishing it in the sauce.
What you’ll get is juicy chicken topped with a smooth parmesan-spinach cream sauce, ready in under an hour. It’s sophisticated without being complicated.
Serve with pasta or crusty bread to soak up every last drop. This is comfort with a gourmet touch.
Ingredients for Joanna Gaines Chicken Florentine
Pantry staples plus fresh spinach and cream. Nothing complicated here.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Fresh Spinach 🍃 | 6 cups | Packed, stems removed |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Parmesan Cheese 🧀 | ¾ cup | Freshly grated from block |
| Unsalted Butter 🧈 | 2 tbsp | Divided for cooking |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Yellow Onion 🧅 | ½ whole | Finely diced |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Dry White Wine 🍷 | ½ cup | Optional for deglazing |
| Olive Oil 🫒 | 1 tbsp | For searing chicken |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Nutmeg 🌰 | 0.125 tsp | Freshly grated if possible |
The chicken needs to be similar thickness so it cooks evenly—pound the thick end if needed. I always grab organic spinach from Whole Foods or Trader Joe’s (the pre-washed kind saves time). For the Parmesan, a wedge from the deli counter is worth the extra minute to grate fresh. Pre-grated doesn’t melt the same way (and it’s dusty, let’s be real).
No white wine? Extra chicken broth plus a squeeze of lemon gets you close. Fresh spinach is ideal but frozen works in a pinch—just thaw and drain it well (no one likes watery sauce). The cream is non-negotiable though—half-and-half or whole milk won’t give you that velvety texture. For the nutmeg, skip it if you hate it, but it adds a subtle warmth that ties everything together.
Leftovers keep 3-4 days in the fridge—reheat gently so the sauce doesn’t break. Doesn’t freeze well (the cream separates), so make what you’ll eat. I always double the sauce portion though—it’s that good on pasta the next day.
Why You’ll Love This Recipe
- One Pan Wonder: I love that everything cooks together—chicken, spinach, and that creamy parmesan sauce—so cleanup is a breeze.
- Creamy Dreamy: The heavy cream and parmesan melt into this rich, velvety sauce that clings to every bite of chicken and spinach.
- Weeknight Hero: Honestly, this feels fancy enough for company but comes together fast enough for a Tuesday dinner.
- Budget Stretcher: Between us, chicken breasts and spinach are affordable, and a little parmesan goes a long way in that sauce.
Step-by-Step Instructions for Chicken Florentine
This method delivers tender chicken and a rich, creamy sauce that comes together beautifully.
Step 1: Prep and Sear the Chicken
Pat the 1.5 lb boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 0.5 tsp black pepper. Pound them to an even thickness so they cook uniformly. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken and sear for 4-5 minutes per side until golden brown and cooked through. You’ll know it’s ready to flip when it releases easily from the pan. Transfer to a plate and tent with foil to keep warm.
Step 2: Sauté Aromatics and Make the Roux
In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add the 0.5 whole yellow onion (finely diced) and cook for 3-4 minutes until softened and translucent. Stir in the 4 cloves garlic cloves (minced) and cook for 30 seconds until fragrant.
Sprinkle the 2 tbsp all-purpose flour over the onion and garlic, stirring constantly for 1 minute to cook off the raw flour taste. This creates a roux that will thicken your sauce beautifully.
Step 3: Deglaze and Build the Cream Sauce
Pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until reduced slightly. Add the 0.5 cup chicken broth and stir to combine.
Slowly pour in the 1 cup heavy cream, stirring constantly. Let the sauce simmer for 3-4 minutes until it thickens enough to coat the back of a spoon. Stir in the 0.75 cup parmesan cheese and 0.125 tsp nutmeg, mixing until the cheese melts and the sauce is smooth.
Step 4: Add Spinach and Finish the Dish
Reduce the heat to low and add the 6 cups fresh spinach in batches, stirring until each addition wilts. This should take 2-3 minutes total. The spinach will shrink significantly as it cooks down.
Return the chicken to the skillet, spooning the sauce over the top. Let everything heat through for 2 minutes to allow the flavors to meld. The sauce should be creamy and cling to the chicken and spinach.
Pro Tips For Making Joanna Gaines Chicken Florentine
- Pound the Chicken: Use a meat mallet to pound the chicken breasts to an even ½-inch thickness—this guarantees they cook through at the same rate, and no one ends up with a dry, overdone edge while waiting for the center to finish.
- Wilt Spinach First: Sauté the spinach separately before adding it to the cream sauce, then squeeze out every last drop of water with your hands—I learned this the hard way after my first few sauces turned into a thin, sad puddle.
- Skip Pre-Shredded Parmesan: Grate the parmesan fresh right before stirring it in; the pre-shredded stuff has anti-caking agents that make the sauce grainy instead of velvety smooth.
- Rest Before Saucing: Let the chicken rest 5 minutes on a plate before smothering it in sauce, or all those lovely juices will leak out and turn your beautiful cream base into a greasy, separated mess.
Perfect Pairings for These Flavors
Side Dish Ideas
Serve this over 12 oz fettuccine or linguine to soak up that creamy sauce. I love pairing it with garlic mashed potatoes for extra comfort. A simple Caesar salad with homemade dressing adds freshness without competing with the main. 🥗
Wine Pairings
A crisp Pinot Grigio from Italy cuts through the richness beautifully. For red lovers, try a light Pinot Noir—its bright acidity balances the cream. I always keep a Barefoot Chardonnay on hand for an affordable, crowd-pleasing option.
Bread Options
Crusty French bread is perfect for mopping up sauce. Warm a baguette in the oven at 350°F for 5 minutes before serving. For something different, cheesy garlic bread adds an extra layer of indulgence.
Vegetable Sides
Roasted asparagus with lemon zest complements the dish’s elegance. Toss 1 lb asparagus with 1 tbsp olive oil and roast at 400°F for 12 minutes. Steamed broccoli with a sprinkle of Parmesan also works wonderfully.
Finishing Touches
Garnish with extra grated Parmesan and a pinch of red pepper flakes for heat. A squeeze of fresh lemon juice brightens the sauce. I always add a sprinkle of fresh parsley for color. 💛
Nutrition Facts
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, but thaw and drain it well first. 6 cups fresh equals about 10 oz frozen, squeezed dry. Excess water will thin your sauce.
What if I don’t have white wine for deglazing?
Substitute 0.5 cup chicken broth plus 1 tbsp lemon juice. The acidity mimics wine’s role in brightening flavors.
How do I prevent the sauce from curdling?
Keep heat at low-medium after adding cream. Stir constantly and avoid boiling. If it separates, whisk in 1 tsp cold butter to reunify.
Is it safe to use pre-grated parmesan?
Not ideal. Pre-grated contains anti-caking agents that make sauce grainy. Always grate 0.75 cup fresh from a block for smooth texture.
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