The Ultimate Creamy Chicken Florentine (Elegant Christmas Dinner!)

Imagine tender, golden-brown chicken thighs, perfectly pan-seared until the outside is crisp, nestled in the most luxurious, creamy parmesan sauce, studded with wilted spinach and sweet sun-dried tomatoes. That, my friends, is the sophisticated, soul-warming magic of this classic Chicken Florentine. This is, without a doubt, the most elegant and delicious one-pan chicken dinner you will make this Christmas season.

I promise you, there is no greater satisfaction than spooning that velvety, decadent sauce over the tender chicken. The flavors are a perfect symphony: the richness of the cream, the savory chicken, the earthy spinach, the salty parmesan, and the sweet-tart bursts from the sun-dried tomatoes. It’s a true show-stopper that tastes like it took hours to prepare.

Get ready to master a timeless classic, a dish so delicious and elegant, it is destined to become a centerpiece of your holiday celebrations.

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Why This Chicken Florentine is a Holiday Masterpiece

You are going to be completely captivated by the rich, elegant flavors of this dish. It is a true five-star meal made right at home. Here’s why it’s so special:

• Incredibly Luxurious Cream Sauce: The pan sauce is the star of the show—a rich, velvety combination of cream, parmesan, and pan drippings that is absolutely divine.
• Elegant and Impressive: This dish looks and tastes incredibly sophisticated, making it the perfect main course for a special Christmas dinner or holiday gathering.
• A One-Pan Wonder: From searing the chicken to finishing the sauce, everything comes together in a single skillet, which means more flavor and less cleanup!
• Juicy, Tender Chicken Thighs: We use boneless, skinless chicken thighs, which stay wonderfully moist and tender and soak up all the incredible flavor of the sauce.
• Ready in About 35 Minutes: Despite its elegant appearance, this dish comes together surprisingly quickly, making it manageable even for a busy holiday schedule.

Recipe Snapshot

Your Shopping List for This Creamy Creation

This recipe uses a handful of classic ingredients to build its incredible, restaurant-quality flavor.

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→ For the Chicken and Sauce

• ½ cup all-purpose flour → For a light, perfect dredge that helps brown the chicken and thicken the sauce.
• Seasonings: 1 tsp kosher salt, 1 tsp garlic powder, ½ tsp ground black pepper.
• 6 boneless skinless chicken thighs → The star of our dish, flavorful and juicy.
• 4 Tbsp unsalted butter & 2 Tbsp canola oil → A combination for searing that provides rich flavor and a high smoke point.
• 2 cloves garlic → Thinly sliced for aromatic depth.
• ⅔ cup chicken broth & 2 Tbsp lemon juice → Our flavorful liquid for creating the pan sauce.
• 1 cup heavy whipping cream → The secret to a luscious, ultra-creamy sauce.
• 3 cups fresh spinach → Loosely packed, it wilts down beautifully into the sauce.
• ½ cup grated Parmesan cheese → For a salty, nutty, and savory finish.
• ¼ cup sliced sun-dried tomatoes → Drained from oil, they provide a sweet and tangy intensity.
• 1 Tbsp fresh basil → For a fresh, aromatic garnish.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to create an unforgettable one-pan dinner? Let’s get started.

Part 1: The Golden-Brown Chicken

1. Prep the Flour Mixture: In a gallon-sized zip-top bag, combine the flour, salt, garlic powder, and pepper. Shake to mix. Remove 1 tablespoon of this seasoned flour and set it aside for the sauce.
2. Dredge the Chicken: Add the chicken thighs to the bag, seal it, and shake gently until each piece is completely and evenly coated. Let the chicken sit in the flour mixture at room temperature for 15 minutes. This helps the coating adhere.
3. Sear the Chicken: In a large skillet or Dutch oven, melt the butter and oil together over medium heat. Once the butter is bubbling, carefully place the chicken thighs in the pan. Cook for 6 to 7 minutes per side, until deep golden brown, crisp, and a thermometer registers 165°F. Remove the chicken to a paper towel-lined plate.

Part 2: The Luxurious Pan Sauce

4. Sauté the Garlic: Pour off all but about 1 tablespoon of the drippings from the skillet. Add the sliced garlic and cook over medium heat, stirring frequently, for about 1 minute until fragrant. Be careful not to burn it!
5. Thicken the Base: Sprinkle the reserved tablespoon of the flour mixture into the skillet. Cook, stirring constantly with a whisk, for 2 minutes to cook out the raw flour taste.
6. Build the Sauce: While whisking, pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Then, whisk in the heavy cream. Cook, stirring occasionally, for 5 to 8 minutes, until the sauce has thickened.
7. Wilt the Spinach: Add the fresh spinach to the sauce and cook, stirring, for 3 to 4 minutes, until it has completely wilted down into the sauce.
8. Finish with Cheese: Remove the skillet from the heat. Stir in the grated Parmesan cheese and the sliced sun-dried tomatoes until the cheese is melted and the sauce is smooth.

Part 3: Bring It All Together

9. Return the Chicken: Just before serving, nestle the golden-brown chicken thighs back into the creamy Florentine sauce in the pan.
10. Garnish and Serve: Spoon the incredible sauce over the chicken. Garnish with fresh torn basil and serve immediately. This is wonderful over pasta, rice, or with crusty bread for dipping.

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Creamy One-Pan Chicken Florentine

This elegant Chicken Florentine is the perfect Christmas dinner! Tender, golden-seared chicken thighs are nestled in a luxurious, creamy parmesan sauce with spinach and sun-dried tomatoes. A restaurant-quality one-pan meal ready in 35 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Entree

Cuisine: Italian-American

Calories: 605

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 6 boneless skinless chicken thighs
• 4 Tbsp. unsalted butter
• 2 Tbsp. canola or vegetable oil
• 2 cloves garlic thinly sliced
• 2/3 cup chicken broth
• 2 Tbsp. lemon juice
• 1 cup heavy whipping cream
• 3 cups spinach loosely packed
• 1/2 cup grated parmesan cheese
• 1/4 cup sliced sun-dried tomatoes drained
• 1 Tbsp. fresh basil torn, for serving

Equipment

• Large skillet or Dutch oven
• Whisk
• Tongs
• Gallon-sized zip-top bag

Method

 

1. Combine the flour, salt, garlic powder, and pepper in a zip-top bag. Set aside 1 tablespoon of the mixture. Add chicken thighs to the bag and shake to coat. Let sit for 15 minutes.
2. Melt butter and oil in a large skillet over medium heat. Add chicken thighs and cook until golden brown and a thermometer registers 165°F, about 6 to 7 minutes per side. Remove chicken and set aside. Remove all but 1 tablespoon of drippings.
3. Add the sliced garlic to the skillet and cook, stirring, for 1 minute until fragrant. Add the reserved tablespoon of flour mixture and cook, stirring constantly, for 2 minutes.
4. Whisk in the chicken broth and lemon juice, scraping up any browned bits. Whisk in the cream. Cook, stirring occasionally, until thickened, about 5 to 8 minutes.
5. Add the spinach and cook until wilted, about 3 to 4 minutes. Remove from the heat.
6. Stir in the parmesan and sun-dried tomatoes until the cheese is melted. Return the chicken to the pan just before serving, spooning sauce over the top. Garnish with fresh basil.

Notes

Don’t Crowd the Pan: Sear the chicken in batches if necessary to ensure a beautiful, golden-brown crust.

Scrape the Pan: The browned bits (fond) at the bottom of the skillet after searing the chicken are packed with flavor. Be sure to scrape them up when you add the broth.

Serving Suggestion: This dish is wonderful served over pasta, rice, or creamy polenta to soak up the delicious sauce.

WiseRecipes’ Top Tips for Florentine Perfection

These simple secrets will ensure your Chicken Florentine is restaurant-quality every time.

1. Don’t Crowd the Pan. When searing the chicken, work in batches if necessary. Giving each chicken thigh enough space is the key to getting a deep, golden-brown, crispy crust instead of just steaming the meat.
2. Use Chicken Thighs for the Best Flavor. While chicken breasts will work, boneless, skinless thighs are more forgiving, stay much juicier, and have a richer flavor that stands up beautifully to the decadent cream sauce.
3. Scrape Up Those Browned Bits! When you add the broth and lemon juice, use a wooden spoon or whisk to scrape up all the flavorful browned bits (called “fond”) from the bottom of the pan. That is where a huge amount of savory flavor is hiding!
4. Grate Your Own Parmesan. For the smoothest, most luxurious sauce, always grate your Parmesan from a block. Pre-shredded cheese has anti-caking agents that can make your sauce slightly grainy.
5. Rest the Chicken. Letting the cooked chicken rest on a plate while you make the sauce is a crucial step. It allows the juices to redistribute, ensuring every bite is perfectly moist and tender.

Keep It Fresh! Storing & Reheating Leftovers

This dish makes for incredible leftovers, as the flavors continue to meld.

• Refrigerator: Once cooled, store the chicken and sauce together in an airtight container in the refrigerator for up to 3 days.
• Reheating: The best way to reheat is gently in a skillet over low heat. Add a splash of milk or chicken broth to the sauce to loosen it up as it warms. You can also microwave individual portions, but the skillet method preserves the texture of the chicken better.

FAQs: Your Chicken Florentine Questions, Answered!

Can I use chicken breasts instead of thighs?

Yes, you can. If using chicken breasts, it’s best to pound them to an even thickness to ensure they cook evenly. Be very careful not to overcook them, as they will dry out much more quickly than thighs.

What should I serve with Chicken Florentine?

This dish is fantastic served over a bed of pasta (like fettuccine or pappardelle), creamy polenta, or simple white rice to soak up all the delicious sauce. A side of crusty bread for dipping is also non-negotiable in my house!

Can I use frozen spinach?

You can, but fresh is highly recommended for the best texture. If you use frozen spinach, you must thaw it completely and then squeeze out as much water as physically possible with your hands or a kitchen towel. Adding watery spinach will ruin the consistency of your cream sauce.

My sauce seems too thin. How can I fix it?

If your sauce isn’t as thick as you’d like, simply let it continue to simmer on the stove for a few more minutes. The gentle heat will help it reduce and thicken up naturally. Be sure you cooked the flour-butter mixture (the roux) for the full 2 minutes at the beginning, as this is the primary thickener.

Final Thoughts: Your Most Elegant One-Pan Meal

There is nothing better than a recipe that delivers a truly five-star dining experience with minimal fuss and cleanup. This Creamy Chicken Florentine is the epitome of one-pan elegance. It’s a dish that’s special enough for a Christmas dinner but easy enough for a weeknight indulgence. I hope it brings a taste of luxury to your table. Happy cooking!