published Jan 01, 2024, updated Aug 14, 2024 Though it’s a French dish, the heart of chicken florentine lies in Florence, Italy. It’s said that Queen Catherine de Medici, a Florence-born noblewoman who became queen of France, craved Florence-style cuisine. To appease her, French chefs concocted several recipes a la Florentine for her to have a taste of home. At least, that’s how the legend goes about the origin of the creamy, indulgent dish that we enjoy today! This particular Florentine recipe is pan-fried and served in a thick, creamy sauce of garlic, white wine, and spinach. Two words that describe my chicken florentine recipe are “rich” and “creamy.” Some other Mediterranean meals that fit that description are savory zuppa toscana soup and delicious Tuscan chicken — both classically Italian!
Recommended Tools
Skillet – As this dish requires a fair bit of liquid and even more simmering, a deeper skillet with tall edges is best. Casserole Dish – I recommend a 9×13″ casserole dish or baking pan to hold all of the sauce and facilitate a good layer of melted cheese.
Storing and Reheating
Transfer leftovers to an airtight container and refrigerate for up to 4 days. As the days pass, the breading will become soggier and the spinach will wilt, so eat as quickly as possible! Reheating is easy — slide the casserole dish back into the oven until warmed through. I recommend adding some more cheese and giving it a quick broil! Love this recipe? Share it with the world on Pinterest.
