Chicken with Florentine Sauce Recipe
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Chicken with Florentine Sauce Recipe

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5 10 16
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“Here is my very favorite chicken-and-spinach recipe,” writes Julie Fitzgerald from St. Louis, Missouri. A creamy topping and pretty presentation make it elegant enough for company but it’s also fast to fix on busy weeknights!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 3 tablespoons butter, divided
  • 2 green onions, chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon sherry or chicken broth
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons diced pimientos
  • 1/2 cup sour cream
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 each: 223 calories, 15g fat (10g saturated fat), 58mg cholesterol, 434mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 14g protein.


  1. Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat.
  2. In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
  3. In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended.
  4. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.
  5. Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese. Yield: 6 servings.
Originally published as Chicken with Florentine Sauce in Simple & Delicious May/June 2007, p26

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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annrms User ID: 2649709 231499
Reviewed Aug. 20, 2015

"I made this delicious recipe for the TOH ingredient challenge. I had to use Italian seasonings in place of the dried basil and oregano and used a bit more sherry. I topped the finished dish with 4-cheese blend instead of mozzarella cheese. I also used the whole 4 oz. jar of diced pimientos because I didn't want to waste them. This is a dish that is easily prepared ahead of time and reheated. I will definitely make this again!!! Thank you for submitting this!"

richardmastro User ID: 6780192 116846
Reviewed Oct. 4, 2012

"The only change I made was adding Provolone cheese in place of Mozzarella, It give the recipe a added boost"

LanaKM User ID: 6677874 147594
Reviewed May. 16, 2012

"My whole family loved this! This was amazing!"

janellzabeth User ID: 2018089 94278
Reviewed Jul. 2, 2011

"Very Yummy!"

angelasandoval User ID: 2401339 100747
Reviewed May. 15, 2010

"Delicious! I did put the chicken under the broiler for just a minute to melt the cheese."

weather_girl User ID: 4763655 208502
Reviewed May. 1, 2010

"This was very very good! I definitely will be making this again."

dennison7 User ID: 3077164 162122
Reviewed Feb. 19, 2010

"My husband and I both loved this recipe!!! Have made several times."

Rodo User ID: 219210 100746
Reviewed Mar. 28, 2009

"Thank you so much for heeding my message and opening this recipe to everyone!


rdkpcomeaux User ID: 350176 208501
Reviewed Mar. 18, 2008

"This recipe is easy yet the blend of flavors is impressive!"

Rodo User ID: 219210 94272
Reviewed Mar. 5, 2008

"Administrator, that was not nice.  When you access the site, it says you have to have a TOH subscription.  It's a good thing I have a great chicken Florentine recipe already.


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