Creamy Chicken Florentine with Spinach and Garlic Sauce

This Chicken Florentine is a lighter take on the classic. Pan-seared chicken, cherry tomatoes, and baby spinach come together in a creamy, lighter sauce that’s perfect for weeknights or a simple special occasion.

Why You’ll Love This Recipe

This easy Creamy Chicken Florentine is ready in about 30 minutes, making it ideal for a busy weeknight without feeling heavy. The sauce is lighter than traditional versions because it uses reduced-fat cream cheese (neufchâtel) and low-sodium chicken broth instead of butter and heavy cream.

Bright cherry tomatoes and plenty of fresh baby spinach keep the dish fresh and colorful, while pan-seared chicken adds satisfying protein. The result is a flavorful, creamy skillet dinner that’s become a regular in my rotation—simple enough for a weeknight and tasty enough for date night.

Ingredients

• Chicken breast: Boneless, skinless, halved lengthwise (or use cutlets/tenderloins).
• Seasoning: Garlic powder, Italian seasoning, and fine sea salt for the chicken.
• Flour: All-purpose flour to dredge the chicken and to thicken the sauce.
• Orzo: Uncooked orzo (or your preferred pasta).
• Shallot and garlic: Diced shallot and minced garlic (substitute 2 tbsp diced yellow onion if needed).
• Chicken broth: Low-sodium chicken broth forms the sauce base.
• Cream cheese: 1/3 less fat cream cheese (neufchâtel) for a tangy, creamy texture.
• Cherry tomatoes: Quartered for color and brightness (grape or diced Roma tomatoes work too).
• Spinach: Fresh baby spinach, roughly chopped.
• Parmesan: Freshly grated parmesan for serving (optional).
• Salt and pepper: To taste.

The recipe card below includes full amounts and details.

How to Make Creamy Chicken Florentine

1. Prep the chicken: Pound cutlets to an even thickness (about 1/2 inch). Season both sides with garlic powder, Italian seasoning, and fine sea salt. Sprinkle 3 tablespoons of flour over the chicken and rub it in, shaking off excess.
2. Cook the orzo according to package instructions. Drain and toss with a little olive oil to prevent sticking.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-low. Cook the chicken 4–5 minutes per side until cooked through. Transfer to a plate and set aside.

4. Add the remaining 1 tablespoon olive oil to the skillet. Sauté the shallot and garlic 2–3 minutes until the shallot is translucent and the garlic is fragrant. Sprinkle the remaining 2 tablespoons flour over the aromatics and stir to combine. Gradually pour in the chicken broth, stirring until smooth and slightly thickened.
5. Whisk or stir in the cream cheese until fully melted and combined. Stir in the cherry tomatoes and spinach and simmer until the spinach wilts. Season with salt and pepper to taste.
6. Return the cooked chicken to the pan, spooning sauce over each piece. Serve the chicken and sauce over the orzo and top with grated parmesan if desired. Enjoy.

Expert tip: Add the chicken broth slowly while whisking or stirring so the flour disperses evenly; this prevents lumps and yields a smooth, velvety sauce.

Variations

• Change the herbs: Swap Italian seasoning for herbs de Provence, basil, oregano, parsley, or thyme.
• Swap the starch: Use a different pasta shape, roasted or mashed potatoes, quinoa, or rice instead of orzo.
• Add-ins: Stir in jarred artichoke hearts or sun-dried tomatoes (drained) instead of fresh tomatoes.
• Try another protein: Salmon or thin pork chops work well—adjust cooking times accordingly.

Serving Suggestions

This creamy chicken with orzo is versatile: serve it as a comforting weeknight meal, a simple date-night entree, or prepare it for meal prep. It reheats nicely when you add a splash of broth.

Pair with a crisp side salad, garlic bread, or dinner rolls for a complete meal.

Make Ahead and Storage

Make ahead: This dish reheats well, making it a good option for meal prep.

Storage: Refrigerate in an airtight container up to 3 days. Store pasta separately to avoid it absorbing too much sauce.

To reheat: Warm in a skillet over medium-low heat with a splash of broth, covered, stirring occasionally. Microwaving works too—add a little liquid to restore creaminess.

To freeze: Freezing is not recommended; the sauce may separate when thawed.

More Chicken Recipes

• Chicken Basil Tomato Pasta
• Honey Garlic Lemon Chicken
• Baked Cornflake Chicken Tenders
• Homemade Baked Chicken Nuggets

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