Chicken Florentine traces its roots to classic French "Florentine" dishes, which feature spinach and a creamy sauce. Italian‑American cooks adopted the name, pairing the technique with chicken instead of fish, making it a beloved comfort dish for weeknight dinners.

In northern Italy, the sauce is often a béchamel (milk, butter, flour) rather than heavy cream. Some regions add Parmesan or nutmeg, while others incorporate white wine or lemon for brightness, much like Chef John’s modern version.

Traditionally it is served hot, sliced over a bed of sautéed spinach, with a drizzle of melted butter or olive oil and a sprinkle of grated Parmesan. It is often accompanied by risotto, polenta, or crusty bread to soak up the sauce.

Chicken Florentine is a popular choice for family gatherings, Sunday lunches, and holiday meals because it feels elegant yet is quick enough for a home‑cooked celebration.

The dish combines the earthiness of spinach with a luxurious cream‑wine sauce and a crisp, flour‑crusted chicken breast, offering a balance of texture and flavor that is both comforting and slightly upscale.

Traditional ingredients include fresh spinach, chicken breast, butter, heavy cream, white wine, and Parmesan. Acceptable substitutes are rice flour or cornstarch for gluten‑free coating, half‑and‑half for a lighter sauce, and chicken broth in place of wine.

Serve it alongside garlic‑roasted potatoes, lemon‑herb risotto, or a simple arugula salad with balsamic vinaigrette. A glass of crisp Pinot Grigio complements the creamy sauce nicely.

Common errors include over‑cooking the chicken, not drying the spinach enough (which makes the sauce watery), and letting the wine reduction burn. Also, avoid high heat that burns the cream.

Chef John chooses heavy cream because it reduces the number of steps—no roux is needed—while still delivering a rich, silky texture. It also shortens the overall cooking time for a weeknight meal.

Yes. Prepare the wilted spinach and the cream sauce up to a day ahead; keep them in separate airtight containers in the refrigerator. Reheat the sauce gently, add the spinach, and finish the chicken just before serving.

The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, humor‑filled cooking tutorials that break down classic and modern recipes for home cooks, often adding unique twists and clear step‑by‑step guidance.

Food Wishes blends culinary school fundamentals with Chef John’s witty narration, focusing on technique clarity and ingredient flexibility. Unlike many channels, Food Wishes often emphasizes quick, pantry‑friendly adaptations of classic dishes like Chicken Florentine.