Chicken Florentine

READY IN: 1hr 15mins
Recipe by Cindy Rowden

A nice rich sauce accompanies this creamy spinach and chicken.

Top Review by KatieO

This was very good! I used diced Canadian Bacon which gave it a nice smoky flavor. The next time I make it I might just sprinkle the breadcrumbs over the top rather than coating the chicken because the coating just got soggy once the spinach topping went on. I also expected more sauce so I might play with the amount of milk. But overall this was good enough for my husband to eat it as leftovers without a fuss so it's a keeper!

Ingredients Nutrition


  1. Drain spinach well between paper towels and set aside.
  2. Combine breadcrumbs, Parmesan cheese and a pinch of salt and pepper. Dredge chicken in breadcrumb mixture and place in a lightly greased 11 x 7 baking dish.
  3. Saute onion and garlic in butter in a skillet over medium heat stirring until onion is tender. Add flour, stirring, cook for 1 minute. Gradually add milk and continue stirring until sauce is boiling and bubbly.
  4. Add spinach, ham and a pinch of salt and pepper. Cook until throughly heated. Pour sauce over chicken breats. Bake uncovered at 350 degrees for 45 minutes.

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