Chicken Florentine

"I love using feta cheese in this easy recipe, which is simple enough for a weeknight recipe yet elegant enough to serve guests. The amount of spinach is not critical, I get the ready-to-eat packages and use canned broth. The chicken is moist and the feta sauce is like a gravy, just spoon it over the chicken and spinach."
photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
Ready In:




  • Place chicken in skillet, sprinkle with pepper.
  • Add broth and bring to a boil; reduce heat and simmer 25-30 minutes.
  • Remove chicken, cover and keep warm.
  • Reserve broth.
  • In meantime, wash and cook spinach in the water that clings to leaves.
  • Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm.
  • For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet.
  • Cook and stir until thick and bubbly.
  • Cook 2 minutes.
  • Add feta cheese and stir until melted.
  • To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.

Questions & Replies

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  1. Oliver1010
    This was great. Like someone else, I added the spinach to the broth mixture at the end. Then I added the chicken back to the mixture. I used 10 boneless skinless chicken thighs and quadrupled the sauce. I seared the chicken first.
  2. Camel_Cracker
    This recipe was pretty good, but the directions were a little confusing for me. I will probably add mushrooms if I make it again.
  3. libby
    This was a great recipe. Quick and very tasty. I wish I had doubled it. Thanks for the recipe!
  4. Soldier Girl
    This was tasty, relatively quick and a hit with the kids. I made this during the spinach/e.coli scare, so there was not a lick of spinach to be found, not even frozen... so I subbed in steamed broccoli. As well, although I started off with extra broth, there didn't seem to be enough sauce so I added about 3/4 white wine and some fresh chopped parsley. I think the feta was integral to how good the dish turned out, but YMMV. I served it over steamed basmati rice.
  5. Steph Doll
    This was absolutely fantastic! I used two 10 oz. boxes of frozen chopped spinach and doubled the sauce because we like a lot. The spinach seemed kind off plain so I ended up wringing all the moisture out in a towel and dumped it in the sauce and spooned it on top off the chicken. Everybody loved it, even my 3 and 4 year old children. It was also very easy to prepare. Since Feta cheese is so expensive I will probably replace it with some other kind of cheese next time and see how that works out. This is going to be a regular dish at our house.



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