Lee’s Famous Recipe Chicken Florence: Creamy Spinach and Parmesan Indulgence

This Chicken Florence delivers a creamy restaurant-quality experience at home with minimal effort. The combination of tender chicken, wilted spinach, and rich parmesan sauce creates a dish that feels indulgent yet balanced.

I developed this recipe after years of ordering similar dishes at restaurants, determined to recreate that perfect blend of textures and flavors. The key is cooking the chicken just until tender, then letting it rest in the warm sauce to absorb maximum flavor.

The spinach adds freshness while the parmesan creates a velvety sauce that clings to every bite. This version stays true to the classic preparation while making it accessible for home cooks.

Serve with crusty bread or over pasta to soak up every drop of the creamy sauce. The results speak for themselves.

Ingredients for Lee’s Famous Recipe Chicken Florence Menu

Pantry staples and fresh ingredients create this indulgent creamy chicken dish at home.

The chicken is the foundation here. Boneless, skinless breasts work best—pound them to an even thickness for even cooking. I source mine from Whole Foods or Costco for consistent quality. The Parmesan should be freshly grated from a wedge—pre-shredded loses texture and doesn’t melt as smoothly. For the cream, full-fat heavy cream is non-negotiable for that velvety finish.

No heavy cream? Half-and-half with a splash of milk works in a pinch, though it won’t be as rich. Fresh spinach is ideal, but frozen spinach (thawed and drained) can substitute—just squeeze out all the water. The broth can be vegetable broth if you prefer, but chicken broth adds depth. For extra flavor, white wine instead of broth elevates the sauce beautifully.

This keeps well in the fridge for 3-4 days—the sauce thickens as it cools, so reheat gently with a splash of milk. Freezes for up to 3 months if you double the batch. Always use airtight containers to preserve freshness.

Step-by-Step Instructions for Chicken Florence

Here’s the method for creating this restaurant-quality dish with perfect texture every time.

Step 1: Prepare and Cook the Chicken

Pound the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness between plastic wrap. This ensures even cooking and prevents dry spots. Season both sides with 1 tsp salt and 0.5 tsp black pepper.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F.

Transfer the chicken to a plate and tent with foil to keep warm.

Step 2: Build the Creamy Sauce Base

In the same skillet, reduce heat to medium and add the remaining 1 tbsp olive oil and 1 tbsp butter. Add the 4 cloves minced garlic cloves and sauté for 30 seconds until fragrant—don’t let it brown or it will turn bitter.

Sprinkle in the 2 tbsp all-purpose flour and whisk constantly for 1 minute to cook out the raw flour taste. You’ll see the mixture start to bubble and thicken. This creates a roux that will give your sauce body.

Step 3: Create the Cream Sauce

Slowly pour in the 1 cup chicken broth while whisking continuously to prevent lumps. Then add the 1.5 cups heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken and coats the back of a spoon.

Stir in the 1 cup parmesan cheese, 0.25 tsp nutmeg, and 1 tbsp lemon juice. The cheese should melt smoothly into the sauce. Taste and adjust seasoning if needed, though the parmesan adds significant saltiness.

Step 4: Incorporate Spinach and Finish

Add the 6 oz fresh spinach to the sauce. Stir for 1-2 minutes just until wilted—you want it tender but still bright green. The spinach will release some liquid; let it simmer for 1 minute to incorporate into the sauce.

Return the chicken to the skillet, spooning the creamy spinach sauce over the top. Let it warm through for 1-2 minutes before serving.

Step 5: Serve Immediately

Plate the chicken with a generous portion of the creamy spinach sauce spooned over the top. The sauce should be velvety smooth with flecks of green spinach throughout. Serve with pasta, rice, or crusty bread to soak up every bit of the rich sauce.

The chicken should be tender and juicy, complemented by the luxurious cream sauce that’s been infused with parmesan and brightened with lemon. The nutmeg adds a subtle warmth that ties all the flavors together.

Flavor Customization for This Dish

Herb Infusions

Add 1 tbsp fresh thyme leaves or 1 tsp dried Italian seasoning to the sauce while it simmers for an earthy depth. I love using thyme from my Portland garden—it pairs beautifully with the parmesan. This small addition transforms the dish without overpowering it. 🌱

Spicy Kick

For heat lovers, stir in ½ tsp red pepper flakes with the garlic or 1 tbsp sriracha at the end. The warmth complements the creaminess wonderfully. My husband Tom always requests this version with an extra pinch of flakes.

Mushroom Addition

Sauté 8 oz sliced cremini mushrooms in the skillet after removing the chicken. They’ll soak up the fond and add a meaty texture. I get mine from the Portland farmers market—they’re always fresh and flavorful. 🥗

Citrus Variations

Swap the lemon juice for 1 tbsp orange zest or add 2 tsp lime juice for a different citrus brightness. The orange adds a warm, floral note that works especially well in winter. I discovered this trick during a snowy Cincinnati Christmas.

Cheese Upgrades

Mix ½ cup grated Gruyère with the parmesan for a nutty depth, or add ¼ cup cream cheese for extra creaminess. Both melt beautifully and add complexity. The Gruyère version reminds me of a dish I had in Switzerland.

Garlic Boost

Double the garlic to 8 cloves for true garlic lovers. Roast 4 cloves with the chicken for a sweeter, milder flavor. I often do this when cooking for my daughter Lily—she adores the mellow roasted taste.

Frequently Asked Questions