Indulgent Stuffed Chicken Florentine Recipe With Fresh Spinach

Why You’ll Love This this Indulgent Stuffed Chicken Florentine

This gorgeous chicken dish transforms ordinary weeknight dinner into something that feels fancy enough for company, with that melted fontina and wilted spinach tucked right under the crispy skin. The whole thing comes together in about an hour, which means you can actually pull this off on a Tuesday without losing your mind or ordering takeout halfway through. Plus, you get pasta tossed in a wine sauce with cherry tomatoes, so it’s basically like having restaurant-quality chicken florentine without the restaurant prices or the need to put on real pants.

Ingredients List

Getting this stunning chicken dinner on your table starts with gathering a handful of simple ingredients that probably won’t break the bank.

• 4 bone-in chicken breast halves
• 1 (10 ounce) package fresh Baby Spinach
• 2 ounces grated Fontina cheese (1 cup)
• 8 ounces fettuccine pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup white wine
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon crushed dried rosemary
• 1 teaspoon salt

• 3/4 teaspoon pepper
• Protein powerhouse: Those bone-in chicken breasts pack serious protein while the spinach sneaks in iron and vitamins without anyone complaining about eating their greens
• Cheese comfort: Fontina brings calcium and that creamy richness, though it’s not exactly diet food – but honestly, life’s too short for flavorless chicken
• Carb consideration: The fettuccine adds comfort and substance, and you could easily swap in whole wheat pasta if you’re feeling virtuous
• Wine wisdom: Most of the alcohol cooks off, leaving just the flavor, so don’t stress about serving this to the family

Step by Step Directions



This elegant stuffed chicken dinner comes together in about an hour with a few simple techniques that make the ordinary extraordinary.

• Prep the oven and seasoning: Preheat oven to 400°F and combine rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl – set this aside for later.
• Cook the spinach filling: Heat olive oil in a large nonstick skillet over medium heat, add minced garlic and cook until softened, then add spinach and cook until wilted (about 2 minutes).
• Drain and season the filling: Transfer cooked spinach to a strainer and press out excess liquid with a spoon, then combine with Fontina cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Stuff the chicken breasts: Run your fingers under the skin of each chicken breast to create a pocket, divide the spinach mixture into four equal portions (about 1/4 cup each), and spread under the skin before smoothing the skin back over the stuffing.
• Season and roast: Sprinkle chicken with the reserved rosemary mixture, place in a roasting pan, and roast for about 40 minutes until no longer pink near the bone.
• Prepare the pasta base: While chicken roasts, cook fettuccine according to package directions and drain.
• Make the sauce: Remove chicken from the roasting pan, place the pan over medium-high heat, add white wine and cook for 1 minute while stirring, then add cherry tomatoes, remaining spinach, salt, and pepper.
• Finish and serve: Cook the sauce until spinach wilts, toss with the cooked pasta, and serve alongside the stuffed chicken breasts.

Having a quality professional kitchen knife set will make prep work like mincing garlic and trimming chicken much easier and more efficient.

Substitutions and Variations

• Tomato switcheroos: Cherry tomatoes not cooperating? Diced regular tomatoes, sun-dried tomatoes, or even a handful of grape tomatoes cut in half bring that pop of color and acidity.
• Boneless chicken hack: Bone-in breasts can be intimidating, so boneless works too – just reduce the cooking time to about 25-30 minutes and check with a meat thermometer for 165°F.

Additional Things to Serve With This Dish

I’m always thinking about what goes alongside this elegant chicken because, to be frank, presentation matters when you’re serving something this fancy.

• Roasted vegetables: Asparagus, Brussels sprouts, or carrots roasted with olive oil and garlic complement the Italian flavors without competing for attention.
• Simple starches: Since the dish already includes pasta, you might skip extra carbs, but garlic bread or focaccia never hurt anyone’s feelings.
• Light salads: A crisp arugula salad with lemon vinaigrette cuts through the richness of the cheese and balances all that comfort food energy.
• Wine pairings: A crisp Pinot Grigio or Chardonnay echoes the white wine in the recipe, though honestly, whatever you’ve got open works fine.
• Steamed broccoli: Sometimes the simplest sides shine brightest, especially when your main dish is doing all the heavy lifting with those fancy stuffed pockets.

Cooking Tips & Tricks (Chef’s Notes)

Look, I’m going to share the secrets that make this dish actually work instead of turning into a Pinterest fail.

• Don’t skip the pressing step – That spinach holds more water than you think, and soggy stuffing under chicken skin is nobody’s friend.
• Room temperature chicken is your best friend – Cold chicken straight from the fridge fights back when you’re trying to loosen that skin, plus it cooks unevenly.
• Go gentle with the skin loosening – Think of it like separating tissue paper, not ripping open a bag of chips, because torn skin means escaped stuffing.
• Meat thermometer saves the day – Stuffed chicken needs 165°F internal temp, and guessing games with raw poultry just aren’t worth the stress.
• Let it rest before slicing – Five minutes of patience keeps all those beautiful juices from running across your cutting board instead of staying in the meat.
• Save some unstuffed spinach mixture – Trust me on this one, you’ll want extra for anyone who asks for seconds or decides they want more of that cheesy goodness.
• Pat everything dry – Wet chicken won’t brown properly, wet spinach makes soggy stuffing, and nobody wants to serve something that looks like it took a swim.

Nutritional Facts

• Calories: 520
• Protein: 45g
• Carbohydrates: 48g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 4g
• Sugar: 4g
• Sodium: 680mg
• Cholesterol: 115mg
• Iron: 15% DV
• Calcium: 20% DV
• Vitamin A: 35% DV
• Vitamin C: 25% DV
• Folate: 30% DV

Key nutritional highlights:

• High-quality complete protein from chicken supports muscle maintenance and keeps you satisfied longer
• Spinach delivers iron and folate – essential for energy production and healthy blood cells
• Fontina cheese adds calcium for bone health without going overboard on saturated fat
• Fettuccine provides complex carbs for sustained energy rather than quick sugar spikes
• Cherry tomatoes boost vitamin C and add antioxidants like lycopene
• Relatively moderate sodium considering it’s a restaurant-style dish you’re making at home
• Good source of B vitamins from the chicken and enriched pasta for nervous system support

Fun “Did You Know?”

Did you know that Chicken Florentine gets its name from Florence, Italy, where anything prepared “à la Florentine” traditionally includes spinach?

I find it fascinating that this classic preparation dates back to Catherine de’ Medici‘s era in the 16th century. When she married France’s future king, she brought Italian cooks who introduced spinach dishes to French cuisine.

The term “Florentine” became synonymous with spinach preparations across European cooking.

Today’s recipe honors that tradition by stuffing fresh spinach under the chicken skin, creating pockets of creamy, herb-infused goodness that would make those Renaissance chefs proud.