Lucy M. Transform leftover chicken into an impressive meal with chicken crêpes Florentine that looks fancy but comes together surprisingly quickly. This recipe is perfect for using up rotisserie chicken or leftover roasted chicken, turning simple ingredients into something special.
The crêpes can be made ahead and stored in the refrigerator or freezer, meaning you’re always just one quick assembly away from an elegant dinner. With pre-cooked chicken and frozen spinach as shortcuts, you can have this dish ready in under 45 minutes.
It’s an excellent solution for those nights when you want something more interesting than the usual weeknight fare but don’t have hours to spend cooking. Plus, the assembled crêpes freeze beautifully, giving you a homemade freezer meal that actually tastes gourmet.
Why You’ll Love this Chicken Crêpes Florentine
There’s something magical about a dish that feels fancy enough for a dinner party but doesn’t require you to sell a kidney to pull it off. I love how Chicken Crêpes Florentine strikes that perfect balance. You’re getting tender chicken swimming in a silky mushroom sauce, wrapped up in delicate crêpes with spinach and melted Gruyère.
The tarragon adds this subtle sophistication that makes people think you spent all day cooking, when really you didn’t. Plus, there’s something deeply satisfying about assembling these little bundles—it feels like you’re doing something impressive without actually being complicated.
The combination of creamy filling, earthy mushrooms, and that nutmeg-touched spinach creates layers of flavor that honestly impress everyone. It’s comfort food dressed up in its Sunday best.
What Ingredients are in Chicken Crêpes Florentine?
Making Chicken Crêpes Florentine requires a carefully curated collection of ingredients that work together to create this elegant dish. The recipe combines rich, creamy components with fresh herbs and quality proteins to deliver both depth of flavor and sophistication. Each ingredient plays a specific role in building the layers of taste and texture that define this classic French-inspired recipe.
Ingredients:
- 4 tablespoons butter
- 12 ounces (350g) cremini mushrooms, quartered
- ⅓ cup all-purpose flour
- 1¼ cups chicken stock
- 12 ounces (350g) boneless and skinless cooked chicken, cut into bite-sized pieces
- 1 tablespoon chopped fresh tarragon
- Salt and black pepper
- 1 pound (500g) spinach leaves, coarsely chopped
- Pinch of grated nutmeg
- 8 crêpes
- 4 ounces (125g) Gruyère cheese, grated
When shopping for ingredients, prioritize using fresh tarragon rather than dried, as it provides a more delicate and authentic flavor essential to this dish. The cremini mushrooms should be firm and unblemished, and if you don’t have pre-cooked chicken, you can poach boneless chicken breasts or use rotisserie chicken as a convenient alternative. Gruyère cheese is non-negotiable for this recipe—its nutty flavor and superior melting qualities distinguish this dish from versions made with lesser cheeses.
How to Make this Chicken Crêpes Florentine
- Begin by preheating your oven to 375°F (190°C). To prepare the filling, melt 4 tablespoons of butter in a heavy pan over medium heat, then add the 12 ounces of quartered cremini mushrooms.
- Cook while stirring often for 2–3 minutes until the mushrooms begin to soften and release their moisture. Sprinkle ⅓ cup of all-purpose flour over the mushrooms and stir constantly for 1 minute to create a roux base.
- Remove the pan from heat and gradually blend in 1¼ cups of chicken stock, stirring smoothly to avoid lumps.
- Return the pan to the heat, bring the mixture to a boil while stirring, and simmer for 2–3 minutes until the sauce thickens.
- Fold in the 12 ounces of bite-sized cooked chicken pieces and 1 tablespoon of fresh chopped tarragon, then season to taste with salt and black pepper.
- While the filling simmers, prepare the spinach component. Rinse the 1 pound of coarsely chopped spinach leaves and place them in a saucepan with only the water clinging to the leaves.
- Cook for 2 minutes or until the spinach is tender, then drain thoroughly, squeezing out any excess moisture with the back of a spoon. Stir in 2 tablespoons of butter and a pinch of grated nutmeg to the warm spinach, blending until the butter is fully incorporated and the nutmeg is evenly distributed.
- To assemble, lay out the 8 crêpes and divide the spinach mixture evenly among them, spooning it onto one half of each crêpe.
- Top the spinach with the chicken and mushroom filling, then fold each crêpe in half. Arrange the filled crêpes in a buttered baking dish, sprinkle the 4 ounces of grated Gruyère cheese over the top, and bake for approximately 15–20 minutes until the cheese is melted and golden and the crêpes are heated through.
While these Chicken Crêpes Florentine deliver French elegance and sophistication, try our Nachos Grande for bold, casual Tex-Mex flavors perfect for game day.
Chicken Crêpes Florentine
Ingredients
Method
- Begin by preheating your oven to 375°F (190°C). To prepare the filling, melt 4 tablespoons of butter in a heavy pan over medium heat, then add the 12 ounces of quartered cremini mushrooms.
- Cook while stirring often for 2–3 minutes until the mushrooms begin to soften and release their moisture. Sprinkle ⅓ cup of all-purpose flour over the mushrooms and stir constantly for 1 minute to create a roux base.
- Remove the pan from heat and gradually blend in 1¼ cups of chicken stock, stirring smoothly to avoid lumps.
- Return the pan to the heat, bring the mixture to a boil while stirring, and simmer for 2–3 minutes until the sauce thickens.
- Fold in the 12 ounces of bite-sized cooked chicken pieces and 1 tablespoon of fresh chopped tarragon, then season to taste with salt and black pepper.
- While the filling simmers, prepare the spinach component. Rinse the 1 pound of coarsely chopped spinach leaves and place them in a saucepan with only the water clinging to the leaves.
- Cook for 2 minutes or until the spinach is tender, then drain thoroughly, squeezing out any excess moisture with the back of a spoon. Stir in 2 tablespoons of butter and a pinch of grated nutmeg to the warm spinach, blending until the butter is fully incorporated and the nutmeg is evenly distributed.
- To assemble, lay out the 8 crêpes and divide the spinach mixture evenly among them, spooning it onto one half of each crêpe.
- Top the spinach with the chicken and mushroom filling, then fold each crêpe in half. Arrange the filled crêpes in a buttered baking dish, sprinkle the 4 ounces of grated Gruyère cheese over the top, and bake for approximately 15–20 minutes until the cheese is melted and golden and the crêpes are heated through.
Notes
Health Benefits of Chicken Crêpes Florentine
Chicken crêpes Florentine delivers impressive nutritional benefits in one delicious dish. The chicken provides lean, high-quality protein essential for muscle maintenance and immune function. Spinach contributes iron for healthy blood cells, plus vitamins A, C, and K that support eye health, immunity, and bone strength. The eggs in the crêpes add additional protein and B vitamins, while the dairy-based sauce supplies calcium for strong bones and teeth. This balanced meal combines protein, vegetables, and dairy, creating synergistic nutrition where vitamin C enhances iron absorption and healthy fats help your body utilize fat-soluble vitamins, making it both satisfying and nourishing.Health Benefits of Chicken Crêpes Florentine
Chicken crêpes Florentine delivers impressive nutritional benefits in one delicious dish. The chicken provides lean, high-quality protein essential for muscle maintenance and immune function. Spinach contributes iron for healthy blood cells, plus vitamins A, C, and K that support eye health, immunity, and bone strength.
The eggs in the crêpes add additional protein and B vitamins, while the dairy-based sauce supplies calcium for strong bones and teeth. This balanced meal combines protein, vegetables, and dairy, creating synergistic nutrition where vitamin C enhances iron absorption and healthy fats help your body utilize fat-soluble vitamins, making it both satisfying and nourishing.
Chicken Crêpes Florentine Substitutions and Variations
If you’re looking to put your own spin on this dish, you’ve got plenty of room to get creative without throwing the whole thing off balance. I’d swap the cremini mushrooms for oyster or shiitake varieties if you prefer earthier flavors.
Want something lighter? Use turkey or even sautéed tofu instead of chicken. The tarragon’s optional too—thyme or chives work beautifully if that’s what you’ve got on hand. Can’t find Gruyère? Emmental or even sharp cheddar’ll do the trick.
For the spinach, I’d consider kale or Swiss chard for a heartier texture. You could also jazz things up by adding sun-dried tomatoes or caramelized onions to the filling. The beauty of this recipe is its flexibility, honestly.
What to Serve with Chicken Crêpes Florentine
Pairing sides with these elegant crêpes calls for dishes that complement rather than compete with the rich, creamy filling and earthy spinach. I’d suggest a crisp green salad with a sharp vinaigrette to cut through the richness, because honestly, your palate needs that brightness. A simple arugula salad with lemon dressing works wonderfully.
For something heartier, roasted asparagus or steamed broccoli adds texture without stealing the show. Want carbs? A crusty baguette for soaking up sauce never disappoints, though some prefer wild rice pilaf for elegance. I’d skip heavy starches—these crêpes are already quite indulgent. A dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully, cutting through the Gruyère’s richness. Keep sides light and bright, letting these crêpes remain the showstopper.
Final Thoughts
Chicken Crêpes Florentine isn’t just a dinner—it’s the kind of dish that makes you feel like you’ve actually got your act together in the kitchen, even if you’re wincing at the thought of flipping those first few crêpes. Here’s the thing though: you’ve got this. The mushroom sauce is forgiving, the spinach prep’s straightforward, and honestly, those imperfect crêpes taste just as good as the pretty ones. You’re combining humble ingredients—chicken, mushrooms, spinach—into something that looks restaurant-worthy on a plate. That’s the real magic here. Whether you’re cooking for yourself or impressing guests, this dish delivers elegance without demanding you become a professional chef. You’ll nail it.
