Chicken Florentine Recipe (One Pan Dinner!)

This Chicken Florentine is a quick and easy recipe that’s perfect for a delicious weeknight dinner! Imagine tender, juicy chicken breasts nestled in a creamy spinach and mushroom sauce, all cooked together in one pan. This dish is simple to prepare, ready in just 30 minutes, and sure to become a new family favorite. It’s a fantastic option for busy weeknights when you want a flavorful and satisfying meal without spending hours in the kitchen.

Why You’ll Love This Recipe

  • Quick and Easy: Perfect for busy weeknights, this recipe comes together in a flash with just a few simple steps.
  • One-Pan Wonder: Minimal cleanup! Everything cooks together in one skillet, saving you time and effort.
  • Flavorful and Elegant: The combination of creamy sauce, earthy mushrooms, and tender spinach creates a delicious and sophisticated dish.
  • Healthy and Satisfying: This recipe is packed with protein and nutrients, making it a healthy and satisfying choice for the whole family.

Ingredients

  • Boneless, skinless chicken breasts: Use high-quality chicken breasts for the best flavor and texture.
  • Sea salt: Enhances the flavor of the chicken.
  • Black pepper: Adds a touch of heat.
  • Olive oil: Used to sear the chicken and cook the vegetables.
  • Garlic: Minced and added to the sauce for a fragrant and savory kick.
  • Cremini mushrooms: Sliced and adds a savory depth of flavor and texture.
  • Unsalted butter: Adds richness and flavor to the sauce.
  • Chicken broth: Creates a flavorful base for the sauce.
  • Dry white wine: Adds depth of flavor and acidity to the sauce.
  • Heavy cream: Creates a rich and creamy sauce.
  • Grated Parmesan cheese: Adds a salty and umami flavor to the dish.
  • Fresh spinach: Adds a healthy and flavorful touch.

Note: For exact measurements, see the recipe card below!

How to Make Chicken Florentine

Step 1: Season and Sear Chicken

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts in a single layer and cook for 3-5 minutes per side, or until golden brown. The chicken doesn’t need to be cooked through at this point, just browned. Remove the chicken from the skillet and set aside on a plate, covering to keep warm.

Step 2: Cook Mushrooms and Garlic

If the pan seems dry, add a little more olive oil. Add the minced garlic and sliced mushrooms to the skillet. Cook for 3-5 minutes, stirring occasionally, until the mushrooms are browned and any released liquid has evaporated.

Step 3: Make the Sauce

Reduce the heat to medium and stir in the butter until melted. Add the chicken broth and white wine, scraping the bottom of the pan to deglaze and incorporate any browned bits into the sauce. Increase the heat to bring the sauce to a simmer and cook for 4-5 minutes, or until the liquid is reduced by half. Add the heavy cream, bring back to a simmer, and cook for 2-3 minutes, or until slightly thickened. Reduce the heat to low and stir in the grated Parmesan cheese until smooth.

Step 4: Add Spinach and Chicken

Add the spinach to the pan and cook, stirring frequently, for 2-3 minutes, or until wilted. Return the chicken breasts to the pan, nestling them in the sauce. Cook for 3-5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Step 5: Serve

Serve the Chicken Florentine immediately with the sauce spooned over the chicken and a side of your choice.

Pro Tips for Making the Recipe

  • Pat the chicken dry: Patting the chicken dry helps it sear properly and achieve a golden brown crust.
  • Don’t overcrowd the pan: Cooking the chicken in a single layer ensures even browning and prevents steaming.
  • Use a meat thermometer: An instant-read thermometer is the best way to ensure the chicken is cooked to a safe internal temperature.
  • Adjust the consistency: If the sauce is too thick, add a splash of chicken broth or water. If it’s too thin, simmer it for a minute or two longer to reduce.
  • Add other vegetables: Feel free to add other vegetables to the dish, such as diced bell peppers, asparagus, or zucchini.

How to Serve

Chicken Florentine Recipe (One Pan Dinner!)

This Chicken Florentine is delicious with a variety of sides:

  • Mashed Potatoes: Creamy mashed potatoes are a classic pairing for this dish.
  • Rice Pilaf: A flavorful rice pilaf complements the richness of the sauce.
  • Pasta: Serve the chicken and sauce over your favorite pasta, such as spaghetti, fettuccine, or angel hair.

Make Ahead and Storage

This Chicken Florentine is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze the cooked chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in the microwave or on the stovetop over low heat until warmed through.

FAQs

1. Can I use bone-in, skin-on chicken breasts? Yes, you can! However, you’ll need to adjust the cooking time accordingly, as bone-in, skin-on chicken breasts will take longer to cook.

2. Can I use a different type of mushroom? Absolutely! Feel free to use your favorite mushrooms, such as white button mushrooms, shiitake mushrooms, or oyster mushrooms.

3. Can I make this recipe without wine? Yes, you can! You can substitute the white wine with an equal amount of chicken broth or water.

4. Can I add other seasonings to the dish? Definitely! A pinch of red pepper flakes, dried oregano, or Italian seasoning would be delicious additions.

This Chicken Florentine Recipe is a quick, easy, and delicious way to enjoy a flavorful and elegant meal. With its simple preparation, one-pan convenience, and healthy ingredients, it’s a recipe you’ll want to make again and again!

Print
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Chicken Florentine Recipe (One Pan Dinner!)

Chicken Florentine Recipe (One Pan Dinner!)

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop, One-Pan
  • Cuisine: Italian-American

Description

This Chicken Florentine is an easy and elegant one-pan meal that’s ready in just 30 minutes! Tender chicken breasts are cooked with garlic, mushrooms, and spinach in a creamy Parmesan sauce. It’s a delicious and satisfying dish that’s perfect for a weeknight dinner or a special occasion.


Ingredients

Units Scale
  • 4 (8-oz) boneless, skinless chicken breasts
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (plus more if needed)
  • 4 cloves garlic, minced
  • 6 oz cremini mushrooms, sliced (~2 cups)
  • 1 tablespoon unsalted butter
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 6 cups fresh spinach, packed

Instructions

  1. Prep Chicken: Pat chicken breasts dry and season with salt and pepper.
  2. Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts on both sides. Remove and set aside.
  3. Cook Mushrooms: Add garlic and mushrooms to the skillet. Cook until browned and liquid evaporates.
  4. Make Sauce: Reduce heat to medium. Stir in butter. Add chicken broth and white wine, scraping the bottom of the pan to deglaze. Simmer until liquid is reduced by half.
  5. Add Cream and Cheese: Stir in heavy cream and simmer until slightly thickened. Reduce heat to low and stir in Parmesan cheese.
  6. Wilt Spinach: Add spinach to the pan and cook until wilted.
  7. Return Chicken and Finish: Nestle chicken breasts into the sauce and cook until heated through (3-5 minutes).

Notes

  • If you don’t have cremini mushrooms, you can substitute with white button mushrooms or another variety.
  • For a richer flavor, you can use half-and-half or whole milk instead of heavy cream.
  • Serve with pasta, rice, or mashed potatoes for a complete meal.

Nutrition

  • Serving Size: 1 chicken breast with sauce
  • Calories: 450
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 120mg

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