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

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Instructions

Prep Chicken: Pat chicken breasts dry and season with salt and pepper.
Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts on both sides. Remove and set aside.
Cook Mushrooms: Add garlic and mushrooms to the skillet. Cook until browned and liquid evaporates.
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.
Add Cream and Cheese: Stir in heavy cream and simmer until slightly thickened. Reduce heat to low and stir in Parmesan cheese.
Wilt Spinach: Add spinach to the pan and cook until wilted.
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