Description
This Chicken Florentine recipe is a delicious, one-pan dinner featuring tender chicken breasts cooked in a creamy sauce with garlic, mushrooms, spinach, and Parmesan cheese. Ready in just 30 minutes, it’s a perfect comforting meal that’s both elegant and easy to prepare.
Ingredients
Scale
Chicken
- 4 (8-oz) boneless, skinless chicken breasts
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Sauce and Vegetables
- 2 tablespoons olive oil (plus more if needed)
- 4 cloves garlic, minced
- 6 oz cremini mushrooms, sliced (~2 cups)
- 1 tablespoon unsalted butter
- ½ cup reduced-sodium chicken broth
- ¼ cup dry white wine
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 6 cups fresh spinach, packed
Instructions
- Prepare Chicken: Pat the chicken breasts dry using paper towels and season both sides evenly with sea salt and black pepper.
- Brown Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Mushrooms: In the same skillet, add the minced garlic and sliced cremini mushrooms. Cook until the mushrooms are browned and their liquid has evaporated, about 5-6 minutes.
- Deglaze and Simmer: Reduce heat to medium and stir in 1 tablespoon of unsalted butter. Pour in the chicken broth and dry white wine, scraping the bottom of the skillet to release any browned bits. Allow the liquid to simmer and reduce by half, approximately 5-7 minutes.
- Add Cream and Cheese: Stir in 1 cup heavy cream and continue to simmer until the sauce slightly thickens, about 3-4 minutes. Reduce the heat to low and stir in the grated Parmesan cheese until melted and incorporated.
- Add Spinach: Add the packed fresh spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes.
- Finish Cooking Chicken: Nestle the browned chicken breasts back into the creamy sauce. Cover the skillet and cook until the chicken is heated through and cooked to an internal temperature of 165°F (74°C), about 3-5 minutes.
Notes
- Use a meat thermometer to ensure chicken is fully cooked but still juicy.
- Dry white wine can be substituted with additional chicken broth if preferred.
- For a lighter version, substitute heavy cream with half-and-half, but sauce will be less rich.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Spinach can be substituted with baby kale or Swiss chard if desired.
