Description
Chicken Florentine is a delicious one-pan dinner featuring tender boneless, skinless chicken breasts cooked in a creamy garlic Parmesan sauce with fresh spinach and sautéed cremini mushrooms. Ready in just 30 minutes, it’s a perfect hearty and elegant meal for any weeknight.
Ingredients
Scale
Chicken
- 4 (8-oz) boneless, skinless chicken breasts
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (plus more if needed)
Sauce & Vegetables
- 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
- Prep Chicken: Pat chicken breasts dry with paper towels to remove moisture. Season both sides evenly with sea salt and black pepper to enhance flavor.
- Brown Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and brown them on both sides until they develop a golden crust, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Cook Mushrooms: In the same skillet, add minced garlic and sliced cremini mushrooms. Sauté until the mushrooms are browned and tender, and any liquid has evaporated, approximately 5-7 minutes.
- Make Sauce: Reduce heat to medium. Stir in the tablespoon of unsalted butter until melted. Pour in the reduced-sodium chicken broth and dry white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the liquid simmer until it reduces by half, about 3-5 minutes.
- Add Cream and Cheese: Stir in the heavy cream and allow the sauce to simmer gently until it slightly thickens, about 3-4 minutes. Lower the heat to low and mix in the grated Parmesan cheese until melted and fully incorporated.
- Wilt Spinach: Add the packed fresh spinach directly into the sauce. Cook, stirring occasionally, until the spinach is fully wilted and soft, about 2-3 minutes.
- Return Chicken and Finish: Nestle the browned chicken breasts back into the creamy spinach and mushroom sauce. Cover and cook over low heat just until the chicken is warmed through and cooked fully, about 3-5 minutes. Ensure the internal temperature reaches 165°F for safety.
Notes
- For a richer flavor, use fresh Parmesan cheese instead of pre-grated.
- Dry white wine can be substituted with extra chicken broth if preferred.
- Use a thermometer to ensure chicken is fully cooked but remains juicy.
- Serve with pasta, rice, or crusty bread to soak up the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
