Description

This Chicken Florentine recipe is a delicious one-pan dinner featuring tender chicken breasts cooked to golden perfection and served in a creamy Parmesan mushroom sauce with fresh spinach. Ready in just 30 minutes, this dish combines savory flavors and a rich sauce that’s both comforting and elegant, making it perfect for weeknight meals or entertaining.

Ingredients

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

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Instructions

Prep Chicken: Pat the chicken breasts dry with a paper towel and season both sides evenly with sea salt and black pepper to enhance the flavor and ensure good browning.
Brown Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
Cook Mushrooms: Add the minced garlic and sliced cremini mushrooms to the same skillet. Sauté until the mushrooms are browned and any released liquid has evaporated, about 5-6 minutes.
Make Sauce: Reduce the heat to medium. Stir in the tablespoon of unsalted butter until melted. Pour in the chicken broth and dry white wine, scraping the bottom of the skillet to deglaze and release any flavorful browned bits. Simmer the mixture until the liquid has reduced by half, around 3-4 minutes.
Add Cream and Cheese: Stir in the heavy cream and let the sauce simmer until it thickens slightly, about 3 minutes. Reduce the heat to low and mix in the grated Parmesan cheese until melted and well incorporated into the sauce.
Wilt Spinach: Add the packed fresh spinach to the skillet and cook, stirring occasionally, until wilted and tender, about 2-3 minutes.
Return Chicken and Finish: Nestle the browned chicken breasts back into the skillet among the sauce and spinach. Cook for an additional 3-5 minutes until the chicken is heated through and the flavors meld together.

Notes

You can use baby spinach instead of fresh spinach for convenience.
Dry white wine can be substituted with additional chicken broth if preferred.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce may be less rich.
Make sure not to overcook the chicken breasts during the browning step to keep them juicy.
Serve with cooked pasta, rice, or crusty bread to soak up the creamy sauce.