Florentine Chicken (One Pot Dinner!)

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this easy Florentine Chicken Recipe From entertaining to weeknight dinners, this dish is simple and elegant. Best of all, Chicken Florentine is combined with basic ingredients you probably already have on hand!

it has all my flavors Creamy Chicken Florentine SoupBut it cooks very quickly in a pan, like Tuscan Salmon. This is one of my favorites a plate of rice And one who totally pleases the audience. (Actually, getting my kids to eat spinach is my secret sauce. 😉 )

What is Florentine Chicken?

Despite the name, Chicken Florentine is actually a French dish – no From Florence, Italy. Florentine Chicken Recipe traditionally serves chicken chops with a creamy spinach sauce. Other variations include adding mushrooms or lemon juice for extra umami. This is an effortlessly beautiful dish that you can enjoy any night of the week!

Ingredients and Substitutes

This section explains how to choose the best ingredients for Florentine chicken breast, the role of each ingredient in the recipe, and substitution options.For measurements, see Recipe card below.

• chicken breast – While the boneless and skinless variety is the most common choice for Florentine-style cooking, you can also use boneless or boneless chicken thighs and adjust the cooking time accordingly.
• olive oil – Extra virgin olive oil adds a lot of flavor to this recipe, but you can substitute your favorite cooking oil.
• garlic – Use 4 cloves of garlic.While freshly chopped tastes best, you can use canned minced garlic To save time.
• Cream of Mushrooms – Slice yourself, or pre-slice to save time. You can also use white mushrooms or any smaller variety. Some chicken Florentine recipes don’t use mushrooms, so feel free to omit them (or substitute onions) if you prefer.
• butter – I use grass-fed butter, but any unsalted variety will do.
• chicken soup – I use a lower sodium variety.you can also use Homemade Bone Broth extra flavor.
• dry white wine – This helps degrease the pan and add depth. Pinot Gris, Chardonnay, or Sauvignon Blanc are all good choices, or use any dry white wine. If you don’t want to drink wine, you can use extra chicken broth instead.
• heavy cream – Makes the sauce thick and rich. I don’t recommend substituting other types of milk as they don’t thicken either. Coconut cream can be used as a substitute, but the dish will still have the dairy of the parmesan cheese.
• grated parmesan cheese – It’s easier to melt with grated rather than chopped varieties.
• fresh spinach – A classic ingredient in Creamy Chicken Florentine, but other dark and leafy greens work too.
• sea ​​salt and black pepper – While some recipes use flour to dredge the chicken, we skip this step and just season with salt and pepper. The sauce is still thick without it!

How to Make Florentine Chicken

This section shows how to make Chicken Florentine healthy, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Prepare the chicken. Pat the chicken dry with paper towels, then season both sides with salt and pepper.

Tip: Don’t skip drying the chicken!

The dry exterior helps the meat sear better.

2. searing. heat the oil large frying pan over medium-high heat until shimmering. Add the chicken in a single layer and fry on both sides until browned. (Work in batches if desired.) Remove and cover to keep warm.

3. Cook mushrooms. Add garlic and mushrooms to pot. Cook until the mushrooms are browned and the liquid has evaporated.

Tip: Keep to medium-high heat to evaporate the liquid.

However, if the mushrooms start to brown too much, you can turn it down to medium heat.

3. Start the sauce. Add butter and stir to melt. Add the broth and wine, scraping any browned bits from the bottom of the pan to deglaze it. Simmer until liquid volume is reduced by half.

5. Add cream. Pour in the cream, heat and cook until thickened.
6. Add cheese. Reduce heat and stir in Parmesan cheese, stirring until smooth.

7. withered. Add spinach, stirring frequently until wilted.
8. Finish. Return the chicken to the pot and toss it in the Florentine sauce. Cook until chicken is fully cooked. (You can add a little parmesan or fresh parsley at the end if you like.)

Storage Instructions

Store leftovers in the refrigerator for 3-4 days.

To reheat, heat in a 350°F oven or microwave on low power until heated through.

Can you freeze Chicken Florentine?

Yes, it’s easy to freeze Chicken Spinach Florentines! Cool, cover tightly, and store for 1-2 months. Thaw overnight before reheating.

What to Serve with Florentine Chicken

There are so many pairing options for this recipe! Try these simple ideas.

• spaghetti – You can serve plain noodles, but I prefer healthier vegetable options: Zucchini Noodles, Roasted Spaghetti Squashor Shirataki noodles.
• Potato – mashed potatoes (or Cauliflower puree, pictured above), is the best choice for absorbing all the sauces. But you can also serve it with baked potatoes, fried radishor Roasted Kohlrabi.
• Meter – Use your favorite breed.Mine is Cauliflower Fried Ricebut white or brown rice will also work.
• italian style side & vegetable – with this dish Italian Pickled Artichoke Salad, fried eggplantor Oven Roasted Zucchini.

Easier Skillet Chicken Recipes

If you love quick skillet dinners, you’ll love these others Healthy Chicken Recipes also!

Florentine Chicken (One Pot Dinner!)

With golden chicken and a creamy spinach sauce, this easy Florentine chicken recipe makes an easy 30-minute weeknight dinner—all in one sheet pan.

Prepare: 5 minute

chef: 25 minute

All: 30 minute

Serving Size: 4 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Pat the chicken breast dry with paper towels. Season with salt and pepper.

2. in a large frying pan On medium-high heat, heat the olive oil until shimmering.Add chicken breasts in a single layer and cook 3-5 minutes per side, until the outside is golden brown. (The chicken does not need to be cooked at this point, just browned.)

3. Transfer chicken to a plate and cover to keep warm.

4. If the pan is dry, add a little more oil. (Don’t wipe the frying pan.) Add the garlic and mushrooms to the pan.Cook 3-5 minutes, stirring occasionally, until the mushrooms are browned and the liquid has evaporated. (Keep the heat on medium-high so the water evaporates as the mushrooms release their liquid, but you can reduce the heat if the mushrooms start to brown too much.)

5. Reduce heat to medium. Add butter and stir until melted.

6. Add chicken stock and white wine. Scrape the bottom of the pan to release any browned bits (this is called deglazing).

7. Increase heat to boil.cook about 4-5 minutesuntil the volume of the liquid is reduced by half.

8. Add heavy cream.Increase the heat to a boil, then cook about 2-3 minutesuntil slightly thickened.

9. Lower the heat and stop simmering. Add grated Parmesan cheese and stir until smooth.

10. Add spinach to pot.cook, stirring often, for 2-3 minutesuntil it withers.

11. Return the chicken to the pot and put it in the sauce.Cook 3-5 minutesuntil the chicken is cooked.

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recipe notes

Serving Size: 1 chicken breast with Florentine sauce

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 615

fat 39 grams

protein 54 grams

total carbohydrates 7 grams

net carbs 5.9 grams

fiber 1.1g

sugar 2.8 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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