Description
This Chicken Florentine recipe is a delicious one-pan dinner featuring tender chicken breasts simmered in a creamy Parmesan sauce with sautéed mushrooms, garlic, and fresh spinach. It’s a quick and elegant meal perfect for weeknights or special occasions.
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)
Vegetables & Aromatics
- 4 cloves garlic, minced
- 6 oz cremini mushrooms, sliced (~2 cups)
- 6 cups fresh spinach, packed
Sauce
- 1 tablespoon unsalted butter
- ½ cup reduced-sodium chicken broth
- ¼ cup dry white wine
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels, then season both sides evenly with sea salt and black pepper to enhance flavor and ensure a nice sear.
- Sear the 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 temporarily.
- Sauté Garlic and Mushrooms: In the same skillet, add the minced garlic and sliced cremini mushrooms. Cook while stirring occasionally until the mushrooms are browned and their liquid has evaporated, about 5-7 minutes.
- Deglaze and Reduce: Reduce the heat to medium. Stir in the butter until melted. Pour in the chicken broth and dry white wine, scraping the bottom of the pan to deglaze and lift up flavorful browned bits. Allow the liquid to simmer until it reduces by half, approximately 5 minutes.
- Add Cream and Cheese: Stir in the heavy cream and let the sauce simmer until it thickens slightly, about 3-4 minutes. Lower the heat to low and mix in the grated Parmesan cheese until incorporated.
- Wilt the Spinach: Add the fresh spinach to the pan and cook, stirring occasionally, until it has wilted and incorporated into the sauce, about 2-3 minutes.
- Finish Cooking the Chicken: Nestle the seared chicken breasts back into the skillet with the sauce and spinach. Cover and cook for an additional 3-5 minutes until the chicken is heated through and cooked to an internal temperature of 165°F (75°C).
Notes
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Dry white wine can be substituted with additional chicken broth if preferred.
- For a dairy-free option, substitute heavy cream and butter with coconut cream and a dairy-free butter alternative; omit Parmesan or use a vegan cheese.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
