One Pan Chicken Florentine
This recipe is simple to make and will impress any and all of your guests. It perfect for a quickie weeknight meal with some rice, mashed potatoes or crusty French bread. You can also serve this to your in-laws, at a special occasion, to knock their socks off!
Chicken Florentine hails from France, not Florence, Italy! The “Florentine” style in cooking generally indicates that the dish has spinach in it. We also added some sun dried tomatoes for color and flavor!
This one pan chicken Florentine is a versatile recipe. Make sure your chicken is sliced into thin cutlets.
If you like this recipe you will love my One Pan Cheesy Beef + Cabbage Skillet or my One Pan Chicken Zucchini + Orzo.
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Chicken Florentine (One-Pan)
Equipment
- 1 large skillet
Ingredients
- 3 tbs flour
- ½ tsp each garlic powder, onion powder, and sweet paprika
- ½ tsp fine sea salt, plus more to taste
- 1½ lbs boneless + skinless chicken breasts, split lengthwise, or thin-cut breasts
- 2 tbs olive oil
- 2 tbs unsalted butter
- 1 medium shallot, minced
- ¼ cup sun-dried tomatoes, chopped
- 2 large cloves garlic
- ¾ cup low sodium chicken broth
- ¼ cup dry white wine or additional stock
- ½ cup heavy cream
- 2 tbs cream cheese, room temp
- 4 cups baby spinach
- chopped fresh basil, for garnish
- freshly grated parmesan cheese, for garnish
- lemon wedges, for garnish
Instructions
- Combine the flour, salt, garlic powder, onion powder, paprika, and black pepper to taste on a plate, and use a fork to mix it together. Dredge the chicken in the mixture until coated all over.
- Set a wide skillet over medium-high heat, and once it’s hot, add the olive oil. Sear the chicken until golden-brown all over, 3 to 5 minutes per side. They don’t have to be fully cooked through. Move them to a plate.
- Add the butter to the pan. Stir in the shallot, sun-dried tomatoes, garlic, and a pinch of salt, and sauté until just softened and fragrant, 2 to 3 minutes.
- Pour in the stock and wine and stir with a wooden spoon to loosen any browned bits from the bottom of the pan. Bring the liquid to a simmer and continue cooking until it’s reduced by half, about 5 minutes.
- Whisk the cream and cream cheese into the pan until it’s smooth, and simmer on low heat, until it thickens to a saucy consistency, 4 to 6 minutes.
- Stir the spinach into the pan until it wilts, then tuck in the chicken pieces, arranging them in an even layer in the sauce. Simmer until the chicken is heated and fully cooked through, another 5 to 7 minutes.
- Serve hot, garnished with the basil, Parmesan, and lemon wedges.
Notes
- Serves great with my Mashed Potatoes or rice or crusty French bread.
- Use gluten free flour to make this dinner recipe gluten free.
Nutrition
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