Chicken Florentine (One-Pan)

Servings: people

Prep Time: 10

Cook Time: 20

Total Time: 30

A delicious 30 minute dinner of pan seared chicken served with a creamy flavor packed sauce.

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

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.