This easy one-pot Creamy Chicken Florentine is so flavorful and comes together quickly in 30 minutes. Lightly floured chicken seared until golden brown then coated in a dreamy white sauce mixed with garlic spinach, this one-pot chicken is my go-to comfort dish.
Season the chicken breasts halves with salt, pepper and garlic powder. Coat the chicken with flour on all the sides.
Heat a large skillet with oil over medium heat, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
To the same skillet add the butter. Once the butter has melted, add the minced garlic followed by chicken broth and Italian seasonings. Let it simmer for 5 minutes.
Add the heavy cream and parmesan cheese and let it simmer for 2 minutes. Stir in the spinach and add the chicken back to the skillet and cook on low heat for 5 minutes until the sauce thickens and chicken is cooked through.
Serve the creamy chicken florentine while it is still warm.
Notes
Be sure your chicken breasts are cut thinly as it helps them cook quickly to prevent them from being dry.
If your chicken breasts are even in thickness after slicing, you can always pound them to even thickness.
If the sauce simmered for too long and is too thick, you can thin it out by whisking some chicken broth back into the pan.
Leftover Chicken Florentine should be stored in an airtight container in the fridge for 2-3 days. I like reheating in the microwave because it's faster.
If you have mushrooms or sun dried tomatoes in your kitchen, it can be added to the dish as well! They go so well together.
If you don’t have baby spinach and only have the larger variety, simply give it a quick chop in half if you want them to be more bite-sized.
To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165 F.
Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.