Effortless elegance and quick gourmet dining are two phrases that describe this One-Pan Chicken Florentine. Its rich creamy sauce is perfectly balanced by the acidity of white wine and the freshness of spinach leaves, transforming simple chicken breasts into a restaurant-style entree.
Ingredients For Quick-Prep Chicken Florentine
To make this lusciously creamy meal you need:
- Thin-cut chicken breasts
- Flour
- Mustard powder
- Dried parsley
- Dried thyme
- Salt and pepper
- Butter
- Olive oil
- Shallots
- Garlic
- Dry white wine
- Heavy cream
- Dried oregano
- Spinach
How To Make One-Pan Chicken Florentine
- Season the chicken breasts with salt and pepper on both sides.
- In a shallow dish, mix the flour with the mustard powder, dried parsley, and dried thyme.
- Dredge the chicken breasts in the flour to coat lightly on both sides. Shake off any excess.
- Melt 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat and brown chicken breasts on both sides (about 3-5 minutes on each side). Transfer the chicken to a plate and keep warm.
- In the same skillet, melt 2 more tbsp of butter and sautee the shallots and garlic for about one minute.
- Pour in the wine and scrape the bottom of the skillet to remove any brown bits and pieces stuck to it. Bring to a boil and reduce by half, about 3 minutes
- Add the heavy cream, 1 tbsp dried parsley, and 1 tsp dried oregano, and simmer, stirring constantly, until reduced by half again, about 3 more minutes.
Mix in the spinach and cook just until wilted. Adjust the seasoning adding more salt and pepper if needed. Return the chicken to the pan, cover with the sauce, and cook just until the chicken is heated through.
Can I Prepare This Dish Ahead Of Time?
Yes, you can. Make the dish, let it cool down completely, store it in an airtight container, and keep it in the fridge for up to 3 days. Reheat in a skillet on the stovetop.
Easy One-Pan Chicken Florentine: Quick Prep For Busy Nights
Equipment
- Large skillet
- Shallow dish
- Stove
Ingredients
- 4 thin-cut boneless, skinless chicken breasts
- Salt and pepper to taste
- ¾ cup all-purpose flour
- 1 tsp mustard powder
- 1 tsp + 1 tbsp dried parsley, divided
- 1 tsp dried thyme
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1 ½ cups dry white wine
- 1 cup heavy cream
- 1 tsp dried oregano
- 1-10 oz package fresh spinach leaves
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a shallow dish, mix the flour with the mustard powder, 1 tsp dried parsley, and dried thyme.
- Dredge the chicken breasts in the flour to coat lightly on both sides. Shake off any excess.
- Melt 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat and brown what chicken breasts on both sides (about 3-5 minutes on each side). Transfer the chicken to a plate and keep warm.
- In the same skillet, melt 2 more tbsp of butter and sautee the shallots and garlic for about one minute.
- Pour in the wine and scrape the bottom of the skillet to remove any brown bits and pieces stuck to it. Bring to a boil and reduce by half, about 3 minutes
- Add the heavy cream, 1 tbsp dried parsley, and 1 tsp dried oregano, and simmer, stirring constantly, until reduced by half again, about 3 more minutes.
- Mix in the spinach and cook just until wilted. Adjust the seasoning and add more salt and pepper if needed.
- Return the chicken to the pan, cover with the sauce, and cook just until heated through.
Nutrition
Frequently Asked Questions about Chicken Florentine
1. Can I Use Frozen Spinach Instead Of Fresh?
Yes, you can. Just make sure to thaw it and squeeze as much liquid out of it as you can before adding it to the sauce.
2. What Can I Use Instead Of Dry White Wine?
If you don’t want to add any alcohol (although most of it boils out), use chicken broth instead.
3. Can I Make This Recipe Without Cream For A Healthier Version?
You can use half and half instead of heavy cream for fewer calories, or just thicken the sauce with a roux. If you don’t want to add dairy, try making it with coconut milk.
4. Is It Possible To Use Bone-In Chicken Breasts For This Recipe?
You can use bone-in chicken, but remember it takes longer to cook. Use a meat thermometer if you can to ensure the internal temperature of the chicken reaches 165 F.
5. How Do I Prevent The Cream Sauce From Curdling?
When adding the cream, make sure the heat is on med-low. Don’t boil it, simmer it. Stir constantly until thickened.
6. How To Make Sure My Chicken Is Fully Cooked But Not Dry?
Brown the chicken breasts in a hot skillet for about 3-5 minutes on each side, depending on the thickness of your chicken breasts. If you own a meat thermometer, the internal temperature of the chicken breast should reach 165 F, and when you poke the breasts, the juices should run clear.
7. What Side Dishes Pair Well With Chicken Florentine?
Mashed potatoes, rice, cooked pasta, and a side salad are good accompaniments for Chicken Florentine. The acidity in the salad balances out the creaminess of the dish.
Donna
Sunday 6th of October 2024
Made it tonight. It was easy and really good. Will make it often for sure. Balanced flavors with everything in my panty. I like to keep frozen veggies in my freezer just for last-minute fines and and no store run