30-Min Creamy Chicken Florentine Joy

There are those nights, right? You walk in, kick off your shoes, and the thought of dinner feels overwhelming. I totally get it. For years, I thought cooking was just another chore, something for people with way more time and energy than me. But then, something changed. I discovered the pure joy in transforming simple ingredients into something truly delicious, something that makes you feel, well, *good*. That’s exactly what this creamy chicken florentine skillet is all about. It’s a little bit of magic in just 30 minutes – bright, flavorful, and unbelievably comforting. It’s the kind of meal that makes you say, “Wow, I made this!” And that’s the heart of what we do here at Pure Cooking Joy: proving that incredible food and kitchen confidence are totally within reach for everyone.

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Why You’ll Love This Creamy Chicken Florentine Skillet

Seriously, this recipe is a total game-changer for busy weeknights! You are going to absolutely adore how simple and satisfying it is. Here’s why it’s already a favorite in my kitchen:

• Ready in a Flash: We’re talking deliciousness from start to finish in just 30 minutes. Perfect for those nights when time is super tight!
• One-Pan Wonder: Everything cooks in a single skillet. That means less mess, less cleanup, and more time for you.
• Incredibly Creamy & Flavorful: That savory white wine cream sauce? Oh my goodness. It’s rich, comforting, and absolutely delicious with the tender chicken and wilted spinach.
• Family Favorite: Even the pickiest eaters usually gobble this one up. It’s a hearty, crowd-pleasing meal that feels special without any fuss.
• Versatile: It’s a fantastic base for adding other veggies or serving over your favorite pasta or rice.

Gather Your Ingredients for Chicken Florentine

Let’s get our mise en place ready for this amazing chicken florentine! You’ll need:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 5 ounces fresh spinach
• 1/4 cup grated Parmesan cheese
• Optional: cooked pasta or rice for serving

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Crafting Your Perfect Chicken Florentine

Alright, let’s get this amazing chicken florentine skillet on the table! It’s honestly so straightforward, even on the busiest weeknights. We’re going to build all this incredible flavor right in one pan. Trust me, the magic really happens in these easy steps!

Preparing the Chicken for the Skillet

First things first, let’s get that chicken ready. We’re going to give it a little flavor boost with salt, pepper, garlic powder, and onion powder. Just toss those chicken pieces right in the bowl and coat them well. Then, heat up your olive oil in a big skillet over medium-high heat. Once it’s nice and hot, add the chicken. We want to get a beautiful golden-brown sear on all sides, and make sure it’s cooked all the way through. This usually takes about 5 to 7 minutes. Once it’s done, just scoop it out and set it aside for a moment.

Building the White Wine Cream Sauce

Now for the sauce – this is where the real magic happens! In that same skillet (don’t you love one-pan meals?), melt a tablespoon of butter. Toss in your minced garlic and let it get fragrant for about a minute. Be careful not to burn it! Then, pour in that white wine. This is called deglazing, and it’s super important because it lifts all those tasty browned bits from the bottom of the pan. Let it bubble and reduce a bit for a minute or two. Next, stir in your chicken broth and creamy heavy cream. Bring it all to a gentle simmer and let it cook for about 3 to 5 minutes. You’ll see it start to thicken up, getting that lovely rich texture.

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Adding Spinach and Finishing the Chicken Florentine

Okay, almost there! Add your fresh spinach to the skillet. It might look like a lot, but it wilts down super fast! Just stir it gently until it’s all tender. Then, stir in that grated Parmesan cheese until it’s melted and makes the sauce wonderfully smooth and creamy. Now, bring back your browned chicken to the skillet. Give everything a good stir to coat the chicken and spinach in that glorious sauce. Let it heat through for another minute or two. And voilà!

Tips for a Flavorful Chicken Florentine

You know, even with a recipe this easy, a few little tricks can take your chicken florentine from “good” to “absolutely unforgettable.” I’ve learned a few things along the way, especially when I’m feeling that weeknight rush!

First off, don’t skimp on the wine quality! Use something you’d actually drink. A dry white wine like Pinot Grigio or Sauvignon Blanc adds a lovely brightness that cuts through the richness. And please, use freshly minced garlic; that jarred stuff just doesn’t have the same punch. If you don’t have white wine, a little extra chicken broth with a tiny splash of white wine vinegar or lemon juice can work in a pinch, but the wine really makes the sauce sing. Oh, and be sure to get a good sear on that chicken – it adds so much depth of flavor that you just can’t get otherwise!

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Serving Suggestions for Chicken Florentine

This creamy chicken florentine is so delicious on its own, but it plays *really* well with a few friends! It’s fantastic served over a bed of fluffy rice or a swirl of your favorite pasta, like fettuccine or penne. The pasta and rice soak up that dreamy white wine cream sauce like a sponge, making every bite even better. And you absolutely cannot forget a crusty bread for dipping! Seriously, that sauce is too good to leave any behind. It’s the perfect way to round out a comforting, home-cooked meal that feels like a real treat, even on a busy Tuesday. For more family-pleasing dinner ideas, check out my recipe for Cheesy Hamburger Rice Casserole!

Storing and Reheating Your Chicken Florentine

Got delicious leftovers? Lucky you! To keep this creamy chicken florentine tasting its best, let it cool completely before popping it into an airtight container. It’ll be good in the fridge for about 3 days. When you’re ready for more goodness, the best way to reheat it is gently on the stovetop over low heat. Add a tiny splash of water or chicken broth if the sauce looks a little thick. Microwaving works too, but be sure to heat it in short bursts and stir well to avoid those hot spots and keep the sauce nicely creamy!

Frequently Asked Questions about Chicken Florentine

Got questions about whipping up this amazing chicken florentine? I’ve got you covered! Here are a few things people often ask:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully forgiving and stay super moist. Just trim off any excess fat, cut them into pieces like you would the breasts, and cook them until they’re done. They might take a minute or two longer than the breasts, but you’ll get a deliciously tender result!

What if I don’t have white wine?

No worries at all! If you’re skipping the wine, just use an extra 1/2 cup of chicken broth. For a little zing that white wine provides, I sometimes add a tiny splash of white wine vinegar or a squeeze of fresh lemon juice at the very end. It helps brighten up that creamy spinach chicken flavor.

Can this be made dairy-free?

Oh, adapting recipes is half the fun! For a dairy-free version, swap the heavy cream for a full-fat coconut milk (the kind from a can, not the carton) and use a dairy-free Parmesan alternative or nutritional yeast for that cheesy flavor. It’ll give you a delicious creamy spinach chicken experience without the dairy!

How do I make the sauce thicker if it’s too thin?

If your sauce isn’t as thick as you like after simmering, don’t fret! Just whisk together about 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry. Stir that into the simmering sauce and cook for another minute or two. It’ll thicken right up beautifully. Just be careful not to overdo it!

Nutritional Information

Just a little heads-up, the nutrition info for this amazing chicken florentine is an estimate, of course! Think of it as a helpful guide. What you get here is roughly 450 calories per serving, with about 25g of fat (12g saturated), 35g of protein, and 8g of carbs. Remember, things can change a bit based on exact ingredients and how much sauce you slurp up – which we all do, right?

Share Your Pure Cooking Joy

Did you make this amazing chicken florentine? I would absolutely *love* to hear how it turned out for you! Drop a comment below, give it a star rating, or share your own Pure Cooking Joy moments on social media. Remember, sharing delicious, home-cooked meals is one of the best ways to show love. Have questions or feedback? You can always reach out via my contact page!

Chicken Florentine Skillet

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A creamy, flavorful chicken and spinach skillet with a white wine pan sauce, perfect for a quick weeknight dinner.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Skillet
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

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• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 5 oz fresh spinach
• 1/4 cup grated Parmesan cheese
• Optional: cooked pasta or rice for serving

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Instructions

1. Season chicken pieces with salt, pepper, garlic powder, and onion powder.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Melt butter in the same skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
4. Pour in white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes until slightly reduced.
5. Stir in chicken broth and heavy cream. Bring to a simmer and cook for 3-5 minutes, until the sauce thickens slightly.
6. Add spinach to the skillet and stir until it wilts, about 2-3 minutes.
7. Stir in Parmesan cheese until melted and the sauce is smooth.
8. Return the cooked chicken to the skillet and stir to coat in the sauce.
9. Serve immediately, optionally over cooked pasta or rice.

Notes

• For a richer sauce, use half-and-half instead of heavy cream.
• Add a squeeze of lemon juice at the end for brightness.
• This dish pairs well with crusty bread for soaking up the sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 120mg