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Chicken Florentine Skillet

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

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/chicken-florentine-skillet-30-min/

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