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There comes a moment in every cook’s journey when the sheer act of making dinner evolves into something profoundly comforting—a familiar dish that feels like home. For me, that dish is the Skillet Creamy Chicken Mushroom Florentine. Not only is it rich and satisfying, but it brings together wholesome ingredients in a way that transforms a simple weeknight meal into something special. I remember the first time I whipped this up after a long day—standing in the kitchen, watching the steam rise, and inhaling the fragrant blend of garlic, chicken, and creamy goodness. It may have been a weeknight, but for those moments, time felt suspended.
Sometimes, when I need a dose of comfort, I turn to this winning combination of chicken, mushrooms, and spinach. It’s perfect for those busy evenings when you want to nourish your loved ones without feeling overwhelmed. Plus, it manages to tick off the boxes for both health and indulgence simultaneously—a bit of magic, if you ask me.
What makes this recipe special
Skillet Creamy Chicken Mushroom Florentine isn’t just about flavor—it’s about balance. The chicken is seared to a golden brown, providing a lovely texture that contrasts beautifully with the silky cream sauce. Add to that the earthiness of mushrooms and the bright notes from spinach and sun-dried tomatoes, and you’ve got a dish that’ll have you dreaming about it long after the plates are cleared.
This dish encapsulates efficiency too. It comes together in one skillet, minimizing cleanup and allowing the ingredients to mingle happily to create a depth of flavor that rivals meals that simmer for hours. Trust me on this one; you’ll want to revisit this recipe more than just once.
Gather these ingredients
To embark on this culinary adventure, here’s what you’ll need:
- 2 tablespoons olive oil: A staple in my kitchen, its fruity flavor does wonders for the chicken.
- 1½ pounds boneless, skinless chicken breasts: These are juicy and quick-cooking, but you could use thighs if you prefer a richer flavor.
- 4 ounces sliced mushrooms: They add that earthy depth and absorb the delicious sauce beautifully. Use cremini or button varieties based on your preference.
- 1 cup heavy cream: This brings in the luxurious texture—that creamy, dreamy sauce that ties everything together.
- ½ cup chicken broth: Homemade is best, but a good-quality store-bought variety will work almost equally as well.
- 1 teaspoon garlic powder: It’s convenient, but fresh minced garlic can definitely elevate this dish if you have the time.
- 1 teaspoon Italian seasoning: A blend like this enhances all the flavors without overwhelming them. You can make your own mix if you’re feeling ambitious.
- ½ cup grated Parmesan cheese: Choose a good quality cheese here—it can make a noticeable difference in flavor.
- 1 cup chopped spinach: Fresh spinach adds a burst of color and nutrition. Frozen can work, just be sure to thaw and squeeze out excess moisture.
- ½ cup julienned sun-dried tomatoes: These little gems provide a sweet and tangy flavor that really uplifts the dish.
Walking you through it
Now, let’s cook. Follow me through these steps to create something wonderful:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1½ pounds of boneless, skinless chicken breasts. Cook for 3-5 minutes on each side until golden and cooked through. Use a meat thermometer to ensure it reaches 165°F. Remove and set aside on a plate.
- In the same skillet, add 4 ounces of sliced mushrooms. Cook for about 2-3 minutes, until they’re tender and releasing moisture. Remove and set aside with the chicken.
- Pour in 1 cup of heavy cream and ½ cup of chicken broth. Add 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning. Whisk gently over medium-high heat until the mixture begins to thicken, about 3-4 minutes.
- Next, stir in 1 cup of chopped spinach and ½ cup of julienned sun-dried tomatoes. Watch as the spinach wilts into the creamy sauce—it’s a sight to behold.
- Finally, add the chicken and mushrooms back into the skillet. Allow it all to mingle for a couple of minutes. Serve over pasta if desired, soaking up all that delicious sauce.
Best way to enjoy it
This dish shines served over a bed of warm fettuccine or tagliatelle. The wide noodles catch every bit of that creamy sauce, while a sprinkle of extra Parmesan on top never hurts. I also love a side of garlic bread—perfect for mopping up the leftovers from your plate. A simple green salad with a zesty lemon vinaigrette creates a wonderful contrast against the richness of the dish, balancing the meal perfectly.
Storage and reheating tips
Leftovers, if you’re lucky enough to have them, can be refrigerated in an airtight container for up to three days. You can also freeze portions, which keeps for about a month, though the texture of the spinach might change a bit upon thawing.
To reheat, gently warm it on the stovetop over low heat, adding a splash of cream or chicken broth to restore the sauce’s creaminess. Microwaving is also an option—just be sure to cover it loosely and stir occasionally to heat evenly.
Tips for a successful recipe
A few handy hints before you start your culinary journey:
- Quality matters: Choose good-quality chicken and fresh ingredients to maximize flavor.
- Don’t skip the resting time for the chicken—it helps keep it juicy.
- Experiment with spices: This is a base recipe, so feel free to throw in your favorite herbs to tailor it to your palate.
Creative twists
If you’re feeling adventurous, here are some fun variations:
- Use different proteins: Substitute chicken with shrimp for a lighter dish or even tofu for a vegetarian option.
- Herb variations: Fresh basil or thyme can really elevate the flavor profile if you have them on hand.
- Pasta change-up: Try it over orzo or even quinoa for a different texture and taste.
Ingredients
- 2 tablespoons olive oil
- 1½ pounds boneless skinless chicken breasts
- 4 ounces sliced mushrooms
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 1 cup chopped spinach
- ½ cup julienned sun-dried tomatoes
Directions to follow
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook 1½ pounds of chicken breasts for about 3-5 minutes per side until cooked through. Remove and set aside.
- Add 4 ounces sliced mushrooms to the same skillet and cook until tender, roughly 2-3 minutes. Remove and set aside.
- Pour in 1 cup of heavy cream and ½ cup chicken broth. Stir in 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Whisk until it thickens, about 3-4 minutes.
- Add 1 cup chopped spinach and ½ cup julienned sun-dried tomatoes. Let it simmer until the spinach wilts.
- Return the chicken and mushrooms to the skillet. Serve over pasta, if desired. Enjoy!
Your questions answered
- Can I use half-and-half instead of heavy cream? Yes, but the sauce may not be quite as rich and creamy.
- Is this dish gluten-free? Yes, as long as you ensure your chicken broth and any pasta are gluten-free, you’re good to go.
- Can I make this dish vegetarian? Absolutely! Swap the chicken for chickpeas or mushrooms, and use vegetable broth.
- What can I substitute for sun-dried tomatoes? Fresh tomatoes or roasted red peppers can work well as a substitute.
- How can I make this spicier? Incorporate some crushed red pepper flakes into the sauce or a dash of hot sauce.
At the end of the day, cooking is about connection—nurturing ourselves and those we love through simple, good food. The Skillet Creamy Chicken Mushroom Florentine does just that, creating a delectable meal that’s sure to delight. So go ahead, make it for dinner tonight, and let the flavors wrap around you like a warm embrace. I’d love to hear how your version turns out; feel free to share your experiences or little tweaks you come up with!
Skillet Creamy Chicken Mushroom Florentine
A rich and comforting one-skillet dish featuring seared chicken, earthy mushrooms, and vibrant spinach in a creamy sauce, perfect for weeknight dinners.
Ingredients
Chicken and Vegetables
- 1½ pounds boneless, skinless chicken breasts Juicy and quick-cooking.
- 4 ounces sliced mushrooms Use cremini or button varieties.
- 1 cup chopped spinach Fresh is recommended; frozen can be used if thawed and squeezed dry.
- ½ cup julienned sun-dried tomatoes Provides sweet and tangy flavor.
Sauce Ingredients
- 2 tablespoons olive oil Fruity flavor enhances the chicken.
- 1 cup heavy cream Brings a luxurious texture.
- ½ cup chicken broth Homemade is best, but store-bought works.
- 1 teaspoon garlic powder Fresh minced garlic can be used.
- 1 teaspoon Italian seasoning Enhances flavors.
- ½ cup grated Parmesan cheese Choose a good quality cheese.
Instructions
Cooking the Chicken
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add 1½ pounds of boneless, skinless chicken breasts. Cook for 3-5 minutes on each side until golden and cooked through, reaching an internal temperature of 165°F. Remove and set aside.
Cooking the Mushrooms
- In the same skillet, add 4 ounces of sliced mushrooms. Cook for about 2-3 minutes until they are tender and releasing moisture. Remove and set aside with the chicken.
Making the Sauce
- Pour in 1 cup of heavy cream and ½ cup of chicken broth. Add 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning. Whisk gently over medium-high heat until the mixture begins to thicken, about 3-4 minutes.
- Stir in 1 cup of chopped spinach and ½ cup of julienned sun-dried tomatoes. Watch as the spinach wilts into the creamy sauce.
Combining Ingredients
- Add the chicken and mushrooms back into the skillet. Allow it all to mingle for a couple of minutes.
- Serve over pasta if desired, soaking up all that delicious sauce.
Notes
This dish can be served over fettuccine or tagliatelle. A side of garlic bread is perfect for mopping up leftovers. It pairs well with a green salad with lemon vinaigrette.
