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.