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Creamy Chicken Florentine
Creamy Chicken Florentine
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy chicken and spinach skillet with mushrooms - a delicious one-pan meal for busy nights.
Ingredients:
  • 1/2 teaspoon kosher salt, divided, plus more to taste
  • 1/4 teaspoon freshly ground pepper, divided, plus more to taste
  • 4 chicken cutlets (1 to 1 1/2 pounds total)
  • 3 tablespoons olive oil, divided
  • 2 medium shallots, chopped
  • 8 ounces cremini mushrooms, trimmed and sliced (about 3 cups)
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1 ounce finely grated Parmesan cheese (about 1/2 cup)
  • 12 ounces fresh baby spinach
Instructions:
  • Coat the chicken: Combine flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a shallow bowl. Place a chicken cutlet in the bowl, sprinkle flour mixture on top, and press to coat evenly. Repeat for remaining cutlets, discarding any excess flour.
  • Sauté the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the dredged chicken cutlets in a single layer and cook without moving until golden brown, 3 to 5 minutes. Flip and cook until the other side is lightly browned and the chicken is cooked through, 2 to 4 minutes. If needed, cook the chicken in 2 batches. Transfer the chicken to a clean plate, tent with foil, and set aside for making the sauce in the same skillet.
  • In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Sauté the shallots until translucent, about 1 minute. Add the mushrooms and garlic, season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, and sauté until tender, for 2 to 3 minutes.
  • Prepare the sauce: Pour the white wine into the skillet and use a wooden spoon to scrape off any browned bits. Let the wine simmer until the alcohol smell is gone, about 1 minute. Next, pour in the heavy cream and bring the mixture to a gentle simmer. Gradually add the spinach in 2-3 portions, stirring until wilted and well combined. Finally, mix in the Parmesan until fully melted.
  • Place the chicken cutlets in the sauce and simmer for 2 to 3 minutes to warm through. Taste and adjust seasoning with salt and pepper to your preference. Serve and store leftovers in an airtight container in the fridge for up to 3 days. Warm on the stovetop or in the microwave as needed. Freshen up with a splash of heavy cream if desired. Avoid freezing as the sauce may separate. Remember to share your feedback in the comments!

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