Creamy Chicken Florentine with Mushrooms and Spinach Recipe
This Chicken Florentine recipe features tender chicken breast cutlets cooked in a creamy sauce loaded with sautéed spinach, mushrooms, garlic, and onions. It’s a quick and flavorful 30-minute dish perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Chicken and Seasonings
- 4 Boneless Skinless Chicken Breast Cutlets
- Kosher salt and pepper to taste
Vegetables and Aromatics
- 8 Ounces Sliced Baby Bella mushrooms
- 1/2 Onion, diced
- 2 cloves garlic, minced
- 6 Ounces frozen chopped spinach, or fresh baby spinach
Liquids and Oils
- 2 Tablespoons avocado oil
- 1/2 Cup chicken broth
- 1 Cup heavy whipping cream
Instructions
- Season the chicken: Generously season both sides of the chicken breast cutlets with kosher salt and freshly ground black pepper to ensure the meat is flavorful.
- Brown the chicken: Heat a skillet over medium heat and add the avocado oil. Once hot, place the chicken cutlets in the pan and brown them for a few minutes on each side until golden. Remove the chicken from the skillet and set aside on a plate.
- Sauté vegetables: In the same skillet, add the diced onions and sliced mushrooms. Cook over medium heat until softened and fragrant, about 5 minutes. Stir in the minced garlic and chopped spinach, cooking for an additional 5 minutes until the spinach is wilted and incorporated.
- Add liquids and simmer: Pour in the chicken broth and heavy whipping cream, stirring to combine the ingredients in the skillet. Return the browned chicken cutlets to the pan, nestling them into the sauce. Allow everything to simmer gently, cooking the chicken through and thickening the sauce, which should take about 10 minutes.
- Final seasoning and serve: Taste the sauce and adjust salt and pepper as needed. Once the sauce is creamy and thick, and the chicken is fully cooked (internal temperature should reach 165°F/74°C), the dish is ready to serve. Enjoy warm for a comforting meal.
Notes
- You can use fresh baby spinach instead of frozen spinach for a fresher taste and texture.
- To ensure the chicken cooks evenly, pound the cutlets to an even thickness before cooking.
- For a lower-fat version, substitute heavy cream with half-and-half or a milk alternative, though the sauce will be less rich.
- Serve with rice, pasta, or crusty bread to enjoy the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
