When you need a dinner that feels elegant but is easy enough for a weeknight, One Pan Chicken Florentine is the answer. Tender pan-seared chicken is nestled into a rich, creamy sauce with garlic, sun-dried tomatoes, and baby spinach. The best part? It’s made in just one skillet in 30 minutes, making cleanup a breeze.
This chicken with spinach keeps all the flavor while using extra chicken stock, so it’s family-friendly and weeknight-ready.
Table of Contents
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One Pan Chicken Florentine
Ingredients
Equipment
Method
- On a plate, mix flour, salt, garlic powder, onion powder, paprika, and black pepper. Coat chicken pieces in the mixture until lightly covered all over.
- Heat olive oil in a large skillet over medium-high. Sear chicken for 3–5 minutes per side until golden-brown. Transfer to a plate (they don’t need to be fully cooked yet).
- Melt butter in the same skillet. Add shallot, sun-dried tomatoes, garlic, and a pinch of salt. Cook for 2–3 minutes until fragrant and softened.
- Pour in chicken broth and scrape up any browned bits from the pan. Simmer until slightly reduced, about 5 minutes.
- Whisk in cream and cream cheese until smooth. Let simmer 4–6 minutes until thickened to a saucy consistency.
- Stir in baby spinach until just wilted. Nestle chicken into the sauce and cook another 5–7 minutes until heated through and fully cooked.
- Top with fresh basil, parmesan, and lemon wedges. Serve hot with pasta, rice, or bread.
Notes
Why You’ll Love This creamy chicken florentine
- One Pan Wonder Less mess, easy cleanup.
- Ready in 30 Minutes Perfect for busy nights.
- Creamy & Comforting Rich sauce with cream, cream cheese, and parmesan.
- Nutritious Twist Baby spinach adds freshness and nutrients.
- Versatile & Family-Friendly Pairs well with pasta, rice, or crusty bread.
Equipment You’ll Need
- Large skillet Wide enough to sear chicken and hold the sauce.
- Tongs or spatula For turning chicken pieces.
- Whisk To smooth out the creamy sauce.
Ingredients for One Pan Chicken Florentine
- 3 tbsp flour
- ½ tsp each garlic powder, onion powder, and sweet paprika
- ½ tsp fine sea salt, plus more to taste
- 1½ lbs boneless, skinless chicken breasts (split lengthwise or thin-cut)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium shallot, minced
- ¼ cup sun-dried tomatoes, chopped
- 2 large garlic cloves, minced
- 1 cup low sodium chicken broth
- ½ cup heavy cream
- 2 tbsp cream cheese, room temp
- 4 cups baby spinach
- Chopped fresh basil, for garnish
- Freshly grated parmesan cheese, for garnish
- Lemon wedges, for garnish
how to make chicken in cream sauce Step-by-Step
- Dredge the Chicken
On a plate, mix flour, salt, garlic powder, onion powder, paprika, and black pepper. Coat chicken pieces in the mixture until lightly covered all over. - Sear the Chicken
Heat olive oil in a large skillet over medium-high. Sear chicken for 3–5 minutes per side until golden-brown. Transfer to a plate (they don’t need to be fully cooked yet).
- Sauté Aromatics
Melt butter in the same skillet. Add shallot, sun-dried tomatoes, garlic, and a pinch of salt. Cook for 2–3 minutes until fragrant and softened. - Deglaze & Simmer
Pour in the chicken broth and scrape up any browned bits from the pan. Simmer until slightly reduced, about 5 minutes. - Make the Sauce
Whisk in cream and cream cheese until smooth. Let simmer 4–6 minutes until thickened to a saucy consistency. - Add Spinach & Chicken
Stir in baby spinach until just wilted. Nestle chicken into the sauce and cook another 5–7 minutes until heated through and fully cooked. - Serve & Garnish
Top with fresh basil, parmesan, and lemon wedges. Serve hot with pasta, rice, or bread.
Nutrition Benefits (Per Serving – Approx. 4 servings)
| Nutrient | Amount | Why It’s Good |
|---|---|---|
| Calories | ~420 kcal | Balanced, satisfying main dish |
| Protein | 34 g | Lean chicken breast protein |
| Carbs | 10 g | Light coating from flour |
| Fat | 26 g | Creamy sauce with healthy olive oil fats |
| Iron | Moderate | From spinach |
| Calcium | High | From cream cheese & parmesan |
Variations
- Lighter Sauce: Swap heavy cream for half-and-half or evaporated milk.
- Extra Veggies: Add mushrooms, zucchini, or cherry tomatoes.
- Herb Swap: Replace basil with parsley or thyme.
- Spicy Kick: Sprinkle in red pepper flakes.
- Dairy-Free: Use coconut cream and vegan cheese substitutes.
Serving Suggestions
- Over pasta for a classic Italian-inspired meal.
- With steamed rice or quinoa for a hearty option.
- Alongside roasted potatoes or garlic bread.
- With a simple side salad to balance the richness.
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove, adding a splash of broth if the sauce thickens too much.
- Freezer: Not recommended, as the cream sauce may separate.
- Make Ahead: Sear chicken and prep sauce up to 1 day in advance. Assemble and reheat before serving.
FAQs
What does Florentine mean in cooking?
It refers to dishes made with spinach, inspired by Florence, Italy.
Can I use chicken thighs instead of breasts?
Yes! Thighs add extra flavor and stay juicier.
How do I thicken the sauce more?
Simmer longer or add an extra teaspoon of flour slurry.
Can I make this without cream cheese?
Yes, just use extra heavy cream, though cream cheese adds richness.
What’s the best pasta to serve with this?
Fettuccine, penne, or orzo work beautifully.
Conclusion
This One Pan Chicken Florentine is creamy, comforting, and done in just 30 minutes the ultimate weeknight dinner. With pan-seared chicken, a rich garlic cream sauce, and fresh spinach, it’s flavorful yet family-friendly. Plus, it’s made all in one skillet, so cleanup is quick and easy.
Whether you serve it with pasta, rice, or bread, this dish is bound to become a Flash Meals Club favorite.
For more quick dinners, try our Easy Garlic Parmesan Crusted Salmon or Cheesy Chicken Veggie Sheet Pan Dinner.
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