Skillet Chicken Florentine is ready in just 30 minutes! Serve over pasta, potatoes, or vegetables for a quick dinner.
This post contains affiliate links.
When foods are said to be in the style of “Florentine,” it typically means they are cooked with or served on spinach. To me, Florentine also means the addition of spinach and a cheese like Parmesan. This Skillet Chicken Florentine is inspired by those flavors in a quick and simple one-pot meal ready in just 30 minutes.
Because this Skillet Chicken Florentine is so fast and simple it is a great option for busy nights. I love having a long list of quick and easy dinner options on standby. This recipe is also very flexible as it can be served with a lot of different things. Mashed potatoes, pasta, and any mixed vegetables I have are my favorites.
- 4 chicken breasts (approximately 6-8 ounces each)
- black pepper
- 2 Tablespoons vegetable oil
- 2 Tablespoons unsalted butter
- 1/2 cup yellow onion, diced
- 6 ounces mushrooms sliced
- 4 cloves garlic minced
- 1/2 cup white wine
- 1 Tablespoon cornstarch
- 2 cups milk
- 3/4 cup frozen chopped spinach
- 3/4 cup freshly grated Parmesan cheese
- Preheat a large, deep skillet or shallow pot over medium high heat.
- Season both sides of the chicken with salt and pepper.
- Add the oil. When the oil is hot, add the chicken. Cook until golden brown, approximately 5-7 minutes. If too hot, reduce the heat.
- Flip the chicken over and cook an additional 5 minutes until golden brown and also cooked all the way through. Add a little more oil if needed. If your chicken is browning too fast, reduce the heat to slow browning but continue cooking the chicken. The chicken is done when it is 165F in the thickest part.
- Remove the chicken from the pan and set aside. Leave approximately 1 Tablespoon of oil in the skillet. Add the butter to the same pan you cooked the chicken in over medium heat and let the butter melt.
- Add the mushrooms and onion and cook until the onion is translucent, approximately 3 minutes. Add the garlic, stir, and cook for 30 seconds until fragrant.
- Add the white wine to the onions. Cook until reduced by half, approximately 2 minutes.
- Mix the cornstarch with 1 Tablespoon of water and stir to combine. Add the cornstarch to the onion mixture. Also add the milk, spinach, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir and cook until the sauce thickens, approximately 5 minutes.
- Remove the sauce from the heat. Add the Parmesan cheese and stir until melted. At this point, season the sauce to taste with salt and black pepper.
- Put the chicken back in the sauce to heat through and coat with the sauce, if desired. Serve over pasta or with vegetables.