Chicken Florentine with Fresh Mushrooms
Elevate your dinner table with this elegant Chicken Florentine with Fresh Mushrooms. Juicy, pan-seared chicken breasts are nestled in a rich and creamy sauce infused with the earthy flavors of sautéed mushrooms, fragrant garlic, and a touch of Parmesan cheese. Fresh baby spinach adds vibrant color and wholesome goodness, making this dish as nourishing as it is indulgent. With a silky sauce thickened to perfection and a hint of Italian seasoning, this one-skillet recipe is both impressive and easy to prepare in under 45 minutes. Perfect for a cozy family dinner or a special occasion, serve it with pasta, rice, or rustic bread to soak up every delicious drop.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cups fresh baby spinach
- 2 cups fresh mushrooms (sliced, such as cremini or white button)
- 4 cloves garlic cloves (minced)
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup Parmesan cheese (grated)
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced mushrooms and sauté for 5-6 minutes, or until they release their moisture and turn golden brown.
Add the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth, scraping the bottom of the skillet to deglaze. Stir until the mixture is smooth and thickened.
Add the heavy cream and Parmesan cheese, stirring until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste, if needed.
Add the fresh spinach to the skillet and stir until just wilted, about 1-2 minutes.
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce and vegetables over the chicken.
Simmer for 2-3 minutes to reheat the chicken and marry the flavors.
Garnish with fresh parsley, if desired, and serve immediately with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 407 mg | 31% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
