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One-Pan Chicken Florentine

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop + Oven
  • Cuisine: French

DESCRIPTION

This Chicken Florentine has a delicious and creamy sauce and is easier than it looks. It’s all made in one pan!

Listen to me explain briefly about how to make this chicken, with some great tips along the way, by clicking the play button below:

[sc name="chickenflorentinerotd"][/sc]

Ingredients

Scale
  • 3 Tbsp. all-purpose flour
  • ¾ tsp. salt
  • 4 boneless, skinless chicken breasts
  • 3 Tbsp. olive oil
  • 3 Tbsp. butter
  • 1 large shallot, minced*
  • 2 Tbsp. white wine
  • ¾ cup heavy cream**
  • ¼ tsp. ground nutmeg
  • 3 cups loosely packed fresh baby spinach leaves
  • ¼ cup chopped fresh parsley

Instructions

  1. Preheat oven to 400°F.
  2. In a gallon plastic zipper bag, add flour and salt; shake to combine. Add chicken breasts and shake bag to coat chicken. Reserve any remaining flour in the bag; set aside. 
  3. In a large oven-safe skillet, heat oil over medium-high heat until shimmering. Add chicken to pan; cook each side until lightly browned, about 3 minutes. 
  4. Reduce heat to medium-low. Transfer chicken to a plate; set aside.
  5. Add butter and shallots to pan. Cook, stirring frequently, until shallots are fragrant, and butter begins to brown, about 1 minute. Stir in any remaining flour. 
  6. Add white wine, cream, and nutmeg. Stir, scraping up any browned bits from bottom of pan. Bring to a boil, reduce to a simmer.
  7. Return chicken to pan. Place pan in oven. Bake 20-25 minutes, or until chicken registers 160°F on an instant-read thermometer inserted into the thickest part of the breast.
  8. Remove pan from oven. Transfer chicken to a serving platter.
  9. Add spinach to pan, stirring until spinach has wilted. Pour pan sauce and wilted spinach over chicken. Top with parsley.

Notes

*If shallots aren’t available, half of a small onion can be used instead.

**Chicken stock can be substituted for the heavy cream, however the sauce will be thinner.