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Skillet Chicken Mushroom Florentine is a fantastic restaurant quality meal that you can make for your family in less than 30 minutes!! You will not find a better creamy white sauce on top of this tender and juicy chicken.
Skillet Chicken Mushroom Florentine
We just got back from our family trip to Hawaii! It was the perfect time to go because, as we were leaving, Utah was getting dumped with some snow. Maui is paradise, and we loved the sunshine and had an absolute blast. It made me realize how lucky I am because my kiddos traveled so well and I don’t think that my two year old made a peep the entire time. She loved everything that we did. She was so excited to see real sea turtles and even went in the middle of the ocean with us so we could snorkel and loved floating there. It was such a fun time and we created so many fun memories. I will be sharing some recipe inspiration soon because the food there is AMAZING. {especially the white chocolate macadamia nut pancakes with coconut syrup. ?}
As soon as we got back I couldn’t wait to start cooking again. I wanted to make something quick and easy and I combined two reader favorites into one! The Creamy Tuscan Garlic Chicken and the One Pot Creamy Chicken Mushroom Florentine. I have perfected the creamy white sauce and this meal turned out FANTASTIC!!
I was reminded how amazing the sauce is. This skillet meal combines spinach, sun-dried tomatoes and mushrooms inside. The chicken is pan fried to tender and juicy perfection. It is truly a restaurant quality meal that you can make in under 30 minutes. This one is going to wow your entire family and they will be blown away. Its the perfect meal to put on the menu for this week!
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In a large skillet add 2 tablespoons olive oil and cook 1½ pounds boneless skinless chicken breasts on medium high heat for 3-5 minutes on each side until cooked through and to 165 degrees Fahrenheit. Remove chicken and set aside on a plate.
Add 4 ounces sliced mushrooms to the skillet and cook until tender for about 2-3 minutes. Remove and set aside on plate.
Add 1 cup heavy cream, ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese to the skillet. Whisk over medium high heat until it starts to thicken for 3-4 minutes. Add 1 cup chopped spinach, ½ cup julienned sun dried tomatoes, and let it simmer until the spinach starts to wilt. Add the chicken and mushrooms back to the pan and serve over pasta if desired.
Calories: 553kcalCarbohydrates: 11gProtein: 44gFat: 37gSaturated Fat: 18gCholesterol: 199mgSodium: 568mgPotassium: 1231mgFiber: 2gSugar: 5gVitamin A: 1845IUVitamin C: 12mgCalcium: 226mgIron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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One Pot Creamy Chicken Mushroom Florentine