This creamy Chicken Florentine with mushrooms is pure comfort in a skillet. Juicy, golden chicken is smothered in a rich cream sauce with tender spinach and mushrooms. It’s the kind of dinner that feels fancy but is secretly simple enough for a weeknight.
If you’re in the mood for more creamy chicken recipes, our Creamy Garlic Chicken Breasts or Creamy Boursin Chicken would be next on the list.
Why you’ll love it
We’re talking tender chicken, buttery mushrooms, and a velvety sauce that’s perfect for spooning over mashed potatoes, pasta, or even crusty bread. The whole dish comes together in about 30 minutes.
This is a one-pan meal, so cleanup is minimal, and the ingredients are easy to find in any grocery store. It’s comforting, flavorful, and makes the kitchen smell amazing.
Helpful Tips
- If your chicken breasts are thicker, pound them to an even thickness so they cook quickly and stay tender.
- This sauce is rich, so it pairs perfectly with something to soak it up—think pasta, rice, or bread.
- Thicken the sauce: If the sauce feels too thin, simmer a few extra minutes or add a little more Parmesan.
How to Make Chicken Florentine
- Coat the chicken in the Parmesan-flour mixture.
- Sear until golden on both sides.
- Sauté onion, garlic, and mushrooms in butter.
- Stir in broth, herbs, cream, and cream cheese.
- Add spinach until wilted.
- Return chicken to the skillet and finish in the sauce.
Substitutions and variations
- Swap spinach for baby kale if that’s what’s in the fridge.
- Use half-and-half instead of heavy cream for a lighter sauce (it will be slightly thinner).
- Add a pinch of red pepper flakes for gentle heat.
- Make it gluten-free by swapping flour for gluten-free all-purpose flour.
What to serve with Chicken Florentine
We love serving it with creamy mashed potatoes, though fettuccine, pappardelle, or polenta are just as delicious. Even a crusty baguette works perfectly for soaking up the sauce. Pair it with a crisp Caesar salad or roasted asparagus to balance out the richness.
Leftovers and storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. We don’t recommend freezing because the creamy sauce may separate.
❓FAQs
Yes! Boneless, skinless chicken thighs work well and stay juicy. Just adjust the cooking time slightly as they may take a bit longer to cook through.
You can sear the chicken and prepare the sauce up to a day in advance. Reheat gently on the stovetop, adding a splash of broth or cream before serving.
If you enjoy this creamy chicken dish, you’ll also love our Salmon Florentine for a seafood twist on the classic.
Tried this Chicken Florentine with mushrooms? We’d love it if you left a rating and comment below to tell us how it turned out!
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- ¼ cup all-purpose flour
- ¼ cup grated Parmesan, plus more for serving
- Salt and black pepper, to taste
- 2 large chicken breasts, boneless and skinless, halved horizontally to make 4 fillets
- 1 tablespoon olive oil
- 4 tablespoons butter, salted or unsalted
- ½ medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces cremini or white mushrooms, cleaned and sliced
- ¾ cup chicken broth
- 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano, or 1 teaspoon chopped fresh oregano
- ½ cup heavy cream
- ⅓ cup cream cheese, at room temperature
- 4 cups packed baby spinach
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In a shallow dish, combine the flour, Parmesan, and 1 teaspoon each of salt and pepper. Lightly dredge each chicken breast in the mixture, ensuring both sides are evenly coated. Shake off any excess.
Heat a large skillet over medium heat. Add the olive oil and 2 tablespoons of butter, swirling to coat the pan. Place the chicken in a single layer and sear for about 3-4 minutes per side, or until golden brown. Transfer to a plate and set aside.
Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the onion, garlic, and mushrooms along with a small pinch of salt. Cook, stirring occasionally, until the onion is soft, the garlic is fragrant, and the mushrooms are lightly browned and tender, 5-6 minutes.
Pour in the chicken broth, then add the basil and oregano. Stir well, scraping up any browned bits from the bottom of the skillet to infuse the sauce with flavor. Let it simmer for 3–4 minutes to slightly reduce. Stir in the heavy cream and cream cheese, whisking until the cream cheese is fully melted and the sauce is smooth and slightly thickened, about 4-5 minutes.
Gently fold the spinach into the sauce until just wilted, about 1 minute. Return the chicken to the skillet, nestling it into the sauce. Spoon some sauce over the chicken and simmer gently for 1-2 minute, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
Remove from the heat and serve immediately, spooning extra sauce over each portion. Finish with freshly grated Parmesan for a flavorful garnish.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stovetop with a splash of broth or cream if the sauce gets too thick. Freezing isn’t recommended, as the creamy sauce can separate.
Calories: 544kcal | Carbohydrates: 14g | Protein: 56g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 145mg | Sodium: 720mg | Potassium: 1310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3988IU | Vitamin C: 14mg | Calcium: 163mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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