Easy One-Pot Creamy Chicken Mushroom Florentine

This one-pot creamy chicken mushroom Florentine is the kind of weeknight dinner that feels special without the fuss: tender chicken pieces, earthy mushrooms, wilted spinach, and a silky, garlicky cream sauce all finished in one pan. It’s cozy, comforting, and bright enough to make a weeknight feel like a small celebration—especially when you want something rich but not fussy.

My family adopted this recipe almost immediately. My husband—who usually announces his love through second helpings and an approving hum—started requesting it for Sunday night leftovers, which is the highest compliment in our house. Our kiddo now points to the pan when asked what’s for dinner, and I’ll confess I’ve made this for friends more than once because it travels well and looks like you put in way more effort than you actually did.

Behind the Recipe

This dish grew out of my desire for something elegant and fast: the kind of dinner you can start after work and still have time to set the table. I learned early on that don’t rush the browning step—you want good color on the chicken and mushrooms because that’s where a lot of the flavor comes from. Spinach wilts down a lot, so don’t overdo the quantity raw; add it in batches if your pan is small. Also, tempering the cream—adding a little hot pan liquid to the cream before dumping it all in—helps prevent curdling and keeps the sauce silky. Little finishes like a splash of lemon or a handful of grated Parmesan lift the whole thing and make the sauce sing.

Shopping Tips

– Protein: Choose boneless, skinless chicken thighs for juiciness, or breasts if you prefer leaner meat; thighs are more forgiving if you’re short on attention.
– Vegetables: Look for firm, dry mushrooms—creminis or baby bellas hold up well under searing and have a deep, savory flavor.
– Greens: Use fresh baby spinach for the creamiest texture; older large-leaf spinach works too but may need tougher stems removed.
– Dairy: Heavy cream or half-and-half both work—cream yields a richer sauce, while half-and-half lightens it up without sacrificing silkiness.
– Fats & Oils: Use a neutral oil (vegetable or canola) for searing and finish with a knob of butter for a glossy, rounded sauce.

Prep Ahead Ideas

– Trim and slice mushrooms, mince garlic, and grate any cheese the day before; store in airtight containers or bags in the fridge for up to 24 hours.
– Slice or cube the chicken and keep it in a labeled container with a paper towel to absorb excess moisture so it browns cleanly.
– Combine measured spices and have broth or stock ready in a measuring cup; having everything mise en place makes the one-pot finish very quick.

Time-Saving Tricks

– Use room-temperature chicken for faster, more even browning; it sears better than cold chicken straight from the fridge.
– Buy pre-washed baby spinach and pre-sliced mushrooms if you’re in a rush—just remember to pat mushrooms dry to avoid steaming.
– If you want a thicker sauce fast, stir in a small slurry of cornstarch and water near the end rather than reducing for ages.

Common Mistakes

– Overcrowding the pan: crowding steams ingredients instead of browning them—work in batches if needed.
– Adding dairy to a super-hot pan without tempering: this can cause separation; ladle a little hot liquid into the cream first to warm it.
– Overcooking the chicken: thin pieces cook quickly, so watch for a slight springiness and use a thermometer if unsure (165°F for chicken).
– Not seasoning in layers: taste and adjust near the end—sauces often need a finishing pinch of salt or a squeeze of lemon.

What to Serve It With

This dish is lovely over buttery mashed potatoes, tossed with your favorite pasta, or spooned over creamy polenta or rice. A simple green salad with a lemony vinaigrette cuts through the richness, and crusty bread is perfect for sopping up the sauce.

✔Tips & Mistakes

If your sauce turns out thin, simmer it a few minutes uncovered or whisk in a small cornstarch slurry. If it’s too thick, loosen with a splash of stock or milk. Be mindful of salt levels—taste after the sauce has reduced and the flavors have concentrated.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

Chicken thighs are more forgiving and juicier than breasts—use them if you want a hands-off approach. Swap heavy cream for half-and-half or a mix of milk and a little flour to lighten the sauce. For a dairy-free version, try coconut cream and a splash of lemon; the result will be different but still delicious. Add mushrooms like shiitake or porcini for a deeper, earthier flavor, but avoid watery varieties that will thin the sauce.

Frequently Asked Questions

Easy One-Pot Creamy Chicken Mushroom Florentine

A delicious and easy one-pot recipe combining creamy sauce, chicken, and mushrooms served over spinach.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 2 cups boneless chicken breast, diced
• ▢ 8 ounces mushrooms, sliced
• ▢ 2 cups fresh spinach
• ▢ 1 cup heavy cream
• ▢ 1 cup parmesan cheese, grated
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned, about 5-7 minutes.
• Add mushrooms and cook until softened, about 5 minutes.
• Stir in spinach and cook until wilted, about 2 minutes.
• Pour in heavy cream, parmesan cheese, garlic powder, salt, and pepper. Stir until combined and heated through.

Notes

This dish can be served over rice or pasta if desired.