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Easy Chicken Florentine
5 from 9 votes

Easy Chicken Florentine

This easy Chicken Florentine is chicken breasts in a creamy mushroom, Parmesan and spinach sauce that you serve over pasta. Your family is going to love it! 

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 694 kcal
Course: Dinner
Cuisine: Italian

Ingredients

Chicken Breasts Prep
  • 4 chicken breast cut into smaller pieces, skinless, boneless, halves
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter
  • 1 pound mushroom sliced
  • 1 bunch spinach fresh
Florentine Sauce
  • 1/4 cup butter salted
  • 1/3 cup white onion grated or minced shallots
  • 200 grams mushroom the small square package they come in, sliced
  • 1 tablespoon garlic minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup white wine (optional)
  • 1/2 cup Parmesan Cheese grated
  • 1 teaspoon lemon juice
Pasta
  • 4 ervings pasta your favourite

Instructions

    Cup of Yum
  1. Dredge the chicken breast pieces through the flour mixture until coated completely.
  2.  In a large skillet over medium-high heat, melt the butter. Add in the chicken breast pieces and fry until golden brown on the outside. Place the chicken breasts into a large bowl and cover to keep warm. 
How to Make the Florentine Sauce
  1. Return the skillet to the stove. Melt the butter in the skillet. Add in the onions and the mushrooms and fry until softened and shrunken. Add in the spinach and saute until the spinach is shriveled and cooked, then and add the garlic. Sautee until fragrant ( 1-2 minutes).
  2. IF you like your spinach whole, remove the spinach mixture from the pan now and set aside. I prefer the spinach cooked into the sauce really well ( and my kids will eat it if it's not so..spinach-y). If you want your spinach to break down into the sauce, continue on.
  3. Stir the chicken broth and heavy cream into the pan. Reduce the heat to medium and simmer for 5 minutes.
  4. Add the wine and then add the chicken breast pieces back in and continue to simmer. Simmer for approximately 10  minutes until the sauce has reduced down.
  5. Around this point, when the chicken is close to being done, prepare your favourite pasta according to the package instructions. 
  6. Once the sauce has reduced down to your liking, stir in the mushroom/spinach mixture. Heat up, then remove from the stove and stir in the Parmesan cheese and the lemon juice. 
  7. Serve the chicken and sauce over the pasta.

Notes

  • Nutritional information is calculated WITHOUT your chosen pasta, this is for the chicken and the sauce only.
  • The sauce will take more or less time to reduce depending on how well you cook the mushrooms and spinach and remove the moisture. I like to really fry mine so that there is less moisture and the sauce reduces quicker!

Nutrition Information

Serving 6servings Calories 694kcal (35%) Carbohydrates 44g (15%) Protein 47g (94%) Fat 35g (54%) Saturated Fat 20g (100%) Cholesterol 193mg (64%) Sodium 969mg (40%) Potassium 1437mg (31%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 6430IU (129%) Vitamin C 27.1mg (30%) Calcium 205mg (21%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 694

% Daily Value*

Serving 6servings
Calories 694kcal 35%
Carbohydrates 44g 15%
Protein 47g 94%
Fat 35g 54%
Saturated Fat 20g 100%
Cholesterol 193mg 64%
Sodium 969mg 40%
Potassium 1437mg 31%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 6430IU 129%
Vitamin C 27.1mg 30%
Calcium 205mg 21%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.