Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 8 ounces cremini mushrooms, sliced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Step 1: Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add onion to the skillet and cook until softened, about 3 minutes. Add garlic and mushrooms and cook until mushrooms are tender, about 5 minutes.
- Step 3: Stir in thawed and squeezed spinach. Cook for 1-2 minutes until heated through.
- Step 4: Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese and basil. Simmer for 2-3 minutes, or until sauce has thickened slightly.
- Step 5: Return chicken to the skillet and toss to coat in the sauce. Heat through for another minute.
- Step 6: Serve immediately over pasta, rice, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of milk or cream if needed to prevent dryness.
- For an elegant presentation, serve this Chicken Florentine over creamy polenta topped with a sprinkle of extra Parmesan.
- To intensify the mushroom flavor, sauté them separately until deeply browned before adding them to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American