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One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!
For a similar recipe to this one, I also make an excellent skillet creamy chicken mushroom Florentine. Its not one pot but it has the same delicious flavors I love!
One Pot Creamy Chicken Mushroom Florentine
It’s that time of the year when I am trying to eat healthy, but I’m craving pasta. I still choose to enjoy a pasta meal at least once a week. So, when I do indulge, I want to know it is going to be worth it!! Well, let me tell you, this creamy chicken mushroom florentine is so worth every carb gram! The creamy pasta sauce with fresh mushrooms and spinach is so perfect with the chicken. The sun dried tomatoes give the final hit of flavor and texture! It is insanely delicious and not super hard to make!
This chicken florentine looks and tastes like a fancy gourmet meal, but is really simple and easy to cook in one pot! I love to make it when I am entertaining because the flavors are crowd pleasing and everyone is so impressed with the dish. If you are looking for a meatless option, you can even make this as a creamy mushroom florentine without the chicken and it is just a delicious that way as well. Whether it is a weeknight at home, or an elegant dinner party, this recipe is one I find myself pulling out time and again!
Chicken Mushroom Florentine Ingredients:
This meal is so flavorful and filled with so many delicious ingredients. Sun Dried Tomatoes, mushrooms, chicken, and spinach all cook in the creamy sauce and get tossed in the pasta.
- Boneless skinless chicken breasts: Cut into one-inch pieces so they will cook easily and quickly.
- Butter: Unsalted or salted will work, just adjust your salting at the end accordingly.
- Olive oil: Use a high quality oil to cook the sun-dried tomatoes, garlic, and mushrooms.
- Garlic cloves: Minced garlic gives a rich, nutty taste to the cream sauce.
- Sun dried tomatoes: I love the intense sweet and tart flavor of these tomatoes!
- Small mushrooms: Sliced and cooked with the garlic and tomatoes in olive oil.
- Flour: Add a small amount of flour to the garlic and oil.
- Chicken broth: This is in place of the white wine that many use in cooking this dish.
- Half and half: Sweetens this creamy sauce.
- Salt and pepper: To taste!
- Garlic powder: Even more garlic flavor? Always!
- Linguine: Break in half for easier cooking and serving.
- Grated parmesan cheese: Fresh grated makes a huge difference, trust me!
- Fresh baby spinach: Thawed frozen spinach works in a pinch, but fresh is best.
How to Make a One Pot Meal:
It is ultra creamy and absolutely delicious! I know that you will not regret making this meal for your family. It is going to be a huge hit!
- Cook the chicken breasts: In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink.
- Add ingredients to same pan to cook: Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
- Wisk sauce and simmer: Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated.
- Cook pasta: Cover and cook for 10-15 minutes or until the pasta is tender.
- Garnish and Serve: Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
Tips for One Pot Recipes:
Can I just get a hallelujah for one pot meals? They have saved me this week and this one is ready in under 30 minutes and one of the most delicious meals you will ever make!
- Assemble the ingredients before you start. Keeping your ingredients organized helps to keep cooking time down and you can verify you have everything you need before beginning.
- Start by cooking the meat first. The flavors the meat leaves in the bottom of the pan get incorporated through all the layers to come after.
- Add ingredients in descending order of cooking time. Things that need the longest cooking time should go in first.
- Chop sun-dried tomatoes in smaller pieces so that they are not too overpowering.
Variations or Substitutions:
- Whole milk works great in place of half and half.
- If you love black or green olives, now’s your chance! Add a ½ cup to this recipe!
- Serve with mashed potatoes or pasta on the side if you are good with adding a dish or two to wash in the end.
- Frozen spinach will work, however I prefer fresh spinach since the flavor and texture are so much better.
- Switch out the chicken breasts for boneless skinless chicken thighs or even boneless pork chops.
- Add more of the flavors you love. This recipe is super easy to adapt to suit your family, so get creative. The creamy chicken goes great with diced red onion, sliced zucchini, and artichoke hearts too!
- If you are feeling cheesy, try mixing in other cheeses like mozzrella, asiago or fontina cheeses. They would give this creamy florentine even more dynamic flavor.
- Garnish with 1 bunch of green onion (both the green and white parts)
Storing Chicken Florentine
The best part about one pot meals is that you don’t dirty a lot of dishes to make an extraordinary meal. The less dishes I have to do, the more happier of a mom I am. Everything cooks in one pot and even the pasta cooks in the creamy sauce. Store your chicken florentine within 2 hours of cooking in airtight containers. Then, leftovers can be stored in the refrigerator for up to 3 days.
More One Pot Meal Recipes You will Love!
- One Pot Beef Stroganoff
- Cajun Chicken Alfredo Pasta
- Parmesan Chicken with Mushroom Rice
- Creamy Parmesan Chicken Tortellini
- Spinach Mushroom Artichoke Chicken
One Pot Creamy Chicken Mushroom Florentine
Ingredients
- 1 pound boneless skinless chicken breasts cut into one inch pieces
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1/4 cup sun dried tomatoes
- 4 ounce small mushrooms sliced
- 1 tablespoon flour
- 2 cups chicken broth
- 1 1/2 cup half and half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 8 ounces linguine broken in half
- 1/4 cup grated parmesan cheese
- 2 cups fresh baby spinach
Instructions
- In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
- Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
- Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
Video
Notes
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Will this reheat ok? Making it for a family who has just lost a loved one and not sure when they’ll be able to eat it. Thanks!
Is that .5 cups half/half; or 1.5 cups?
1.5 cups!
Off to the grocery store…..sounds delicious and the comments all so positive. Cant wait till dinner and its only 10 am.
What is half and half please?
Half and half is milk and cream. We find it in the United States in our local grocery stores near the milk section!
This is so easy and delicious. I recommend setting the cooked chicken aside while making the rest and adding it back in at the end for best results. No one likes over cooked chicken.
I made this tonight and it was delicious!!!
it was delicious
I love this recipe and am so excited to try it! Is there anyway to do this without sun dried tomatoes and with diced tomatoes instead? Would you just add those at the same time as the spinach if that is the case?
Yes, that sounds delicious!
Hi Alyssa,
I’m trying to learn a little more how to cook. I found your blog & really thought I’d give this a try.
I’m not comfortable deviating from recipes. So, I followed it to the best of my ability.. it was..fantastic!
My wife was impressed.. ahem..thank you for making me look good..
Made this tonight, it was delicious. would maybe put less salt in the future , great recipe I used corkscrew pasta 😋 kids loved it.
This was so delicious. Doubled the mushrooms and cut into quarters. Added sliced red pepper and half onion slices quartered. And doubled the garlic. Wonderful!
This is wonderful! My husband reminded me to put it in the do again recipe box. He must have said it 4 times that night. I made it exactly like the instructions said to do. Thank you for sharing this dish.
Wow…this is a “keeper”! So easy and delicious. We’re big on veggies and not so big on pasta, so I reduced the amount of pasta and added double of the veggies, including the Garlic and sun dried Tom. Looks beautiful and tastes amazing! Thank you for a yummy dish!
This was absolutely delicious! My family are it all without a drop left. My family likes more veggies, so I doubled the mushrooms and used a whole bag of spinach. Even my picky eaters loved it!
amazing but it definitely needs a deep pot and it took me about 1 hr to make . I had everything ready ….delicious !!!!
I love this recipe and have made it several times now. It is so easy and absolutelty delicious! I usuallty double it up because it’s so good! Thank you for sharing this Alyssa!
I made this rec ipe tonight and it was wonderful! No changes or additions. Thank you!
This turned out really great, except based on the amount of spinach and mushrooms I had prepped, I really expected it to look more like the photos provided (I knew they would cook down, but still). The dish actually comes out looking much more white, so I’m not sure how the chef/author got it to look quite so colorful when everything is finished. But it still tasted great, and we had fun making it. Next time, I will definitely add another cup of spinach and maybe another 1/4 to 1/2 package of mushrooms. Unlike some other comments, I did not need anymore liquid, I had the perfect amount.
I loved this! Many comments said it needed more liquid so I was prepared for that – but mine ended up too liquidy ironically. Added a touch of cornstarch and that fixed it right up. I also added thyme. Thank you!
This has an amazing taste. Highly recommend.