One Pot Creamy Chicken Mushroom Florentine

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 pack creamy chicken mushroom Florentine in a black bowl with a fork in the noodles.

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!

  1. 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.
  2. 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.
  3. Wisk sauce and simmer: Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated.
  4. Cook pasta: Cover and cook for 10-15 minutes or until the pasta is tender.
  5. Garnish and Serve: Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

One pot creamy chicken mushroom Florentine and agreeable with tongues in the noodles.

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.

Up close photo of creamy chicken mushroom Florentine.

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 1/2 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.

A gray bowl with creamy chicken mushroom Florentine.

More One Pot Meal Recipes You will Love!

 

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One Pot Creamy Chicken Mushroom Florentine

5 from 8 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 4 People
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!
Course Dinner, Main Course
Cuisine French, Italian, Italian American
Keyword florentine, one pot creamy chicken meal, one pot creamy chicken mushroom

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

  1. 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.

  2. 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.
  3. Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Recipe Notes

Updated on 

Originally Posted on November 6, 2016

Nutrition Facts
One Pot Creamy Chicken Mushroom Florentine
Amount Per Serving
Calories 553 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g50%
Cholesterol 119mg40%
Sodium 1322mg55%
Potassium 994mg28%
Carbohydrates 53g18%
Fiber 3g12%
Sugar 4g4%
Protein 38g76%
Vitamin A 557IU11%
Vitamin C 14mg17%
Calcium 200mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. I am sorry. Unfortunately you are getting free recipes and we have to support our family somehow. We work 50+ hours a week and can’t just do it for free. You just simply have to ignore them.

      1. I find the ads annoying, too. But, like Alyssa says, she has to feed her family. And if you are able to share awesome recipes like this one,Alyssa I can easily ignore the ads!

        I can’t wait to give this recipe a try!!

  1. I was skeptical as it is a “one pot” meal deal but it was delicious ! And easy enough for my 12 year old daughter to help me cook. While it was cooking, our other daughter came running downstairs wondering what smelled so good ! Thank you!

  2. This was delicious. I made it for dinner tonight. I’ve been trying to keep track of my calorie intake so if anyone knew how many calories are in this it would be extremely helpful.

    1. I added 2 pieces of bacon, a cup and a half of full cream milk and left out the parmesan cheese. I put the recipe into my fitness pal and it came up with 588 calories at four serves per meal.

  3. it always irks me when people don’t give time frames for cooking. like “ok cook the chicken until it’s done”. ok, i get that it needs to not be pink, but instead of trying to cut through a bunch of pieces in the pan to check can we get a time frame? (this is not just toward you, i see recipes like this all the time). just even a “hey, try it for 5-7 minutes, it should be good” would help!

  4. This recipe is easy to make and is absolutely delicious! I made it for my family that is visiting for Christmas. Everyone raved about it.

  5. just wondering? sounds like you put the pasta in with out pre cooking it first, Is this correct? I never have cooked pasta dry in a dish like this. looking forward to trying it, sounds yummy!

    1. Yes, you put the pasta in uncooked. It soaks up the extra liquid. I was a little skeptical at first too, but it works. I’m sure you could also pre-cook the linguine, but it probably wouldn’t have quite as much flavor.

  6. I am kosher so I cannot use the half and half but I can substitute a non dairy creamer. However, I definitely cannot use cheese. Does anyone think this dish will taste good without the cheese.

  7. I’m from Germany, so it’s a little bit hard to put cups and stuff into german units, but I think it worked, because it was sooo delicious. We cooked it twice last week. Second time we added more mushrooms and we liked it even more.
    We love it, thank you!

  8. This was terrific – so easy and flavorful. I added more mushrooms and spinach because we need more vegetables at our house! May I share it on my blog?

  9. I really loved this meal! It was a great alternative to Chicken Marsala & I love that it’s a one-pot meal. My eight-year-old just said “Mmm.. we should make that again.” Great winter recipe, too. Hearty ❤

  10. Hi Alyssa when you say half cream and half milk how much is it half pint of each? Looks lovely going to try it tonight regards julie.

  11. This looks like a great recipe. But my husband doesn’t like sun-dried tomatoes. Is there something else I could substitute?

  12. Tried this tonight. It was wonderful. Even my husband and son liked it with the spinach in it. The only thing I would change is by adding more chicken. Thanks for sharing the recipe.

    1. Do you remove the chicken after you brown it off and put it back in when you add the pasta? Sounds like having the chicken in the pan for that long will make it tough and dry.

  13. I made this tonight for dinner because we were headed home from softball practice and I wanted something quick and yummy–this recipe was way beyond my expectations! I added a bit more broth and half & half only because I like things saucey–this is now on our favorite recipe list!! Yum!!

  14. I made this tonight and it was pretty yummy. I made it in my cast iron Dutch oven. However, I think my chicken chunks were a little big and turned out dry as a result. And I think for cast iron, it’s a good idea to reduce the heat when it gets covered. Otherwise it turned out great and I’ll definitely make again. Thanks!

  15. My chicken was dry, dry, and dry. How is it supposed to come out tender after so much time cooking in the pan? Is there something I’m doing wrong? I’m thinking I should have removed the chicken from the pan after the browning. Does anyone else have this problem? Other than that, the dish was tasty.

  16. Very tasty meal but I took the chicken out of the pan after I browned it and then put it back in the pan for the last 2 minutes, otherwise it would have been severely overcooked.

  17. This is a great recipe but I removed the chicken from the pan after I browned it and I put it back in the last 2 minutes of cooking, otherwise the chicken would have been severely overcooked.

  18. I made this tonight and it was excellent. The only thing different I did was remove the Chicken to a warmer and once the sauce and pasta was in I returned the Chicken to the Skillet ….. Absolutely a Keeper !!

    1. A pan that will fit everything in it is perfect! I would recommend a 7.5 quart stockpot is what I use! I hope that helps! Happy cooking! Xo

      Your Recipe Critic,
      Alyssa

        1. Yes!! I haven’t tried it on this recipe but it may alter the taste a bit and change the consistency but still should be creamy and a great dish!! Happy cooking!!

  19. Anybody want to take a shot making this Paleo? You need substitutes for sun-dried tomatoes (?), half and half (maybe coconut milk), linguine (zucchini noodles), and the parm cheese(what?).

  20. the sauce is pretty decent, I added the cheese while the sauce was simmering to make the sauce stronger against the cooking time of the linguine.
    Sadly the ingredients are not enough to sustain liquid as my ran dry.
    Recommend adding more cream and broth, and simmer as low as possible to give the sauce a fighting chance against the pasta.

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