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With this one-pot creamy chicken mushroom florentine, you’ll have dinner on the table in less than 30 minutes! Plus, cleanup is easy! This hearty dish is filled with sun-dried tomatoes, spinach, mushrooms and the creamiest pasta! Your family is going to go crazy over it.
One-pot meals are always my go-to for busy weeknights. You get delicious, satisfying meals with minimal effort, and cleanup is a breeze! It’s a win-win. If you’re looking for more one-pot dinners to add to the meal lineup this week, give this beef stroganoff, parmesan chicken tortellini, or Cajun alfredo pasta a try!
One Pot Creamy Chicken Mushroom Florentine
If you’re not sure what to make for dinner tonight, look no further than this one pot chicken mushroom florentine! This delicious pasta dish is worth every carb! The creamy pasta sauce with fresh mushrooms and spinach is so perfect with the chicken. Then the sun-dried tomatoes give it a final hit of flavor and texture! It is insanely delicious and not hard to make at all. You’re going to love it!
Chicken mushroom 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’m feeding a crowd because everyone always loves it and it’s so easy to make a lot of. If you are looking for a meatless option, you can even make this as a creamy mushroom florentine without the chicken. It’s just as delicious that way as well! The flavorful sauce really does a lot of the heavy lifting here. Whether it’s a weeknight at home, or an elegant dinner party, this recipe is one I find myself pulling out time and again!
Ingredients Needed
This meal is so flavorful and filled with so many delicious things. It’s seriously one of my all-time favorite recipes! Sun-dried tomatoes, mushrooms, chicken, and spinach all cook in the creamy sauce and get tossed in the pasta. You really can’t go wrong with this combination of ingredients.
- Boneless, Skinless Chicken Breasts: Cut into one-inch pieces so they will cook evenly and quickly.
- Butter: Both unsalted or salted will work, just adjust your salting at the end accordingly.
- Olive Oil: Use a high-quality, extra virgin olive oil to cook the sun-dried tomatoes, garlic, and mushrooms in.
- Garlic Cloves: Minced garlic gives a rich, savory taste to the cream sauce.
- Sun-Dried Tomatoes: This is my favorite ingredient in this recipe because of their intense sweet and tart flavor! They really take the sauce from good to great.
- Small Mushrooms: Sliced and cooked with the garlic and tomatoes in olive oil. I used button mushrooms, but you could also use cremini or brown mushrooms.
- Flour: A small amount is added to the garlic and oil to create a roux.
- Chicken Broth: Gives the sauce a savory, flavorful base. You could also use a splash of white wine!
- Half and Half: Sweetens the sauce and makes it nice and creamy.
- Salt and Pepper: Season to taste!
- Garlic Powder: Even more garlic flavor? Always!
- Linguine: Break in half for easier cooking and serving. I love the way linguine tastes with the creamy sauce, but you can also swap this out for your favorite pasta! Penne is another great option, as it holds in all of the flavorful sauce.
- Grated Parmesan Cheese: Freshly grated parmesan makes a huge difference, trust me!
- Fresh Baby Spinach: Thawed frozen spinach works in a pinch, but fresh is best. You can also use baby kale instead.
How to Make Chicken Mushroom Florentine
Not only is chicken mushroom florentine easy to make, but it only takes 20 minutes from start to finish! I know that you will not regret making this meal for your family. It is going to be a huge hit! My kids can never get enough.
- 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.
- Cook Vegetables: Add the olive oil and cook the garlic, sun-dried tomatoes, and mushrooms until tender. Add in the flour and then cook for another minute.
- Whisk 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. Then stir chicken mushroom florentine 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! This is seriously one of the most delicious meals you will ever make!
- Measure Out Ingredients: 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.
- Cook Meat First: 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.
- Adjust Cooking Time: Add ingredients in descending order of cooking time. Things that need the longest cooking time should go in first.
- Cut Tomatoes: Chop sun-dried tomatoes into smaller pieces so that they are not too overpowering.
Variations and Substitutions
The great thing about this one pot chicken mushroom florentine is that it’s super easy to customize to your personal tastes! Here are a few simple ways to make it your own and use what you have on hand!
- Use Whole Milk: Whole milk works great in place of half and half.
- Add Olives: If you love black or green olives, this is a great place to use them! Add a 1/2 cup to this recipe!
- Use Fresh Spinach: Frozen spinach will work, however I prefer fresh spinach since the flavor and texture are so much better.
- Use Different Meat: Switch out the chicken breasts for boneless skinless chicken thighs or even boneless pork chops.
- More Add-Ins: 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!
- Use Different Cheese: If you are feeling cheesy, try mixing in other cheeses like mozzarella, asiago or fontina cheeses. They would give this creamy florentine even more dynamic flavor.
- Add Garnish: Garnish with 1 bunch of green onion (you can use both the green and white parts!)
Storing Leftover Chicken Mushroom 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 happier of a mom I am. Everything cooks in one pot and even the pasta cooks in the creamy sauce!
- In the Refrigerator: Store your chicken mushroom florentine within 2 hours of cooking it and transfer to an airtight container. Then, leftovers can be stored in the refrigerator for up to 3 days. When you’re ready to enjoy it, heat over the stove or in the microwave!
More One Pot Dinner Recipes You will Love!
Ready for some of the easiest, most delicious meals of your life? These recipes are so simple to throw together but always leave everyone satisfied. You’ll only have one pan to clean up as well! They’re the perfect solution for busy moms.
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One Pot Creamy Chicken Mushroom Florentine
Equipment
- Staub Cast Iron Skillet
- Microplane Grater
- Cuisinart Stainless Steel Chopper
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 ounces mushrooms, sliced
- 1 tablespoon flour
- 2 cups chicken broth
- 1 1/2 cups half and half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 8 ounces linguine, broken in half
- 1/4 cup Parmesan cheese, grated
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the pan you use in the video? Thanks!
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
Can I use fat free half and half?
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!!
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 !!
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.
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.
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.
Excellent! We had it tonight and loved it! Thank you for the recipe
Made this tonight! Reallyou, really good. Everyone loved it!
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!
If I want to use 16 oz of linguini, do I double the liquid?
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!!
What the half and half ?
I get in in my dairy section….it is half milk and half cream.
Hope that helps!
I tried the recipe today, and it was wonderful.
What is the ingridient you call half and half
It is in the dairy section. Half cream, half milk.
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.
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.
This looks like a great recipe. But my husband doesn’t like sun-dried tomatoes. Is there something else I could substitute?
How many does this serve and can you do it a little ahead of time and keep it warm in a crockpot for company?