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Skillet Creamy Chicken Mushroom Florentine is a fantastic restaurant quality meal that you can make for your family in less than 30 minutes!! You will not find a better creamy white sauce on top of this tender and juicy chicken.

Skillet Creamy Chicken Mushroom Florentine in a cast iron skillet.

We just got back from our family trip to Hawaii! It was the perfect time to go because as we were leaving, Utah was getting dumped with some snow. It is paradise in Maui and we loved the sunshine and had an absolute blast. It made me realize how lucky I am because my kiddos traveled so well and I don’t think that my two year old made a peep the entire time. She loved everything that we did. She was so excited to see real sea turtles and even went in the middle of the ocean with us so we could snorkel and loved floating there. It was such a fun time and we created so many fun memories. I will be sharing some recipe inspiration soon because the food there is AMAZING. {especially the white chocolate macadamia nut pancakes with coconut syrup. ?}

As soon as we got back I couldn’t wait to start cooking again. I wanted to make something quick and easy and I combined two reader favorites into one! The Creamy Tuscan Garlic Chicken and the One Pot Creamy Chicken Mushroom Florentine. I have perfected the creamy white sauce and this meal turned out FANTASTIC!!

Skillet Creamy Chicken Mushroom Florentine in a skillet.

I was reminded how amazing the sauce is. This skillet meal combines spinach, sun-dried tomatoes and mushrooms inside. The chicken is pan fried to tender and juicy perfection. It is truly a restaurant quality meal that you can make in under 30 minutes. This one is going to wow your entire family and they will be blown away. Its the perfect meal to put on the menu for this week!

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Skillet Creamy Chicken Mushroom Florentine

5 from 5 votes
Skillet Creamy Chicken Mushroom Florentine is a fantastic restaurant quality meal that you can make for your family in less than 30 minutes!! You will not find a better creamy white sauce on top of this tender and juicy chicken.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4



  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the mushrooms and cook until tender. Remove and set aside on plate.
  • Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach, sundried tomatoes, and mushrooms and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.


Calories: 553kcalCarbohydrates: 11gProtein: 44gFat: 37gSaturated Fat: 18gCholesterol: 199mgSodium: 568mgPotassium: 1231mgFiber: 2gSugar: 5gVitamin A: 1845IUVitamin C: 12mgCalcium: 226mgIron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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One Pot Creamy Chicken Mushroom Florentine 


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    First time making this and it was absolutely scrumptious!!! I added some cooked spaghetti in the pan too. Restaurant quality! Thank you.

  2. 5 stars
    Outstanding! I’ve been making this on and off for my peeps for a couple of years now. I use a big cast-iron skillet and it is always a big hit. Thanks much

  3. 5 stars
    AMazing flavor and fairly easy to prepare. It does take longer than the total 25 minutes that is stated, but you can do much of the prep ahead of time. This is easily a “impress the guests” recipe.

  4. Question about the sun-dried tomatoes in this recipe — are they the dry kind or the ones in oil?

  5. 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!

  6. Hi Alyssa, welcome back from your family vacation! ??
    Sounds like you had a wonderful time, family getaway’s are always so nice.
    I can’t wait to see your recipe idea’s from Maui….white chocolate macadamia nut pancakes with coconut syrup……YES!!
    I’m a chicken fan and then making it with a creamy sauce, count me in!
    This one sounds so tasty and looks yummy, it’s going on my “must-make” list.

    1. 5 stars
      Hi from Australia Alyssa. Glad you loved Hawaii, Ive been there a few times. Hard to believe you have snow in Utah! A lot of Aussie kids have never seen snow! Weve had a hot dry Summer here in Queensland. Its autumn (fall) here now. Still in the high 90″s.
      I thought i would like to share something with you to tell the children. i live on the water on a canal led estate. We have been fortunate enough to have pods of dolphins swim past for weeks! they come back every year1 I’ve made quite a few of your dishes,. Your poke cakes are a hit.thanks.

  7. That sounds so wonderful – I’ve always wanted to visit Hawaii! You must’ve had the most amazing time… I would love to snorkel there!
    And I loooove anything with a creamy mushroom sauce so this recipe SPEAKS TO ME! Looks delicious, pinned 😉