One-Pan Chicken Florentine: Creamy 20-Minute Skillet Dinner

We have all had those evenings where the craving for something elegant clashes with the reality of a sink full of dishes. You want a meal that feels like a restaurant classic—rich, savory, and comforting—but you barely have the energy to chop an onion, let alone manage multiple pots and pans. That is where this One-Pan Chicken Florentine saves the day.

This recipe is the culinary equivalent of a “little black dress”: simple, sophisticated, and perfect for any occasion. By cooking the chicken and the luxurious creamy spinach sauce in a single skillet, you not only save on cleanup but also build layers of incredible flavor. The fond (those golden browned bits left by the chicken) gets deglazed with white wine, creating a base that makes this dish taste like it simmered for hours. Whether you are looking for a quick weeknight win or a date-night delight, this One-Pan Chicken Florentine delivers high-end flavor with minimal effort.

Ingredients

To create this silky sauce and tender chicken, quality ingredients make all the difference. Here is what you will need:

this now & bake later ❤️

Timing

This recipe is designed for speed without sacrificing elegance.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes (Faster than waiting for a pizza delivery!)

Step-by-Step Instructions

Step 1: Sear the Chicken

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. While the pan heats, pat your sliced chicken breast dry and season evenly with ¼ teaspoon of salt and ¼ teaspoon of pepper.

• Action: Add the chicken to the hot pan. Cook for 5 to 7 minutes, turning once halfway through.
• Goal: You want the chicken just cooked through with a nice golden sear on the outside.
• Tip: Don’t overcrowd the pan; cook in batches if necessary to ensure a sear rather than a steam. Once done, transfer the chicken to a plate and tent with foil to keep it warm and juicy.

Step 2: Sauté Aromatics and Deglaze

Reduce the skillet heat to medium. Add the remaining 1 tablespoon of olive oil, the ¼ cup of chopped shallot, and the minced garlic.

• Action: Cook, stirring constantly, until the aromatics are fragrant and soft, about 30 seconds. Do not let the garlic burn!
• Deglaze: Pour in the ⅓ cup of dry white wine. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan—this is pure flavor.

Step 3: Wilt the Spinach

Add the 1 pound of baby spinach to the pan.

• Action: Since it is a large volume, add it in batches. Cook, stirring often, until all the spinach is wilted and tender, which takes about 3 to 5 minutes.

Step 4: Thicken the Sauce

In a small liquid measuring cup, whisk together the ⅓ cup heavy cream, 2 teaspoons cornstarch, and the remaining ¼ teaspoon each of salt and pepper.

• Combine: Pour this slurry mixture into the pan with the spinach.
• Simmer: Cook, stirring frequently, until the sauce bubbles and thickens into a glossy coating, about 2 minutes.
• Finish: Return the chicken (and any resting juices) to the pan to warm through. Serve immediately.

Nutritional Information

This dish is protein-packed and rich in vitamins from the generous amount of spinach. Here is an estimated breakdown per serving:

• Calories: ~320 kcal
• Protein: 26 g
• Carbohydrates: 8 g
• Fat: 18 g (Saturated: 6 g)
• Fiber: 3 g
• Vitamin A & K: High (thanks to the spinach)

Note: The heavy cream adds caloric density, but because we use cornstarch for thickening, we use less cream than traditional reduction sauces.

Healthier Alternatives

If you love Chicken Florentine but want to lighten it up or adapt it for dietary needs, try these swaps:

• Dairy-Lighter: Substitute the heavy cream with half-and-half or even evaporated milk. Since you are using cornstarch as a thickener, the sauce will still have a nice body without the full fat content.
• Dairy-Free: Use full-fat canned coconut milk or a barista-blend oat milk. The flavor profile will shift slightly, but it remains creamy and delicious.
• Add More Veggies: Boost the fiber by adding sliced cremini mushrooms or sun-dried tomatoes during the shallot sauté step.
• Leaner Fats: Use an oil spray for the pan to reduce the total olive oil quantity if you are strictly monitoring fat intake.

Serving Suggestions

This creamy chicken dish is versatile. Here is how to plate it for the best experience:

• The Classic Pair: Serve over a bed of al dente linguine or fettuccine. The sauce clings beautifully to long noodles.
• Low Carb: Spoon the chicken and spinach over cauliflower rice or zucchini noodles (zoodles) for a keto-friendly dinner.
• Soak It Up: A slice of crusty garlic bread or focaccia is non-negotiable for mopping up the leftover creamy wine sauce.
• Wine Pairing: Serve with the same Pinot Grigio or Sauvignon Blanc you used for cooking to bridge the flavors perfectly.

Common Mistakes to Avoid

Ensure your skillet dinner is flawless by avoiding these pitfalls:

• Overcooking the Chicken: Thin chicken cutlets cook very fast. Solution: Use a meat thermometer and pull them off the heat as soon as they reach 160°F (they will carry-over cook to 165°F under the foil).
• Burning the Garlic: Burnt garlic tastes acrid and bitter. Solution: Have your wine ready to pour immediately after the garlic becomes fragrant (about 30 seconds).
• Clumpy Sauce: Adding cornstarch directly to hot liquid causes lumps. Solution: Always whisk the cornstarch into the cold heavy cream before adding it to the hot pan.
• Watery Spinach: Spinach releases a lot of water. Solution: If there is excess liquid after wilting, let it simmer off for a minute before adding the cream mixture.

Storing Tips

This recipe is best enjoyed fresh but stores reasonably well.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat. You may need to add a splash of water or broth, as the sauce will thicken significantly when cold. Avoid the microwave if possible, or use 50% power to prevent the chicken from becoming rubbery.
• Freezing: It is not recommended to freeze this dish. Cream-based sauces thickened with cornstarch often separate and become grainy upon thawing.

Conclusion

This One-Pan Chicken Florentine proves that you don’t need a culinary degree or hours of time to put a gourmet meal on the table. It brings together the classic trio of chicken, spinach, and cream in a way that is fresh, flavorful, and incredibly efficient. The subtle acidity of the white wine cuts through the richness of the cream, creating a balanced sauce that you will want to make again and again.

Try it out and let us know in the comments how it turned out! Did you serve it with pasta or potatoes? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, easy skillet dinners delivered straight to your inbox.

FAQs

Q1. Can I use frozen spinach instead of fresh?

Yes, you can. Substitute the 1 pound of fresh spinach with about 10 ounces of frozen spinach. Crucial Step: Thaw the frozen spinach completely and squeeze out as much water as physically possible before adding it to the pan. If you skip this, your sauce will be watery and diluted.

Q2. What can I substitute for the white wine?

If you prefer not to cook with alcohol, you can substitute the wine with an equal amount of chicken broth mixed with a teaspoon of lemon juice or white wine vinegar. This provides the necessary liquid and acidity to balance the cream.

Q3. Can I use chicken thighs?

Absolutely. Boneless, skinless chicken thighs work great and stay juicy. Just be aware they may take 2-3 minutes longer to cook than thinly sliced breast cutlets.

Q4. Is the cornstarch necessary?

In this specific recipe, yes. Because we are using a quick-cooking method and only a small amount of cream, the cornstarch acts as a stabilizer and thickener. Without it, you would need to reduce the cream for much longer to get a coating consistency, which risks overcooking the spinach.

One-Pan Chicken Florentine: Creamy 20-Minute Skillet Dinner

Evelyn Marcella Rivera

Elegant, weeknight-fast Chicken Florentine made in one skillet: golden chicken cutlets in a silky white-wine, garlic–cream spinach sauce. Ready in 25 minutes with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course

Cuisine Italian-Inspired

Servings 4 servings

Calories 320 kcal

Equipment

• Large Skillet
• Tongs
• Whisk
• Wooden Spoon

Ingredients

  

Chicken

• 2 tbsp extra-virgin olive oil, divided
• 1 lb chicken breast cutlets thinly sliced
• 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided

Florentine Sauce

• 1/4 cup shallot, finely chopped
• 2 cloves garlic, minced
• 1/3 cup dry white wine Pinot Grigio or Sauvignon Blanc
• 1 lb baby spinach
• 1/3 cup heavy cream
• 2 tsp cornstarch

Instructions

 

• Sear the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high. Pat chicken dry and season with 1/4 tsp salt and 1/4 tsp pepper. Sear 5–7 minutes total, turning once, until just cooked through and golden. Transfer to a plate; tent with foil.
• Sauté aromatics & deglaze: Add remaining 1 tbsp oil, shallot, and garlic over medium heat; cook 30 seconds until fragrant. Pour in white wine and scrape up browned bits (fond).
• Wilt spinach: Add spinach in batches, stirring until fully wilted, 3–5 minutes.
• Thicken & finish: Whisk cream with cornstarch, remaining 1/4 tsp salt and 1/4 tsp pepper; stir into skillet and simmer until glossy and thickened, ~2 minutes. Return chicken and any juices; toss to coat and serve immediately.

Notes

Swap wine with 1/3 cup chicken broth + 1 tsp lemon juice. Add 1/4 cup freshly grated Parmesan for extra richness. Serve with buttered noodles, rice, or crusty bread.

Keyword 20-minute dinner, Chicken Florentine, creamy spinach chicken, one pan chicken