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