One-Pan Creamy Chicken Florentine with Spinach

Tender, golden-brown chicken breasts smothered in a rich, creamy spinach sauce and finished with melted cheese—this one-skillet chicken florentine is an irresistible dinner the whole family will love.

I first found this skillet chicken florentine on a diet site and was surprised by how rich and satisfying it tasted. It felt indulgent, yet the recipe relies on straightforward ingredients and a quick skillet method, making it an easy weeknight winner. Over time this dish has become a household favorite—simple to prepare, reliably comforting, and versatile enough to pair with a salad, pasta, or mashed potatoes.

Why you’ll love this easy chicken florentine recipe

• If you’re looking for low-carb dinner ideas, this recipe is a great option.
• It’s made with simple, pantry-friendly ingredients you likely already have on hand.
• Ready in about 25 minutes, it’s ideal for busy weeknights when time is short.
• This skillet method keeps the kitchen cooler because you don’t need to use the oven.
• Serve it on its own with a green salad, spoon it over pasta, or pair it with garlic mashed potatoes for a heartier meal.

Ingredients for Chicken Spinach Florentine

(Printable recipe card and full instructions are below.)

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 1/2 pounds boneless, skinless chicken breast
• 1/2 cup diced yellow onion
• 1/4 cup diced celery
• 2 tablespoons sun-dried tomatoes packed in oil
• 3 tablespoons warm water
• 8 oz full-fat cream cheese, softened to room temperature
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup chicken broth
• 2 ounces fresh baby spinach leaves (about 2 big handfuls)
• 4 slices provolone cheese (or substitute mozzarella, parmesan, gouda, or omit cheese)

Step-by-step instructions for this skillet chicken florentine recipe

1. Place the chicken breasts between two sheets of plastic wrap and pound them thin with a meat mallet until they resemble cutlets. Cut into serving-sized pieces if desired.
2. In a small food processor, blend the sun-dried tomatoes with the warm water until smooth. Transfer to a bowl and stir in the softened cream cheese, garlic powder, and dried basil. Set aside.
3. Heat a large skillet over medium-high heat and add the olive oil and butter. When the fat is hot and shimmering, add the chicken in a single layer. Season with salt and pepper. The butter helps create a golden crust while keeping the chicken juicy.
4. Cook the chicken until the edges turn white and it easily releases from the pan, then flip and cook until no pink remains in the center. Remove the chicken to a plate and set aside.
5. In the same skillet, add a touch more butter if needed and sauté the diced onion and celery until the onion is translucent and the celery is tender.
6. Add the cream cheese and sun-dried tomato mixture to the softened vegetables, then slowly whisk in the chicken broth. Stir, scraping up any browned bits from the bottom of the pan to incorporate that fond into the sauce.
7. Bring the sauce briefly to a boil, then reduce heat and simmer gently. Add the fresh spinach and stir until it wilts into the creamy sauce.
8. Return the chicken to the pan and place a slice of provolone (or your chosen cheese) over each piece. Cover the skillet and let simmer for about 3 minutes, or until the chicken is heated through and the cheese has melted.
9. Serve immediately, spooning the creamy spinach sauce over the chicken. Pair with a green salad, pasta, or mashed potatoes if desired.

Substitutions and variations

Swap the provolone for shredded mozzarella, grated parmesan, or sliced gouda. The dish is also tasty without cheese if you prefer a lighter topping. For a brighter tomato flavor, use oil-packed sun-dried tomatoes and drain them well before processing. You can also add a splash of white wine to the sauce in place of some of the chicken broth for extra depth.

Where the name “Florentine” comes from

“Florentine” refers to a style of cooking that highlights spinach, and the name traces back to Florence, Italy. In many Florentine preparations, spinach is a prominent component, which is why dishes labeled “alla Florentina” typically include it.

Other chicken recipes you might want to try

• Creamy Chicken Marsala in Wine — a rich skillet dinner that’s elegant yet simple.
• Grilled Chicken Salad with Red Chili Peanut Sauce — a vibrant, protein-packed salad.
• Favorite BBQ Grilled Chicken Marinade — perfect for summer grilling.
• Chicken Gnocchi Soup — a comforting, creamy soup with tender chicken and gnocchi.
• Creamy Chicken Enchiladas — a cheesy, satisfying casserole-style dinner.
• Chicken & Pepper Fajita Wraps — quick and customizable weeknight wraps.
• Chicken Rice Pilaf Casserole — a cozy baked dish you can prepare quickly.

Recipe details

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Nutrition (per serving, approximate)

• Calories: 462
• Total Fat: 29 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Cholesterol: 153 mg
• Sodium: 602 mg
• Carbohydrates: 6 g
• Fiber: 1 g
• Sugar: 3 g
• Protein: 43 g

Pin or save this recipe to your favorite recipe board to make it again. If you try this chicken florentine, enjoy how quickly it comes together and the rich, creamy sauce that complements the tender chicken and wilted spinach.

© Rita Joy