One-Pan Chicken Florentine combines tender, juicy chicken with a creamy, garlicky spinach sauce, all cooked together in just one skillet. The flavors are deeply satisfying, with the richness of heavy cream complementing the earthy spinach and savory sautéed shallots. It’s the kind of meal that feels indulgent but comes together quickly, making it perfect for busy weeknights.

This recipe was inspired by my love of creamy chicken dishes like chicken Marsala but with a lighter twist thanks to the generous heap of fresh spinach. My family always requests this when they’re craving comfort food that’s not overly heavy, and I’ve perfected the technique over time to ensure it’s a breeze to prepare. Trust me, you’ll want to make this again and again.

Why This One-Pan Chicken Florentine Is So Irresistible

One pan, no mess: You only need one skillet, so cleanup couldn’t be easier.
Quick and simple: This recipe takes just 30 minutes from start to finish, perfect for a quick chicken dinner.
Rich yet fresh: The cream sauce is decadent without being heavy, thanks to the balance of tender spinach and bright white wine.
Healthy and wholesome: Packed with lean protein and nutrient-rich greens, this is one of my go-to healthy chicken skillet meals.
Customizable: Easily adapt it to suit your taste with simple ingredient swaps (see below for ideas).

Essential Ingredients for Perfect One-Pan Chicken Florentine

Let’s look at the stars of this one-pan wonder. Each ingredient has a special role to play in building those classic Florentine flavors.

Chicken breast: Thinly sliced chicken cooks quickly and stays juicy. You can also use chicken thighs for a richer flavor.
Baby spinach: Fresh spinach adds a beautiful pop of green and balances the richness of the sauce. Frozen spinach works in a pinch—just defrost and squeeze out excess water.
Dry white wine: This ingredient enhances the sauce with its subtle acidity and depth. If you prefer to skip the wine, substitute with chicken broth and a squeeze of lemon for brightness.
Heavy cream: The key to a luscious, silky sauce. You could swap it out for half-and-half if you want a slightly lighter dish.

One-Pan Chicken Florentine Recipe Details

Servings: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 30 minutes

One-Pan Chicken Florentine Ingredients

2 tablespoons extra-virgin olive oil, divided
1 pound chicken breast, thinly sliced
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
¼ cup finely chopped shallot
2 large cloves garlic, minced
⅓ cup dry white wine
1 pound baby spinach
⅓ cup heavy cream
2 teaspoons cornstarch

How to Make One-Pan Chicken Florentine

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season the chicken slices with ¼ teaspoon each salt and pepper. Add them to the skillet and cook, flipping once, until they are golden brown and cooked through, about 5 to 7 minutes total. Remove the chicken to a plate and cover with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Toss in the shallot and garlic, cooking just until fragrant, about 30 seconds.
Pour in the white wine, scraping the pan to release any browned bits—that’s where all the flavor hides!
Gradually add the spinach in batches, stirring often until it wilts, about 3 to 5 minutes in total.
In a small mixing cup, whisk together the cream, cornstarch, and remaining ¼ teaspoon each of salt and pepper. Pour this mixture into the skillet and stir well, letting the sauce thicken, which takes about 2 minutes.
Return the cooked chicken to the pan, spooning some of the creamy spinach sauce over the top. Serve warm and enjoy!

Expert Tips for the Best One-Pan Chicken Florentine

Use thin chicken slices: This ensures quick, even cooking. If your chicken breast is thick, slice it horizontally before cooking.
Don’t skip the deglazing step: Scraping up the browned bits from the pan adds incredible depth to your sauce.
Serve immediately: While it reheats well, this dish tastes best fresh off the stove when the spinach is vibrant and the sauce is creamy.
Make it ahead: Pre-cook the chicken and prepare the sauce separately. Store them in the fridge, then combine and heat when ready to serve.
Reheat gently: Warm leftovers over low heat to prevent the sauce from separating.

Delicious One-Pan Chicken Florentine Variations

Add mushrooms: Sauté sliced mushrooms along with the shallots for an extra savory element.
Go low-carb: Serve over cauliflower rice or zucchini noodles instead of pasta or rice.
Use greens creatively: Try baby kale or Swiss chard in place of spinach for a twist on the classic.
Dairy-free option: Swap the cream for coconut milk and use a cornstarch slurry for thickening.

One-Pan Chicken Florentine FAQs

What should I serve with One-Pan Chicken Florentine?

This dish pairs beautifully with pasta, rice, or a crusty loaf of bread to soak up the creamy sauce. For a lighter option, try it with a fresh green salad.

Can I use frozen spinach in this recipe?

Yes, frozen spinach works well! Just thaw it first and squeeze out any excess liquid to avoid watering down the sauce.

Can I make this dish gluten-free?

Absolutely! Use cornstarch as the thickener in place of flour, which is already the case in this recipe.

Is One-Pan Chicken Florentine kid-friendly?

Most kids love the creamy sauce and mild flavors, but you can reduce the garlic if they’re sensitive to strong flavors.

How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave at 50% power.

This One-Pan Chicken Florentine is everything a home-cooked meal should be: flavorful, easy, and satisfying. I know once you try it, it’ll become one of your go-to recipes. What’s your favorite one-pan dinner? Let me know in the comments below—I’d love to hear from you!