Why Make This Recipe
One Pot Creamy Chicken Mushroom Florentine is perfect for busy weeknights. It combines tender chicken, fresh spinach, flavorful sun-dried tomatoes, and creamy mushrooms, all cooked together in one pot. This recipe is not only delicious but also easy to clean up afterward. You’ll love how quick it is to make, and the creamy sauce pairs perfectly with the linguine.
How to Make One Pot Creamy Chicken Mushroom Florentine
Ingredients
- 1 pound boneless skinless chicken breasts, cut into one-inch pieces
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes
- 4 ounces mushrooms, sliced
- 1 tablespoon flour
- 2 cups chicken broth
- 1 1/2 cups half and half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 8 ounces linguine, broken in half
- 1/4 cup Parmesan cheese, grated
- 2 cups fresh baby spinach
Directions
- In a large skillet over medium-high heat, add the butter and cook the chicken until golden brown and no longer pink.
- Add the olive oil and cook the garlic, sun-dried tomatoes, and mushrooms until they are tender.
- Stir in the flour and cook for another minute.
- Slowly add the chicken broth, half and half, salt, pepper, and garlic powder, whisking until everything is well mixed.
- Add the linguine and bring to a simmer. Cover the skillet and cook for 10-15 minutes, or until the pasta is tender.
- Remove from heat and add the Parmesan cheese and spinach. Stir until the spinach starts to wilt.
- Serve immediately.
How to Serve One Pot Creamy Chicken Mushroom Florentine
Serve this dish warm right from the skillet. You can garnish with additional grated Parmesan cheese or fresh herbs to enhance the flavor. A side salad or some garlic bread pairs perfectly with this meal.
How to Store One Pot Creamy Chicken Mushroom Florentine
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of chicken broth or half and half to moisten the sauce.
Tips to Make One Pot Creamy Chicken Mushroom Florentine
- Use fresh spinach for the best flavor and texture. If you can’t find fresh, you can use thawed frozen spinach, but make sure to drain it well.
- For a little heat, consider adding red pepper flakes when cooking the garlic.
- Feel free to add your favorite vegetables, like broccoli or bell peppers, to enhance the dish.
Variation
You can make this recipe with shrimp instead of chicken for a seafood twist. Just cook the shrimp until they are pink and opaque, then follow the rest of the directions as usual.
FAQs
1. Can I use whole wheat linguine instead of regular?
Yes, whole wheat linguine works well and adds more fiber to the dish.
2. Is there a dairy-free option for this recipe?
Yes, you can use coconut milk or a dairy-free cream alternative instead of half and half, and skip the Parmesan or use a dairy-free cheese.
3. Can I freeze One Pot Creamy Chicken Mushroom Florentine?
While it is possible to freeze it, the cream may separate when thawed. If you want to freeze it, consider freezing the chicken and pasta separately from the sauce. Reheat gently before serving.
One Pot Creamy Chicken Mushroom Florentine
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into one-inch pieces
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes
- 4 ounces mushrooms, sliced
- 1 tablespoon flour
- 2 cups chicken broth
- 1 1/2 cups half and half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 8 ounces linguine, broken in half
- 1/4 cup Parmesan cheese, grated
- 2 cups fresh baby spinach Use fresh for the best flavor.
Instructions
Cooking
- In a large skillet over medium-high heat, add the butter and cook the chicken until golden brown and no longer pink.
- Add the olive oil and cook the garlic, sun-dried tomatoes, and mushrooms until they are tender.
- Stir in the flour and cook for another minute.
- Slowly add the chicken broth, half and half, salt, pepper, and garlic powder, whisking until everything is well mixed.
- Add the linguine and bring to a simmer. Cover the skillet and cook for 10-15 minutes, or until the pasta is tender.
- Remove from heat and add the Parmesan cheese and spinach. Stir until the spinach starts to wilt.
- Serve immediately.