One-Pan Chicken Florentine

Tender chicken in a creamy garlic sauce with wilted spinach. Made in just one pan, this dish can easily be altered by adding different spaces or herbs.

Course Main Course

Cuisine American, Italian

Keyword Egg-Free, Gluten-Free, Healthy Aging, Healthy Immunity, Healthy Pregnancy, High-Protein, Low-Calorie, Low-Carb, Mediterranean Diet, No Added Sugar, Nut-Free, Sesame-Free, Soy-Free, Weight Loss

Prep Time 30

Total Time 30

Servings 4

Calories 320

Equipment

Large Skillet

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 (or chicken stock or water)

1 pound baby spinach

⅓ cup heavy cream

2 teaspoons cornstarch

Instructions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season sliced chicken with ¼ teaspoon each salt and pepper. Add to the pan and cook, turning once, until just cooked through, 5 to 7 minutes. Transfer to a plate and tent with foil to keep warm.

Reduce heat to medium. Add the remaining 1 tablespoon oil, ¼ cup shallot and the minced garlic to the pan. Cook, stirring, until fragrant, about 30 seconds. Add ⅓ cup wine (or liquid of choice), scraping up any browned bits. Add 1 pound baby spinach in batches; cook, stirring often, until wilted, 3 to 5 minutes.

In a measuring cup, whisk ⅓ cup cream, 2 teaspoons cornstarch and the remaining ¼ teaspoon each salt and pepper. Add to the pan with the spinach; cook, stirring frequently, until thickened, about 2 minutes. Serve with the chicken.

One-Pan Chicken Florentine