Creamy Chicken Florentine Skillet with Spinach and Parmesan

Why You’ll Love This Recipe

• All-in-one skillet main dish plus simple buttered noodles makes a complete, comforting meal.
• Creamy Parmesan-garlic sauce with tender chicken and spinach feels restaurant-worthy but uses basic ingredients.
• Ready in under 45 minutes, with most of the work done in a single pan for easy cleanup.
• Flexible and family-friendly: swap wine for broth, use different pasta, or add extra veggies.

Grocery List

• Produce: 1 small shallot, 3 cloves garlic, 4 cups baby spinach, fresh parsley (optional)
• Dairy: Unsalted butter, heavy cream, Parmesan cheese
• Pantry: Wide egg noodles, olive oil, low-sodium chicken broth, dry white wine (or extra broth), Italian seasoning, red pepper flakes, kosher salt, black pepper

Full Ingredients

For the Chicken Florentine Skillet

• 1.5 lb boneless skinless chicken breasts, cut into 1-inch bite-size pieces
• 1 tsp kosher salt (divided, plus more to taste)
• 1/2 tsp freshly ground black pepper (divided, plus more to taste)
• 1 tsp Italian seasoning
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter, divided
• 1 small shallot, finely minced (about 1/4 cup)
• 3 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or additional chicken broth
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (whipping cream, 36–40% fat)
• 3/4 cup finely grated Parmesan cheese (about 2.5 oz), plus extra for serving
• 4 cups lightly packed fresh baby spinach (about 4 oz)
• 1/4 tsp red pepper flakes (optional, for gentle heat)

For the Buttered Noodles

• 12 oz wide egg noodles
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt, or to taste

For Serving (Optional)

• 2 tbsp chopped fresh parsley or basil
• Freshly ground black pepper
• Extra grated Parmesan cheese

Step-by-Step Instructions

Step 1: Prep the ingredients

Cut the chicken breasts into bite-size 1-inch pieces, trimming away any visible fat. Pat the pieces dry with paper towels so they brown nicely. In a bowl, toss the chicken with about 3/4 tsp of the salt, 1/4 tsp of the black pepper, and the Italian seasoning until evenly coated. Mince the shallot and garlic, grate the Parmesan cheese, and measure out the wine (or extra broth), chicken broth, and heavy cream. Rinse and roughly chop the spinach if the leaves are large. Having everything ready to go will make the cooking process smooth and quick.

Step 2: Cook the egg noodles

Bring a large pot of well-salted water to a boil (about 1 tbsp salt for 4 quarts of water). Add the egg noodles and cook according to the package directions until just al dente, usually 7–9 minutes. Reserve about 1/2 cup of the starchy pasta water, then drain the noodles well. Return them to the pot, add 2 tbsp unsalted butter and 1/2 tsp salt, and toss until the noodles are glossy and lightly coated. Cover the pot and keep warm off the heat while you finish the chicken and sauce. If they seem dry later, you can loosen them with a splash of the reserved pasta water.

Step 3: Brown the chicken

While the noodles cook, heat a large, deep skillet (10–12 inches, preferably stainless steel or cast iron) over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When the butter is melted and foamy, add the seasoned chicken in a single layer. Avoid crowding the pan; if your skillet is small, cook the chicken in two batches. Let the chicken cook undisturbed for 2–3 minutes to develop a golden crust, then stir and continue cooking for another 3–4 minutes, just until the pieces are cooked through and no longer pink in the center. Transfer the chicken and any juices to a plate and set aside. Do not wipe out the skillet; you want the browned bits for flavor.

Step 4: Sauté the aromatics and deglaze the pan

Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same skillet. Stir in the minced shallot and cook, stirring frequently, for 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook for 30–45 seconds, just until fragrant. Pour in the white wine (or 1/2 cup chicken broth if not using wine), scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Let the mixture simmer for 2–3 minutes, reducing slightly and cooking off the alcohol if using wine. This creates a deeply flavored base for your creamy sauce.

Step 5: Make the creamy Parmesan sauce

Pour in the 1 cup chicken broth and bring the mixture to a gentle simmer. Add the heavy cream, stirring to combine. Reduce the heat to medium-low and simmer the sauce for 4–6 minutes, stirring occasionally, until it starts to thicken slightly and coats the back of a spoon. Keep the heat gentle so the dairy does not scorch. Gradually whisk in the grated Parmesan cheese, a small handful at a time, stirring until fully melted and the sauce is smooth before adding more. Season with the remaining 1/4 tsp salt, 1/4 tsp black pepper, and the red pepper flakes if using. Taste and adjust seasoning as needed; the sauce should be well seasoned but not overly salty.

Step 6: Add the spinach and return the chicken

Add the baby spinach to the skillet in large handfuls, stirring it into the hot sauce. It will look like a lot at first, but it wilts down quickly. Cook for 1–2 minutes, just until the spinach is wilted and bright green. Return the cooked chicken and any accumulated juices from the plate back into the skillet, stirring to coat the pieces with the creamy sauce. Simmer everything together for another 2–3 minutes to rewarm the chicken and allow the flavors to meld. If the sauce seems too thick, thin it with a splash or two of extra broth or a spoonful of the reserved pasta water. If it seems too thin, simmer for an extra minute or two.

Step 7: Serve over buttered noodles

Fluff the warm buttered noodles with a fork. To serve, you can either spoon the Chicken Florentine over individual portions of noodles, or gently toss the noodles directly into the skillet to coat them with the sauce. Top each serving with a sprinkle of chopped fresh parsley or basil, extra grated Parmesan, and freshly ground black pepper. Serve immediately while hot and creamy. This dish pairs nicely with a simple green salad and a slice of crusty bread to soak up any extra sauce.

Pro Tips

• Cut chicken evenly: Aim for uniform 1-inch pieces so the chicken cooks at the same rate and stays tender.
• Do not rush the browning: Let the chicken sear undisturbed at first. Good browning adds flavor to both the chicken and the sauce.
• Control the heat for the sauce: Keep the sauce at a gentle simmer, not a hard boil, to prevent the cream from separating and the cheese from becoming grainy.
• Add cheese gradually: Stir Parmesan in by small handfuls off or on low heat so it melts smoothly into the sauce.
• Adjust thickness at the end: Use reserved pasta water or broth to thin the sauce, or simmer a bit longer to thicken, until it is creamy and coats the back of a spoon.

Variations

• Mushroom Florentine: Add 8 oz sliced cremini or button mushrooms after removing the chicken; sauté until browned, then proceed with the shallot and garlic. The mushrooms add a deep, earthy flavor.
• Lighter version: Use half-and-half instead of heavy cream and reduce Parmesan to 1/2 cup. The sauce will be a bit thinner but still creamy; simmer slightly longer to thicken.
• Different pasta base: Swap the egg noodles for fettuccine, penne, or even creamy mashed potatoes or rice, depending on what you have on hand.

Storage & Make-Ahead

Allow leftovers to cool to room temperature, then transfer to airtight containers and refrigerate for up to 3 days. The sauce will thicken as it chills. Reheat gently in a covered skillet over low to medium-low heat, adding a splash of milk, cream, or chicken broth to loosen the sauce as it warms. Stir occasionally to prevent sticking and heat just until hot; avoid boiling to keep the sauce smooth. For best texture, cook the noodles fresh if you are planning ahead, and make only the chicken and sauce up to 1 day in advance. This dish does not freeze particularly well due to the cream-based sauce, which can separate after thawing.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including buttered noodles): about 900 calories, 55 g protein, 55 g fat, 50 g carbohydrates, 2 g fiber, and 1,050 mg sodium. Actual nutrition will vary based on the specific brands of ingredients used and any substitutions you make.