One-Pot Chicken Florentine: Easy 30-Minute Recipe

Are you searching for a simple yet satisfying dinner solution? One-pot meals are your answer! They deliver incredible flavor without the mountain of dishes. This One-Pot Chicken Florentine recipe is ready in just 30 minutes, making it ideal for those busy weeknights when time is short, but the craving for something delicious is strong. Get ready to discover how to make a creamy, flavorful pasta dish with minimal effort and maximum taste.

Why You’ll Love This One-Pot Chicken Florentine Recipe

This One-Pot Chicken Florentine is bound to become a family favorite in my kitchen. It’s the perfect blend of convenience and irresistible flavor.

Bright Lemon Twist: The addition of lemon juice and zest at the end is the secret to this recipe’s success. The acidity from the lemon juice cuts through the richness of the cream sauce, preventing it from becoming too heavy. The zest adds a bright citrus aroma and complements the Italian seasoning, creating a more complex flavor profile.

Quick and Easy: This recipe truly shines when it comes to speed and simplicity. It’s perfect for weeknight dinners when you need a delicious meal on the table fast.

One-Pot Wonder: Less cleanup is always a win! Everything cooks together in one pot, which means fewer dishes to wash.

Family-Friendly: Even picky eaters will enjoy the creamy texture and savory flavors of this One-Pot Chicken Florentine.

Ingredients Needed

• 2 Tablespoons olive oil ((reduce by 1 tablespoon if you use sundried tomatoes that are packed in oil))
• 2 boneless skinless chicken breasts, (cut into uniform 1 inch chunks)
• 1 teaspoon kosher salt, (divided)
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, (minced)
• 1/2 cup sundried tomatoes, (roughly chopped (I used ones without oil but see the note above if yours come packed in oil))
• 2 Tablespoons flour
• 2 1/2 cups chicken broth
• 3/4 cup heavy cream
• 1/2 cup water
• 1/2 teaspoon Italian seasoning
• 3 cups uncooked penne pasta
• 2 gently packed cups fresh spinach, (roughly chopped )
• Romano cheese for sprinkling
• Crushed red pepper flakes for sprinkling ((optional))

Ingredient Notes & Substitutions

Olive Oil: If you’re using sun-dried tomatoes packed in oil, reduce the olive oil by 1 tablespoon.

Chicken: You can substitute chicken tenders for chicken breasts if you prefer.

Pasta: Rotini or cavatappi make great alternatives to penne pasta.

Spinach: Frozen chopped spinach, thawed and squeezed dry, can be used instead of fresh spinach. It’s important to properly prepare frozen spinach, and Simply Recipes offers a guide on how to cook spinach to ensure the best texture and flavor in your dish.

Dairy-Free: For a dairy-free version, use coconut milk instead of heavy cream and nutritional yeast instead of Romano cheese.

Gluten-Free: Use gluten-free pasta to make this dish gluten-free. If needed, use a gluten-free flour alternative to thicken the sauce at the end of the cooking time.

How to Make One-Pot Chicken Florentine

Get Started

Heat the olive oil in a large non-stick saute pan over medium-high heat.

Cook the Chicken

Add the chicken and season with 1/2 teaspoon of salt and ground black pepper. Cook for 3-4 minutes, stirring often, until the chicken is lightly browned. It’s okay if the chicken isn’t cooked through at this point.

Add Aromatics

Add the minced garlic and sun-dried tomatoes. Sauté, stirring often, for 1-2 minutes until fragrant.

Create the Sauce

Sprinkle with flour and stir until no lumps remain, ensuring a smooth base for the creamy sauce.

Combine Ingredients

Add the chicken broth, heavy cream, water, the remaining 1/2 teaspoon salt, Italian seasoning, and penne pasta to the pan. Stir well to combine all ingredients.

Bring to a Boil and Cover

Bring the liquid to a boil (this should take about 2 minutes). Give the pasta one last stir to prevent sticking, then cover the pan.

Cook and Stir

Cook for 5 minutes, then remove the cover. Stir the pasta so that it doesn’t stick to the bottom. Return the cover to the pan and reduce the heat to medium.

Add Spinach

Cook for another 5 minutes, then remove the cover. Add the spinach into the pan and stir it in, again making sure the pasta isn’t sticking. Return the cover to the pan.

Finish and Serve

Cook for 5 more minutes, then remove the cover. Give it one last stir. Serve immediately with a sprinkle of Romano or Parmesan cheese and crushed red pepper flakes (if you want a spicy kick).

Choosing the Right Pan

Using the right pan is crucial for achieving the best results with this One-Pot Chicken Florentine. A large, non-stick sauté pan or skillet is highly recommended. The wide surface area of a 12-inch skillet allows for even cooking of the chicken and pasta. A stainless steel pan with a non-stick coating combines durability with ease of cleaning. If you don’t have a sauté pan, a Dutch oven or deep skillet will also work. For those considering a Dutch oven, Food Network offers a guide to the best Dutch ovens on the market.

Pro Tips & Troubleshooting

Pro Tips

• Use a large non-stick pan to prevent sticking.
• Cut the chicken pieces to a uniform size for even cooking.
• Stir the pasta frequently to prevent sticking.
• Don’t overcook the pasta; cook until al dente. Check after 13 minutes and adjust as needed.
• Add lemon juice and zest right before serving to preserve the bright flavor.
• Taste and adjust seasoning as needed, especially salt and pepper.
• For a richer flavor, use full-fat heavy cream.

Common Mistakes to Avoid

• Overcooking the pasta, resulting in a mushy dish.
• Not stirring frequently enough, leading to sticking and uneven cooking.
• Adding too much flour, causing the sauce to become too thick.
• Not using enough liquid, resulting in dry pasta.
• Forgetting to add the lemon juice and zest, missing the signature flavor.
• Not adjusting seasoning to taste.

Serving & Storage

Serving Ideas

• Serve with a sprinkle of Romano or Parmesan cheese.
• Add crushed red pepper flakes for a spicy kick.
• Pair with garlic bread or a simple side salad.
• Garnish with fresh parsley or basil.

Storage and Make-Ahead

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat on the stovetop or in the microwave. Add a splash of broth or water when reheating to loosen the sauce.

Make-Ahead: Prep ingredients ahead of time (chopping vegetables, cutting chicken). The whole dish is not ideal to make completely ahead of time, as pasta may become soggy.

Conclusion

This One-Pot Chicken Florentine recipe offers an easy, quick, and delicious meal solution perfect for busy weeknights. The unique lemon twist elevates the flavor, creating a memorable dish your family will love. If you love a good one-pot recipe, you should check out this creamy vegan one-pot pasta. Don’t hesitate to try this recipe and customize it with your favorite vegetables or pasta. Print this recipe, share it with friends, or explore other delicious recipes on my blog. Enjoy!

FAQ

Q: What makes this pasta Florentine?

A: “Florentine” typically refers to dishes containing spinach.

Q: Can I make this recipe ahead of time?

A: I advise against making the entire dish ahead of time, as the pasta may become soggy. Instead, prep the ingredients in advance.

Q: How long will this last in the fridge?

A: Leftovers can be stored in the refrigerator for up to 3-4 days.

Q: How do you reheat creamy Italian chicken pasta?

A: Reheat on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.

Q: Can I use frozen spinach instead of fresh?

A: Yes, frozen spinach can be used. Just make sure to thaw it and squeeze out any excess water before adding it to the dish.

Q: What are some variations I can try?

A: Try using different types of pasta, adding other vegetables like mushrooms or bell peppers, or using different proteins like turkey or sausage. For another delicious chicken recipe, why not try my stuffed chicken breast with spinach and feta?

If you are looking for some other easy dinner options, you might enjoy this bean and rice burrito recipe or this vegetable noodle soup.