Easy One-Pot Chicken Florentine: Creamy & Bright Weeknight Meal

There are some dishes that just sing of comfort and elegance, yet we often relegate them to special occasions. But what if I told you that a restaurant-quality meal, brimming with tender chicken, vibrant spinach, and a lusciously creamy sauce, could be yours with minimal effort and, dare I say, minimal cleanup? Welcome to my kitchen, where we’re about to master the art of One-Pot Chicken Florentine. This recipe is your new secret weapon for busy weeknights, delivering fantastic flavor and a surprisingly easy process that will delight both your family and your inner chef.

Why You’ll Love This One-Pot Chicken Florentine

As a chef, I’m always looking for ways to elevate classic dishes without adding unnecessary fuss. And with this One-Pot Chicken Florentine, I’ve found a truly magical touch that transforms it from simply delicious to absolutely unforgettable.

The Brightening Twist: Lemon & Parsley. My secret? A generous squeeze of fresh lemon juice and a sprinkle of vibrant fresh parsley right at the end. The acidity from the lemon juice acts like a spotlight, brightening the rich, creamy sauce and cutting through any heaviness. It enhances the savory notes of the chicken and sun-dried tomatoes, creating a beautiful balance that makes your palate sing. The fresh parsley adds a burst of herbaceousness and a beautiful pop of color, making the dish visually appealing and adding a subtle, clean flavor that perfectly contrasts the richness. It’s a trick I use often in Italian-American cuisine to lift and balance creamy dishes.

Beyond this incredible flavor boost, you’ll adore this recipe because:

• Effortless One-Pot Cooking: Say goodbye to stacks of dirty dishes! Everything, from browning the chicken to cooking the pasta, happens in a single pan. This makes it the ultimate easy dinner and perfect for a weeknight dinner when you crave gourmet taste without the cleanup.
• Quick & Satisfying: This isn’t just a delicious meal; it’s a hearty and satisfying one that comes together in about 30 minutes. It’s truly a 30-minute meal that doesn’t compromise on flavor or substance.
• Gourmet Taste, Simple Steps: Despite its impressive flavor profile, this chicken spinach pasta is incredibly straightforward. With accessible ingredients and easy-to-follow instructions, you’ll achieve restaurant-quality results every time.

Ingredients Needed for One-Pot Chicken Florentine

Gathering your ingredients is the first step to any culinary adventure. Here’s exactly what you’ll need for this incredible One-Pot Chicken Florentine:

• 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))
• Fresh lemon juice and fresh parsley for finishing (my secret twist!)

Ingredient Notes & Substitutions

Understanding your ingredients is key to great cooking. Here are some pointers to help you:

• Chicken: I recommend boneless skinless chicken breast for this recipe, cut into uniform 1-inch chunks to ensure even cooking. Chicken tenders also work beautifully. For a different twist, you could try sliced Italian sausage, shrimp (add closer to the end of cooking), or even chickpeas for a hearty vegetarian option.
• Pasta: Penne pasta is fantastic here as its shape holds the creamy sauce perfectly. However, feel free to use other similar-sized pasta shapes like rotini or cavatappi. Just be sure to monitor the cooking time, as some shapes may absorb liquid at different rates. If you need a gluten-free pasta option, use your favorite brand and be mindful that cooking times and liquid absorption might vary slightly.
• Spinach: For the best results, look for crisp, dark green leaves of fresh spinach without any yellowing. If fresh isn’t available, you can use a 10-ounce package of frozen chopped spinach. Just be sure to thaw it thoroughly and squeeze out all excess water before adding it to the pan.
• Sun-Dried Tomatoes: You’ll find both dry and oil-packed sun-dried tomatoes at the store. I used dry ones, which rehydrate beautifully in the sauce. If you opt for oil-packed, remember to reduce the initial olive oil by 1 tablespoon as mentioned in the ingredients list, as they bring extra richness.
• Cream & Broth: Heavy cream gives this dish its luxurious richness. When selecting your chicken broth, I usually opt for low-sodium to control the overall saltiness, adjusting the kosher salt to my taste.
• Cheese: I love the sharp, salty punch of Romano cheese for sprinkling. Parmesan cheese is also an excellent choice if that’s what you have on hand.
• Dietary Adjustments: To make this dish dairy-free, you can substitute the heavy cream with full-fat coconut cream or an unsweetened plant-based milk (like oat or cashew milk), perhaps with a touch of cornstarch slurry added at the end for extra thickness.

How to Make One-Pot Chicken Florentine

Let’s get cooking! The beauty of this one-pot cooking method is its simplicity and efficiency. Follow these steps for a perfectly cooked creamy pasta dish every time.

Step-by-Step Instructions:

1. Prep Your Pan: Heat the olive oil in a large non-stick saute pan or skillet over medium-high heat. You’ll want a pan that’s at least 10-12 inches deep to comfortably fit all the ingredients.
2. Brown the Chicken: Add the boneless skinless chicken breast chunks to the hot pan and season with 1/2 teaspoon of the kosher salt and ground black pepper. Browning chicken is essential here – cook for 3-4 minutes, stirring often, until the chicken is just nicely golden brown on the outside. This is the Maillard reaction happening, building incredible flavor, but don’t worry, it won’t be cooked through at this point.
3. Aromatics: Reduce the heat slightly if needed, then add the minced garlic and sun-dried tomatoes to the pan. Sauteing them, stirring often, for 1-2 minutes until the garlic becomes wonderfully fragrant. This will fill your kitchen with an enticing aroma.
4. Create the Roux: Sprinkle the flour evenly over the chicken and aromatics. Stir well until no lumps remain, forming a paste. This simple roux will be the foundation for our rich, creamy pasta sauce.
5. Add Liquids & Pasta: Pour in the chicken broth, heavy cream, water, the remaining 1/2 teaspoon kosher salt, and Italian seasoning. Add the penne pasta to the pan and stir everything thoroughly to combine and ensure the pasta is submerged in the liquid.
6. Bring to a Boil & Cover: Bring the liquid mixture to a boil, which should take around 2 minutes. Once boiling, give the pasta one last good stirring, then cover the pan tightly with a lid. This traps the steam and helps the pasta cook evenly and absorb the liquid.
7. First Stir & Reduce Heat: Cook for 5 minutes, then remove the cover. Give the pasta a thorough stir from the bottom up to prevent it from sticking to the pan. Return the cover to the pan and reduce the heat to medium. This crucial stirring ensures your pasta cooks to a perfect al dente texture and prevents clumping.
8. Add Spinach & Second Stir: Cook for another 5 minutes, then remove the cover. Add the fresh spinach into the pan. Stir the pasta again, ensuring the spinach begins to wilt into the luscious creamy pasta sauce and everything is well combined. Return the cover to the pan.
9. Final Stir & Serve: Cook for 5 more minutes. Remove the cover, give it one last final stir, and notice how the sauce has thickened beautifully around the perfectly cooked pasta. Now for the secret touch! Squeeze in some fresh lemon juice and sprinkle liberally with fresh parsley. Serve your amazing One-Pot Chicken Florentine immediately with a sprinkle of Romano cheese or Parmesan cheese (and crushed red pepper flakes if you want a spicy kick!).

Mastering Your One-Pot Chicken Florentine: Key Techniques & Customization

Essential Tips for One-Pot Success

To truly master this One-Pot Chicken Florentine and ensure perfect results every time, keep these techniques in mind:

• Pan Choice & Size: The right pan is paramount for one-pot cooking. I highly recommend a 10-12 inch deep skillet or a large non-stick saute pan. This ensures enough surface area for browning the chicken and ample depth for all the liquids and pasta to cook without overflowing, allowing for proper stirring.
• Understanding Starch Release: The magic behind the naturally creamy pasta sauce in this dish is the penne pasta itself. As it cooks, it releases starch directly into the liquid. This starch acts as a natural thickener, creating a smooth, rich sauce through a process called emulsification and hydration. This means no extra cream or cheese needed for thickness – the pasta does the work!
• Ensuring Chicken Doneness: After the initial browning chicken (the Maillard reaction), your boneless skinless chicken breast won’t be fully cooked through, and that’s exactly what we want. The chicken will finish cooking gently in the simmering liquid alongside the pasta. You can always check for doneness; cooked chicken should reach an internal temperature of 165°F (74°C).

Customizing Your One-Pot Chicken Florentine: Variations & Adjustments

This recipe is incredibly versatile! Don’t be afraid to experiment and make it your own:

• Adjusting for Different Pasta Types: While penne pasta is my go-to, other similar-sized pasta shapes like rotini or cavatappi work well. Generally, smaller or thinner pasta might cook faster and require slightly less liquid, while larger, thicker shapes might need a bit more liquid or a longer simmering time. Always keep an eye on the sauce and pasta’s texture.
• Dairy-Free Alternatives: For a dairy-free version, substitute the heavy cream with full-fat coconut cream (from a can, just the thick cream part) or an unsweetened plant-based milk like oat or cashew milk. If using plant-based milk, you might want to whisk in 1 teaspoon of cornstarch with a splash of water and add it during the last 5 minutes of cooking to help thicken the sauce.
• Gluten-Free Pasta Options: Absolutely! Swap regular pasta for your favorite gluten-free pasta brand. Keep in mind that GF pasta can sometimes absorb liquid differently and may require slight adjustments to cooking time or liquid amounts. Follow package directions for best results, but always prioritize checking for al dente.
• Alternative Proteins: While chicken breast is classic, this dish is delicious with other proteins. Try shrimp (add it in the last 5 minutes of cooking so it doesn’t overcook), sliced pre-cooked Italian sausage, or even canned chickpeas (rinsed and drained) for a delightful vegetarian twist.

Pro Tips & Troubleshooting for Perfect Results

Even the most seasoned chefs have their tricks and learn from their mistakes. Here’s my collective wisdom to ensure your One-Pot Chicken Florentine is always a triumph!

Pro Tips for Success

• Uniform Chicken Chunks: Take the extra minute to cut chicken pieces to uniform size (around 1-inch chunks) for even cooking. This prevents some pieces from being overcooked while others are still underdone.
• Pre-Prep Ingredients: A little mise en place goes a long way! Prep ingredients ahead: cut chicken, chop sun-dried tomatoes, wash and dry fresh spinach, peel and mince garlic. This makes assembly much faster on a busy weeknight.
• Don’t Overcrowd: Ensure your saute pan is large enough. Overcrowding can lead to steaming instead of proper browning chicken and can hinder the pasta from cooking evenly.
• Stirring is Key: I cannot stress this enough! Make sure to stir every 5 minutes while covered to prevent the penne pasta from sticking to the bottom of the pan and to ensure all the pasta cooks evenly in the flavorful sauce.
• Seasoning to Taste: Always taste and adjust your seasoning before serving. If you used low-sodium chicken broth, you might need a little extra kosher salt to truly make the flavors pop.
• The Bright Finish: Don’t skip the lemon juice and fresh parsley at the end! It’s the “chef’s kiss” that truly elevates this dish, providing that vibrant, professional finish.

Common Mistakes to Avoid

• Uneven Chicken Cooking: Not cutting chicken uniformly is a common culprit, leading to some pieces being dry and overcooked, while others are still pink.
• Sticking Pasta: Forgetting to stir the pasta during cooking is the easiest way to end up with a sticky, clumpy mess at the bottom of your pan. Set a timer if you need a reminder!
• Sauce Consistency Issues: If your sauce is too thin, remove the lid for the last few minutes of cooking and allow it to simmer gently, stirring, to encourage reducing sauce. If it’s too thick, simply stir in a splash more chicken broth or heavy cream until it reaches your desired consistency.
• Overcooking Pasta: For the best texture, always aim for al dente pasta. It should be tender but still have a slight bite. Mushy pasta is a major letdown in any Italian pasta dish.
• Improper Reheating: Reheating creamy pasta dishes incorrectly can result in a dry, separated sauce. Refer to my storage and reheating tips below for the best method to restore creaminess.

Serving & Storage

Serving Ideas

This One-Pot Chicken Florentine is a complete meal on its own, but a few thoughtful accompaniments can elevate your dining experience:

• Classic Accompaniments: You can never go wrong with a side of Homemade 3 Cheese Garlic Bread or a warm, crusty loaf of artisanal bread to soak up every last drop of that incredible Florentine sauce.
• Light & Fresh Sides: To balance the richness of the creamy pasta, a simple green salad with a light vinaigrette is perfect. My favorites include a crisp Marinated Vegetable Salad or a bright Clementine and Fennel Salad. For a cooked vegetable, consider Sautéed Broccoli Rabe or roasted asparagus.
• Garnishing: Don’t forget a final flourish! A fresh sprinkle of more Romano cheese or Parmesan cheese, extra fresh parsley, and a pinch of crushed red pepper flakes (if you like a little heat) adds both visual appeal and a burst of flavor.
• Complete the Meal: For a delightful end to your meal, consider a refreshing, light dessert like a slice of Lemon Pistachio Cake.

Storage and Make-Ahead Tips

Planning ahead makes weeknight cooking a breeze, and knowing how to store leftovers ensures you can enjoy your delicious creation for days to come.

• Make-Ahead Prep: To make cooking even faster on a busy night, you can prepare ingredients ahead. Chop your boneless skinless chicken breast, mince the garlic, wash and roughly chop the fresh spinach, and dice the sun-dried tomatoes a day in advance. Store everything in airtight containers in the refrigerator.
• Refrigerator Storage: Leftovers last 3-4 days covered in the refrigerator. While still delicious, it’s best served immediately as the sauce tends to coagulate and thicken more as it cools.
• Reheating: For best practices for reheating creamy pasta dishes, gently reheat individual portions on the stovetop over low heat or in the microwave. Crucially, add a splash of chicken broth, milk, or even a tiny bit of cream when reheating leftovers. This helps to restore the sauce’s creaminess and prevents it from drying out. Stir gently until warmed through.
• Freezing: I generally advise against freezing this dish. Creamy pasta sauces, especially those made with heavy cream, can sometimes separate or become grainy upon thawing and reheating, compromising the texture.

Conclusion: Your Delicious One-Pot Creation Awaits!

There you have it – the ultimate guide to creating a truly spectacular One-Pot Chicken Florentine. This recipe proves that you don’t need a sink full of dishes or hours in the kitchen to achieve a deeply satisfying, gourmet meal. The tender chicken, the vibrant spinach, and that lusciously creamy pasta sauce, all brightened by my special lemon-parsley twist, combine to create an experience that’s both comforting and elegant. So go ahead, give this quick meal a try tonight! I guarantee you’ll be amazed at how easily you can bring such incredible flavor to your table. Don’t forget to share your creations with me, and happy cooking!

Frequently Asked Questions (FAQ)

1. What does “Florentine style” mean in this pasta dish?

“Florentine style” in cooking typically refers to dishes prepared with spinach, often in a creamy sauce, named after Florence, Italy. In this creamy pasta recipe, the abundant use of fresh spinach is what gives it its classic “Florentine” designation, perfectly complementing the chicken and rich sauce.

2. Can I prepare ingredients for One-Pot Chicken Florentine ahead of time?

Yes, absolutely! Preparing ingredients ahead is a fantastic time-saver for this easy dinner. You can chop the boneless skinless chicken breast, mince the garlic, wash and roughly chop the fresh spinach, and dice the sun-dried tomatoes a day in advance. Store everything in separate airtight containers in the refrigerator until you’re ready to cook.

3. How should I store and reheat leftover Creamy Chicken Florentine Pasta?

Store leftovers safely in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm portions on the stovetop over low heat or in the microwave. Add a splash of chicken broth or milk/cream while reheating and stir well to restore the sauce’s original creaminess and prevent it from drying out.

4. What are the best side dishes to serve with Creamy Chicken Florentine Pasta?

This rich dish pairs wonderfully with light, fresh sides. I recommend Homemade 3 Cheese Garlic Bread or a crusty baguette for soaking up the sauce, a simple green salad with a vinaigrette, or a side of Sautéed Broccoli Rabe or roasted asparagus to complement the flavors.

5. Can I substitute the chicken or penne pasta in this recipe?

Yes, you can! For chicken, boneless skinless chicken tenders work well. Other proteins like shrimp (add at the end), sliced pre-cooked Italian sausage, or even canned chickpeas for a vegetarian version can be used. Penne pasta can be swapped for similar shapes like rotini or cavatappi; just be prepared to monitor liquid absorption and cooking times as needed. Gluten-free pasta options also work; follow their package instructions closely.

6. How do I prevent my pasta from sticking and ensure a perfectly creamy sauce in a one-pot meal?

To prevent sticking, it’s crucial to stir the pasta every 5 minutes during the cooking process. For a perfectly creamy sauce, the key is the starch release from the pasta directly into the cooking liquid. Do not rinse the pasta before adding it to the pan. If your sauce ends up too thick, simply add a splash more chicken broth or milk. If it’s too thin, let it simmer uncovered for a few extra minutes, stirring frequently, to encourage reducing sauce.

7. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. If using a 10-ounce package of frozen chopped spinach, make sure to thaw it thoroughly and squeeze out all excess water before adding it to the pan to prevent the dish from becoming watery.

8. What’s the difference between dry and oil-packed sun-dried tomatoes, and which should I use?

Dry sun-dried tomatoes are dehydrated and will soften and rehydrate as they cook in the sauce, absorbing flavors. Oil-packed ones are already soft and preserved in oil, adding extra richness and a slightly different texture. If you use oil-packed sun-dried tomatoes, I recommend reducing the initial amount of olive oil by 1 tablespoon in the recipe, as they bring their own oil to the dish.