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A cast-iron skillet filled with creamy chicken and spinach pasta, with a wooden spoon stirring the savory dish.

Creamy Skillet Chicken Florentine with Sun-Dried Tomatoes

Indulge in this quick and easy Creamy Skillet Chicken Florentine, featuring tender chicken breasts bathed in a rich, garlicky cream sauce with fresh spinach and vibrant sun-dried tomatoes. Perfect for a satisfying weeknight meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut in half horizontally or pounded to 1/2-inch thickness
  • 1 tbsp olive oil for searing chicken
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
For the Creamy Florentine Sauce
  • 1 tbsp olive oil for sautéing aromatics
  • 1/2 yellow onion finely diced
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1.5 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 5 oz fresh spinach packed
  • 1/2 tsp red pepper flakes optional
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Skillet (10-12 inch)
  • Tongs
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Chicken
  1. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and dried Italian seasoning.
Sear the Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
Build the Creamy Florentine Sauce
  1. Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same skillet. Add the finely diced yellow onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
  2. Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the liquid to a simmer and cook for 2-3 minutes, allowing it to slightly reduce.
  4. Stir in the heavy cream and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it begins to thicken slightly.
  5. Reduce the heat to low. Stir in the fresh spinach, a handful at a time, allowing each addition to wilt down before adding more. Once all the spinach is wilted, stir in the grated Parmesan cheese until it is melted and the sauce is smooth.
Combine and Serve
  1. Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken to coat. Allow to simmer gently for 1-2 minutes to heat the chicken through.
  2. Garnish with fresh chopped parsley, if desired. Serve immediately with your favorite side, such as pasta, rice, or crusty bread.

Notes

For an extra bright finish, a squeeze of fresh lemon juice can be added to the sauce just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth if the sauce has become too thick.