This creamy Chicken Florentine recipe, made with baby spinach and sun-dried tomatoes, is an easy one-pot dish that’s going to WOW your guests with authentic Tuscan flavors.
I’m making this creamy Italian chicken pasta recipe with a variety of artisan Italian ingredients I picked up at the Mercato Centrale Firenze in Florence, Italy. However, you can use ingredients from your local market with the same results.
Florence’s Central Market has been around since the late 1800s. It has about 30 vendors and they all have such a wonderful variety of different foods. You can check out homemade pizza, fresh meats, cheeses, gelato, spices and a great selection of wines. The fresh-made sandwiches are to die for!
During our visit, we bought some dried porcini mushrooms, sun-dried tomatoes, cold-pressed olive oil and Dolce & Gabbana pasta to make our Italian recipes back home.
It was so wonderful spending time with our friends in Italy this summer. We had a blast, and I am so excited to have these delicious Italian ingredients on hand to make this creamy Florentine chicken pasta with mushrooms and sun-dried tomatoes.
How to Make Creamy Chicken Florentine
To begin this one-pot creamy Chicken Florentine recipe, I soak the dried porcini mushrooms in warm water for at least six hours. That way, they’ll be tender for our dish. (You might want to save your mushroom stock for any other future recipes such as risotto).
Once the mushrooms are soaked, strain them well and give them a rough chop.
To prepare this creamy Tuscan chicken, preheat a large pan or Dutch oven to medium heat. I’m using the Le Creuset pan with the glass lid, which has proven to be a workhorse in our kitchen.
Drizzle olive oil in the pan. When it gets nice and hot, add the garlic-shallot purée or about three cloves of chopped garlic.
Next, stir in diced sun-dried tomatoes, followed by the soaked and chopped porcini mushrooms. Stir for a couple minutes, and then add the fresh chopped Italian thyme leaves.
Once the garlic and shallots are cooked off, and the mushrooms are starting to sweat, deglaze the pan with the Chardonnay. When you’re deglazing, you want to scrape the bottom of the pan to release those flavors.
As the wine cooks down, add the Kerrygold butter, followed by the flour to make a roux. Roux is made with equal parts fat and flour. I usually just eyeball it.
Once the roux is incorporated into the Creamy Chicken Florentine dish, about a couple minutes, you’ll smell a nutty aroma. At this point, stir in the chicken broth. Continue stirring until it starts to thicken up, about a few minutes. Next, pour in the heavy cream followed by the fresh grated Parmesan Reggiano.
Finally, add your pre-cooked skinless chicken pieces, or even leftover turkey. Finish with the baby spinach leaves. Stir well, then cover the pan to simmer for 15-20 minutes. The dish is ready when the spinach is cooked down.
To serve this delicious Creamy Chicken Florentine, toss in the cooked and drained spaghetti (or your favorite pasta)! Garnish with fresh cracked pepper, red pepper flakes, and more grated Parmesan.
This creamy Tuscan chicken is such a hearty, wonderful and easy dish! If you enjoy it please subscribe, like and hit that notification bell so you’ll know when we post a new video.
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Creamy Chicken Florentine with Spinach and Sundried Tomatoes
Recipe by Jason Hill – CookingSessions.comIngredients
- 1-2 cups dried porcini mushrooms
- 1 tablespoon olive oil
- 1 tablespoon garlic-shallot purée or 3-4 cloves of chopped garlic
- 1/2 cup diced sun-dried tomatoes
- 1 teaspoon fresh chopped Italian thyme leaves
- 1/3 cup Chardonnay
- 2 tablespoons Kerrygold butter
- 1 1/2 tablespoons flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh grated Parmesan Reggiano
- 3 cups rotisserie chicken or leftover turkey
- 4 cups baby spinach leaves
- 1/2 package spaghetti cooked and drained
Garnish
- 1 tablespoon fresh cracked pepper
- 1 tablespoon red pepper flakes
- 1/2 cup grated Parmesan
Instructions
- To begin, soak the dried porcini mushrooms in warm water for at least six hours. That way, they'll be tender for our dish. You might want to save your mushroom stock for any other future recipes such as risotto.
- Once the mushrooms are soaked, strain them well and give them a rough chop.
- Preheat a large pan or Dutch oven to medium heat. I’m using the Le Creuset pan with the glass lid, which has proven to be a workhorse in our kitchen.
- Drizzle 1 tablespoon of olive oil in the pan. When it gets nice and hot, add 1 tablespoon of garlic-shallot purée or about three cloves of chopped garlic.
- Next, stir in 1/2 cup of diced sun-dried tomatoes, followed by a 1 cup of our soaked and chopped porcini mushrooms. Stir for a couple minutes, and then add 1 teaspoon of fresh chopped Italian thyme leaves.
- Once the garlic and shallots are cooked off, and the mushrooms are starting to sweat, deglaze the pan with about 1/3 cup Chardonnay. When you’re deglazing, you want to scrape the bottom of the pan to release those flavors.
- As the wine cooks down, add 2 tablespoons of Kerrygold butter, followed by 1 1/2 tablespoons of flour to make a roux. Roux is made with equal parts fat and flour. I usually just eyeball it.
- Once the roux is incorporated into the dish, about a couple minutes, you’ll smell a nutty aroma. At this point, stir in 1 cup of chicken broth. Continue stirring until it starts to thicken up, about a few minutes. Next, pour in 1 cup of heavy cream followed by 1 cup of fresh grated Parmesan Reggiano.
- Finally, add 2-3 cups of pre-cooked skinless chicken pieces, or even leftover turkey. To finish, add 2-4 cups of baby spinach leaves. Stir well, then cover the pan to simmer for 15-20 minutes. The dish is ready when the spinach is cooked down.
- To serve, toss in 1/2 package of cooked and drained spaghetti or your favorite pasta. Garnish with fresh cracked pepper, red pepper flakes, and more grated Parmesan.
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