Chicken Florentine (One Pan Dinner!)

Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.

In a large skillet over medium-high heat, heat the olive oil, until shimmering. Add the chicken breasts in a single layer and cook for 3-5 minutes per side, until golden brown on the outside. (The chicken does not need to be cooked through at this point, just browned.)

Transfer the chicken to a plate and cover to keep warm.

If the pan is dry, add a little more oil. (Do not wipe the skillet.) Add the garlic and mushrooms to the pan. Cook for 3-5 minutes, stirring occasionally, until the mushrooms are browned and the liquid evaporates. (Keep the heat at medium-high so that the moisture evaporates as the mushrooms release liquid, but you can reduce heat if they start to brown too much.)

Reduce heat to medium. Stir in the butter, until melted.

Add the chicken broth and white wine. Scrape the bottom of the pan to release any browned bits (this is called deglazing).

Increase heat to bring to a simmer. Cook for about 4-5 minutes, until the volume of the liquid is reduced by half.

Add the heavy cream. Increase heat to bring to a simmer, then cook for about 2-3 minutes, until slightly thickened.

Reduce heat to low, to stop simmering. Stir in the grated parmesan cheese, until smooth.

Add the spinach to the pan. Cook, stirring frequently, for 2-3 minutes, until wilted.

Return the chicken to the pan, nestling it in the sauce. Cook for 3-5 minutes, until the chicken is cooked through.