Best Chicken Florentine Skillet Recipes

SKILLET CHICKEN AND PARMESAN FLORENTINE

Skillet Chicken and Parmesan Florentine image

Our Chicken and Parmesan Florentine is impressive enough for when company's coming-but it's skillet-simple and ready in just 40 minutes.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
6 cups loosely packed baby spinach leaves
2 cups instant brown rice, uncooked
1-1/2 cup grape tomatoes, cut in half
1 can (10-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
Add spinach, rice, tomatoes and broth; mix well. Bring to boil; cover. Simmer on low heat 10 min.
Stir in cheese. Let stand 5 min.

Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

CHICKEN FLORENTINE SKILLET

Chicken Florentine Skillet image

A hearty, one-dish dinner is ready wheelie quick, thanks to baby spinach and packaged chicken tenders.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

3 cups uncooked wagon wheel pasta (8 oz)
1 1/4 cups half-and-half
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter or margarine
1 package (14 oz) uncooked chicken breast tenders (not breaded), cut into bite-size pieces
1 can (14.5 oz) diced tomatoes, drained
1 cup sliced fresh mushrooms
1 bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)
1 cup shredded mozzarella cheese (4 oz)

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in small bowl, stir 1/4 cup of the half-and-half, the flour, salt and nutmeg until smooth; set aside.
In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until browned. Stir in tomatoes, mushrooms and spinach. Cook about 5 minutes, stirring occasionally, until mushrooms are tender.
Reduce heat to low. Stir in pasta and half-and-half mixture. Cook about 1 minute or until thickened. Stir in remaining 1 cup half-and-half. Sprinkle cheese over top. Cover; let stand 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 400, Carbohydrate 42 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 5 g, TransFat 0 g

CHICKEN FLORENTINE SKILLET

Chicken Florentine Skillet image

I got this recipe from a little cookbooklet I bought at the grocery store. Made it tonight and it is FANTASTIC ! I will stress; do NOT omit the nutmeg I think it would change the taste too much.

Provided by Shirl J 831

Categories Healthy

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups uncooked wagon wheel macaroni
1 1/4 cups half-and-half
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter or 1 tablespoon margarine
1 (14 ounce) package uncooked chicken breast tenders, cut into bite size pieces (not breaded ones)
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup sliced fresh mushrooms
3 1/2 cups fresh baby spinach leaves
1 cup shredded mozzarella cheese (4 oz)

Steps:

Cook pasta according to directions.
In small bowl, stir 1/4 cup of the half and half, flour, salt and nutmeg till smooth;set aside. Melt butter or margarine on medium. Add chicken cook chicken 6-8 minutes till chicken is browned. Add tomatoes,mushrooms and spinach. Cook 5 minutes, stirring till mushrooms are tender. Reduce heat to low. Stir in pasta and half and half mixture. Cook 1 minute till thick. Add remaining half and half. Sprinkle cheese on top. Cover and let sit for 2-3 minutes till cheese is melted.

Nutrition Facts : Calories 441, Fat 13.8, SaturatedFat 7.7, Cholesterol 77.2, Sodium 748, Carbohydrate 49.1, Fiber 3.2, Sugar 4, Protein 29.6

SKILLET CHICKEN FLORENTINE

SKILLET CHICKEN FLORENTINE image

Categories Low Carb

Yield 2

Number Of Ingredients 6

Ingredients

Olive oil
4 boneless, skinless chicken breasts
1 10z package frozen chopped spinach, thawed
2 cloves garlic, crushed
1/4 cup heavy cream
1/4 cup grated Parm

Steps:

Warm olive oil in a heavy skillet, brown the chicken breasts over medium heat until lightly gold. Remove chicken. Add a couple more tbsps of oil, the spinach and garlic, and stir for 2-3 minutes. Stir in the cream and cheese, and spread mixture evenly over the bottom of the skillet. Place the chicken breasts on top, cover, turn the burner to low, and let simmer for 15 minutes. Serve chicken breasts with the spinach on top.