I love a one-pot miracle that makes me look like I planned dinner all week when really I remembered at 5:15 and panicked. This Easy One-Pot Creamy Chicken Mushroom Florentine is that miracle: tender chicken, mushroomy goodness, a spinach swoosh, and a sauce so silky your spoon will try to move in. It’s fancy enough for guests, lazy enough for weeknights, and forgiving enough for my frequent “did I mean teaspoons?” moments.

Once, my husband tried to help by seasoning the chicken. He proudly announced he’d “improvised” and dumped the entire pepper grinder in like a snow globe. We ate spicy chicken florentine for a week. My kids then decided spinach was a hat and wore it to the table. Moral of the story: I cook, they accessorize, he seasons at his own risk.

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Why You’ll Love This Easy One-Pot Creamy Chicken Mushroom Florentine

– It’s one-pan, which means heroic minimal dishwashing—until you remember you own three spatulas.
– Comfort food with a grown-up twist: creamy sauce without needing to raid a babysitter’s paycheck.
– Ridiculously forgiving—overcook the mushrooms, under-season the sauce, throw in extra spinach. It still tastes like you tried.
– Feels fancy but takes under an hour. Impresses guests who will ask for the recipe (and then never make it).

Time-Saving Hacks

– Use pre-sliced mushrooms. Yes, you’re slightly defeated, but your future self will send you a thank-you text.
– Buy cooked rotisserie chicken in a rush and shred it—call it “chef’s shortcut” and move on.
– Skip the separate pan for wilting spinach: toss it into the sauce at the end and call it efficiency.
– Brown the chicken in batches if your pan is too small. Or don’t, and accept slightly stewed sides. I won’t judge (aloud).

Serving Ideas

– Serve over mashed potatoes if carbs are your love language.
– Spoon over buttered pasta for a weeknight date with Netflix.
– Side salad and a crisp white wine—because pretending to be sophisticated is fun. Serve with wine if the kids drove you nuts.
– Toast crusty bread to mop up sauce. No fork required, fewer dishes—math checks out.

What to Serve It With

Quick pairings: buttered egg noodles, garlic mashed potatoes, or simple lemony rice. If you want fancy: herby couscous or polenta. If you want honest: a slice of anything bread-like and zero regrets.

Tips & Mistakes

– Don’t overcrowd the pan when browning chicken. You want color, not steam-bath sadness.
– Let the sauce reduce a bit—runny sauce = sad plate. Thickened sauce = applause (silent or loud, your call).
– Add spinach last so it stays bright and avoids becoming a green mush mystery.
– Taste as you go. I repeat: taste. Your nose won’t always save you.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 3–4 days. Reheat gently over low heat or in the microwave with a splash of water or stock to revive the sauce.
– Don’t freeze the cream-based sauce unless you like texture roulette—sauces can separate. If you must, reheat slowly and whisk.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Dairy-free: use coconut cream or cashew cream and reduce cooking time a touch.
– Vegetarian: swap chicken for chickpeas or tofu—brown them first for texture.
– Add a squeeze of lemon for brightness, or a pinch of nutmeg if you’re feeling dramatic.
– More mushrooms? Yes. More spinach? Obviously yes.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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