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Sautéed Chicken Breast Florentine style with spinach, grape tomatoes, mushrooms on white plate with green ridge.

Sautéed Chicken Breasts Florentine For Two

Boneless skinless chicken breasts are sautéed to a golden brown then served with a flavorful mix of gently cooked baby spinach, grape tomatoes, garlic, and baby bella mushrooms.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: 30 minute meal, boneless chicken breasts, chicken Florentine, two servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 564kcal


  • 2 boneless skinless chicken breasts
  • 6 cups baby spinach
  • 2 cup portabello mushrooms sliced
  • 1 1/2 cup grape tomatoes halved
  • 2 garlic cloves sliced
  • 1/4 cup chicken stock
  • 1/4 cup olive oil separated
  • 2 tbsp unsalted butter
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 Tbsp Parmesan Cheese


  • Preheat oven to 200℉
  • Season the boneless skinless chicken breasts on both sides with the garlic salt and pepper.
  • In a large sauté pan on medium-high heat 2 Tablespoons of the olive oil and when it is hot add 2 Tablespoons of the butter and swirl around.
  • Add the garlic to the pan and sauté until it's fragrant. Do not burn.
  • Place both breasts in the pan and brown on one side about 5 minutes and then turn to the other side and brown another 5 minutes. Transfer the chicken to a heat proof plate. Loosely cover with aluminum foil and place in the preheated oven to keep warm.
  • In the same pan, add the rest of the oil and stir in the mushrooms. Cook for another 5 minutes stirring occasionally. When the mushrooms, turn golden.
  • Add the baby spinach to the mushrooms and mix.
  • Add the chicken stock to the pan. Salt and pepper the vegetables. When the spinach begins to wilt, add the grape tomatoes. When the tomatoes soften, push the vegetables to the side and nestle the chicken breasts in the center.
  • Place the sauté pan in the oven for about 10 minutes. When the center of the chicken reaches 165℉ the chicken is ready to serve.
  • Place each chicken on a dinner plate and serve with the vegetables. Sprinkle with Parmesan cheese.


Calories: 564kcal | Carbohydrates: 13g | Protein: 32g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 1504mg | Potassium: 1530mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9793IU | Vitamin C: 43mg | Calcium: 171mg | Iron: 4mg