Creamy Chicken Florentine with Garlic & Mushrooms – Twiins Style

Creamy Chicken Florentine with Garlic & Mushrooms - Twiins Style

  • Servings: 6
  • Difficulty: Easy

Our family went wild over this meal! They loved it so much not a morsel was left, not even a single strand of linguine! This amazing dinner is a quick and easy, one-skillet meal that you'll have on the table in less than 30 minutes. Your family or guests will think you slaved all day in the kitchen just for them. It's a win-win for sure. Using pre-sliced gourmet blends of mushrooms makes preparation a snap. The silky smooth creamy sauce will have your family requesting it every week. Buon Appetito!


  • 4 boneless chicken thighs, skinless
  • 8 chicken tenders
  • 2-4 Tablespoons EVOO
  • salt & pepper (season chicken)
  • garlic powder (season chicken)
  • 12 ounces fresh sliced gourmet blend mushrooms (shitake, oyster, & baby Bella)
  • 6 Tablespoons butter
  • 4 cloves garlic, minced
  • 1½ Tablespoons flour (we used Gluten-free)
  • 3/4 cups chicken broth
  • 1¼ cups half & half
  • 3/4 cups grated Parmigiano-Reggiano
  • 1/4 cup grated Pecorino Romano
  • 1/2 tsp dried tarragon
  • 10-20 ounces fresh baby spinach (use a minimum of 10-oz)
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Reserve 1 cup cooked pasta water


    1. If you are serving over pasta now is the time to fill your pot with water & bring it to a boil, then add salt to the water.
    2.  Season both sides of chicken pieces with salt, pepper, & garlic powder to taste.
    3. In a large skillet heat the EVOO on medium heat. Add the chicken thighs and brown on both sides until the chicken is cooked and no longer pink. Remove from skillet & set aside.  Add the chicken tenderloins and brown on both sides until no longer pink. Remove from skillet & add to plate of cooked chicken thighs.
    4. Add mushrooms to skillet & cook until softened, about 3-5 minutes. Stir several times. Remove from skillet & set aside.
    5. Melt the butter in the skillet add minced garlic & tarragon. Saute for 1 minute.
    6. Using a whisk add the flour to the skillet & whisk continuously until starts to thicken.
    7. Add chicken broth,  half & half, & both grated cheeses. Stir well.
    8. Add the baby spinach and cook until wilted & sauce thickens.
    9. Add back the mushrooms & all chicken, cover & low simmer for about 5-10 minutes.
    10. Remove chicken to a platter.  Don’t drain the pasta…using a pasta ladle or tongs simply scoop all the pasta from the pot of water into the sauce & mix well. If needed add an additional 1/4 – 1/2 cup of the reserved pasta water to the sauce.
    11. Serve or over your favorite pasta with a side salad.  Buon Appetito!

    Note: Chicken cutlets may be used in place of tenders & thighs.


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