One pan chicken Florentine with cottage cheese is one of my favorite weeknight dinners because it feels comforting and creamy without being complicated. The whole dish comes together in a single skillet, which means less cleanup and more time to actually enjoy dinner with my family. That’s always a win in my book.
The first time I tried making one pan chicken Florentine, I honestly expected it to be fussy. Instead, it turned out to be one of the easiest skillet recipes I’ve ever made. A quick sear of chicken, a rich sauce that comes together in minutes, a handful of spinach, and a spoonful of cottage cheese transform into a meal that looks and tastes restaurant-worthy.
This version has become a regular in my kitchen. David always gives me his taste-tester stamp of approval before I’ve even sat down, and the girls can never resist sneaking bites of pasta while I’m still stirring the pan. John swears it tastes like I spent all day cooking, while Susan has already texted me more than once asking for the recipe.
If you have thirty minutes and a skillet, you can make this one pan chicken Florentine with cottage cheese part of your dinner rotation too. Simple, creamy, and family-approved, it is lazy cooking at its best.
Why You’ll Love This One Pan Chicken Florentine
One pan chicken Florentine with cottage cheese is more than just a skillet recipe — it is comfort food made simple.This dish brings creamy flavor, tender chicken, and fresh spinach together in a way that feels rich but still light enough for a weeknight. If you are like me and crave recipes that don’t take over your entire evening, this one checks every box.
Quick, comforting, and weeknight-friendly
Some nights, the thought of juggling multiple pans feels impossible. This is where a one pan chicken Florentine recipe shines. With a single skillet, you can sear the chicken, whisk up a creamy sauce, and stir in spinach and pasta all in one place. It saves time, cuts down on dishes, and makes cleanup something you barely notice.
Family-approved every time
David has declared this one of his favorites, and he rarely lets me forget when it has been a while since I last made it. Lily and Sophie usually appear at the counter before I am even done, sneaking tastes of pasta and spinach straight from the skillet. And John always finds a way to hype me up, telling me it tastes like a restaurant meal. That mix of smiles and full plates is reason enough for me to keep it in our rotation.
A cottage cheese twist for creaminess
What makes this one pan chicken Florentine a little different is the addition of cottage cheese. Instead of relying only on heavy cream, cottage cheese blends in smoothly and adds a light, tangy creaminess. It makes the sauce rich without feeling heavy, and it ties beautifully with spinach and sun-dried tomatoes.
So, What Exactly Is Chicken Florentine?
One pan chicken Florentine with cottage cheese might sound like something fancy you would order in a restaurant, but it is actually much simpler than it seems. The word Florentine in cooking simply means a dish that includes spinach, a nod to the food traditions of Florence, Italy. Over time, chefs paired spinach with creamy sauces and tender chicken, creating what we now call chicken Florentine.
In my kitchen, the spinach is what makes this recipe stand out. I toss it in at the very end so it stays bright and fresh instead of turning soggy. It melts gently into the sauce, wrapping around the chicken and pasta in a way that feels hearty without being heavy.
Traditional Florentine recipes often call for heavy cream, but I like to stir in cottage cheese instead. It makes the sauce just as creamy while adding a little lightness and a subtle tang. David says he can’t taste the difference, except that this version feels less heavy after a big plate. For me, that’s reason enough to keep it this way.
Ingredients You’ll Need : one pan chicken Florentine
When I make one pan chicken Florentine with cottage cheese, I don’t overthink the ingredients. I like recipes where you can walk into the kitchen after a long day and already have most of what you need on hand. This dish is exactly that.
Chicken
I usually grab boneless chicken breasts because they cook quickly and work well in the sauce. Sometimes I’ll use thighs if they’re on sale, and honestly, David doesn’t even notice the difference — he’s just happy there’s chicken on the table.
Spinach
Spinach is what makes this a true Florentine dish. I love baby spinach because it wilts so easily. Lily and Sophie like to sneak a few leaves while I’m cooking, which always makes me laugh because they act like it’s candy.
Cottage cheese
Instead of heavy cream, I scoop in cottage cheese. It blends into the sauce, gives it creaminess, and adds a lightness I really enjoy. It’s my lazy-cook trick that also happens to make the meal a little healthier.
Sun-dried tomatoes
These little bursts of tang and sweetness make the dish feel fancier than it is. I buy a jar and keep it in the pantry so I can throw them into pasta, salads, or recipes like this.
Garlic and olive oil
These are the start of almost every meal in my kitchen. Garlic for depth, olive oil for that golden sear on the chicken.
Seasonings
A little salt, pepper, and dried Italian herbs are plenty. Sometimes I’ll grate a bit of Parmesan on top, mostly because John insists it makes the dish taste “restaurant ready.”
How to Make One Pan Chicken Florentine
The best thing about cooking one pan chicken Florentine with cottage cheese is how simple it feels. Everything goes into the same skillet, which means fewer dishes and less stress at the end of the night. I can usually pull it together in about half an hour, even with Lily and Sophie running through the kitchen while I stir.
Step 1 – Start with the chicken
I season the chicken with salt, pepper, and a little dried Italian herb mix. A splash of olive oil in a hot skillet gives the chicken a golden crust that smells amazing. It does not need to be fully cooked yet, just browned on both sides. David always leans over the pan and says, “That already looks good enough to eat.”
Step 2 – Build the sauce
When the chicken comes out, I toss in garlic and sun-dried tomatoes. They sizzle right away, and within seconds the kitchen smells like comfort food. A little chicken broth loosens the browned bits stuck at the bottom, and I scrape them up because that is where the flavor hides. This base is what makes creamy chicken Florentine so irresistible.
Step 3 – Stir in cottage cheese
This is the part that makes the sauce so creamy without being heavy. I add cottage cheese and stir until it melts into the broth. The sauce turns silky and smooth. Some nights I add Parmesan too, but honestly the cottage cheese alone gives this skillet chicken recipe plenty of richness.
Step 4 – Spinach and chicken back in the pan
Fresh spinach goes in next. It wilts quickly and blends into the sauce. Then I slide the chicken back in and spoon the sauce over the top. Ten minutes of gentle simmering is all it takes for the chicken to cook through and stay tender.
Step 5 – Finish and serve
If I am serving it as chicken spinach pasta, I toss cooked pasta right into the skillet so it soaks up every bit of sauce. If not, I plate the chicken and spoon the creamy sauce over each piece. John always says this version of one pan chicken Florentine tastes like something straight out of a restaurant, and Susan usually texts me the next day asking for the recipe again.
Variations and Add-Ins: one pan chicken Florentine
One of the things I love most about making one pan chicken Florentine with cottage cheese is how easy it is to adjust. The creamy base, with chicken, spinach, and that cottage cheese twist, works like a blank canvas. You can change it up depending on what you have at home or what flavors your family is craving that night.
Chicken spinach pasta
If I want to stretch dinner into something extra filling, I stir in pasta directly to the skillet. The creamy sauce coats the noodles and makes the dish heartier. It turns into a true chicken spinach pasta that Lily and Sophie twirl around their forks with big smiles.
Sun-dried tomato chicken
On nights when I want a brighter flavor, I double the sun-dried tomatoes. It brings out a sweet and tangy taste that pairs beautifully with the creamy sauce. David swears this variation makes the skillet taste like something we ordered from a cozy Italian restaurant.
Gluten-free or lighter swaps
This recipe also works well with rice, gluten-free pasta, or even zucchini noodles. The sauce made with cottage cheese clings to everything just as nicely. It keeps the meal lighter but still gives that creamy comfort you expect from creamy chicken Florentine.
Extra vegetables
Sometimes I toss in mushrooms, broccoli, or even peas. They add texture and make the dish more colorful without changing the heart of one pan chicken Florentine.
However I change it, the base recipe never loses its charm. It is still the creamy, easy one pot dinner that John brags about, Susan asks me to share, and David insists I keep in regular rotation.
What to Serve with One Pan Chicken Florentine
The beauty of one pan chicken Florentine with cottage cheese is that it works as a full dinner on its own. The creamy sauce, spinach, and tender chicken come together in one skillet, making it feel complete. Still, there are times I like to add something extra on the side to make the meal feel bigger or to keep the table more balanced.
A fresh salad always pairs nicely with one pan chicken Florentine. The greens and vinaigrette cut through the richness of the sauce. Even a quick mix of spinach, cucumber, and lemon is enough to brighten the plate.
Garlic bread or warm rolls are another favorite. David swears bread belongs with every skillet chicken recipe, especially this one. He loves using it to soak up the last spoonful of sauce made with cottage cheese.
For nights when I skip pasta, I often serve one pan chicken Florentine over rice or quinoa. The grains hold the creamy cottage cheese sauce beautifully and make the meal extra filling.
Vegetable sides also work well. Roasted zucchini, steamed broccoli, or asparagus all bring color and freshness to creamy chicken Florentine. And honestly, there are plenty of nights when I don’t make any sides at all. I just carry the whole skillet of one pan chicken Florentine to the table. Lily and Sophie dig into the spinach, John tries to claim the last bit of sauce, and Susan always tells me it tastes like something from a restaurant.
Storing and Reheating Tips
One of the reasons I make one pan chicken Florentine with cottage cheese so often is because it holds up well for leftovers. On busy days, that makes life a lot easier.
How to store it
Once the skillet cools, I transfer the chicken and sauce into airtight containers. In the fridge, one pan chicken Florentinekeeps well for three to four days. The sauce stays creamy because of the cottage cheese, and it does not separate the way heavy cream sometimes can.
Reheating on the stove
My favorite way to reheat is in a skillet over medium-low heat. I add a splash of chicken broth or even a spoonful of cottage cheese to loosen the sauce as it warms up. This keeps it smooth and prevents the chicken from drying out.
Reheating in the microwave
If I’m short on time, I reheat smaller portions in the microwave. I cover the dish loosely and stir halfway through so the creamy chicken Florentine sauce heats evenly.
Freezing tips
You can freeze one pan chicken Florentine for up to two months, though I prefer enjoying it fresh. If freezing, let it cool fully, then store in freezer-safe containers. When reheating, add extra cottage cheese or broth to bring the sauce back to life.
Family notes
David is always happy when he finds a container of creamy chicken Florentine in the fridge because it means an easy lunch the next day. John likes it just as much the second time around, and Susan usually texts asking if I have any leftovers she can “steal.”
One Pan Chicken Florentine With Cottage Cheese
Ingredients
Equipment
Method
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet and sear chicken on both sides until golden brown. Remove and set aside.
- In the same skillet, add garlic and sun-dried tomatoes. Sauté until fragrant.
- Pour in chicken broth, scraping up browned bits from the pan. Stir in cottage cheese until smooth and creamy.
- Add spinach to the skillet and let it wilt. Return chicken to the pan, spooning sauce over the top. Simmer for 8–10 minutes until chicken is cooked through.
- Optional: Stir in cooked pasta for chicken spinach pasta. Otherwise, serve chicken with creamy sauce spooned over.
Notes
Swap pasta for rice or quinoa for a gluten-free option.
For extra tang, add more sun-dried tomatoes or a squeeze of lemon juice.
FAQs About Chicken Florentine
How long do you cook Florentine chicken for?
In most cases, chicken Florentine takes about 20 to 25 minutes from start to finish. The chicken only needs about 4–5 minutes per side to sear, then it finishes cooking while it simmers in the creamy sauce. In this version of one pan chicken Florentine with cottage cheese, the chicken stays tender because it cooks gently in the sauce until it reaches 165°F inside.
What ingredient must be used in order for a dish to be called Florentine?
Any recipe with the word Florentine must include spinach. That is the signature ingredient that connects the dish back to Florence, Italy. In one pan chicken Florentine, fresh spinach is stirred into the sauce at the very end so it keeps its bright green color and fresh flavor. Paired with cottage cheese, the spinach balances the creaminess and makes the dish lighter.
What does chicken Florentine taste like?
Classic Florentine flavors are creamy, savory, and comforting. You get the richness of the sauce, the tender chicken, and the earthy flavor of spinach. Sun-dried tomatoes add sweetness and tang. Using cottage cheese in creamy chicken Florentine gives the sauce a smooth, rich texture without being overly heavy.
How long is chicken Florentine good for in the fridge?
Leftovers of one pan chicken Florentine keep well in the fridge for three to four days. The sauce made with cottage cheese actually reheats better than one made with only heavy cream because it holds its texture and does not separate as easily. I like to reheat it gently on the stove with a splash of broth to keep it silky.
For more inspiration on simple cottage cheese meals and cozy skillet dinners, you can also find my boards on Pinterest, where I collect ideas that keep cooking easy and stress-free.
Final Thoughts from Amelia’s Kitchen
For me, one pan chicken Florentine with cottage cheese is the kind of recipe that shows why simple cooking can still feel special. It only takes one skillet, a few basic ingredients, and about half an hour, yet it looks and tastes like something much fancier.
This dish has already become a regular in my house. David calls it one of his favorites, John brags about it every time, and Susan never stops texting me for the recipe. The girls love twirling the pasta and sneaking spinach out of the pan when they think I am not looking. It is messy, loud, and very real, but that is exactly what makes it ours.
The cottage cheese twist keeps the sauce creamy without making it too heavy, and that small change is what makes this version different from the rest. Every spoonful of sauce clings to the chicken and spinach, turning dinner into something comforting and worth repeating.
If you are looking for a recipe that feels easy but still impressive, I cannot recommend one pan chicken Florentineenough. It is creamy, cozy, and always family-approved. The best part is that it proves cooking does not need to be complicated to be delicious.
If you loved the creamy texture in this one pan Chicken Florentine, you might also enjoy my simple cottage cheese mac & cheese recipe for a quick, comforting twist.
