This recipe is perfect if you’re searching for something tasty, creamy, and cheesy. Every home always enjoys comfort food. Most of you, I believe, will enjoy this dish!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon poultry seasoning
- salt and ground black pepper to taste
- 2 pounds skinless, boneless chicken breasts, cut into thick strips
- 1 tablespoon olive oil, or as needed
- 6 small red potatoes, quartered
- 1 tablespoon butter, or more as needed
- 1 (8 ounce) package sliced fresh mushrooms
- 3 green onions, diced
- 3 cloves garlic, diced
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup low-sodium chicken broth
- ½ cup sherry wine
- 1 (8 ounce) package fresh spinach
- 1 (8 ounce) package shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
- Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
- Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
- Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
- Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.
- Use cream of mushroom soup if preferred.
- You can use any wine instead of sherry.
- Substitute any cheese you like for the mozzarella.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 4 g |
| Protein | 39 g |
| Saturated Fat | 6 g |
| Sodium | 723 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This is an excellent recipe. Both my hubby and I loved it and I make it frequently. The combination of seasonings along with the wine & spinach really make this dish special! Thank you!
I made it for the first time ever.. It was an amazing dish I’ll make it again. I did change the Sherry wine to white vinegar. It was very tasty and plenty leftovers . I used a 9×13 cooking pan
I followed the recipe pretty close, used chicken strips in place of breasts. The breading was a good balance, we found it very flavorful – it tasted very much like Chicken Marsala. I only had 1/2 a portobella, I want to try it again with more mushrooms.
Tasted good and smelled amazing as cooking. But potatoes definitely were not cooked. Had to crank the heat and leave covered longer. Added more mozzarella since it all cooked in. And there was a lot of wasted seasoned flour. I might make a similar recipe again but I’d change some things around.
Good recipe. I added less poultry season and added 1/2 tsp of Italian seasoning. I also added 1/2 cup of heavy cream to the sauce. I could tell just from looking at the recipe that the potatoes would be under cooked. I added 1/2 cup of chicken broth to the pan with the potatoes (depends on the size of your frying pan, less could be used for a small pan and/or reduced ingredients) and cooked it down then added oil and sauteed. I like the addition of potatoes to this traditional Chicken Florentine recipe.
Week loved it! The only changes I made was using chicken thighs because that’s what I had, I added onions to the mushrooms and garlic because, why not, and I didn’t have quite enough mozzerella so I added some mild cheddar. It was wonderful. Yes, the chopping and cooking the chicken, potatoes and mushroom/onions separately was a little labor intensive, in our opinion, the end result was worth it!
The first time I try a recipe I follow the directions verbatim. As written, my husband and I both loved this delicious, rich, gooey dish. I will make a couple changes next time, omit mushrooms and cook the potatoes a bit longer in the frying pan. I’ve seen several comments stating the recipe is labor intensive. I did my prep work ahead of time and then the cooking. It all came together quickly and didn’t seem difficult at all.
Great recipe. I could not get my sauce to thicken without adding thickening. What makes the sauce thicken?
This recipe was so yummy! I made it without the potatoes. I made garlic and cheese mashed potatoes instead. I used cream of chicken and cream of mushroom.
For those saying it’s too labor intensive, I agree! But boy, just making it up to finishing the chicken is fine wit my family! This spice blend is excellent for sauteed thighs or breasts and just serve with your own sides! Really good!
This did take a lot of time to prepare Next time to will ask the butcher cut the breasts into strips. Otherwise very good
I was looking for a recipe to use a bag of fresh spinach, fresh (not frozen) chicken thighs and grape tomatoes that were in my fridge. I made this “exactly as written” even though I used chicken thighs, the grape tomatoes and rigatoni instead of potatoes. I also used wine instead of sherry because I didn’t have any (or I drank it–definitely drank the wine!). The photo shows it without the cheese, which I did add. This was wonderful and will definitely put it in the rotation.
This recipe is very good. Made half of it and honestly it is pretty satisfying. I must say that I made the mistake of adding a full cup of broth to half the recipe. I will try it next time with cream of mushroom. Will make it again.
I made no changes, and it was an instant hit! Absolutely delicious! Straightforward and easy to make.
This dish was perfect for an autumn evening. The entire family loved it. I changed it only a bit using 1 tsp each of spices instead of 1 Tbsp, but the combination of ingredients was delicious. This will be a go-to dish for the family.
Flavor is good but it took way too long to cook it all up for a recipe that in the end is good but not great.
Fantastic! Will definitely make this again.
Turned out great even though I didn’t have fresh Spinach on hand and used Frozen. I will make again with fresh next time and assume it will be even better.
Not a fan at all. Alot of prep for a pretty dull result.
I enjoyed this recipe. Made it twice so far.
So disappointed. I thought we would love this as we love pretty much every ingredient. Unfortunately, it was just “eh” for us, which would have been more acceptable if I hadn’t put so much $ (lots of ingredients) and more importantly, so much time into it. I literally had to prep for an hour to even get it to the point of going into the oven. The time requirement would not have bothered me had the dish been amazing. The potatoes were way under done….they would need to be diced up to stand a chance of being cooked all the way. And the overwhelming flavor was poultry seasoning…it just totally took over. The only positive note was that the chicken was very tender and juicy.