One pan creamy chicken florentine

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With chicken breast, risoni pasta and a creamy sauce, this easy dinner will be a hit with the whole family – plus it’s ready in just 25 minutes.


1 tablespoon extra virgin olive oil
4 x 150g chicken breast fillets
3 garlic cloves, thinly sliced
1/3 cup dry white wine
1 tablespoon Dijon mustard
2 cups Massel Chicken Style Liquid Stock
1 1/2 cups boiling water
1 1/2 cups dried risoni
1 cup thickened cream, plus extra to drizzle
150g baby spinach


  1. Heat oil in a 7cm-deep, 24cm round (base) frying pan over high heat. Season chicken with salt and pepper. Add chicken to pan. Cook for 4 to 5 minutes each side or until well browned and cooked through. Transfer to a plate. Cover loosely with foil.
  2. Add garlic to pan. Cook for 30 seconds. Add wine and mustard. Boil for 1 minute, scraping base of pan, or until wine has reduced by half. Add stock and water. Bring to the boil. Add pasta. Stir well. Cook, covered, for 10 minutes, stirring every 2 minutes (scrape base of pan to make sure pasta doesn’t stick) or until pasta is just tender.
  3. Add cream and spinach to pan. Stir until well combined. Add chicken and resting juices to pan. Season with salt and pepper. Cook for 2 minutes or until spinach just starts to wilt. Drizzle with extra cream. Serve immediately.

Credits: Taste