This recipe is a one-pot meal since the chicken and sauce are prepared together in one skillet, simplifying both preparation and cleanup. However, One Pot Creamy Pesto Chicken Florentine involves a few unique steps in the process, each contributing layers of flavor that make this recipe a favorite, even for kids. It is delicious!
Why One Pot Meals Are Great for Families on the Go
One pot meals offer numerous advantages for busy families, making them an ideal solution for quick and nutritious dinners. Here are some reasons why they are particularly beneficial:
Time-Saving: With everything cooked in a single pot, preparation and cleanup are easy. Families can spend less time in the kitchen and more time together.
Minimal Cleanup: Fewer dishes mean less time spent washing up. This is especially helpful for families with hectic schedules.
Versatility: These meals can be adapted to suit different dietary preferences and restrictions. Whether it's vegetarian, gluten-free, or high-protein, one pot meals can accommodate various needs.
Flavor Development: Cooking ingredients together allows flavors to meld beautifully, resulting in delicious meals that are often more satisfying.
Convenience: Many one pot meal recipes require minimal prep and can be made with pantry staples, making them convenient for last-minute dinners.
One pot meals are an excellent choice for families on the go, providing a practical and enjoyable way to enjoy home-cooked meals without the stress.
One Pot Creamy Pesto Chicken Florentine
Servings: 4-5
Prep time: 45 mins
(Prepare a side salad and serve over prepared pasta or rice)
Ingredients
3/4 cup all-purpose flour
1 tsp. kosher salt
1 tsp.garlic powder
1/2 tsp. ground black pepper
9 boneless skinless chicken thighs
4 Tbsp. unsalted butter
2 Tbsp.canola or vegetable oil
2 cloves garlic, diced
2/3 cup dry white wine
1/2 cup chicken broth
1 cup heavy whipping cream
2 Tbsp. Pesto
3 cups fresh spinach, loosely packed
1/2 cup grated parmesan cheese
1/4 cup sliced sun-dried tomatoes, drained
Directions
In a large Zip-Lock bag, mix the flour, salt, garlic powder, and pepper. Take out 1 tablespoon of the flour mixture and keep it aside. Place the chicken thighs in the bag and seal it. Shake gently until the chicken is fully coated. Allow the chicken to rest in the flour mixture at room temperature for 15 minutes.
In a large skillet, melt the butter and oil over medium heat. When the butter mixture starts to bubble, add the chicken thighs. Cook them until they turn golden brown, approximately 6 to 7 minutes per side. Take the chicken out and place it on a plate lined with paper towels to drain. Leave about 1 tablespoon of drippings in the skillet, discarding the rest.
Add the garlic and cook, stirring frequently, for 1 minute. Add the reserved tablespoon of flour mixture to skillet. Cook, stirring constantly for 2 minutes. Whisk in the wine, broth, pesto and cream. Cook, stirring occasionally, until mixture is thickened, about 5 to 8 minutes.
Add the spinach and cook until wilted, about 3 to 4 minutes. Remove the skillet from heat.
Stir in the parmesan and sun-dried tomatoes. Return the chicken to pan just before serving.
*Serve over a bed of prepared pasta or rice
Enjoy!
