Skillet Creamy Chicken Mushroom Florentine

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By Alex

• Aug 03, 2026 • 0 Comments •

4.5

Skillet Creamy Chicken Mushroom Florentine

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Skillet Creamy Chicken Mushroom Florentine is a fantastic restaurant quality meal that you can make for your family in less than 30 minutes!! You will not find a better creamy white sauce on top of this tender and juicy chicken.

We just got back from our family trip to Hawaii! It was the perfect time to go because as we were leaving, Utah was getting dumped with some snow. It is paradise in Maui and we loved the sunshine and had an absolute blast. It made me realize how lucky I am because my kiddos traveled so well and I don’t think that my two year old made a peep the entire time. She loved everything that we did. She was so excited to see real sea turtles and even went in the middle of the ocean with us so we could snorkel and loved floating there. It was such a fun time and we created so many fun memories. I will be sharing some recipe inspiration soon because the food there is AMAZING. {especially the white chocolate macadamia nut pancakes with coconut syrup. ?}

As soon as we got back I couldn’t wait to start cooking again. I wanted to make something quick and easy and I combined two reader favorites into one! The Creamy Tuscan Garlic Chicken and the One Pot Creamy Chicken Mushroom Florentine. I have perfected the creamy white sauce and this meal turned out FANTASTIC!!

I was reminded how amazing the sauce is. This skillet meal combines spinach, sun-dried tomatoes and mushrooms inside. The chicken is pan fried to tender and juicy perfection. It is truly a restaurant quality meal that you can make in under 30 minutes. This one is going to wow your entire family and they will be blown away. Its the perfect meal to put on the menu for this week!

Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.