Instant Pot Beef Stew

Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Sauté the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!

For more cozy fall soups and stews, check out our Best Ever Chili, this Cream of Mushroom Soup, or this Slow Cooker Enchilada Soup.

Instant Pot Beef Stew

Gosh, if there were ever a soup that depicted cozy nights and hearty fall soups, it would be Instant Pot Beef Stew. Of course we love beef stew because it’s DELICIOUS, but we also love it because it has a little bit of everything. Beef? Check! Veggies? Check! Hearty? Check! Totally delicious??? Check check check!

While most versions of beef stew take hours to cook so the meat can tenderize, using the instant pot takes this three to four hour recipe down to a mere hour – tops. We saute stew meat in the bottom of the instant pot, and once it’s brown, cover it in big pieces of carrot, celery, onion, and potatoes.

The meat and veggies get drowned in broth, and then we will the instant pot go to town!

Ingredients in Instant Pot Beef Stew

• Olive oil. For beef stew, I like to cook the meat in a light olive oil – canola oil also works.
• Beef. You can use a chuck roast and cut it yourself, but I find it’s easiest to just buy stew meat already cut up and trimmed at the butcher counter.
• Veggies. For our version of Instant Pot Beef Stew, we use the classics – carrot, onion, celery, potatoes, and peas (at the end). You could also throw in some parsnips, green beans, or pearl onions if you want to up the veggie ratio.
• Garlic. Not much to explain here! Garlic. Always lots of garlic.
• Tomato paste. We love to use tomato paste in our beef stew because it helps to thicken the stew. It also has a really concentrated tomato flavor, so it adds a ton of flavor.
• Tomato puree. You could use tomato puree or canned tomatoes here. My kiddos don’t really like whole tomatoes, so I sneak them in this way. If you have canned diced tomatoes on hand, that works too!
• Seasoning. You don’ need much in terms of seasoning – we use LOTS of salt, a few bay leaves, a little bit of Worcestershire sauce, and just a pinch of sugar.
• Broth. You’ll want low-sodium beef stock or broth. We always use low-sodium so we can control the amount of salt that goes into our dish.

How to Cook Beef Stew Meat:

Beef stew meat is notoriously tough, so it’s important you give it enough time to cook. Also, we want to get as much flavor out of the beef itself, so it’s also important to sear the beef before you let it cook with the veggies and the broth. Usually this takes many hours, but since we are using the instant pot today, it’s only going to take about 35-40 minutes. Wild stuff!

How to Make Instant Pot Beef Stew:

1. Sauté the beef. Turn the instant pot to the sauté function. Season the beef with lots of salt and pepper. Add your oil to the bottom of the instant pot and then add half of the beef. Sauté until brown. Remove and sauté the rest of the beef.
2. Stir in tomato paste. Once the beef has cooked, add the beef you already cooked back to the instant pot. Add the beef broth and use a wooden spoon to scrape up the bottom of the pan. Stir in tomato paste, tomato puree, bay leaf, Worcestershire, sugar, and salt.
3. Add everything else. Place the veggies on top.
4. Cook! Put the lid on, and cook on high pressure for 30 minutes. Press the instant release button. Watch out!
5. Thicken the stew. Add a mixture of cornstarch and beef broth to the beef stew. Turn the instant pot back to saute and whisk in cornstarch mixture. Stir until thickened. Add in peas. Let the cook until thawed. Serve with lots of fresh parsley and crusty bread! Oh! And don’t forget to season with salt and pepper.

What to Serve with Instant Pot Beef Stew:

• Beef Stew is nothing without a little crusty bread. Try out this Miracle No Knead Bread – so delicious!
• If you’re looking for something green and refreshing, try out this easy Greek Salad.
• Looking for something indulgent? This Garlic Bread will hit the spot!

Can I Make Beef Stew In Advance?

Yes! Instant Pot Beef Stew is a great dish to make in advance. Just make from start to finish (don’t add peas). Cool completely and store in an airtight container. When you’re ready to serve, pour the beef stew in a pot and bring to a boil. Add in peas. Cook until thawed.

You can also heat the soup individually in microwave-safe bowls. Add the peas before you microwave.

More Delicious Stew Recipes to Try:

• Chicken Stew
• Beef Stew with Bacon 
• Best Ever Slow Cooker Beef Stew
• Tuscan Vegetable Chicken Stew
• Slow Cooker Beef Stew

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Instant Pot Beef Stew

Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Saute the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!

Course Dinner, Soup

Cuisine American

Keyword instant pot beef stew, beef stew, easy beef stew

Prep Time 5 minutes

Cook Time 1 hour

0 minutes

Total Time 1 hour 5 minutes

Servings 6 people

Calories 472kcal

Author Nicole Leggio

Cost $25

Equipment

• Instant Pot

Ingredients

• 2 lbs stew meat
• 1 tbsp kosher salt, divided
• 1/2 tsp freshly cracker black pepper
• 2 tbsp olive oil, divided
• 32 oz low-sodium beef stock
• 2 oz tomato paste
• 14 oz tomato puree
• 2 bay leaves
• 1 tsp sugar
• 1 tbsp worcestershire sauce
• 4 carrots cut into 2-inch pieces
• 5 medium yukon gold potatoes cut into quarters
• 1 large onion, chopped into 2-inch pieces
• 3 celery stalks cut into 2-inch pieces
• 2 tsp cornstarch + 1 tbsp water
• 1 cup frozen peas

Instructions

• Turn the instant pot on to the saute function. Season beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef.
• Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed.
• Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot.
• Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a smal bowl. Slowly whisk in to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.

Nutrition

Serving: 1g | Calories: 472kcal | Carbohydrates: 46g | Protein: 43g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 1723mg | Potassium: 2078mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7550IU | Vitamin C: 52mg | Calcium: 109mg | Iron: 7mg

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Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars are a heavenly combination of buttery shortbread, topped with decadent cheesecake, tantalizing apple filling, crunchy sweet streusel and drizzled with ooey caramel on top. Nothing says here comes fall quite like these!

Caramel Apple Cheesecake Bars are the perfect way to serve rich luscious cheesecake in the palm of your hand. I love serving these and others winners like Chocolate Chip Cheesecake Bars,  Nutella Swirl Cheesecake Bars, and Lemon Cheesecake Bars. They are always the first to go at a party or dinner.

Caramel Apple Cheesecake Bars

Talk about a powerhouse dessert. This Caramel Apple Cheesecake bar has it all. Buttery melt in your mouth shortbread crust is just the beginning. Creamy smooth cream cheese layers on top for a delicious middle. Next spiced apple filling is spread on top and covered in a crumbly sweet streusel topping. After these cool the whole thing is drizzled with a caramel topping perfectly combining all the flavors into an explosion of home baked goodness in your mouth.

These are so extravagant yet so homey you can take and serve them anywhere. From your dinner table to the potluck to the work party, these are perfect. The balance of the tart apples goes perfectly with the tangy cream cheese filling. The crumb topping with caramel will make everyone want the recipe so be prepared with copies.

Caramel Apple Cheesecake Bars Ingredients:

The list may look long, but it’s not complicated at all, it’s just simple sweet elegance.

• Flour: All purpose or bread flour work for this recipe
• Brown Sugar: Try dark brown sugar for more of a rich flavor
• Butter: Be sure to soften the butter for easy mixing.
• Cream Cheese: Low fat cream cheese will work here but I wouldn’t recommend non fat.
• Eggs: Make sure to get Large eggs.
• Vanilla: Helps sweeten the cream cheese.
• Granny Smith Apples: The tartness of granny smiths pairs perfectly with the caramel.
• Ground Cinnamon: Adds spice and warmth.
• Ground Nutmeg: Makes everything taste like fall.
• Caramel Topping: Use your favorite caramel topping or make your own.

Streusel Topping: 

• Brown Sugar: Light or dark will work beautifully.
• Flour: Needed to help make that crumb texture.
• Quick Cooking Oats: Make sure they’re not rolled oats.
• Butter: Don’t substitute shortening or margarine here. You want that clean smooth buttery taste in your crumb.

How to Make Apple Cheesecake Bars:

This a simple recipe, it just takes a little time but it’s easy to do.

1. Line: Line your 9 x 13 pan with foil and spray with cooking spray to make removal of the bars easier. Preheat oven to 350 degrees.
2. Combine and Bake: Mix the flour and brown sugar in a medium sized bowl. Cut in the butter till mixture is crumbly. Press into the bottom of your pan and bake for 15 min till lightly brown.
3. Beat: In another bowl beat the cream cheese and sugar on medium speed till smooth and creamy. Add in the eggs one at a time wand the vanilla. Mix well and pour over warm crust
4. Apple Filling: In a small bowl combine the apples, two Tablespoons of sugar, cinnamon and nutmeg and spoon over the cream cheese layer.
5. Streusel: Combine brown sugar, flour, oats and butter till crumbly and sprinkle over the apple layer.
6. Bake: Bake for 30 min. until filling is set. After cooking drizzle with caramel topping.

 

Hints for Caramel Apple Cheesecake Bars:

This delicious caramel apple cheesecake dessert has all of the amazing flavors of fall combined into it. The best part is the caramel drizzled on top! Now drool. 🙂

• Apples: Cut the apples up into pea sized pieces. This ensures they’ll cook and be easier to eat. If you don’t have Granny Smith apples you can use Jonathan, Jonagold, or even Fugi.The taste will be slightly more sweet however.
• Streusel: Don’t melt the butter, keep it cold, but a little soft to ensure you get that nice crumbly texture. Use two knives or a fork to work the butter in if you don’t have a pastry cutter. Use a measuring cup or your hands to press evenly into the pan.
• Cream Cheese: You can use either full fat or 1/3 less fat cream cheese, however the full fat will give you a slightly thicker batter. Try adding a bit of cinnamon and nutmeg to the cream cheese mixture to add a little bit more flavor.
• Prepare: These do take time to prepare, bake, cook and then cool for an hour all before you refrigerate them for at least 3 hours.So before serving these amazing bars make sure you plan accordingly, It will be worth it. I promise.

 

How to Store Cheesecake Bars:

• Refrigerator: Cover bars tightly with foil or place in an airtight container in the fridge for up to 5 days
• Freezer: Cheesecake has always frozen well and these are no exception. Before freezing do not but the caramel sauce on. It doesn’t freeze quite as well. Place  the bars in an airtight container, or freezer safe ziploc bag and freeze for up to 3 months.  Thaw in the refrigerator over night or at least for 4-5 hours. When ready to serve drizzle with the caramel sauce.

More Tempting Caramel Apple Recipes:

There is nothing like biting into a crisp fall apple that has been dipped in caramel. Try these for more caramel apple deliciousness:

• Caramel Apple Cinnamon Rolls
• Delicious Caramel Apple Cupcakes
• Caramel Apple Upside Down Cake
• Salted Caramel Apple Butter Bars
• Dutch Caramel Apple Pie Bars

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Caramel Apple Cheesecake Bars

Delicious apple cheesecake streusel bars drizzled with caramel topping!

Course Dessert, Snack

Cuisine American

Keyword caramel apple bars, carmmel apple cheesecake bars, cheesecake bars

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 Slices

Calories 528kcal

Author Alyssa Rivers

Ingredients

• 2 cups all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 1 cup butter softened
• 2 8 ounce package cream cheese, softened
• 1/2 cup sugar plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup caramel topping

Streusel topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup butter softened

Instructions

• Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil and lightly spray with cooking spray. This makes removal of the bars easier.
• In a medium sized bowl combine flour and brown sugar. Cut in the butter until mixture is crumbly. Press into the bottom of your 9x13 pan. Bake for 15 minutes or until lightly browned.
• In a large mixing bowl beat with a hand mixer the cream cheese, 1/2 sugar on medium speed until smooth and creamy. Add the eggs one at a time and vanilla. Stir to combine. Pour over warm crust. In a small bowl combine apples, remaining 2 Tbs sugar, cinnamon and nutmeg. Spoon evenly on top of the cheesecake layer.
• Combine brown sugar, flour, cooking oats and butter until crumbly. Sprinkle streusel topping over the apple layer.
• Bake for 30 minutes until filling is set. Allow to cool and drizzle with caramel topping.

Notes

Updated on September 9, 2020

Originally Posted on October 4, 2913

Nutrition

Calories: 528kcal | Carbohydrates: 74g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 257mg | Potassium: 155mg | Fiber: 2g | Sugar: 40g | Vitamin A: 787IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

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Fajita Style Quesadillas

Fajita Style Quesadillas are sautéed peppers and onions with melted cheese in a crisp tortilla. These are a Tex-Mex twist on a classic, with colorful, crisp- tender veggies sandwiched between oozy, melty cheese, seasoned and cooked to perfection. This will be sure to satisfy your craving for fajitas or quesadillas that is super easy and super fast.

Pair these with a side of Homemade Guacamole, Restaurant Style Salsa and Easy Mexican Rice for a quick anytime meal. These Quesadillas will the spot whether it’s a snack, lunch or dinner!

Quick Fajita Style Quesadillas

This vegetarian version is a perfect combination of what is best about fajitas and quesadillas. Sauted veggies are a traditional staple in fajitas and bring a unique taste and texture to these hand held cheesy beauties. Tortillas smothered with cheese and toasted till golden brown are an irresistible quick satisfying meal. This is taking quesadillas to a whole new level.

Fajita Style Quesadillas are a no-brain-er. Combining Mexican flavors and interchanging ingredients is so easy and always seems to turn out divine.  Peppers and onions are having their moment as  it’s their peak producing time of the year and I can’t think of a better way to use them up.

Fajita Style Quesadilla Ingredients:

With few ingredients these will whip up in no time.

• Red Pepper: These are slightly sweeter than green peppers and add vibrant color.
• Green Pepper: Thinly slice the same size as the red pepper for even cooking.
• Onion: Try a sweet Onion for a more mild flavor:
• Canola Oil: essential for cooking, can use Olive Oil.
• Monterey Jack Cheese: I like to shred my own so that it doesn’t have the coating on it which can prevent an even melt.
• Sour Cream, Salsa, Guacamole, cilantro, lime: These are all optional, but also all exquisite on any Mexican dish.

How to Make Fajita Quesadillas:

There is truly no wrong way to make a quesadilla but here are a few steps.

1. Saute: In a large skillet over medium-high heat add the onion and peppers and saute stirring constantly until they are just tender but still crisp. Remove from pan and set aside.
2. Assemble: In the same skillet, coat one side of a tortilla with cooking spray and place oil side down in the pan. This helps to crisp the tortilla and keep it from sticking. Layer cheese followed by vegetables followed by even more cheese. Sandwich the insides with another tortilla, spraying the top again with cooking spray.
3. Cook: Cook each quesadilla for about 2 minutes on each side, till the insides are melted and the outside is a toasty brown.
4. Cut: Slice each quesadilla into four pieces and serve with toppings of your choice.

Variations of Fajita Style Quesadillas:

These quesadillas are so versatile, you can create them to fit your taste buds and your cravings.

• Cheese: You can use almost any cheese here or even combination of cheeses. Try cheddar, colby jack, or for a kick jalapeno cheddar.  For a more authentic Mexican cheese use asadero or oaxaca cheeses. These are semi hard cheese with excellent mild flavor.
• Meat: These are vegetarian but you can easily add in chicken, steak, pork or even Mexican chorizo for a heartier meal.
• Spice: Intensify the flavors by adding in powdered garlic, cumin, chili powder or your favorite fajita or taco seasoning.
• Add ins: To mix it up even more you can add in rice, corn and, or beans.
• Vegetables: Use orange and yellow peppers to add more color. Try a red onion for a little bit more zing. Add chopped fresh spinach, chopped zucchini or shredded carrots even more of a veggie kick

How to Store Quesadillas:

Leftovers of any meal make for quick snacks or meals and these are no exception.

• Store: Place leftovers in an airtight container in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
• Freeze: Wrap the quesadillas individually in parchment paper and then place in a freezer safe ziploc bag for up to 3 months.
• Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside reheat in the oven or toaster oven at 375 for about 10 min. Or for about 10 min in a skillet over medium heat.

More Tempting Fajita Recipes:

If you love fajitas like I think you do, try these other twists on the classic to spice up your menus

• Grilled Steak Fajitas
• Chicken Fajita Foil Packets
• Sheet Pan Salsa Verde Chicken Fajitas
• 20 Minute Skillet Blackened Shrimp Fajitas
• Slow Cooker Chicken Fajita Soup

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Fajita Style Quesadillas

A fun and delicious twist on quesadillas with fresh ingredients added to taste like a fajita!

Course Appetizer

Cuisine Mexican

Keyword fajita style quesadillas, quesadilla recipes, quesadillas

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

• 1 red pepper seeded, halved and cut into thin strips
• 1 green pepper seeded, halved and cut into thin strips
• 1 onion halved and cut into thin strips
• 1 tablespoon canola oil
• 8 ounces Monterey Jack cheese shredded
• sour cream salsa, guacamole, cilantro, limes (optional)

Instructions

• Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook, stirring, for 4 minutes until vegetables are just tender but still crisp and slightly browned. Remove vegetables from pan onto a plate and set aside.
• Lightly coat one side of a tortilla with cooking spray and place oiled side down in a skillet over medium heat. Add 1/8 of the cheese to the tortilla and 1/4 of the vegetables on top. Add another 1/8 of the cheese and place a second tortilla sprayed with cooking spray on top.
• Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
• Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.

Notes

Updated on September 8, 2020

Originally Posted on June 26, 2013

Nutrition

Calories: 269kcal | Carbohydrates: 6g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 307mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1478IU | Vitamin C: 64mg | Calcium: 432mg | Iron: 1mg

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One Pot Creamy Chicken Mushroom Florentine

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!

For a similar recipe to this one, I also make an excellent skillet creamy chicken mushroom Florentine.  Its not one pot but it has the same delicious flavors I love!

One Pot Creamy Chicken Mushroom Florentine

It’s that time of the year when I am trying to eat healthy, but I’m craving pasta. I still choose to enjoy a pasta meal at least once a week.  So, when I do indulge, I want to know it is going to be worth it!!  Well, let me tell you, this creamy chicken mushroom florentine is so worth every carb gram!  The creamy pasta sauce with fresh mushrooms and spinach is so perfect with the chicken.  The sun dried tomatoes give the final hit of flavor and texture! It is insanely delicious and not super hard to make!

This chicken florentine looks and tastes like a fancy gourmet meal, but is really simple and easy to cook in one pot!  I love to make it when I am entertaining because the flavors are crowd pleasing and everyone is so impressed with the dish. If you are looking for a meatless option, you can even make this as a creamy mushroom florentine without the chicken and it is just a delicious that way as well. Whether it is a weeknight at home, or an elegant dinner party, this recipe is one I find myself pulling out time and again!

Chicken Mushroom Florentine Ingredients:

This meal is so flavorful and filled with so many delicious ingredients. Sun Dried Tomatoes, mushrooms, chicken, and spinach all cook in the creamy sauce and get tossed in the pasta.

• Boneless skinless chicken breasts: Cut into one-inch pieces so they will cook easily and quickly.
• Butter: Unsalted or salted will work, just adjust your salting at the end accordingly.
• Olive oil: Use a high quality oil to cook the sun-dried tomatoes, garlic, and mushrooms.
• Garlic cloves: Minced garlic gives a rich, nutty taste to the cream sauce.
• Sun dried tomatoes: I love the intense sweet and tart flavor of these tomatoes!
• Small mushrooms: Sliced and cooked with the garlic and tomatoes in olive oil.
• Flour: Add a small amount of flour to the garlic and oil.
• Chicken broth:  This is in place of the white wine that many use in cooking this dish.
• Half and half:  Sweetens this creamy sauce.
• Salt and pepper: To taste!
• Garlic powder: Even more garlic flavor? Always!
• Linguine: Break in half for easier cooking and serving.
• Grated parmesan cheese: Fresh grated makes a huge difference, trust me!
• Fresh baby spinach:  Thawed frozen spinach works in a pinch, but fresh is best.

 How to Make a One Pot Meal:

It is ultra creamy and absolutely delicious! I know that you will not regret making this meal for your family. It is going to be a huge hit!

1. Cook the chicken breasts: In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink.
2. Add ingredients to same pan to cook: Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
3. Wisk sauce and simmer: Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated.
4. Cook pasta: Cover and cook for 10-15 minutes or until the pasta is tender.
5. Garnish and Serve: Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Tips for One Pot Recipes:

Can I just get a hallelujah for one pot meals? They have saved me this week and this one is ready in under 30 minutes and one of the most delicious meals you will ever make!

• Assemble the ingredients before you start.  Keeping your ingredients organized helps to keep cooking time down and you can verify you have everything you need before beginning.
• Start by cooking the meat first.  The flavors the meat leaves in the bottom of the pan get incorporated through all the layers to come after.
• Add ingredients in descending order of cooking time.  Things that need the longest cooking time should go in first.
• Chop sun-dried tomatoes in smaller pieces so that they are not too overpowering.

 

Variations or Substitutions:

• Whole milk works great in place of half and half.
• If you love black or green olives, now’s your chance! Add a 1/2 cup to this recipe!
• Serve with mashed potatoes or pasta on the side if you are good with adding a dish or two to wash in the end.
• Frozen spinach will work, however I prefer fresh spinach since the flavor and texture are so much better.
• Switch out the chicken breasts for boneless skinless chicken thighs or even boneless pork chops.
• Add more of the flavors you love.  This recipe is super easy to adapt to suit your family, so get creative.  The creamy chicken goes great with diced red onion, sliced zucchini, and artichoke hearts too!
• If you are feeling cheesy, try mixing in other cheeses like mozzrella, asiago or fontina cheeses.  They would give this creamy florentine even more dynamic flavor.
• Garnish with 1 bunch of green onion (both the green and white parts)

Storing Chicken Florentine

The best part about one pot meals is that you don’t dirty a lot of dishes to make an extraordinary meal. The less dishes I have to do, the more happier of a mom I am. Everything cooks in one pot and even the pasta cooks in the creamy sauce.  Store your chicken florentine within 2 hours of cooking in airtight containers.  Then, leftovers can be stored in the refrigerator for up to 3 days.

 

More One Pot Meal Recipes You will Love!

• One Pot Beef Stroganoff
• Cajun Chicken Alfredo Pasta
• Parmesan Chicken with Mushroom Rice
• Creamy Parmesan Chicken Tortellini 
• Spinach Mushroom Artichoke Chicken

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One Pot Creamy Chicken Mushroom Florentine

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!

Course Dinner, Main Course

Cuisine French, Italian, Italian American

Keyword florentine, one pot creamy chicken meal, one pot creamy chicken mushroom

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 553kcal

Author Alyssa Rivers

Equipment

• Staub Cast Iron Skillet
• Microplane Grater
• Cuisinart Stainless Steel Chopper

Ingredients

• 1 pound boneless skinless chicken breasts cut into one inch pieces
• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 cloves garlic minced
• 1/4 cup sun dried tomatoes
• 4 ounce small mushrooms sliced
• 1 tablespoon flour
• 2 cups chicken broth
• 1 1/2 cup half and half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 8 ounces linguine broken in half
• 1/4 cup grated parmesan cheese
• 2 cups fresh baby spinach

Instructions

• In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
• Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
• Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Video

Notes

Updated on September 7, 2020

Originally Posted on November 6, 2016

Nutrition

Calories: 553kcal | Carbohydrates: 53g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 1322mg | Potassium: 994mg | Fiber: 3g | Sugar: 4g | Vitamin A: 557IU | Vitamin C: 14mg | Calcium: 200mg | Iron: 2mg

 

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