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This Chicken Florentine features tender, pan-seared chicken breasts in a creamy garlic-Parmesan sauce with fresh spinach. It’s an easy, flavorful dinner that comes together in just 30 minutes, all in one skillet.
My version is a little lighter than traditional Chicken Florentine because I use milk and chicken broth instead of heavy cream. You still get that delicious creamy sauce, and it’s perfect served with pasta, rice, or mashed potatoes.
This meal is balanced, gluten-free, and keto, so it works well for those looking for a low-carb option, and you can serve it over cauliflower rice.
Recipe Overview
Ingredients Needed
This is just a list of ingredients you will need for Chicken Florentine. You can find the full measurements listed below in the recipe card.
- Chicken breasts: I use boneless, skinless chicken breasts, cut lengthwise into thinner cutlets. This helps them cook quickly and evenly.
- Seasonings: Garlic powder, salt, black pepper, and Italian seasoning add flavor to the chicken and sauce.
- Olive oil: For searing the chicken and sautéing the garlic. Avocado oil works too.
- Garlic: Freshly minced garlic gives the Florentine sauce its delicious flavor.
- Chicken broth: Adds flavor to the sauce without making it too heavy. You can also use vegetable broth.
- Milk: I use unsweetened almond milk, but 2% milk works well too. This is how I make the sauce creamy without using heavy cream.
- Flour: Just a tablespoon helps thicken the sauce. I use gluten-free flour, but regular all-purpose flour works too.
- Fresh baby spinach: A key ingredient in Chicken Florentine. You can also use frozen spinach if you thaw it and squeeze out the excess moisture first.
- Parmesan cheese: Adds a rich, savory flavor to the creamy sauce. Freshly grated Parmesan melts more smoothly.
How to Make Chicken Florentine
Season the chicken: Cut the chicken breasts in half lengthwise to make thinner cutlets. Season both sides with garlic powder, salt, and pepper.
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side, until lightly golden. Transfer to a plate and set aside. The chicken will finish cooking in the sauce.
Make the sauce: Add the remaining tablespoon of olive oil to the same skillet. Sauté the minced garlic for about 30 seconds, just until fragrant. Pour in the chicken broth and add the Italian seasoning. Scrape up any browned bits from the bottom of the skillet and simmer until the broth reduces by about half.
Thicken the sauce: In a small bowl or measuring cup, whisk the flour with the milk until smooth. Pour it into the skillet, stirring constantly, and let it simmer gently until the sauce starts to thicken.
Add the spinach and Parmesan: Stir in the fresh spinach and cook until wilted. Add the grated Parmesan cheese and stir until the sauce is smooth and creamy.
Finish cooking the chicken: Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the chicken and simmer gently until the thickest part reaches an internal temperature of 165°F. This may take another 8 to 10 minutes, depending on the chicken’s thickness.
Serve: Sprinkle with extra Parmesan cheese, if desired, and serve warm with your favorite sides.
Tips for the best Chicken Florentine
- Use evenly sized chicken cutlets: Cutting the chicken breasts in half lengthwise helps them cook evenly and reduces cooking time.
- Don’t overcook the chicken: Sear it until lightly golden, then let it finish cooking in the sauce. Use a meat thermometer to check for 165°F.
- Whisk the flour into cold milk: This helps prevent lumps when you add it to the warm skillet.
- Keep the sauce at a gentle simmer: Boiling it too rapidly can affect the texture, especially when using almond milk.
- Use freshly grated Parmesan: It generally melts more smoothly than pre-shredded cheese.
- Drain frozen spinach really well: If you’re using frozen spinach instead of fresh, squeeze out the excess moisture so it doesn’t water down the sauce.
- Adjust the sauce if needed: If it becomes too thick, stir in a splash of chicken broth or milk until it reaches your preferred consistency.
What to serve with Chicken Florentine
I love serving this creamy Chicken Florentine over pasta like my pasta al limone, yellow rice, or healthy mashed potatoes. The garlic Parmesan sauce is so good that you’ll want something to soak it all up!
For a lighter meal, serve it with cauliflower rice, roasted broccoli, or sautéed green beans. It’s also delicious with a simple side salad or some crusty bread.
Common Questions
Absolutely. Thaw the frozen spinach first and squeeze out as much liquid as possible before adding it to the sauce. This helps keep the sauce from becoming watery.
Let the sauce simmer gently for a few minutes so the flour can thicken it. If it’s still too thin, mix a small amount of cornstarch with cold water and stir it into the simmering sauce, a little at a time, until it reaches your preferred consistency.
Coconut milk will work just as well as any other milk. You can use the canned version of coconut milk. Just make sure you are using unsweetened.
Of course. You can use salmon in place of chicken for this recipe. In fact, I have a salmon florentine recipe that you can check out, which is made with added mushrooms.
Yes! This recipe is made without heavy cream. I use milk, chicken broth, a little flour, and Parmesan cheese to make a lighter but still creamy sauce.
Yes, boneless, skinless chicken thighs work well. Keep in mind that cooking time will vary depending on their size and thickness. Make sure they reach an internal temperature of at least 165°F.
How to store and reheat leftovers
- Refrigerator: Store leftover Chicken Florentine in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheating: Warm the chicken and sauce in a covered skillet over medium-low heat until heated through to 165°F. Add a splash of milk or chicken broth if the sauce has thickened in the refrigerator.
- Freezing: You can freeze leftovers in an airtight container for up to 2 months for best quality. Keep in mind that the creamy sauce may separate slightly after thawing. Thaw overnight in the refrigerator and reheat gently.
You may also like
- Balsamic Chicken Skillet
- Creamy Italian Chicken
- Honey Garlic Chicken Meal Prep
- Creamy Chicken Spinach
- Marinated Flank Steak
- Parmesan Roasted Potatoes
- Balsamic Chicken Breast
If you try a recipe and like it, leave feedback in the comments below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Chicken Florentine Recipe
Video
Ingredients
- 1½ pounds chicken breasts, cut into cutlets
- ½ teaspoon garlic powder
- Kosher salt , to taste
- pepper, to taste
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- ⅔ cup chicken broth
- 1 pinch Italian seasoning
- 1 cup Any milk, I used almond milk, 2% works well too
- 1 tablespoon gluten-free flour, any flour or cornstarch will work
- 2 cups fresh baby spinach, loosely packed
- ½ cup parmesan cheese, grated
Optional
- more parmesan cheese
Instructions
- Season the 1½ pounds chicken breasts with ½ teaspoon garlic powder, Kosher salt , and pepper on both sides.
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken for about 3-4 minutes per side, or until golden brown. Set aside on a plate and cover to keep warm.
- Add the remaining oil to the hot skillet and sauté the 3 garlic cloves (minced) for about 30 seconds. Pour in the ⅔ cup chicken broth and add the 1 pinch Italian seasoning. Scrape the bottom of the pan to deglaze. Let it simmer on medium heat until the liquid is reduced by half.
- Meanwhile, in a small jug, whisk the 1 tablespoon gluten-free flour with 1 cup Any milk until no visible lumps. Add the milk mixture to the pan and whisk to combine. Once the sauce starts to thicken, add the 2 cups fresh baby spinach and stir until wilted. Then add the ½ cup parmesan cheese and mix again.
- Return the chicken to the pan and continue to cook it in the sauce for 8-10 minutes, or until fully cooked through.
- Sprinkle with more parmesan cheese if you like, and serve warm!
Notes
- Cut the chicken breasts in half lengthwise to make evenly sized cutlets.
- Cooking times may vary depending on the thickness of the chicken. Cook until the internal temperature reaches 165°F.
- Use unsweetened, unflavored almond milk or 2% milk for the sauce.
- Whisk the flour into the cold milk before adding it to the skillet to prevent lumps.
- Fresh spinach works best, but thawed and well-drained frozen spinach can also be used.
- Freshly grated Parmesan cheese helps give the sauce a smoother texture.
- If the sauce becomes too thick, add a splash of chicken broth or milk.
- Store leftovers in the refrigerator for up to 3 to 4 days. Reheat gently until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I definitely recommend 😋
Can you use not only the almond milk but almond flour ?
If you want to use almond flour too you can.
I’m going to use unsweetened Oat milk because almond milk is horrible for the environment. It takes a gallon of water to grow one almond. They are considered a water-intensive crop. Oat milk is the least detrimental to our environment.
Thanks Sheryl. Didn’t know this. Oat milk will work too and if you like, use 2% milk if you do not have any dietary restrictions.
Been working on healthy type meals for the family, found this one online by searching “ fast chicken recipes “. Great flavor and quick to assemble for a week night meal. A recipe you can tweak to your taste. Will definitely be bookmarking and making this again.
Thanks Bob
My family of 6 enjoyed this dish, including our GF member. I appreciated the simple instructions and no crazy ingredients. I did deglaze my pan with a bit of white wine before adding broth and I finished the sauce with some lemon zest to brighten it up a bit. We would definitely make it again! Thank you!
Perfect. Thanks for the feedback Lisa
This recipe gets 5 stars on ease of making. I am all about tender chicken not dried out and this works as I do that to chicken often. It needs more spice to add flavor, put some smoked paprika on the chicken before searing and add some red pepper flakes to the sauce. The small amount of Italian seasoning gets lost in the spinach and garlic. Maybe this make s the recipe something other than florentine. I posted my picture on Instagram and served on cauliflower rice. Chef_Wunderbar. On Instagram
We have loved trying out recipes from healthyfitnessmeals.com lately, but we just couldn’t get on board with this one. I’m not sure if it was the dish itself or the edamame noodles I paired it with, but something just wasn’t working for me. My husband liked it more than me but suggested it be more seasoned.
This chicken florentine is so tender and savory! We made this the other night and loved it!
Super delicious!
Thank you Angela
I made this a few weeks ago when I stumbled upon this website. I have shared this with many of my fitness friends. This was delicious and easy to make. I am so happy I found your website as it is now my staple place to shop for recipes…thank you Rena!
That’s so sweet of you Karen. Thanks for introducing my recipes to your friends. So glad loved this recipe.