Chicken Florentine Recipe
This lighter and creamy Chicken Florentine is a dream! Incredibly savory and made with Italian seasoning and freshly grated parmesan cheese, this savory chicken skillet recipe is a delicious option for whenever you're craving Italian food.
Servings: 4 servings
Ingredients
- 2.5 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 2.5 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!
Video
Notes
- Cook the chicken until it is at least 165°F internally.
- Do not overcook the chicken, or else it will get too dry and rubbery.
- Add capers for additional flavor.
- Serve this chicken florentine recipe with gnocchi, pasta, or cauliflower rice.
- Chicken: I used chicken breast, but you may use boneless chicken thighs. Keep in mind, they will be higher in fat and calories. Don't like chicken? Use shrimp or check out our Salmon Florentine recipe.
- Milk: It is better to use almond milk since it is keto-friendly and low in calories. But any other milk of choice will work.
Nutrition
Serving: 1breast plus cream and spinach | Calories: 484kcal | Carbohydrates: 7g | Protein: 68g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 581mg | Potassium: 1274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1650IU | Vitamin C: 8mg | Calcium: 255mg | Iron: 2mg