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top view of creamy chicken breast with spinach in a black skillet
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4.79 from 19 votes

Chicken Florentine Recipe

This easy Chicken Florentine is made with tender chicken breasts, fresh spinach, and a creamy garlic Parmesan sauce. A delicious one-pan dinner made without heavy cream and ready in just 30 minutes!
Prep Time8 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Gluten-Free, Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

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.
    top view of chicken in skillet
  • 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.
    spinach added in a creamy sauce in a pan.
  • 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!
    creamy chicken in skillet with spinach and sauce

Video

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

Serving: 1serving | Calories: 355kcal | Carbohydrates: 7g | Protein: 44g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 450mg | Potassium: 855mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1616IU | Vitamin C: 7mg | Calcium: 250mg | Iron: 1mg