Easy Chicken Florentine
This easy Chicken Florentine recipe features herb crusted chicken and healthy spinach with a rich and creamy white wine sauce. This one pan dish is ready in under 30 minutes and is low carb and keto-friendly!
Today I’m coming at you with familiar flavors from Italy! Chicken Florentine is a dish attributed to Florence, Italy. Florence is the capital of the Tuscany region. As you can imagine, any recipe that is associated with this culinary gem has to be good!
This dish is just as delicious as the classic, but we’ve made it easier and low-carb. Traditionally you would dredge the chicken cutlets in all-purpose flour before searing, but we skip the flour to let the chicken shine and keep this gluten-free. The seasoned, pan-seared chicken then finishes in a creamy parmesan sauce featuring fragrant garlic, flavorful wine, and fresh baby spinach. It packs a ton of flavor in so little time, making it great for a busy weeknight!
Ingredients
As always, this is a quick overview of the ingredients needed for this recipe. To get the complete, printable recipe just keep scrolling. To make easy, keto-friendly Chicken Florentine you will need the following ingredients:
- Chicken: I use boneless skinless chicken breasts for this recipe. While it is not traditional, it will also work with chicken thighs if you prefer a different cut of chicken.
- Spices: Italian seasoning, garlic powder, kosher salt and black pepper. If you don’t have an Italian seasoning mix, you can make one with a blend of thyme, oregano, basil, and rosemary.
- Butter: I use salted butter for this recipe.
- White Wine: use a nice dry white wine such as Sauvignon Blanc or pinot grigio. If you prefer to skip the wine chicken broth will work as a substitute.
- Vegetables: you will need minced garlic and fresh spinach for this recipe.
- Heavy Cream: this adds the perfect rich and creamy texture to the sauce.
- Parmesan: I use grated parmesan, but shredded will work in a pinch.
How to Make This Creamy Chicken Florentine Recipe
This recipe is very easy, but it does have a few different steps. All you need is a cutting board and large skillet. I’ve documented the entire process below so you can easily follow along.
Slice & Season the Chicken
Chicken breast are quite large so you will want to cut them through the center to create two thinner chicken breast as pictured here. Try to cut them as evenly as possible so they will cook at the same rate. Once you’ve sliced the chicken sprinkle with the seasonings.
Sear
Next, heat a skillet to medium heat and add a little olive oil or spray oil. Sear the chicken 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Make the sauce
Add the butter and garlic to the skillet and sauté until fragrant. Add the wine and chicken broth and bring the mixture to a simmer. Allow the wine to simmer until it has reduced by half. This will take about 5 minutes. Finally, pour in your heavy cream and bring the mixture to a simmer again. Allow this to cook, stirring occasionally for about 4-5 minutes or until it has begun to thicken.
Add Spinach and Parmesan
Now it is time to add the spinach and parmesan. The spinach will seem like quite a lot at first, so you can do this in batches if needed. It actually wilts down to practically nothing so be sure to use the full amount. Continue to stir the spinach and cheese into the sauce until the cheese has melted and the spinach has wilted.
Finish the Chicken in the Sauce
Add the chicken back to the skillet and reduce the heat to low. Place a cover on the skillet and allow the chicken to cook through. The dish is ready to serve when the chicken has reached an internal temperature of 165 degrees F.
What to Serve with Chicken Florentine
This recipe has such great flavor that it pairs with many side dish recipes. If you are keeping a low carb, keto-friendly diet I suggest serving this chicken with these Three-Cheese Keto Biscuits, some roasted veggies (like this zucchini or our favorite Italian Baked Mushrooms), or maybe a little Tomato Avocado Salad.
If you aren’t cutting carbs, serve with rice, pasta, or Mom’s Mashed Potatoes. This Creamy Brussels Sprout Risotto or this Roast Broccoli & Potato dish are other favorites we love!
Store
Store any leftover Chicken Florentine in an airtight container up to 5 days in the refrigerator. You can also make this entire dish ahead of time and store in a casserole dish. When ready to serve heat the oven to 350 degrees F. and place the covered baking dish in the oven and heat 20-25 minutes until heated through.
Recipe FAQ
Yes, this recipe works really well with salmon and shrimp! Different proteins will need different cooking times, so simply sear, remove, make the sauce, then add back in until cooked through.
You can sub the spinach for kale, but I would remove the stems and chop the kale well.
You can use a good quality chicken stock instead of wine if you prefer.
No, you really need to stick with the heavy cream for the best taste and texture. Dairy free alternatives just do not provide the rich, creamy texture, and other dairy options are likely to curdle.
Other One-Pan Chicken Recipes
- Pesto Chicken: herb rubbed chicken breast are pan seared and served with a creamy pesto sauce and topped with cheese! This is one I usually serve for guests and it always gets rave reviews!
- Cheesy Jalapeño Chicken: Chicken breast are served in a creamy, spicy sauce that is so good!
- Chicken with Bacon Cream Sauce: chicken + bacon = happiness.
- Bacon Cheeseburger Skillet: everything you love about a bacon cheeseburger but in a yummy skillet meal that happens to be keto!
- Cajun Shrimp and Sausage Skillet: this dish is loaded with protein and veggies!
Get the Recipe: Easy Chicken Florentine
Ingredients
- 2 large chicken breast, sliced to make 2 thinner breast (4 breast total)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder + salt and pepper to taste
Creamy Sauce Ingredients
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 1/3 cup chicken broth
- 1 cup heavy whipping cream
- 2 cups fresh spinach, packed
- 1/3 cup grated parmesan cheese
Instructions
- Slice the chicken lengthwise to create two thinner chicken breast (4 breast total) and sprinkle each side with the seasonings.
- Heat a skillet to medium heat and spray well with cooking spray or add 1 tablespoon olive oil. Sear the chicken 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- Add the butter and garlic to the skillet and sauté until fragrant. Add the wine and chicken broth and bring to a simmer. Allow the wine to reduce by half. This will take about 5 minutes.
- Pour in the heavy cream and allow the heavy cream to simmer, stirring occasionally until it has begun to thicken. This will take 4-5 minutes.
- Add the spinach and parmesan. You may want to add the spinach in batches as it wilts. Stir the mixture until the cheese has melted and the spinach has wilted.
- Add the chicken back to the skillet and reduce heat to low. Place a cover on the skillet and allow the chicken to cook through. The dish is ready to serve when the chicken has reached an internal temperature of 165 degrees F.
