Chicken Florentine - Easy Version
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!
I’ve had to find dishes to make recently that are carb friendly as we manage my husbands blood sugar.
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!
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.
Chicken Florentine - Easy
Ingredients
- 2 large chicken breasts sliced in 2
- 1 tbl Italian seasoning
- 1 tsp garlic powder
- salt & pepper to taste
Sauce Ingredients
- 1 tbl butter
- 1 tbl minced garlic
- ½ cup dry white wine
- ⅓ cup chicken broth
- 1 cup heavy whipping cream
- 2 cups fresh spinach
- ⅓ 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.
