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Chicken Florentine

This Chicken Florentine is creamy, dreamy, and oh-so-easy! A comforting dish that combines chicken and spinach in a luscious sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 large chicken breasts boneless, skinless
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup almond flour or all-purpose flour
  • 2 tablespoons Parmesan cheese for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 3/4 cup chicken broth
  • 1 tablespoon Italian seasoning
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese for sauce
  • 2 cups baby spinach loosely packed

Instructions

  • Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness of about 1 inch.
  • In a shallow dish, combine the almond flour or all-purpose flour with 2 tablespoons of Parmesan cheese, salt, and pepper. Dredge each chicken breast in the mixture, ensuring they are well-coated.
  • In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the dredged chicken breasts and cook for about 5-7 minutes on each side until golden brown.
  • In the same skillet, add another tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant, then add the chicken broth and stir in the Italian seasoning.
  • Lower the heat and pour in the heavy cream, stirring well. Let the sauce simmer for a few minutes until it thickens slightly, then stir in the additional 1/4 cup of Parmesan cheese.
  • Add the baby spinach to the skillet and stir until wilted, about 2-3 minutes. Return the chicken breasts to the skillet and spoon the sauce over them.
  • Plate the chicken, generously drizzling the creamy sauce over the top and serve with pasta or a fresh green salad.

Equipment

  • Large Skillet
  • Meat Mallet or Rolling Pin
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stovetop with a splash of chicken broth or cream.
  • You can substitute half-and-half for a lighter sauce, but it may not be as rich.