- Prep 5min
Updated August 4, 2016
lb boneless, skinless chicken, cut into one-inch cubes
cups frozen chopped spinach
(28 oz) can tomato puree
cup crumbled feta cheese
Melt butter in large skillet over medium heat. Add chicken cubes and sauté until no more pink is visible on any side.
Stir in the spinach, followed by the tomato puree and dried oregano. Sprinkle with feta. Salt and pepper lightly.
Cover and simmer over low heat for 15-20 minutes, stirring occasionally. Taste and season with additional salt and pepper, as desired.
Nutrition InformationNo nutrition information available for this recipe
This Chicken Florentine is a comforting, quick and easy one-pot wonder that the whole family will be raving about. It may look impressive and taste phenomenal but it’s deceptively simple to make with pantry friendly ingredients all in one pan. To make this Chicken Florentine recipe, lightly floured chicken cutlets are seared until golden then nestled in a luscious Parmesan cream sauce boasting baby spinach and bursting tomatoes. The sauce is lightened up by using chicken broth and cornstarch along with the heavy cream so you can give into your desires to lick you plate. Serve this Chicken Florentine over pasta, mashed potatoes or rice with a big green salad and breadsticks and you have a spectacular, simple, saucy, repeat favorite.
One skillet chicken dinners are a weeknight lifesaver – you can never have enough. Some of our back-pocket favorites include Creamy Tuscan Chicken, Lemon Pepper Chicken and Asparagus, Chicken Piccata, Coconut Chicken, Green Chili Chicken and Italian Chicken and Orzo.
Chicken Florentine Recipe – How to Make it in 9 Simple Steps
Cooked in the method that is popular in the area of Florence, Italy, our recipe for Chicken Florentine features breaded sautéed chicken along with a rich, creamy sauce. This recipe is so good that you will be looking for guests to invite for dinner where you can serve this dish.
With a creamy, savory sauce studded with tasty spinach and garlic, our recipe for Chicken Florentine is a perfect choice to serve to guests in your home. It uses boneless skinless chicken breasts so that you do not have to worry about the meat is fully cooked.
The chicken breasts are breaded in a cheesy, herbed breading and cooked in a mixture of olive oil and butter. Then, you will create the sauce that includes half-and-half, cream cheese, and garlic.
How to Make Keto Chicken Florentine – Best Tips & Tricks
1. Which ingredients can be changed in this creamy chicken recipe?
You can easily make this creamy chicken recipe your own.
First, try adding your favorite extras for more flavor. For example, add crispy bacon and still keep the keto-friendly! Simply add a few pieces of bacon and fry it in the skillet until crispy. Then set the bacon aside on a towel-lined plate to absorb the excess grease and to crisp up even more. Keep the fat in the pan and continue to cook the chicken in it, following the recipe as written. Finally, when the chicken florentine is ready, top the dish with crumbled bacon and serve. Yum!
You can also play with the flavor of this creamy chicken in white sauce by adding your favorite fresh herbs like parsley, thyme, or oregano.
For a pop of salty, briny flavor, you may like crispy capers too!
2. How to make this creamy chicken recipe gluten-free, paleo & Whole30?
You can easily make this keto chicken recipe gluten-free, paleo or Whole30-compliant.
To remove the dairy, substitute the heavy cream with a combination of non-dairy milk (coconut would be great) and arrowroot powder or tapioca starch to thicken. I recommend using 1 tablespoon of thickener and 1 cup of milk. Whisk well until there are no visible lumps. Then simply use this combination in the recipe when it calls for heavy cream in step six. Don’t forget to remove the parmesan cheese to keep it dairy-free! You can replace the cheese with nutritional yeast.
2. What to serve with Creamy Chicken in White Sauce?
To serve an entirely keto-friendly meal, serve this creamy chicken in white sauce with roasted cauliflower steaks or a broccoli bacon salad .
This chicken dinner recipe would also be great with a bacon and avocado greek salad , or even quinoa tabbouleh if you’re not on keto.
A simple green salad works great too if you’re in a rush! Really, this easy chicken breast in white sauce is a versatile recipe that’s easy to pair with your favorite healthy or comforting side dishes.
3. How to make Keto Chicken Florentine in a crockpot
This dish is a one-pot recipe no matter how you make it! You can throw it together in under 30 minutes on the stove. Or, if you have some time and a crockpot, make this creamy chicken and spinach in a slow cooker! Here’s how to do it:
- Season the chicken with salt and pepper on both sides.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5 minutes per side. Place the seared chicken into your crockpot.
- Add in the butter, garlic, basil, chili flakes, broth, and heavy cream.
- Place the lid on and cook on HIGH for 3-4 hours or on LOW for 7-8 hours.
- Once the time is up and the chicken is cooked through, season the sauce with a pinch of salt and pepper.
- Add the roughly chopped spinach and stir until wilted.
- Generously sprinkle with grated parmesan cheese.
You can throw the ingredients into your crockpot in the morning and have a delicious creamy chicken dinner ready after work.
4. How to make this creamy chicken and spinach in Instant Pot
Yes, this keto Chicken Florentine recipe works in an Instant Pot too.
Here’s how to make Instant Pot creamy chicken and spinach:
- Press the SAUTE button on your Instant Pot *.
- Drizzle in the oil and sear the chicken for about 4-5 minutes per side.
- Add garlic and cook for a bit, until the flavor enhances.
- Add in the butter, basil, chili flakes, broth, and heavy cream.
- Seal the lid on and cook on HIGH PRESSURE for 10 minutes.
- Once the cooking time has ended, manually release the pressure by switching from seal to VENT.
- Season the sauce with a pinch of salt and pepper.
- Add the roughly chopped spinach and stir until wilted.
- Generously sprinkle with grated parmesan cheese
5. Can I make Keto chicken florentine with thighs?
Yes, if you prefer white meat, you can substitute the lean chicken breasts for thighs in this recipe. If they are boneless, they will cook up even faster than the chicken breasts.
And that is it for today, my dear foodies. By now, I am sure you’re excited to whip up one-pot Creamy Chicken in white sauce , so let’s get to the recipe and the actual cooking.
And if you like this easy creamy chicken recipe video and want to see more like it, please Subscribe to my YouTube Channel .
- 1 3/4 pounds skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- 1 large onion, minced (about 1 cup)
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1/2 cup water
- 6 ounces fresh baby spinach (about 8 cups)
- 1/2 cup grated Parmesan cheese
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook forن minutes or until browned on both sides. Remove the chicken from the skillet.
Add the onion to the skillet and cook until the onion is tender, stirring occasionally. Stir in the soup and water and heat to a boil. Stir in the spinach and cook until the spinach is wilted.
Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the cheese.
Chicken Florentine Pasta Skillet
So, I&rsquove been on a mission lately to be more&hellipgirly.
I&rsquove been getting my nails done.
Wearing jewelry every now and then.
Buying pants that are not made for yoga and maybe even are made of denim. (No dresses or anything, though. Let&rsquos not get too crazy.)
Shirts that are not tees. You know. That kind of thing.
It&rsquos going well so far, I guess.
I mean. My nails are pink? My earrings are in. My husband seems to appreciate it. I feel better about myself when I do these things.
The next project? Mah hair.
I&rsquove been dying it myself from a box ever since my hair stylist moved to Hollywood to do hair and make up for movie stars (true story, she&rsquos amazing, I&rsquom sad).
Soooo, it&rsquos been kind of bad.
I mean, I once messed it up so much I had to strip the color and start over and since then my thin, fine hair has just been dead and damaged and really kind of pitiful.
Soooo, I found a new lady and she dyed it and it&rsquos looking a little healthier and you guys, I&rsquom getting extensions this week.
Not for length, but for thickness. I&rsquom freaking out.
This will be the most girly thing I&rsquove ever done in my life and I&rsquom so super excited about it.
Curious to hear any of your hair extension experiences? I&rsquom worried about getting headaches from the added weight or accidentally giving myself bald spots by yanking them out when brushing or just generally tossing alllllllthemoney down the drain by getting them and hating them. Tell me your experiences!!
(Update: Now that I&rsquove had them for over 6 months, I can safely say that I loooooove my keratin bond extensions and can&rsquot imagine life without them. I&rsquom on my second set now. Yes, they&rsquore very expensive and I hate spending so much money on something as trivial as hair, but they make me feel so much better about my looks. And, also, curling and straightening and just generally doing things to my hair is so much fun now! Highly recommend.)
And now, to completely change subjects, let&rsquos talk about DINNER.
Because we all love dinner, especially this one considering it&rsquos a chicken dinner that&rsquos made in one skillet with minimal prep and clean up andddddd did I mention it&rsquos ready in like 25 minutes? Whew.
I&rsquom all about the one dish pasta dinners. Nobody wants to boil a huge pot of water for pasta when they can just chuck some dry pasta in a skillet with the rest of the ingredients, right?
Besides, the flavors of the dish really meld together when the pasta is cooked with the good stuff.
This one is cheesy perfection.
I added in sun-dried tomatoes, because I love them, and spinach, because my kids need vegetables every now and then.
This was a total winner with everyone in my house except for my husband because he hates onions. Not to worry, I&rsquom in the process of searching for an onion-loving husband now. I&rsquoll keep you posted.
Anyway, give this one a try and let me know what you think!
And if chicken and spinach aren&rsquot your thing? I have a smoked sausage version of this dish that is just the best thing ever. Get the recipe for the sun-dried tomato pasta recipe.
Or skip the pasta and go for my enchilada skillet! These dishes are great for the summer since you don&rsquot have to heat up the oven!
And that gorgeous enchilada skillet up there? Ready in just 20 minutes. Winning!
Season the chicken with salt and pepper and cook in olive oil over medium heat until a little bit browned.
They do not have to be cooked through.
Remove the chicken from the skillet.
Add a little more olive oil and the spinach and garlic. Cook and stir for just a few minutes.
Stir in the cheese and cream and combine it all well.
Spread the spinach mixture over the bottom of the skillet and add the chicken on top.
Cover and cook on low for about 15 minutes or until chicken is cooked through.
It should be at a gentle simmer.
This makes a lot so half the recipe if you want.
I make a big batch because it is wonderful warmed up for lunch the next day.
If you make this Skillet Chicken Florentine recipe, let me know! Rate it and leave a comment below. I love hearing from you!
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How to Make Chicken Florentine
- First, place a large skillet over medium heat. Then sear the chicken in 1 tablespoon of butter and oil until golden brown on both sides, about 4-5 minutes per side. Remove the chicken out of the pan and cover it so it stays warm.
- Then, sauté the mushrooms in the same pan with a little salt until tender. Remove the mushrooms from the skillet and wipe the skillet out.
- Once the skillet is cleaned, melt more butter to the pan and cook the garlic for a minute. After that, add the flour and stir, stir, stir!
- After the flour has cooked for a minute, add the white wine. Simmer that until the sauce begins to thicken.
- Now, add the milk until the sauce is even thicker before adding the Parmesan cheese, salt, and pepper.
- Next, add the spinach and cook until just wilted. Then add the mushrooms back to the sauce and give that all a stir.
- Then all you need to do is add the chicken back to the pan and cover everything in cream sauce!
If you wanted to make this recipe with fish, I recommend making the fish last instead of first. You could also bake your fish in the oven for super crispy skin. Then transfer it to the saucepan once the sauce is ready. Cod, salmon, or even shrimp would be a perfect swap here!
Why you’ll love it
- One skillet. You’ll sauté the chicken, transfer it to a plate, then make a quick sauce in the same skillet. This minimizes clean-up and maximizes flavor, because the sauce gets infused with extra browned bits from the chicken.
- Family-friendly. If your kids are skeptical of the wilted spinach, it’s easy enough to leave that off their servings and serve some raw on the side. (If they’ll try that — it works in my house!)
- Simple ingredients. Nothing too crazy here — everyday spices, chicken, cream, broth, baby spinach.
Weekend Recipe: Chicken Florentine
Chicken Florentine is a mid-century classic, something that probably gets a bad rep among more enlightened foodies now. But it can be really good! Just drain the spinach so the whole thing doesn't become watery, and you'll be in business. Thanks to America's Test Kitchen for the recipe.
Serves 4 to 62 tablespoons vegetable oil
2 (6-ounce) bags baby spinach
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 garlic cloves, minced
1 minced shallot
1 1/4 cups low-sodium chicken broth
1 1/4 cups water
1 cup heavy cream
6 tablespoons grated Parmesan cheese
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice from 1 lemon
1. COOK SPINACH Adjust oven rack to upper-middle position and heat broiler. Heat 1 tablespoon oil in large skillet over medium-high heat until shimmering. Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to colander set over bowl and press with spoon to release excess liquid. Discard liquid.
2. BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Wipe out pan and heat remaining oil over medium-high heat until just smoking. Cook chicken until golden, 2 to 3 minutes per side. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Stir in broth, water, and cream and bring to boil.
3. MAKE SAUCE Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes transfer chicken to plate and tent with foil. Continue to simmer sauce until reduced to 1 cup, about 10 minutes. Off heat, stir in 4 tablespoons Parmesan, lemon zest, and lemon juice.
4. BROIL Cut chicken crosswise into ½-inch-thick slices and arrange on broiler-safe platter. Scatter spinach over chicken and pour sauce over spinach. Sprinkle with remaining Parmesan and broil until golden brown, 3 to 5 minutes. Serve.
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Recipe: Joanna Gaines' Chicken Florentine
Chicken Florentine is a recipe from "Magnolia Table, Volume 2" by Joanna Gaines.
Amy Neunsinger / Amy Neunsinger
2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon freshly ground black pepper
2¾ teaspoons kosher salt
½ cup all-purpose flour
2 tablespoons unsalted butter
½ cup minced shallots (about 2 large)
3 garlic cloves, minced
1 cup good-quality dry white wine
1 cup heavy cream
4 cups baby spinach (about 3 ounces)
1 tablespoon chopped fresh parsley
½ lemon, cut into 4 wedges, for serving
Instructions: In a large skillet, heat the oil over medium-high heat. Sprinkle the chicken with the pepper and 2 teaspoons of the salt. Dredge in the flour, shaking off any excess. Working in batches as needed, place the chicken in the skillet and cook, turning once, until golden brown on both sides and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 8 minutes per side. Transfer to a plate to cool and set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the shallots and garlic and sauté, stirring often, until just softened, about 2 minutes. Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer until the liquid is reduced by half, about 10 minutes. Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.
Remove the pan from the heat and add the spinach and remaining ¾ teaspoon salt. Stir until the spinach is wilted.
Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet. Sprinkle with the parsley and serve with the lemon wedges.