Chicken Florentine Recipe

This creamy Chicken Florentine is a low-carb indulgence as well as being incredibly quick! Coating the chicken in almond flour creates a nutty, golden crust, which along with the garlic-infused cream sauce adds a velvety richness to this dish that is so comforting on a bed of zucchini noodles.

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Chicken Florentine Recipe Ingredients

• The Chicken:
  • 2 large chicken breasts (sliced lengthwise into 4 cutlets)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup almond flour (or all-purpose flour for non-keto)
  • 2 tbsp parmesan cheese (grated)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
• The Florentine Sauce:
  • 1 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 3/4 cup chicken broth
  • 1 tbsp Italian seasoning
  • 1 cup heavy cream
  • 1/4 cup parmesan cheese (grated)
  • 2 cups fresh baby spinach

How To Make Chicken Florentine Recipe

1. Prep the cutlets: Slice the chicken breasts horizontally to create 4 thin cutlets. Season them generously with salt and pepper on both sides.
2. Coat it: In a shallow dish, mix the almond flour and the 2 tablespoons of parmesan cheese. Dredge each chicken cutlet in the mixture, pressing slightly to ensure the coating sticks. Shake off the excess.
3. Sear it: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken to a plate and set aside.
4. Start the sauce: In the same skillet (don’t wipe it out!), melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 30 seconds until fragrant.
5. Simmer the base: Pour in the chicken broth and the Italian seasoning. Use a spatula to scrape up the browned bits from the bottom of the pan. Let it bubble gently for 5-6 minutes to reduce slightly.
6. Creamy finish: Stir in the heavy cream and bring to a light boil. Sprinkle in the 1/4 cup of parmesan cheese and add the baby spinach. Stir constantly until the spinach wilts and the sauce creates a smooth consistency.
7. Combine: Return the cooked chicken (and any juices) back into the pan. Let everything simmer together for 5 minutes so the sauce thickens and hugs the chicken. Serve hot.

Recipe Tips!

• Almond Flour Crust: Using almond flour not only makes this gluten-free but adds a fantastic nutty flavor that pairs with the parmesan crust! Be careful though—almond flour burns faster than wheat flour, so watch your heat.
• Spinach Volume: Two cups of spinach looks like a lot, but it will wilt down into almost nothing! Feel free to add 3 or even 4 cups if you want more greens in your sauce.
• Sauce Thickness: If the sauce is too thin, just let it boil for another minute or two. The heavy cream reduces naturally. If it separates, add a splash of cold water and whisk vigorously.
• Garlic Gold: Don’t burn the garlic in step 4! Since the pan is already hot from the chicken, the garlic will cook instantly. Have your broth ready to pour immediately to stop the cooking.

What To Serve With Chicken Florentine Recipe?

This Chicken Florentine Recipe is rich and saucy, so it needs something to catch that liquid gold! Serve it over Zucchini Noodles or Cauliflower Rice for a complete keto meal. If carbs are on the menu, a nest of Fettuccine or Tagliatelle is the classic choice! A side of Roasted Cherry Tomatoes adds a pop of acidity and color that brightens up the creamy white plate.

How To Store Chicken Florentine Recipe

• Refrigerate: Store the chicken and sauce together in an airtight container for up to 3 days. The sauce will solidify when cold.
• Reheat: Reheat gently in a skillet with a splash of chicken broth or water to loosen the cream sauce. You can microwave it, but do so in short bursts to prevent the oil from separating.
• Freeze: Cream sauces can separate when frozen. It is possible, but the texture might be slightly grainy upon reheating. Thaw in the fridge overnight.

Chicken Florentine Recipe Nutrition Facts

• Calories: 550 kcal
• Fat: 38g
• Carbohydrates: 6g
• Protein: 42g

Nutrition information is estimated per serving.

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