Florentine Chicken
Juicy, pan-seared chicken in a luscious, garlic-infused spinach cream sauce — this classic Chicken Florentine is comforting, elegant, and on the table in just 25 minutes.
Ingredients
For the Chicken:
2 large chicken breasts
½ tsp salt
½ tsp black pepper
½ cup almond flour or all-purpose flour
2 tbsp grated Parmesan
1 tbsp olive oil
1 tbsp butter
For the Florentine Sauce:
1 tbsp butter
2 garlic cloves, minced
¾ cup chicken broth
1 tbsp Italian seasoning
1 cup heavy cream
¼ cup grated Parmesan
2 cups baby spinach, loosely packed
Instructions
1. Prep the Chicken
Slice each chicken breast lengthwise to create 4 thin cutlets. Season both sides with salt and pepper.
2. Dredge
In a shallow bowl, combine the almond flour and Parmesan. Dredge each chicken cutlet in the mixture, pressing lightly to coat.
3. Sear the Chicken
Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add the chicken and sear for 8–10 minutes, flipping halfway, until golden and cooked through. Transfer to a plate.
4. Build the Sauce
Add another tablespoon of butter to the same skillet. Sauté garlic for 30 seconds. Pour in the chicken broth and stir in Italian seasoning. Simmer for 5–6 minutes until slightly reduced.
5. Make it Creamy
Add the heavy cream and bring to a gentle boil. Stir in Parmesan and spinach. Simmer until the cheese melts and spinach wilts.
6. Finish & Serve
Return the chicken to the skillet and simmer in the sauce for another 5 minutes, until thickened. Serve warm with the creamy spinach sauce spooned over the top.
- Pro Tip
Want restaurant-quality flavor? After searing the chicken, deglaze the pan with a splash of white wine before adding the broth. It lifts the caramelized bits off the bottom for a deeper, more complex sauce. Garnish with fresh basil or extra Parmesan for an elevated touch.
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