Chicken Florentine Recipe
This Chicken Florentine recipe pairs succulent pan-seared chicken breast with a garlicky spinach parmesan sauce. Skip the flour for a luscious keto-friendly meal!
Servings 4 servings
Calories 475kcal
Ingredients
- 2 large chicken breasts (about 1 ¼ lb total)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ½ cup dry white wine (or chicken broth)
- ⅔ cup heavy whipping cream
- ¼ cup grated Parmesan (about 1 ounce)
- 8 ounces fresh spinach washed and chopped
Instructions
- Slice the breasts through the middle to create two thinner cutlets out of each breast. Season both sides with Italian seasoning and salt.
- Heat the butter and oil in a large skillet over medium heat until melted and hot. Lay the chicken in a single layer in the pan and cook 4 to 6 minutes per side, until cooked through. The temperature should reach 165ºF on an instant read thermometer.
- Remove the chicken from the pan and add the garlic and red pepper flakes. Sauté until fragrant, about 1 minute, then pour in the white wine to deglaze the pan. Simmer until the wine is reduced by about half, 3 to 4 minutes
- Reduce the heat to medium low, and add the cream and parmesan. Cook, stirring frequently, until the sauce begins to thicken, 3 to 4 minutes.
- Add the spinach leaves and cook another 2 to 3 minutes, until they are wilted. Add the chicken back into the pan to warm through before serving.
Notes
Storage Information: Leftovers should be stored in an airtight container and refrigerated for up to 3 days. You can reheat it on the stovetop or in the microwave. I don't recommend freezing this dish as cream sauces have a tendency to split when frozen, thawed, and reheated.
Nutrition
Serving: 1chicken cutlet | Calories: 475kcal | Carbohydrates: 5.4g | Protein: 48.5g | Fat: 26g | Fiber: 1.4g