Chicken Florentine

This Chicken Florentine features tender juicy chicken sautéed with baby spinach and mushrooms in a luscious creamy garlic parmesan cheese sauce, made in under 30 minutes.

Chicken Florentine in skillet with mushrooms and spinach on top

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❤️ Why You’ll Love this Chicken Florentine Recipe

  • Juicy pan-seared chicken
  • Creamy garlic parmesan cheese sauce
  • Fresh tender spinach and sautéed baby bella mushrooms
  • One pan meal made in under 30 minutes
  • Loaded with healthy fats
  • Family friendly
piece of Chicken Florentine on white oval plate

I take tender juicy chicken, sauté it with baby bella mushrooms and fresh baby spinach.  Then add a luscious creamy garlic and parmesan cheese sauce and serve. You can make this meal in one skillet from start to finish, so it’s a great one pot meal.  

Chicken Florentine in skillet with mushrooms and spinach on top

It’s such a quick and easy Keto dinner recipe to serve in under 30 minutes!  Perfect for a weeknight meal when you are short on time. If you like this combination of flavors, be sure to also check out my Chicken Florentine Casserole.

🛒 What’s in Keto Chicken Florentine

  • Chicken breasts
  • Baby bella mushrooms
  • Fresh baby spinach
  • Parmesan cheese
  • White wine
  • Butter
  • Heavy cream
  • Olive oil
  • Garlic
  • Salt
  • Pepper

*Exact measurements are listed in the recipe card below.

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🔪 How to Make Chicken Florentine

Heat a large skillet to medium heat. Add in the olive oil and chicken, sprinkle with half the salt and pepper.

6 chicken breasts cooking in skillet with salt and pepper on top

Sauté for a few minutes on each side or until cooked through and the internal temperature reaches 165°F when checked with a meat thermometer. Remove the chicken and set it aside.

6 cooked chicken breasts in skillet

Add in the mushrooms and half the butter.

sliced baby bella mushrooms in skillet uncooked

Then sauté for several minutes, stirring often, until they have some good color.  

Sautéed sliced mushrooms with minced garlic in center of skillet

Push them aside and add the garlic for about 20 seconds, careful not to burn it!  

Sautéed mushrooms and garlic in skillet with white wine

Then deglaze the pan with the white wine and simmer until the liquid is reduced by half.

mushrooms in cream sauce with grated parmesan cheese in center

Stir in the chicken broth, heavy cream, parmesan cheese and remaining butter.

fresh spinach in skillet with cream sauce and mushrooms

Then add in the baby spinach and simmer until the sauce has thickened to your liking.

spinach and mushroom cream sauce in skillet

Add the chicken back in and cook just until heated through, then serve with some of the mushrooms, spinach and sauce spooned over the top.

Store leftovers in the fridge for a few days in an airtight container or freeze.

overhead view of Chicken Florentine in skillet

Tips for Making Chicken Florentine

  • Thinly slice your chicken breasts and pound them using a meat mallet. This will help them cook more quickly and evenly.
  • If you want to make more sauce to serve with a low carb pasta alternative, you can add in some mascarpone cheese. This will also help to thicken the sauce some.
  • If you prefer chicken thighs, you can certainly use them instead of breasts. I would recommend using skinless and boneless.
  • This recipe uses fresh baby spinach, but you can use chopped regular spinach or even frozen spinach. Just make sure to thaw it first and squeeze out all the excess liquid first, otherwise it will water down your sauce.
  • Though traditional Florentine uses parmesan cheese, you can use Asiago or Romano cheese.
  • I use Pinot Grigio in this recipe to deglaze the pan, but you can use any good quality white wine that you have on hand like Chardonnay or Sauvignon Blanc.
Chicken Florentine in skillet with mushrooms and spinach on top

What is Chicken Florentine Made of?

Classic Chicken Florentine is made with cream, spinach, butter, garlic and in some cases shallots. In this recipe, since it’s low carb, we omitted the flour and added baby bella mushrooms. You can also add shallots which I personally love, though it really doesn’t need them.

piece of Chicken Florentine on white oval plate with skillet in background

Where is Chicken Florentine From? Why is it Called Florentine?

While one might think it originated in Florence, Italy because of the name, it’s not Italian, it’s actually French.

Chicken Florentine originated in 1533 when Catherine de Medici, a Florentine aristocrat, married a French prince and brought her recipes and love for spinach to France, or so the story goes. When you see “Florentine” recipes, they most often contain spinach as a main ingredient.

piece of Chicken Florentine on white oval plate

What Do you Serve Chicken Florentine with?

You can add zucchini noodles, Palmini or even even cooked spaghetti squash to the sauce if you’d like. Personally, I just prefer a simple salad on the side to lighten things up.

If you like bacon, you can also check out this One Skillet Keto Chicken and Bacon. Adding bacon to your chicken is a great way to add great flavor and really, who doesn’t love bacon!?  Another great one-skillet comfort food dish is this Keto Chicken Pot Pie.

Chicken Florentine in skillet with mushrooms and spinach on top

More Keto Chicken Recipes

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Chicken Florentine

This Chicken Florentine features tender juicy chicken sautéed with baby spinach and mushrooms in a luscious creamy garlic parmesan cheese sauce, made in under 30 minutes.
5 from 50 votes
Author: Julianne
Servings 6
PREP 10 minutes
COOK 18 minutes
TOTAL 28 minutes

Ingredients
 

  • 6 chicken breasts, boneless/skinless
  • 1 cup heavy cream
  • 1 cup parmesan cheese, grated
  • 3/4 cup chicken broth
  • 8 ounces baby bella mushrooms, sliced
  • 3 ounces fresh baby spinach
  • 1/3 cup white wine, I use Pinot Grigio
  • 3 cloves garlic, minced
  • 1/4 cup butter, divided
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Heat a large skillet to medium heat. Add in the olive oil and chicken, sprinkle with half the salt and pepper. Sauté for a few minutes on each side or until cooked through and the internal temperature reaches 165°F when checked with a meat thermometer. Remove the chicken and set it aside.
  • Add in the mushrooms and half the butter, then sauté for several minutes, stirring often, until they have some good color.  Push them aside and add the garlic for about 20 seconds, careful not to burn it!  Then deglaze the pan with the white wine and simmer until the liquid is reduced by half.
  • Stir in the chicken broth, heavy cream, parmesan cheese and remaining butter. Then add in the baby spinach and simmer until the sauce has thickened to your liking.
  • Add the chicken back in and cook just until heated through, then serve with some of the mushrooms, spinach and sauce spooned over the top.

Recipe Notes

If you don’t want to use white wine to deglaze the pan, you can use 1/3 cup of chicken broth instead.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course
Cuisine Italian
Calories 461kcal
Nutrition Facts
Chicken Florentine
Amount per Serving
Calories
461
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
18
g
113
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

Rate this Recipe

*Originally published on February 20, 2019, updated on March 10, 2023 with improvements to the recipe, new photos and helpful tips.

Bible verse of the day

It is the LORD your God you must follow, and him you must revere. Keep his commands and obey him; serve him and hold fast to him.
5 from 50 votes (42 ratings without comment)

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Recipe Rating




20 Comments

  1. 5 stars
    I cut the recipe in half and swapped out the chicken breasts for chicken thighs. Served with cauliflower fried rice made with any veggies I had on hand at the time. This is a tasty recipe.

  2. 5 stars
    I made this for the first time tonight and – WOW! It was AMAZING! I actually had to hide a little so I could have lunch tomorrow – my whole family loved it! Typically, with a new recipe, I make it as written first, then look for things I might change. BUT…there isn’t anything I would change about this recipe!! It’s just so delicious! And, the step-by-step instructions make it nearly foolproof. Thanks so so much!!

  3. Hi there! My oven is broken atm, is it possible for me to skip the oven step? Could I just let the other cheese melt into it off of the burner?

    1. Yes, but you want to first make sure the chicken is completely cooked through first. The recipe as is, doesn’t call for the chicken to be fully cooked on the stovetop, because it continues cooking in the oven for 15-20 minutes.

  4. Hi ,
    I am new at this and trying to figure out this keto / low carb but I do have a question about the number of portions in your cooking because I see the nutritional info are per portion .
    Thank you
    Sorry if you mentioned the portions # and I just miss it

    1. No problem, you may have just overlooked it. There are 7 servings in this recipe, and that is noted in the recipe card itself, under “servings”, just above the ingredients list. I hope that helps!