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.
FREE EASY KETO DINNERS EBOOK
- ❤️ Why You'll Love this Chicken Florentine Recipe
- 🛒 What's in Keto Chicken Florentine
- 🔪 How to Make Chicken Florentine
- Tips for Making Chicken Florentine
- What is Chicken Florentine Made of?
- Where is Chicken Florentine From? Why is it Called Florentine?
- What Do you Serve Chicken Florentine with?
- More Keto Chicken Recipes
❤️ 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
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.
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
- Heavy cream
- Olive oil
*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.
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.
Store leftovers in the fridge for a few days in an airtight container or freeze.
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.
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.
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.
What Do you Serve Chicken Florentine with?
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.
More Keto Chicken Recipes
- Chicken Cordon Bleu Casserole
- Instant Pot Butter Chicken
- Creamy Chicken Poblano
- Chicken Parmesan Casserole
- Instant Pot Chicken Marsala
- Chicken Cacciatore
- Chicken and Broccoli Casserole
- Jalapeño Popper Chicken Wrapped in Bacon
- Chicken Milanese
FREE 20 EASY KETO RECIPES EBOOK
- 6 chicken breasts, boneless/skinless
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- ¾ cup chicken broth
- 8 ounces baby bella mushrooms, sliced
- 3 ounces fresh baby spinach
- ⅓ cup white wine, I use Pinot Grigio
- 3 cloves garlic, minced
- ¼ cup butter, divided
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 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.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*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.
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*Originally published on February 20, 2019, updated on March 10, 2023 with improvements to the recipe, new photos and helpful tips.