Looking for a one pot meal that is packed with flavor and ready in 30 minutes? This Chicken Florentine is baked in a creamy cheesy sauce with spinach and mushrooms and topped with gooey melted mozzarella cheese!
I take tender juicy chicken, sauté it with baby bella mushrooms and spinach. Then add a luscious garlic and cheese cream sauce, top with mozzarella cheese and bake it in the oven till the cheese is melted and golden!
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 recipe to make and dinner will be served in 30 minutes! Perfect for a weeknight meal when you are short on time!
What's in Keto Chicken Florentine
- Chicken breasts
- Baby bella mushrooms
- Frozen chopped spinach
- Mascarpone cheese
- Parmesan cheese
- Grass-fed butter
- Heavy cream
- Olive oil
- Garlic cloves
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Chicken Florentine Skillet
Heat a large skillet to medium heat.
Add in half the butter and olive oil, then add in the chicken.
Sauté for a few minutes, until the chicken is seared on both sides, then remove and set aside. It will finish cooking in the oven. Add in the mushrooms and sauté until they have good color.
Remove and set them aside, then add the garlic for about 20 seconds, careful not to burn it!
Then add in the mascarpone and parmesan cheese, heavy cream, salt and stir.
Add the spinach, mushrooms and chicken to the sauce and stir until well combined. Preheat oven to 425F, while you simmer on low for about 5 minutes or until thickened to your liking.
This sauce does not need to cook long at all, that's the beauty of it!
Top with the shredded mozzarella cheese and bake for 15-20 minutes or until the cheese is melted and slightly golden! Store leftovers in the fridge for a few days or freeze.
Substitutions for Low Carb Chicken Florentine
- You can use fresh spinach, instead of frozen, if you prefer. Sauté it along with the mushrooms and follow the remaining steps of the recipe.
- If you prefer chicken thighs, you can certainly use them instead of breasts.
- Mascarpone cheese is a smooth and creamy ingredient in the casserole, but if you want, you can exchange it with cream cheese. Cream cheese has a more tart flavor, but it's a suitable substitute.
- Though traditional Florentine uses parmesan cheese, you can use Asiago, Manchego or Romano cheese.
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
Chicken Florentine Skillet
INGREDIENTS
- 4 chicken breasts, (boneless/skinless) cut into large pieces
- 8 ounces baby bella mushrooms, sliced
- 9 ounce package frozen chopped spinach, thawed and liquid squeezed out
- 1 cup Mascarpone Cheese
- 1 ½ cups parmesan cheese, grated
- ¼ cup grass-fed butter
- 1 cup Heavy Cream
- 2 tablespoons olive oil
- 3 cloves garlic
- ½ teaspoon salt
INSTRUCTIONS
- Heat a large skillet to medium heat. Add in half the butter and olive oil, then add in the chicken. Sauté for a few minutes, until the chicken is seared on both sides, then remove and set aside. It will finish cooking in the oven.
- Add in the mushrooms and sauté until they have some good color. Remove and set them aside, then add the garlic for about 20 seconds, careful not to burn it! Then add in the mascarpone and parmesan cheese, heavy cream, salt and stir.
- Add the spinach, mushrooms and chicken to the sauce and stir until well combined. Preheat oven to 425F, while you simmer on low for about 5 minutes or until thickened to your liking. This sauce does not need to cook long at all, that's the beauty of it!
- Top with the shredded mozzarella cheese and bake for 15-20 minutes or until the cheese is melted and slightly golden! Store leftovers in the fridge for a few days or freeze.
RECIPE NOTES
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the 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, Allulose, or Monk Fruit.
Ashley Wicker
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?
Keto Cooking Christian
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.
Di Mar
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
Keto Cooking Christian
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!