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 week night meal when you are short on time!
How to Make 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 1/2 cups parmesan cheese, grated
1/4 cup grass-fed butter
1 cup Heavy Cream
2 tablespoons olive oil
3 cloves garlic
1/2 teaspoon salt
Preparation
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.
Note: If you prefer to use fresh spinach, you certainly can. I would sauté it along with the mushrooms and follow the remaining steps of the recipe.
More Keto and Low Carb 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
Chicken Florentine Skillet - Keto and Low Carb
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 1/2 cups parmesan cheese grated
- 1/4 cup grass-fed butter
- 1 cup Heavy Cream
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/2 teaspoon salt
Preparation
- 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.
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