Keto Chicken Florentine is an easy to make, one pan dinner recipe. Seared chicken breasts and a rich, creamy spinach sauce make this one of the best low carb chicken skillet meals. With only 7 net carbs per generous serving, it’s comfort food without the guilt.
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In my Keto Creamed Spinach recipe post, I stated that spinach is really not my favorite vegetable. But, with less than 1 gram of net carbs per cup of raw spinach, it is a great choice for those following a low carb or keto diet.
I have found that when you mix spinach into a creamy, cheesy sauce, it’s incredibly delicious. This low carb Tuscan Spaghetti Squash is even more evidence of that.
In my quest to eat more spinach, I decided to transform classic chicken Florentine into a keto-friendly version. It actually didn’t take many changes, at all.
Why This Recipe Works
It’s a super easy, one pan meal that takes just 30 minutes to make. While it’s an especially great option for those busy weeknights, it can also serve as an impressive dinner to serve when company is over.
This recipe is rich, hearty comfort food, but without all the carbohydrates. When making classic chicken Florentine, the chicken is often dredged in flour before being cooked in a skillet. A simple swap of blanched almond flour greatly lowers the carbs and keeps this recipe gluten free. You can also omit the flour all together.
Non-spinach lovers, and kids, will even enjoy this chicken and spinach skillet meal. Creamy, cheesy sauce tends to have that effect on people.
How To Make Keto Chicken Florentine
What You Need To Make This Recipe
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Before you begin making this recipe, there is a little bit of prep work that should be done.
Finely dice the shallot and mince the garlic. If your chicken is on the thicker side, you may want to cut it in half lengthwise, or pound it thinner before cooking it.
Create!
There are just two parts to this recipe:
- Cook The Chicken: ensure that the butter is hot before adding the chicken. This will help it get a good sear and make the “breading” less likely to stick. I prefer a cast iron pan for this particular recipe, as they tend to heat more evenly.
- Make The Creamy Spinach Sauce: to make the sauce, you’re simply going to cook the garlic and shallot for a few minutes, add the cream and cook until it thickens, then add the spinach until it’s wilted. Nestle the chicken back into the pan to warm.
Present!
All this dish needs to finish it up is a sprinkle of Parmesan cheese and some fresh parsley, if desired.
Tips and Techniques
- You can use chicken thighs, if you prefer. They may take a little longer to cook.
- Fresh spinach is recommended for the best results. If you have to use frozen, be sure to thaw it and squeeze out as much moisture as you can before adding it to the sauce.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
What Do You Serve With Chicken Florentine?
You can enjoy chicken Florentine as is, or serve it over spaghetti squash or zoodles. You can also serve with with cauliflower rice. If you are not following a low carb diet, you can serve it with pasta, rice, and/or crusty bread.
What Does Florentine Mean?
Florentine refers to a dish cooked “Florence-style,” as in Florence Italy. A Florentine dish always includes spinach.
More Keto Chicken Skillet Dinner Recipes
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Keto Chicken Florentine
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup blanched almond flour
- 1 tablespoon butter
Creamy Spinach Sauce
- 2 tablespoons butter
- 1 shallot (finely diced)
- 4 cloves garlic (minced)
- 1 1/2 cups white wine (or chicken stock)
- 1 cup heavy whipping cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese (grated)
- fresh parsley (optional, garnish)
Instructions
Chicken
- Season the chicken with salt and pepper. Dredge each piece in the almond flour to coat both sides.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Cook 2-3 minutes per side, until golden brown and cooked through. Chicken should reach an internal temperature of 165°F on a meat thermometer inserted into the center of the thickest portion. Remove to a clean plate.
Creamy Spinach Sauce
- Return the pan to the stovetop on medium heat. Add the 2 tablespoons of butter, the shallot, and the garlic. Cook 2-3 minutes until softened.
- Add the wine and raise the heat. Reduce by half, scraping up any browned bits from the bottom of the pan. Once reduced, stir in the heavy cream. Cook a few minutes to thicken.
- Add the spinach to the skillet and cook down until wilted, about 2-3 minutes.
- Nestle the pieces of chicken back into the pan to warm.
- Spoon the sauce over the chicken. Sprinkle on the Parmesan cheese and parsley, if using. Serve immediately.
Notes
Tips and Techniques
- You can use chicken thighs, if you prefer. They may take a little longer to cook.
- Fresh spinach is recommended for the best results. If you have to use frozen, be sure to thaw it and squeeze out as much moisture as you can before adding it to the sauce.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
