Why You’ll Love This Recipe
This recipe combines juicy chicken with a velvety sauce made from fresh spinach, garlic, and cream, delivering a flavorful meal that’s low-carb and gluten-free. It’s quick to make, requires minimal ingredients, and can be served on its own or alongside your favorite sides, making it perfect for weeknights or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chicken breasts (boneless, skinless)
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Fresh spinach (washed and chopped)
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Heavy cream or half-and-half
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Garlic (minced)
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Parmesan cheese (grated)
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Olive oil or butter
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Salt and pepper
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Italian seasoning or dried basil (optional)
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Onion (finely chopped, optional)
Directions
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Season the chicken breasts with salt, pepper, and Italian seasoning if using.
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Heat olive oil or butter in a large skillet over medium heat. Cook chicken breasts until golden and cooked through, about 5-6 minutes per side. Remove from skillet and set aside.
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In the same skillet, add a bit more oil or butter if needed, then sauté garlic (and onion, if using) until fragrant and translucent.
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Add chopped spinach and cook until wilted, about 2-3 minutes.
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Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until the sauce thickens slightly.
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Return chicken breasts to the skillet and spoon sauce over them. Cook for another 2-3 minutes to heat through and allow flavors to meld.
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Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
Variations
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Use baby kale or Swiss chard instead of spinach for a different leafy green twist.
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Add sun-dried tomatoes or mushrooms for extra flavor and texture.
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Substitute heavy cream with coconut milk for a dairy-free option.
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Sprinkle with fresh basil or parsley before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of cream or broth if the sauce thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and add extra juiciness.
Is this recipe keto-friendly?
Yes, it’s low in carbs and high in healthy fats.
Can I make this dairy-free?
Use coconut milk and nutritional yeast instead of cream and Parmesan.
How do I prevent the sauce from separating?
Cook the sauce gently over low heat and avoid boiling once cream and cheese are added.
Can I prepare this dish ahead of time?
Yes, but it’s best enjoyed fresh; reheat gently to maintain sauce texture.
What can I serve with Chicken Florentine?
Serve with cauliflower rice, zucchini noodles, or a fresh green salad for a low-carb meal.
Can I freeze leftovers?
Yes, but the cream sauce may change texture slightly; thaw and reheat carefully.
How do I thicken the sauce?
Add more Parmesan cheese or reduce the sauce by simmering gently.
Can I add garlic powder instead of fresh garlic?
Fresh garlic is preferred for flavor, but garlic powder can be used in a pinch.
How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F (74°C) and juices run clear.
Conclusion
Creamy Chicken Florentine is a simple yet elegant dish that brings together tender chicken and a luscious spinach cream sauce for a delicious, low-carb meal. Whether for a quick weeknight dinner or a special occasion, this recipe delivers comforting flavors and wholesome ingredients with minimal effort. It’s sure to become a favorite in your recipe collection.

Creamy Chicken Florentine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Dinner
- Cuisine: Italian
- Diet: Gluten Free
Description
Creamy Chicken Florentine features tender chicken breasts simmered in a rich, velvety sauce made with fresh spinach, garlic, and Parmesan cheese. This Italian-inspired, low-carb, and gluten-free dish is quick to prepare and perfect for an elegant yet wholesome dinner any night of the week.
Ingredients
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Chicken breasts (boneless, skinless)
-
Fresh spinach (washed and chopped)
-
Heavy cream or half-and-half
-
Garlic (minced)
-
Parmesan cheese (grated)
-
Olive oil or butter
-
Salt and pepper
-
Italian seasoning or dried basil (optional)
- Onion (finely chopped, optional)
Instructions
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Season chicken breasts with salt, pepper, and Italian seasoning if using.
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Heat olive oil or butter in a large skillet over medium heat. Cook chicken until golden and cooked through, about 5-6 minutes per side. Remove and set aside.
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In the same skillet, add more oil or butter if needed. Sauté garlic (and onion, if using) until fragrant and translucent.
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Add chopped spinach and cook until wilted, about 2-3 minutes.
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Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until the sauce thickens slightly.
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Return chicken to skillet, spoon sauce over, and cook 2-3 minutes more to heat through and meld flavors.
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Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
Swap spinach for baby kale or Swiss chard for variation.Add sun-dried tomatoes or mushrooms for extra flavor.Substitute heavy cream with coconut milk for a dairy-free option.Garnish with fresh basil or parsley.