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Chicken Florentine

A comforting and rich Chicken Florentine dish featuring sautéed garlic, fresh spinach, and a creamy sauce that’s perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds chicken breasts, cut into cutlets Makes it easier to cook evenly.
  • ½ teaspoon garlic powder For savoriness; fresh garlic can be substituted for an extra punch.
  • to taste kosher salt Essential for seasoning; adjust based on personal preference.
  • to taste pepper Necessary for enhancing flavor; freshly ground offers the best taste.
  • 2 tablespoons olive oil, divided Provides healthy fats; use your favorite cooking oil if desired.
  • 3 cloves garlic, minced Fresh garlic adds depth; crushed garlic works too.
  • ⅔ cup chicken broth Enhances moisture and flavor; vegetable broth fits for a lighter touch.
  • 1 pinch Italian seasoning A blend of herbs that complements the dish perfectly.
  • 1 cup any milk (almond or 2% works best) Contributes to creaminess; dairy or non-dairy options are both great.
  • 1 tablespoon gluten-free flour (or cornstarch) Thickens the sauce; traditional all-purpose flour can be used as well.
  • 2 cups fresh baby spinach, loosely packed Packs nutrients and flavor; frozen spinach works if thawed and drained.
  • ½ cup parmesan cheese, grated Adds a nutty finish; pecorino or nutritional yeast are suitable substitutes.
  • extra parmesan cheese For serving; you can never have too much cheese!

Method
 

Preparation
  1. Season the chicken by sprinkling ½ teaspoon garlic powder, kosher salt, and pepper on both sides.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then cook the chicken for about 3-4 minutes per side, or until golden brown. Set aside on a plate and cover to keep warm.
Cooking the Sauce
  1. In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant.
  2. Pour in ⅔ cup of chicken broth and sprinkle the pinch of Italian seasoning. Scrape the bottom of the pan to deglaze, and let it simmer until reduced by half.
  3. In a small jug, whisk 1 tablespoon of gluten-free flour with 1 cup of chosen milk until there are no visible lumps. Pour this into the skillet and whisk continuously as it thickens.
  4. Add in the fresh baby spinach and gently stir until it wilts, then mix in ½ cup of parmesan cheese until melted.
Final Assembly
  1. Return the chicken to the skillet, cooking it in the sauce for another 8-10 minutes until fully cooked through. Sprinkle more parmesan cheese on top and serve warm.

Notes

Serve warm with crusty bread or a salad. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to three months.