Creamy Chicken Florentine 20 Minutes

Craving more easy chicken recipes? Try my Tuscan chicken, chicken marsala, Greek chicken, and chicken cutlets next. I have no shortage of creamy chicken breast recipes on hand, and after my recent trip to Italy, my family has requested chicken Florentine at least once a week! It sounds fancy, looks fancy, but is deceptively easy to make.

Why I love this recipe

Super low in carbs. While I wouldn’t go out on a limb and call this a ‘healthy’ recipe, it is shockingly low in carbs, with only 6 grams per serving. Made with one bowl and one skillet. So you don’t have to spend an hour in the kitchen cleaning up. Ready in 20 minutes. And that includes all the prep time too. Simple ingredients. Like marry me chicken, this dish comes together with kitchen staples and basic pantry items, most of which you might already have on hand.

Ingredients needed

Chicken breasts. Skinless chicken breast fillets. You will need just two fillets, which will be sliced in half to make four servings. Salt and pepper. To sprinkle on the outside of the chicken. Almond flour OR all-purpose flour. Do not use almond meal, as it will separate when combined with the florentine sauce. You can also use standard flour if carbs aren’t an issue. Parmesan cheese. Freshly grated, NOT the shelf-stable kind. Olive oil. To pan fry the chicken before adding the sauce. Florentine sauce. My simple recipe calls for butter, garlic (freshly minced, please!), chicken broth, Italian seasoning, heavy cream, more parmesan cheese, and some fresh spinach.

How to make chicken Florentine

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Chicken florentine is a classic Italian chicken dish, with origins from the Florence region. Its key features include a creamy sauce that contains cream, butter, cheese (in this case, parmesan!) and spinach. With a simple yet elegant flavor and balance of rich textures, this dish works equally well on a random Tuesday as it does on your special date night. “So Yummy! My family loved it!” – Christina Step 1- Slice the chicken breasts lengthways, leaving you with four thin breasts. Pound them and sprinkle them with salt and pepper. Once seasoned, dip them in the almond flour and parmesan cheese. Step 2- cook the chicken. Place a non-stick skillet over medium heat. Add the olive oil, and, once hot, add the seasoned chicken breasts. Cook for 8-10 minutes, flipping halfway through. Remove the chicken from the heat. Step 3- Make the cream sauce. Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, then stir in the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes or until it has noticeably reduced. Add the cream and bring it to a boil, then add the parmesan cheese and spinach. Step 4- Assemble. Add the chicken back into the pan and let it simmer for 5 minutes until the sauce thickens, then serve warm.

Arman’s recipe tips

Do not overcook the chicken, as it will continue to cook as it is resting. It will also continue to cook when you add it to the florentine sauce. For an even cheesier flavor, sprinkle with extra parmesan cheese on top. Serve this hot, as the florentine sauce with congeal as it cools down. While I think this dish is pretty darn flavorful as is, sometimes I like to spice it up with sundried tomatoes, artichoke hearts, or capers. Add wine. When I want to go the extra mile, I’ll skip the broth in favor of a dry white wine (like Sauvignon Blanc) instead.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to 5 days. This recipe makes a hearty dish all on its own, but it’s even better when paired with an equally satisfying side dish. For lighter sides, try air fryer frozen green beans or air fryer zucchini. For heartier sides, try cauliflower mashed potatoes, basmati rice, or couscous. It also works wonders with a salad, like Brussels sprouts salad or rice salad. To freeze: Place the chicken and the sauce in an airtight container and store in the freezer for up to two months. Reheating: Either microwave the chicken with the sauce in 30-second spurts until hot, or in a skillet.