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Keto Chicken Florentine Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★☆
4.9/5
(2535 reviews)
By Zylo Nutritionist Team
Keto Chicken Florentine
Zylo Recipes

Description

Chicken Florentine presents a delightful combination of tender chicken and vibrant spinach, all embraced by a creamy, flavorful sauce. This dish offers a satisfying and wholesome experience, perfect for a comforting dinner or a well-prepared meal. The chicken breasts, seasoned to perfection, are lightly coated in flour before being pan-fried to a beautiful golden brown.

This creates a delicate crust that gives way to a juicy and succulent interior. Served atop a bed of wilted spinach, the dish provides a wonderful contrast in textures and flavors. The spinach, cooked until tender, offers a subtle earthy note that complements the richness of the chicken.

The Florentine sauce is the heart of this dish, a velvety concoction that ties all the elements together. Its creamy texture and savory flavor elevate the chicken and spinach to new heights. The sauce is often infused with hints of garlic, herbs, and a touch of acidity, creating a complex and deeply satisfying taste.

Feel free to enrich this dish with compatible side dishes. Consider serving it alongside roasted vegetables like mushrooms, zucchini, or broccoli, sautéed in olive oil to enhance their natural flavors. A simple green salad with a light vinaigrette can also provide a refreshing counterpoint to the richness of the Florentine.

This chicken Florentine is ideal for meal prepping. Once prepared, it can be stored in the refrigerator for a few days and reheated easily, making it a convenient option for busy weeknights. Chicken Florentine, with its roots in Italian cuisine, traditionally features spinach and a white wine sauce.

In this adaptation, white wine vinegar steps in, bringing a similar tang and brightness to the dish. The Florentine sauce allows for personal touches. You can add grated parmesan cheese for a salty, umami boost, or experiment with different spices and herbs to create your own unique flavor profile.

When dredging the chicken, be sure to use a light hand. A thin coating of flour is all you need to achieve that desirable golden-brown crust without making the dish feel heavy or cakey. Enjoy the process of creating this delicious and nourishing meal, a true celebration of simple ingredients transformed into something extraordinary.

Preparation Time

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal
C
Carbs
6 g
Fi
Fiber
2 g
Sugar
3 g
P
Protein
45 g
C
Fats
35 g
Saturated Fats 18 g
Unsaturated Fats 14 g
Cholestrol 150 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    6 oz
    2.
    Salt
    Salt
    0.13 teaspoon
    3.
    Black pepper
    Black pepper
    0.13 teaspoon
    4.
    Onion powder
    Onion powder
    0.13 teaspoon
    5.
    Italian seasoning
    Italian seasoning
    0.25 teaspoon
    6.
    Paleo Baking Flour
    Paleo Baking Flour
    1 tbsp
    7.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    1 tsp
    8.
    Lemon juice
    Lemon juice
    0.5 teaspoon
    9.
    Spinach
    Spinach
    2 oz
    10.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    1 tsp
    11.
    Butter, unsalted
    Butter, unsalted
    1 tablespoon
    12.
    Garlic
    Garlic
    0.5 teaspoon, chopped
    13.
    White Wine Vinegar
    White Wine Vinegar
    0.5 tsp
    14.
    Chicken broth
    Chicken broth
    2 tablespoon
    15.
    Cream Heavy Whipping
    Cream Heavy Whipping
    2 fl oz

Instructions

    1.
    Arrange a 3-oz chicken breast per serving on a cutting board. If necessary, pound the chicken flat to about ½-inch thick. Pat the chicken breasts dry with a paper towel. Then season the breasts with salt, pepper, onion powder, and Italian seasoning. Spread your flour out on a plate, and lightly dredge the chicken in flour. Make sure to shake off any excess flour before continuing.
    2.
    Drizzle the first amount of olive oil in a pan and heat over medium-high heat on your stove. Once the oil is hot, transfer the dredged chicken to the pan. Cook the chicken on both sides for about 4 minutes per side, until the outside of the chicken has turned golden brown. When you flip the chicken over to cook the second side, squeeze the lemon juice in the pan to infuse the chicken. Transfer the chicken aside to cool on a serving dish for later.
    3.
    To make the spinach florentine, chop the spinach and toss it in a large pan or shallow pot with the second amount of olive oil. Cook the spinach over low heat until it fully cooks down. Set this aside for a little later. In another pan or small pot (you can use the pan you cooked your chicken in), melt the butter over low heat and add in garlic and the white wine vinegar. Once the garlic becomes fragrant in the butter, pour in the chicken broth.
    4.
    Turn the heat up on the chicken broth to a simmer. Pour the cream in, stir to combine, and cover the saucepan with a lid. Let the florentine sauce bubble down for a few minutes until it s a little thicker. Then, add the cooked spinach to the sauce. Stir the sauce together and let it simmer openly until it reduces and thickens around the spinach. Pour the finished florentine sauce over the chicken breasts and serve.