Chicken Florentine Recipe - Chicken with Spinach and Mushrooms

This easy one skillet Chicken Florentine is the perfect 30 minute dinner! Perfectly cooked chicken breast smothered in a creamy sauce loaded with spinach and mushrooms. Everyone will love this keto and low carb friendly meal!

I've made a lot of one skillet dishes, but this chicken Florentine with spinach and mushrooms is now at the top of the list. The sauce is rich and comforting, but not so heavy and it pairs perfectly with a less fatty cut of chicken.

Most people would serve this one skillet chicken dish with pasta, rice, or potatoes. For keto and low carb folks, you'll want to stick with cauliflower rice, zucchini noodles, or spaghetti squash.

Chicken Florentine is a classic French dish that has a base of cooked spinach. It doesn't have to have a creamy sauce, but I think we can all agree it is definitely better!

Ingredients needed

This section explains how to choose the best ingredients for this chicken Florentine recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.

• 2 Tablespoons avocado oil - You could also use olive oil or your favorite oil of choice. I would not recommend using butter as it may burn.
• 4 Boneless Skinless Chicken Breast Cutlets - you can also use boneless skinless chicken thighs.
• 8 Ounces Sliced Baby Bella mushrooms - or any mushrooms that you prefer. You can also leave them out. Chicken Florentine does not have to have mushrooms!
• ½ Onion, diced - I love to buy diced onion from the freezer section of the grocery store as a shortcut ingredient.
• 2 cloves garlic, minced - another shortcut ingredient I love it minced garlic paste. It comes in a tube and can be found in the seasoning isle.
• 6 Ounces frozen chopped spinach, or fresh spinach, chopped - The weights in ounces will be the same for frozen and fresh.
• ½ Cup chicken Broth - if you want to control the saltiness of your sauce, use a low sodium broth.
• 1 Cup heavy whipping cream
• Kosher salt and pepper to taste

How to make easy chicken Florentine

This section explains how to make this chicken with spinach and mushrooms, step by step. For a full printable recipe, see the recipe card below.

Season the chicken cutlets with salt and pepper on both sides. 

Heat a skillet over medium heat. Coat the hot pan with the avocado oil. Add in your chicken cutlets and brown for a few minutes on both sides. Remove from skillet to a plate and set aside. 

Add in your diced onions and mushrooms, cook until soft, about 5 minutes. Stir in the garlic and spinach and cook for 5 minutes more. Then add in your chicken broth and heavy cream.

Add the chicken cutlets back to the pan and simmer until the chicken is cooked through and the chicken Florentine sauce is thickened, about 10 minutes. Season with salt and pepper to taste.

What to serve with chicken with spinach and mushrooms

• I like to keep it simple and serve with mashed cauliflower or mashed potatoes for those who aren't eating low carb.
• Topped over roasted spaghetti squash would be a little more effort but the flavor would be amazing.
• A side salad or steamed veggies is always a good idea.

Storing and re-heating

• This recipe will keep in an airtight container in the refrigerator for up to 4 days.
• I do not recommend freezing this dish.
• Re-heat leftovers in the microwave in 1 minute increments. Be careful not to overheat as microwaves can make chicken tough.

HUNGRY FOR MORE?  Click here to subscribe to my newsletter so you never miss a new recipe.