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 meal!
Servings: 4
Calories: 411
Equipment
Ingredients
- 2 Tablespoons avocado oil
- 4 Boneless Skinless Chicken Breast Cutlets
- 8 Ounces Sliced Baby Bella mushrooms
- ½ Onion, diced
- 2 cloves garlic, minced
- 6 Ounces frozen chopped spinach, or fresh baby spinach
- ½ Cup chicken Broth
- 1 Cup heavy whipping cream
- Kosher salt and pepper to taste
Instructions
- 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 cook until the chicken is cooked through and the sauce is thickened, about 10 minutes. Season with salt and pepper to taste.
Notes
- 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 in the microwave in 1 minute increments. Be careful not to overheat as microwaves can make chicken tough.
Nutrition
Calories: 411 | Carbohydrates: 10g | Protein: 26g | Fat: 30g | Fiber: 2g