Description
This creamy Chicken Florentine recipe features juicy chicken cutlets simmered in a velvety parmesan and spinach sauce. It’s comforting, flavorful, and easy to make in just 30 minutes.
Ingredients
Scale
- 2.5 pounds chicken breasts, cut into cutlets
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 2/3 cup chicken broth
- 1 pinch Italian seasoning
- 1 cup milk (almond milk or 2% milk)
- 1 tablespoon gluten-free flour (or cornstarch)
- 2 cups fresh baby spinach, loosely packed
- 1/2 cup grated parmesan cheese
- Optional: extra parmesan cheese for serving
Instructions
- Season chicken cutlets with garlic powder, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, add the remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant.
- Add chicken broth, Italian seasoning, and flour. Whisk until slightly thickened.
- Pour in milk and simmer for 2–3 minutes until the sauce becomes creamy.
- Add spinach and cook until just wilted. Stir in grated parmesan cheese until melted.
- Return chicken to the pan and coat with sauce. Simmer for 2–3 minutes to heat through.
- Serve hot, garnished with extra parmesan if desired.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- Don’t overcook the chicken to keep it juicy.
- Add lemon zest for brightness or red pepper flakes for a little kick.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 110mg