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+ servings

Creamy Spinach Chicken Florentine

A thick and creamy chicken dish made with spinach and white wine.
Course Main Dish
Cuisine Italian
Keyword chicken florentine
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 496kcal



  • Heat a large skillet over medium high heat and add 1 tbsp of olive oil.
  • Butterfly the chicken breasts and season with salt and pepper. Add the breasts to the hot skillet and saute on both sides until cooked through, about 4 minutes per side. Chicken should be light golden brown.
  • Remove the chicken from the pan and set aside on a plate.
  • Add the garlic, butter, and red onion to the pan. Cook until fragrant, 1-2 minutes.
  • Add the wine to the skillet (feel free to substitute with broth). Let it simmer and reduce 2-3 minutes. Add the spinach to the skillet and cook until wilted, about 1 minute.
  • Reduce the heat to medium low and add heavy cream. Stir using a wooden spoon. If desired, add additional salt and pepper to taste.
  • Transfer the cooked chicken breasts to the skillet and simmer for 2-3 minutes until heated through. Flip the chicken in the sauce to coat. Serve immediately.
  • Best stored in a air tight container in the fridge up to 5 days.



Net Carbs: 4g
Serving Size: 1 chicken breast and 1/4th spinach and cream base
Yields: 4 servings


Calories: 496kcal | Carbohydrates: 5g | Protein: 26g | Fat: 40g | Fiber: 1g