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• My Chicken Florentine Recipe Is A Creamy, Easy 30-Minute Dinner
• Ingredients & Substitutions
• How To Make Chicken Florentine
• My Recipe Tips
• Chicken Florentine (30-Min Recipe) Recipe card
• How I Serve This Dish
• Recipe Reviews

My Chicken Florentine Recipe Is A Creamy, Easy 30-Minute Dinner

Despite the name, chicken Florentine is actually a French dish (not Italian!), one I fell in love with on my honeymoon in Paris. The tender chicken in creamy spinach sauce was so simple, yet elegant. And since cream sauces with veggies are one of my favorite kinds, I knew I had to create my own version at home. A couple tweaks and a few one pan dinners later, here’s why this chicken Florentine recipe has become one of our family favorites:

• Tastes like the classic French dish – Tender chicken, garlicky parmesan sauce, and that rich spinach combo I remember, but even better homemade. If you’ve enjoyed my Tuscan salmon or creamy mushroom chicken , this chicken Florentine has similar flavors you’ll love just as much.
• Easy 30-minute meal – It may look fancy, but this dish is a breeze to cook, with both protein and veggies built in. All you need is a base to serve it over, which I usually prepare in advance.
• Simple ingredients – These are common staples you’ll find at any grocery store. In fact, I first made this chicken Florentine recipe by accident one day when I had all of them around and had a passing memory of the dish in France.

This easy meal follows my go-to process for skillet meals: sear the protein, cook the aromatics, make the sauce, and finally bring it all together. Whether you need an easy family dinner on a weeknight or you’re hosting guests, it leaves everyone happy without stressing you out. Make it with me!

“My husband and I loved this recipe. It turned out exactly like the picture and the flavors were amazing.” –Kellie

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my creamy chicken Florentine recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Chicken – I’ve made this dish with boneless, skinless chicken breasts as well as chicken thighs. Pick your favorite!
• Spinach – I use baby spinach because it wilts fast, but regular works, too. I’ve tried frozen (you’ll need much less by weight, since it’s more dense), but personally don’t recommend it because the texture isn’t as nice as wilted fresh spinach.
• Aromatics – I used cremini mushrooms and garlic this time, but sometimes add diced onion as well. The version I had in Paris actually didn’t have mushrooms at all, but in my testing I liked my version better with them included. Feel free to swap in white button mushrooms, or even shiitake mushrooms if you’re feeling fancy.
• Chicken Broth – I usually have homemade broth or bone broth on hand and use that for extra flavor, but reduced sodium store-bought works, too.
• Dry White Wine – I use this to deglaze the pan and give the sauce restaurant-style depth. I recommend choosing a wine you’d enjoy drinking, like pinot grigio, chardonnay, and sauvignon blanc, rather than cooking wine. (Bonus: You can serve the extra with your chicken Florentine dinner, too!) I love this clean-ingredient brand . But if you’d rather skip it, you can just use extra chicken broth instead.
• Heavy Cream – Makes the sauce creamy. I don’t recommend using milk as it’ll be too thin. You can get away with half and half if you reduce the amount a bit and add a little extra cheese (below), or you can use half and half in combination with a few tablespoons of cream cheese.
• Grated Parmesan Cheese – Some versions dredge the chicken Florentine in flour before cooking, but I used my signature method of thickening the sauce with cheese instead. I recommend the powdery grated kind, not shredded, because it melts in more smoothly without getting stringy.
• Olive Oil , Unsalted Butter , Sea Salt, & Black Pepper

How To Make Chicken Florentine

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the chicken. I pat the chicken dry with paper towels (this helps get a better sear later), then season both sides with salt and pepper.
2. Sear until golden. Heat the oil in a large skillet over medium-high heat, until hot and shimmering. Add the chicken in a single layer and cook just until browned on both sides

1. Add the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms are browned and the liquid has mostly evaporated.
2. Make the sauce. Stir in the butter until melted, then pour in the broth and wine. Scrape up any browned bits from the bottom (that’s where the flavor is!) and simmer until the liquid reduces by half. Add the cream and keep simmering until slightly thickened. Lower the heat and stir in the parmesan, until smooth and creamy.
3. Add the spinach. Cook until wilted, then return the chicken to the pan. Let the chicken Florentine simmer in the sauce until cooked through.

My Recipe Tips

• For faster, more even cooking, you can pound the chicken first. I didn’t do it this time because my chicken breasts were fairly even in thickness, but highly recommended if yours aren’t. You can also buy chicken cutlets or chicken tenders that are already thinner and more uniform.
• Use a 12″ skillet or a 10″ sauté pan with higher sides . I tried a 10″ cast iron once and while it technically worked, it got really full by the end and was hard to stir without spilling.
• I start the mushrooms over medium-high heat to cook off the moisture. If I cook them at lower heat, they tend to swim in their juices and don’t brown well. However, if they start browning too fast or sticking, I dial it back to medium.
• Don’t crowd the pan when searing the chicken. If it doesn’t fit in a single layer with a little space between the pieces, cook in batches. Crowding prevents a nice sear and can lead to uneven cooking.
• Stir the cream often while it simmers. This helps keep it smooth and prevents that weird film from forming on top. If you opt for my half and half substitution above, this is even more crucial because it can scorch more easily.
• Adjust the parmesan to get the texture you like. I usually start with the base amount, then add a little more if I want a thicker sauce. It also thickens more as it cools, so keep that in mind before adding extra.
• Add the spinach in batches if it doesn’t all fit. It shrinks down as it wilts, and once that happens it’s easier to add more.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Boneless skinless chicken breasts ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil (plus more if needed in step 4) ▢
• 4 cloves Garlic (minced) ▢
• 6 oz Cremini mushrooms (sliced; ~2 cups) ▢
• 1 tbsp Unsalted butter ▢
• 1/2 cup Chicken broth, reduced sodium ▢
• 1/4 cup Dry white wine ▢
• 1 cup Heavy cream ▢
• 1/2 cup Grated parmesan cheese ▢
• 5 oz Fresh spinach (~6 cups packed) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
2. In a large skillet over medium-high heat, heat the olive oil, until shimmering. Add the chicken breasts in a single layer and cook for 3-5 minutes per side , until golden brown on the outside. (The chicken does not need to be cooked through at this point, just browned.)
3. Transfer the chicken to a plate and cover to keep warm.
4. If the pan is dry, add a little more oil. (Do not wipe the skillet.) Add the garlic and mushrooms to the pan. Cook for 3-5 minutes , stirring occasionally, until the mushrooms are browned and the liquid evaporates. (Keep the heat at medium-high so that the moisture evaporates as the mushrooms release liquid, but you can reduce heat if they start to brown too much.)
5. Reduce heat to medium. Stir in the butter, until melted.
6. Add the chicken broth and white wine. Scrape the bottom of the pan to release any browned bits (this is called deglazing).
7. Increase heat to bring to a simmer. Cook for about 4-5 minutes , until the volume of the liquid is reduced by half.
8. Add the heavy cream. Increase heat to bring to a simmer, then cook for 2-3 minutes , stirring often, until slightly reduced.
9. Reduce heat to low, to stop simmering. Stir in the grated parmesan cheese, until smooth.
10. Add the spinach to the pan. Cook and stir for 2-3 minutes , until wilted.
11. Return the chicken to the pan, nestling it in the sauce. Cook for 3-5 minutes , until the chicken is cooked through.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken breast with Florentine sauce

• Tips: Check out my recipe tips above to help you nail the texture and flavor in your chicken Florentine.
• Storage: Cover leftovers in an airtight container and keep in the fridge for up to 3-4 days. I would not freeze this dish, because the cream sauce texture will change.
• Reheat: I recommend the oven at 350 degrees F, as the microwave can be a bit drying. I’ve also turned the leftovers into chicken Florentine soup , by shredding the chicken and adding more broth, cream, and extra veggies.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Easy Chicken Florentine Recipe

How I Serve This Dish

My chicken Florentine recipe is almost a meal on its own, but I do recommend serving it over a base to soak up the sauce. I usually go for mashed cauliflower (pictured above), mashed potatoes, or cauliflower rice . If you’re in the mood for noodles, grab your faovirte pasta, zucchini noodles , spaghetti squash , or even my cauliflower gnocchi .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Florentine (30-Min Recipe)

My chicken Florentine recipe is an easy 30-minute dinner with juicy chicken, spinach, mushrooms, and a creamy garlic parmesan sauce.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-florentine/

Ingredients

• 4 8-oz Boneless skinless chicken breasts
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil (plus more if needed in step 4)
• 4 cloves Garlic (minced)
• 6 oz Cremini mushrooms (sliced; ~2 cups)
• 1 tbsp Unsalted butter
• 1/2 cup Chicken broth, reduced sodium
• 1/4 cup Dry white wine
• 1 cup Heavy cream
• 1/2 cup Grated parmesan cheese
• 5 oz Fresh spinach (~6 cups packed)

Instructions

1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
2. In a large skillet over medium-high heat, heat the olive oil, until shimmering. Add the chicken breasts in a single layer and cook for 3-5 minutes per side , until golden brown on the outside. (The chicken does not need to be cooked through at this point, just browned.)
3. Transfer the chicken to a plate and cover to keep warm.
4. If the pan is dry, add a little more oil. (Do not wipe the skillet.) Add the garlic and mushrooms to the pan. Cook for 3-5 minutes , stirring occasionally, until the mushrooms are browned and the liquid evaporates. (Keep the heat at medium-high so that the moisture evaporates as the mushrooms release liquid, but you can reduce heat if they start to brown too much.)
5. Reduce heat to medium. Stir in the butter, until melted.
6. Add the chicken broth and white wine. Scrape the bottom of the pan to release any browned bits (this is called deglazing).
7. Increase heat to bring to a simmer. Cook for about 4-5 minutes , until the volume of the liquid is reduced by half.
8. Add the heavy cream. Increase heat to bring to a simmer, then cook for 2-3 minutes , stirring often, until slightly reduced.
9. Reduce heat to low, to stop simmering. Stir in the grated parmesan cheese, until smooth.
10. Add the spinach to the pan. Cook and stir for 2-3 minutes , until wilted.
11. Return the chicken to the pan, nestling it in the sauce. Cook for 3-5 minutes , until the chicken is cooked through.

Maya’s Recipe Notes

Serving size: 1 chicken breast with Florentine sauce

• Tips: Check out my recipe tips above to help you nail the texture and flavor in your chicken Florentine.
• Storage: Cover leftovers in an airtight container and keep in the fridge for up to 3-4 days. I would not freeze this dish, because the cream sauce texture will change.
• Reheat: I recommend the oven at 350 degrees F, as the microwave can be a bit drying. I’ve also turned the leftovers into chicken Florentine soup , by shredding the chicken and adding more broth, cream, and extra veggies.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)