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Chicken Florentine

Chicken florentine is a classic Italian chicken dish, with origins from the Florence region. Its key features include a creamy sauce that contains cream, butter, cheese (in this case, parmesan!) and spinach.

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  • ▢2 large chicken breasts

  • ▢1/2 teaspoon salt

  • ▢1/2 teaspoon pepper

  • ▢1/2 cup almond flour

  • ▢2 tablespoons parmesan cheese

  • ▢1 tablespoon olive oil

  • ▢1 tablespoon butter


  • ▢1 tablespoon butter

  • ▢2 cloves garlic minced

  • ▢3/4 cup chicken broth

  • ▢1 tablespoon Italian seasonings

  • ▢1 cup heavy cream

  • ▢1/4 cup parmesan cheese

  • ▢2 cups baby spinach loosely packed


  • Slice the two chicken breasts lengthways to form four, thin pieces of chicken. Season the four chicken pieces with salt and pepper and set aside.

  • In a small bowl, whisk together the almond flour and parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring everything is covered.

  • Add the oil and one tablespoon of the butter into a skillet and place it over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the heat.

  • Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, before adding the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes, or until it has noticeably reduced. Add the cream and bring it to a boil, then add the parmesan cheese and spinach.

  • Add the chicken back into the pan and let it simmer for 5 minutes, until the sauce thickens.

  • Serve the chicken and the florentine sauce immediately.

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