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Keto Chicken Florentine - Creamy, Comforting, And Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small chicken breasts or 2 large breasts halved lengthwise (about 1.5 lb total)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced (or 1 tablespoon)
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 2 ounces cream cheese, softened and cubed
  • 1/2 cup grated Parmesan cheese
  • 4 cups fresh baby spinach, packed
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Prep the chicken: Pat chicken dry. Season both sides with 1/2 teaspoon salt, pepper, garlic powder, and onion powder.
  2. Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden and almost cooked through. Transfer to a plate; tent loosely with foil.
  3. Build the sauce base: Reduce heat to medium. Add butter to the same skillet. Stir in minced garlic; cook 30 seconds until fragrant.
  4. Deglaze: Pour in chicken broth. Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly.
  5. Creamy blend: Stir in heavy cream and cream cheese. Whisk until smooth and gently bubbling. Add remaining 1/2 teaspoon salt, Parmesan, and red pepper flakes if using. Simmer 2–3 minutes until the sauce thickens enough to coat a spoon.
  6. Add spinach: Stir in spinach in batches, letting it wilt between additions.
  7. Finish the chicken: Return chicken (and juices) to the pan. Spoon sauce over the pieces. Simmer on low 3–5 minutes, until chicken reaches an internal temp of 165°F (74°C).
  8. Brighten and serve: Stir in lemon juice. Taste and adjust salt and pepper. Garnish with parsley and serve hot.