Keto Chicken Florentine – Creamy Chicken in White Sauce

🧂 Ingredients

• 4 small chicken breasts or 2 large cut in half lengthwise

  about 1.5 lb or 680g
• Sea salt and freshly ground black pepper

  to taste
• 1 1/2 tbsp olive oil

  divided
• 1 tbsp butter
• 3-4 cloves garlic

  minced
• 1/2 cup (120ml) chicken broth
• 1 tsp dried basil
• 1/2 tsp chili flakes

  optional
• 1 cup (240ml) heavy cream
• 2.5 oz (70g) fresh baby spinach

  roughly chopped
• 1/2 cup (50g) freshly grated parmesan cheese

Instructions

• 1 Season the chicken with salt and pepper on both sides.
• 2 Heat the oil in a large skillet over medium heat. Add the chicken and cook until
  golden brown on both sides and cooked through, about 5-7 minutes per side. Once
  the chicken is cooked through, set aside on a clean plate and cover to keep
  warm.
• 3 To the same preheated skillet, melt the butter, then add the garlic. Sauté just
  until fragrant, no more than 1 minute.
• 4 Add in the broth, basil and chili flakes.
• 5 Stir and scrape the bottom of the pan to loosen any brown bits stuck there.
  Bring to a simmer for a couple of minutes until the liquid is mostly absorbed.
• 6 Add the cream and whisk well to emulsify. Allow the sauce to simmer for a few
  minutes to thicken up.
• 7 Season with a pinch of salt and pepper and stir in the roughly chopped spinach.
• 8 Return the chicken to the pan and allow it to cook for a few more minutes, until
  hot and bubbly.
• 9 Turn off the heat and generously sprinkle with grated parmesan cheese.

Nutrition Info