Chicken Florentine with Creamy Spinach Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared chicken breasts served with a rich and creamy spinach sauce thickened with a touch of cornstarch. This Italian-inspired low-carb recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden and cooked through. Remove and keep warm.
  2. Step 2: Reduce heat to medium and add 2 cloves minced garlic to the skillet. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 5 cups fresh spinach and cook until wilted, about 3-4 minutes. Pour in 1/2 cup chicken broth and 1/2 cup heavy cream.
  4. Step 4: In a small bowl, mix 1 tsp cornstarch with 1 tbsp water until smooth, then stir into the skillet. Cook sauce for 2-3 minutes until thickened and creamy.
  5. Step 5: Stir in 1/4 cup grated Parmesan cheese until melted. Return chicken to the skillet to coat with sauce before serving.

Related recipes