Weeknight Chicken Florentine

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Weeknight Chicken Florentine

This is a super easy recipe for a quick but delicious and healthy dinner!



  • 4 boneless skinless chicken breasts
  • 1 - 1 1/2 teaspoon sea salt
  • 1/2 - 3/4 teaspoon freshly ground pepper
  • Almond meal or gluten free flour for dredging
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil, divided
  • 3 tablespoons shallots, diced
  • 1 tablespoon garlic, chopped
  • 1 jar of tomato sauce
  • 1 tablespoon chopped fresh Italian parsley
  • 2 packages fresh baby spinach


  1. Take chicken breast any place on a poultry safe board and cover with plastic wrap. Using a mallet pound a few times until it is about 1/4 inch think (this step is optional).

  2. Season both sides of the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. In a large sauté pan melt 2 tablespoons of butter and 1 tablespoon of olive over medium heat. Once the pan is hot (butter is melted) add in chicken. Cook until brown on each side (about 5 minutes per side). Transfer chicken to a warm plate covered.

  3. Melt 2 tablespoons of butter in a large sauté pan over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and cover with foil to keep it warm.

  4. Add 1 tablespoon of oil into the sauté pan over medium heat and add shallots and garlic. Cook for about 3 minutes until the shallots are translucent. Add your jar of tomato sauce and reduce heat to a simmer.

  5. Add the chicken back into the pan.

  6. In another large sauté pan add 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat and add spinach. Let cook until soft and wilted. When done add a heaping to each chicken. Cover pan with foil and let simmer for about 15 minutes.

  7. When ready to serve garnish with fresh parsley and a scoop of sauce.

    Note: You can also use frozen spinach for this dish. Just thaw and squeeze all of the water before placing on the chicken.

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