Main Course

Keto Chicken Florentine

Name: Keto Chicken Florentine
Total time: 45 min
Yield: 4 servings
Ingredients: 2 piece chicken breast (approximately 250-300 grams each); 2 tablespoon extra virgin olive oil; 2 clove garlic (crushed); 200 gram button mushrooms (sliced); 200 gram fresh spinach (washed and dried); 1 cup cooking cream (35% fat); 0.5 cup grated Parmesan cheese; 0.5 teaspoon smoked sweet paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Duration

45 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

2 piece chicken breast (approximately 250-300 grams each)
2 tablespoon extra virgin olive oil
2 clove garlic (crushed)
200 gram button mushrooms (sliced)
200 gram fresh spinach (washed and dried)
1 cup cooking cream (35% fat)
0.5 cup grated Parmesan cheese
0.5 teaspoon smoked sweet paprika
0.5 teaspoon salt
0.3 teaspoon black pepper

Step-by-Step Preparation

Speed:1x

Thin the chicken breasts by cutting them in half, so they cook faster and more evenly. Season both sides generously with salt and black pepper, ensuring the spices are spread over every part of the meat.

Heat a wide, non-stick pan over medium-high heat. Add half of the olive oil and, once heated, place the chicken breasts in the pan. Cook each side for approximately 4-5 minutes, until well browned and the internal temperature reaches 74°C. Remove the cooked chicken to a plate and set aside, covering it with aluminum foil to keep it warm.

Add the remaining olive oil to the same pan. Add the sliced mushrooms and sauté for approximately 5-7 minutes until they release their juices, dry out, and brown nicely. Add the crushed garlic and sauté for approximately 1 minute more until fragrant, taking care not to burn the garlic.

Add the fresh spinach to the pan. Cook by stirring for approximately 2-3 minutes until the spinach softens and loses its volume. Use a spatula to scrape up the delicious browned bits from the pan and incorporate them into the mixture, as this will enrich the flavor of the sauce.

Pour the cooking cream into the pan and let it simmer gently over low heat. Add the grated Parmesan cheese and the smoked sweet paprika. Cook by stirring for approximately 3-5 minutes until the sauce thickens. Season the sauce and add salt or black pepper if necessary, adjusting to your personal taste.

Return the cooked chicken breasts to the prepared cream sauce. Ensure the chicken is completely covered with the sauce. Heat with the chicken for another 1-2 minutes and remove from the heat, allowing the flavor of the chicken to infuse the sauce and the sauce to flavor the chicken.

Serve your prepared Keto Chicken Florentine hot. It will go wonderfully with steamed broccoli, cauliflower rice, or a fresh green salad.

Chef's Tips

Letting the chicken rest at room temperature for approximately 15-20 minutes before putting it in the pan ensures it cooks more evenly and stays juicy.
Spread the mushrooms in a single layer in the pan and take care not to overcrowd it; this allows the mushrooms to brown instead of steaming.
Always cook on low heat after adding the cream sauce; high heat can cause the cream to split and ruin the smoothness of the sauce.

Alternative & Optional Ingredients

You can use boneless and skinless chicken thighs instead of chicken breast, but you may need to adjust the cooking time according to the thickness of the meat.
Instead of Parmesan cheese, you can grate and use similar hard and salty cheeses like Grana Padano.

Gourmet Recommendations

In the final stage of the sauce, you can add a very small amount (approximately 0.5 teaspoon) of fermented black garlic paste to add a sophisticated dimension of flavor with both color and a deep umami layer to the dish.

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Nutrition Facts

Per Serving

Calories571 kcal

Protein52 g

Carbohydrates7 g

Fat37 g

Fiber 2 g

Sugar 3 g

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