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October 6, 2021

Creamy Chicken Florentine Skillet (Dairy Free, Paleo, Whole30)

Ready to meet your new favorite weeknight dinner recipe? This Creamy Chicken Florentine Skillet is it! In addition to being dairy-free, paleo, and Whole30-approved, it’s absolutely delicious and the epitome of a healthy comfort meal that takes just 30 minutes to make.

an overhead shot of this creamy Chicken Florentine Skillet recipe in an oven-safe pan Paleo, Dairy-Free, and Whole30

Why You’ll Love This Chicken Florentine Skillet

This is the kind of recipe you should save in your bookmarks, pin to your Pinterest boards, and print out to put in a physical cookbook or recipe binder because you’re going to love it!

I’ve taken a classic Italian comfort food dish — Chicken Florentine — and made it dairy-free, paleo, and Whole30-friendly without sacrificing any flavor. I’d go as far to argue that this is better than the traditional recipe!

This healthy version is just as creamy as the original thanks to the coconut-cashew cream sauce. It also features the classic additions of spinach, garlic, mushrooms, and juicy pan fried chicken breasts. I mean, does it get much better than that?

a closeup of this creamy Chicken Florentine Skillet recipe Paleo, Dairy-Free, and Whole30

What Is Chicken Florentine, Exactly?

In the world of cooking, “à la Florentine” refers to a recipe that is prepared in the style of the Italian region of Florence, which means one major thing — it features spinach and a cream sauce. Specifically, a dish prepared à la Florentine will feature a main protein, like chicken, that’s served on a bed of spinach and topped with a creamy, cheesy, buttery white sauce before being browned in the broiler before serving.

Chicken Florentine is a popular Americanized dish at most Italian-style restaurants, often served with long pasta. However, this paleo version is served as-is or atop a bed of cauliflower rice.

Key Ingredients

This Paleo Chicken Florentine recipe is twofold — the pan fried chicken breasts and the creamy, dairy-free sauce.

For the chicken, you’ll need: boneless, skinless chicken breasts (four total, or two large ones cut in half), Italian seasoning, garlic powder, sea salt, black pepper, and ghee or olive oil (or another light-tasting oil with a high smoke point).

an overhead shot of panfried chicken breasts with Italian seasoning

And for the dairy-free cream sauce, you’ll need: sliced mushrooms like baby portobello or button mushrooms, fresh garlic cloves (about five), coconut milk (or coconut cream), raw cashews, fresh-squeezed lemon juice, chicken broth, baby spinach, sea salt, and black pepper.

an overhead shot of the ingredients for this coconut-cashew dairy-free cream sauce

How To Make Paleo Chicken Florentine

  1. Prepare the Sauce: Blend the garlic cloves, coconut milk, cashews, lemon juice, and chicken broth together in a blender until smooth so that there are no cashew pieces remaining. Leave the sauce in the blender, and set aside.
  2. Cook the Chicken: Season the chicken breasts generously on both sides with Italian seasoning, garlic powdersea salt, and black pepper. Heat oil over medium heat in skillet. Sauté the chicken breasts on each side for 6-8 minutes, or until chicken reaches 165 degrees Fahrenheit and is browned. Transfer cooked chicken breasts to a plate, and set aside.
  3. Cook the Veggies: In the same skillet, over medium heat, melt ghee and sauté the mushrooms for 2-3 minutes until soft. Pour the sauce into the skillet and simmer for 2-3 minutes, or until the sauce thickens. Reduce heat to low, and stir in the spinach until just wilted (but not overcooked).
  4. Bring Everything Together: Return the chicken to the skillet, and spoon the sauce over the chicken. Add salt and pepper to taste. Serve hot, and enjoy!
an overhead shot of this creamy Chicken Florentine Skillet recipe in an oven-safe pan Paleo, Dairy-Free, and Whole30

Serving Suggestions

This Paleo Chicken Florentine is delicious all on its own. But if you’re looking to make the meal more filling, consider serving it with some zucchini noodles, cauliflower rice, crispy balsamic roasted Brussels sprouts, or some paleo spinach artichoke dip on the side.

Storage, Freezing, and Reheating Instructions

  • Store any leftover Chicken Florentine in an airtight container in the fridge for up to 4 days.
  • Freeze this cooled, cooked Paleo Chicken Florentine recipe in an airtight, freezer-safe container for up to 1 month.
  • Reheat this Chicken Florentine dish from frozen by letting it thaw in the fridge or at room temperature, then warming in a skillet over medium-low heat or in the microwave until bubbling and heated through.
a closeup of this creamy Chicken Florentine Skillet recipe

More Paleo Chicken Recipes To Try:

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Creamy chicken florentine in skillet

Creamy Chicken Florentine Skillet (Dairy Free, Paleo, Whole30)


  • Author: Abbey Blackwell
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

Ready to meet your new favorite weeknight dinner recipe? This Creamy Chicken Florentine Skillet is it! In addition to being dairy-free, paleo, and Whole30-approved, it’s absolutely delicious and the epitome of a healthy comfort meal.


Ingredients

Scale

For the chicken:

  • 4 small-medium boneless skinless chicken breasts, or 2 large halved
  • 1 tablespoon Italian seasoning
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon ghee, or olive oil

For the creamy sauce:

  • 4 oz mushrooms, sliced
  • 5 garlic cloves
  • 1 cup coconut milk, or coconut cream
  • 1 cup raw cashews
  • 1/2 lemon, juiced
  • 1 cup chicken broth
  • 2 handfuls of baby spinach
  • salt and pepper, to taste

Instructions

  1. Make the sauce by blending together the garlic cloves, coconut milk, cashews, lemon juice, and chicken broth in a blender. Blend until smooth, so that there are no cashew pieces remaining. Leave the sauce in the blender, and set aside.

    ingredients to creamy sauce

  2. Season the chicken breasts on both sides with Italian seasoning, garlic powder, sea salt, and black pepper. Heat oil over medium heat in skillet. Sauté chicken breasts on each side for 6-8 minutes, or until chicken reaches 165 degrees Fahrenheit. Transfer cooked chicken breasts to a plate and set aside.
    pan fried chicken breast in skillet
  3. In the same skillet, over medium heat, melt ghee and sauté the mushrooms for 2-3 minutes until soft.
    sauteed mushrooms in skillet
  4. Pour the sauce into the skillet and simmer for 2-3 minutes, or until the sauce thickens.
    creamy sauce simmering in skillet
  5. Reduce heat to low, and stir in the spinach.
    adding spinach to sauce in skillet
  6. Return the chicken to the skillet, and spoon the sauce over the chicken. Add salt and pepper to taste. Serve hot.
    chicken, spinach, and mushrooms in creamy sauce
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: Italian

Keywords: creamy, healthy, paleo, whole30, lemon, cashew cheese

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I’m Abbey. I’m a real-food foodie that loves to cook delicious meals that nourish the body. I love talking about all things holistic living, too. I’m so glad you’re here!

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