Chicken Florentine is one of my favorite 30-minute meals. It hits all the flavor notes, from the creamy cashew sauce to the spinach and chicken.
What's not to love about a delicious, easy-to-prepare, home-cooked, nutritious meal after you get home?
I don't know about you, but our time after work and before dinner is pretty packed. After the commute home and picking up the girls, we have about an hour and 15 minutes to fit in making dinner, eating dinner, family time and clean-up all before bath time and then bed time for the littles. Few!
In these times, it can be easy to break down and buy pre-packaged meals or frozen foods that are easy just to heat up and serve. I mean, who doesn't like a tater tot every now and again?
While this isn't the end of the world, these foods tend not to be as healthy for you because of all the processing and unnecessary added ingredients. That's why I usually follow a very clean diet, and this chicken florentine definitely fits the bill. It also makes a great meal prep idea if you want to prep ahead and have it ready to go.
In This Post You'll Find:
Reasons You'll Love It
- Great meal in under 25 minutes.
- Another great meal prep idea.
- Creamy and delicious.
- Higher protein pasta dish.
- It follows the Mediterranean Diet and is also Gluten-Free and Paleo.
Ingredient Notes For Chicken Florentine
Sauce: Currently, I am using this cashew sauce since it is dairy-free and, right now, while Dustin has to avoid dairy, it has been super helpful. Although, you can swap for for this delicious alfredo sauce if you'd prefer.
Red Onion: I used to make chicken florentine with shallots, which are a little more garlicky than an onion. We have really been enjoying using a red onion as well.
Pasta: Recently, we have been leaning into chickpea pasta because it has a higher protein to carb balance, which Dustin and I really prefer since our macros call for more protein. But, you can adjust according to your preferences. Any whole wheat pasta or quinoa pasta will work.
How To Make Chicken Florentine
Step 1: Heat a large stock pot with water over high heat. Once boiling, add noodles and cook stirring or until tender.
Step 2: Heat oil in a deep skillet over medium-high heat.
Step 3: Season chicken breast with salt and pepper, then add the chicken to the hot oil.
Step 4: Cook until well-browned and cooked through, about 6-8 minutes per side.
Step 5: Remove from skillet and let sit for 5 minutes to cool. Then, slice into set aside.
Step 6: Add garlic and red onions to the chicken drippings in the skillet. Cook on medium heat for 1-2 minutes, until fragrant.
Step 7: Add spinach and toss until wilted.
Step 8: Add noodles and sauce to the skillet and stir to combine.
Step 9: Top with sliced chicken.
Step 10: Can garnish with grated parmesan if desired.
Step 11: Serve the chicken florentine hot 🙂
I hope this chicken florentine recipe will help make your weeknights less stressful and more tasty. Making delicious, nutritious dinners after work takes *some* effort, but -- like mostly anything -- it will get easier the more you do it.
You can cook the chicken and noodles ahead of time if you'd like and just throw it all together when you're ready to prepare your meal. Either way, it's quick, it's nutritious and it's yummy.
Easy Chicken Recipes
- How to Meal Prep - Chicken (7 Meals/Under $5)
- Slow Cooker Shredded Chicken Meal Prep
- Healthy Chicken Fajitas Meal Prep | Meal Prep On A Budget (Just $3.37!)
- Chicken and Rice
- Cilantro Lime Chicken
Chicken Florentine
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 lb quinoa or chickpea noodles can be penne or whatever type you prefer
- 1 tablespoon extra virgin olive oil
- 2 boneless, skinless chicken breasts (approx 1 ½ lbs)
- 3 cloves garlic minced
- ¼ cup red onion diced
- 2 cups cashew sauce see recipe here or alfredo
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 cups fresh baby spinach
- parmesan cheese or nutrional yeast, as garnish if needed
Instructions
- Heat a large stock pot with water over high heat. Once boiling, add noodles and cook stirring or until tender.
- Heat oil in a deep skillet over medium-high heat.
- Season chicken breast with salt and pepper, then add the chicken to the hot oil.
- Cook until well-browned and cooked through, about 6-8 minutes per side.
- Remove from skillet and let sit for 5 minutes to cool. Then, slice into set aside.
- Add garlic and red onions to the chicken drippings in the skillet. Cook on medium heat for 1-2 minutes, until fragrant.
- Add spinach and toss until wilted.
- Add noodles and sauce to the skillet and stir to combine.
- Top with sliced chicken.
- Can garnish with grated parmesan if desired.
Dustin
Should update this one.
Priscilla
just wanted to drop by & say that I tried the chicken florentine with the homemade alfredo & my family absolutely loved it. Thank you!!! 🙂
lacey - a sweet pea chef
Yay! Oh, I'm so happy to hear that. Thank you for sharing 🙂
sandi
instead of shopping on the weekend when stores are more crowded i will sometimes shop very early (6:30 am) before the children are awake. don't worry, hubby is still at home with them. at that time there are usually stockers refilling the shelves for the day and they are very helpful if you need to find/reach something. it's very peaceful at that time of the day!
Jan Wiley
Thanks Lacey for a yummy looking pasta!