Go Back
–+ servings
keto chicken florentine on an oval black plate
Print Recipe
4.88 from 8 votes

Keto Chicken Florentine

Creamy and loaded with amazing flavor from the Parmesan and spinach, don't be surprised if you are licking your plate clean with this dish!
Prep Time20 minutes
Cook Time15 minutes
Additional Time10 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: creamy keto chicken dinner, easy keto weeknight meal, keto chicken florentine bake, low-carb chicken with spinach, pressure cooker chicken florentine
Servings: 4 servings
Calories: 626kcal
Author: Chef Jenn

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast
  • 1 cup heavy whipping cream
  • 1/2 cup chicken bone broth
  • 1 pound spinach washed and trimmed
  • 2 cloves garlic minced
  • 1/2 cup sliced onion
  • 1 cup Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil divided

Instructions

  • Heat 2 tbsp of the oil in your Instant Pot on the sautee setting. Season the chicken with 1/4 tsp of salt and a pinch of pepper. Sautee the chicken in the IP for 3-4 minutes per side or until golden brown. Set aside.
  • Wilt the spinach in the hot IP. This should only take a few minutes. Set it aside and when cool, squeeze to remove excess water.
  • Heat the remaining tbsp of oil in the IP. Add the sliced onion and garlic and sautee for 2-3 minutes or until soft and aromatic.
  • Return the chicken to the IP and add the broth. Put the lid on and set to 10 minutes on the Meat setting. Cook, then let it release naturally for five minutes before manually releasing.
  • Remove the chicken from the IP and set aside. Put the IP back on sautee and simmer the cooking liquid for 3-4 minutes or until reduced by about a quarter. Add the heavy whipping cream and simmer another 3-4 minutes then turn off heat.
  • Add the spinach, Parmesan and Dijon mustard to the liquid. Stir well to combine. Season with salt and pepper if needed, and ladle generously over the chicken. Enjoy!

Notes

Recipe Card Tips

  • Never boil the sauce once the Parmesan is in it. It turns grainy fast instead of staying creamy.
  • Wilt and squeeze the spinach dry before adding it to the sauce, to keep the sauce from turning watery.
  • Cut thick chicken breasts in half horizontally for more even cooking.
  • Garnish with some sliced green onions and fresh tomato for a pop of color and flavor!

Nutrition

Serving: 1chicken breast and 1/2 cup of sauce | Calories: 626kcal | Carbohydrates: 9g | Protein: 51g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 194mg | Sodium: 1118mg | Potassium: 1386mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11757IU | Vitamin C: 36mg | Calcium: 466mg | Iron: 4mg | Net Carbohydrates: 6g