Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy and Healthy Chicken Florentine (Dairy Free, Paleo, Whole30) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 230 reviews

This Creamy and Healthy Chicken Florentine recipe offers a rich, dairy-free, Paleo, and Whole30-friendly twist on a classic Italian dish. Featuring tender pan-seared chicken breasts smothered in a luscious cashew-based creamy sauce with mushrooms and baby spinach, it’s a flavorful and nutritious meal perfect for those avoiding dairy and processed ingredients.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

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. Prepare the Creamy Sauce: Place the garlic cloves, coconut milk (or cream), raw cashews, lemon juice, and chicken broth in a blender. Blend on high until the mixture is completely smooth with no cashew pieces remaining. Leave the sauce in the blender and set aside.
  2. Season and Sauté the Chicken: Season both sides of the chicken breasts evenly with Italian seasoning, garlic powder, sea salt, and black pepper. Heat ghee or olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate and set aside.
  3. Sauté the Mushrooms: Using the same skillet, melt 1 tablespoon of ghee over medium heat. Add the sliced mushrooms and cook for 2-3 minutes, stirring occasionally, until they are soft and fragrant.
  4. Simmer the Creamy Sauce: Pour the blended creamy sauce into the skillet with the mushrooms. Bring to a simmer over medium heat and cook for 2-3 minutes until the sauce thickens slightly.
  5. Add Spinach and Finish the Dish: Reduce the heat to low and stir in the baby spinach, allowing it to wilt gently in the sauce. Return the cooked chicken breasts to the skillet and spoon the creamy sauce over them. Add salt and pepper to taste. Serve hot immediately.

Notes

  • For a thicker sauce, soak cashews in hot water for 20 minutes before blending.
  • You can substitute chicken breasts with thighs if preferred.
  • Use coconut cream instead of milk for an even richer sauce.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
  • This dish pairs well with cauliflower rice or zucchini noodles for a complete Paleo or Whole30 meal.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American
  • Diet: Dairy Free, Paleo, Whole30

Find it online: https://flavorhug.com/creamy-and-healthy-chicken-florentine-dairy-free-paleo-whole30-recipe/