Creamy Chicken Florentine casserole with sliced chicken breast, wilted spinach, and melted cheese in a baking dish.

Chicken Florentine

Let’s be honest, we all have those nights where we crave something rich and indulgent but don’t want to derail our healthy eating goals. That is exactly where this Dairy-Free Chicken Florentine comes in to save the day. I’ve finally cracked the code on how to get that perfectly creamy sauce without a drop of dairy, making this the ultimate Paleo comfort food. It’s packed with fresh spinach, tender chicken, and zesty lemon—proof that a healthy weeknight dinner doesn’t have to be boring. Trust me, you’re going to want to add this one to your regular rotation!

Serves: 4.0

Ingredients

  • 4.0 tsp Coconut oil (divided use: 2.0 tsp for spinach, 2.0 tsp for chicken)

  • 12.0 oz (340.2 g) Baby spinach, fresh or frozen

  • 24.0 oz (680.4 g) Boneless, skinless chicken breasts, trimmed of all visible fat

  • Sea salt and pepper to taste

  • 1.0 Shallot, minced

  • 2.0 Garlic cloves, minced

  • 1.0 tbsp Tapioca or arrowroot starch

  • 2.0 cups Chicken Broth or Stock

  • 1.25 cups Water (divided use: 1.0 cup for sauce base, 0.25 cups for starch slurry)

  • 2.0 tbsp Coconut milk

  • 1.0 tsp Grated lemon zest

  • 1.0 tsp Lemon juice

  • 2.0 tbsp Coconut Milk Cheddar Cheese, grated

Preparation

  1. Heat 2.0 tsp oil in a 12-inch skillet over medium heat until shimmering. Add the 12.0 oz (340.2 g) of spinach, a handful at a time, and cook, stirring often, until wilted, about 5.0 minutes. Transfer spinach to a colander and press with a rubber spatula to remove excess liquid. Alternatively, use thawed frozen spinach, pressed dry.
  2. Pat the chicken dry with paper towels and season with sea salt and pepper. Wipe out the now-empty skillet with paper towels, add the remaining 2.0 tsp oil, and heat over medium-high heat until very hot. Brown lightly on both sides, 4.0 to 6.0 minutes total; transfer to a plate.
  3. Add the minced shallot and garlic to the oil left in the skillet and cook over medium heat until fragrant, about 0.5 minutes (30 seconds). Add the 2.0 cups of broth and 1.0 cup of the water, scraping up any browned bits. Add the browned chicken and any accumulated juices and bring to a simmer. Reduce heat to medium-low and cook until chicken registers 160°F (71°C), about 10.0 minutes. Transfer chicken to a carving board and tent loosely with aluminum foil.
  4. Meanwhile, continue to simmer the sauce until slightly thickened and reduced to 0.75 cups, about 15.0 minutes. Whisk the 1.0 tbsp tapioca flour into the remaining 0.25 cups water in a small bowl and set aside. Remove skillet from heat, whisk in the 2.0 tbsp coconut milk, 1.0 tsp lemon zest, and 1.0 tsp lemon juice. Whisk in the tapioca starch and water mixture and stir until thickened. Season with sea salt and pepper to taste.
  5. Adjust oven rack to a position 5.0 inches from the broiler element and heat the broiler. Slice chicken crosswise into 0.5-inch thick slices and arrange slices in a 2.0-quart, broiler-safe baking dish. Scatter the spinach over the top, then cover with the sauce and sprinkle with the 2.0 tbsp cheese. Broil until the cheese is spotty brown, about 0.5 to 1.5 minutes. Allow to cool slightly before serving.

Nutritional Information Per Serving (1/4 of recipe):

  • Calories: 310 kcal

  • Total Fat: 11.2 g

  • Saturated Fat: 7.5 g

  • Cholesterol: 95 mg

  • Sodium: 450 mg

  • Total Carbohydrates: 8.0 g

  • Dietary Fiber: 2.5 g

  • Sugars: 2.0 g

  • Protein: 40.0 g

  • Net Carbs: 5.5 g

Pro Tips for the Perfect Chicken Florentine

  • Squeeze That Spinach: This is the most crucial step! Spinach holds a ton of water. If you don’t squeeze it really dry after wilting (or thawing), your creamy sauce will turn into a watery soup. Don’t be shy—use the back of a spoon or even your hands (once it’s cool enough) to get all that liquid out.

  • Don’t Skip the Slurry: When adding the tapioca or arrowroot starch, make sure you mix it with cold water first to create a “slurry” before adding it to the hot pan. If you dump dry starch directly into hot liquid, it will clump up immediately and give you a lumpy sauce.

  • Watch the Broiler Like a Hawk: Broilers are notoriously unpredictable. The difference between “perfectly golden” and “burnt crisp” can be a matter of 15 seconds. Don’t walk away from the oven during that final step; keep an eye on the cheese until it’s just right.

  • The “Tent” Trick: After you cook the chicken in the skillet, letting it rest under a “tent” of foil is essential. This allows the juices to redistribute throughout the meat, ensuring your chicken is juicy and tender when you slice it, rather than dry and tough.

  • Zest First, Juice Second: It is infinitely easier to zest a whole lemon than one that has already been cut and squeezed. Always grab your zester before you reach for the knife!

Frequently Asked Questions

Can I use frozen spinach instead of fresh? Absolutely! Frozen spinach is a great time-saver. Just make sure to thaw it completely and squeeze out as much water as possible before adding it to the dish. If you skip this step, the excess water will dilute that delicious creamy sauce. You will need about 10 ounces of frozen spinach to replace the 12 ounces of fresh.

I don’t like coconut. Does this taste like coconut? Not really. Because we use savory ingredients like garlic, shallots, chicken broth, and zesty lemon juice, the coconut flavor is very subtle. The coconut milk is there primarily for the creamy texture. However, if you are strictly opposed to coconut, you can try using a thick cashew cream or plain almond milk, though the sauce might be slightly thinner.

Can I substitute cornstarch for the tapioca starch? Yes, you can. If you are not strictly following a Paleo diet, cornstarch works perfectly as a 1:1 substitute. If you need to keep it Paleo but don’t have tapioca starch, Arrowroot powder is another excellent direct swap that works exactly the same way. Is this recipe Keto-friendly? Yes! With only about 5.5g of net carbs per serving, this Chicken Florentine fits perfectly into a Keto or Low-Carb diet. It’s high in protein and utilizes healthy fats from the coconut oil and milk, making it a great macro-balanced meal.

How should I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop it in the microwave or warm it gently in the oven at 350°F (175°C) until heated through. If the sauce separates a little upon reheating, just give it a gentle stir.

And there you have it—a restaurant-quality Chicken Florentine that comes together in under an hour, completely dairy-free. Whether you’re sticking to a Paleo lifestyle or just looking for a lighter twist on a classic comfort dish, I hope this recipe finds a permanent spot in your dinner rotation. It’s creamy, satisfying, and proof that eating clean doesn’t mean sacrificing flavor. If you give this a try, I’d love to hear what you think! Leave a comment below or snap a picture and tag me on Instagram so I can see your creation. Happy cooking!