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Chicken Florentine
with zucchini noodles

Active: 35 min Total: 35 min

Florentine-style chicken is served in a creamy sauce with wilted spinach and mushrooms. Flavorful and classic (and you won't believe how simple it is to make)!

Tags

Ingredients

Servings:
4
Metric
Chicken Florentine:
  • Onions, medium - 1/2, chopped
  • Garlic - 3 cloves, chopped
  • Mushrooms, any button - 16 oz, sliced (look for pre-sliced)
  • Chicken breasts, boneless and skinless - 1 lb, halved
  • Zucchini - 12 oz, spiralized, peeled, or cubed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Butter - 2 Tbsp
  • Arrowroot powder - 1 Tbsp
  • Thyme, dried - 1/2 tsp
  • Stock, any type - 1 cup
  • Baby spinach - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)
  3. Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  4. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just cube your zucchini to make a zucchini saute.)

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Make

  1. Heat a skillet over medium-high heat and add first portion of oil. When oil is hot, sear chicken until golden brown on both sides and nearly cooked through, 3 to 4 minutes on each side (it will finish cooking in the sauce). Remove from skillet and set aside.
  2. Return skillet to medium-high heat. Add second portion of oil. Saute zucchini just until tender, 2 to 3 minutes (add 2 to 3 minutes if using cubed zucchini). Season zucchini with some salt and spread out on a serving platter.
  3. Return skillet to medium-high heat and add butter. When butter melts, add onions, garlic, and mushrooms and saute until tender, 5 to 6 minutes. Season with a pinch of salt.
  4. Stir in arrowroot powder and thyme until no dry spots remain, ~1 minute.
  5. Pour stock over mushrooms and simmer (reduce heat if necessary) until sauce thickens, 2 to 3 minutes.
  6. Stir spinach into sauce. Add chicken back to pan and nestle in sauce. Cover and cook until chicken is cooked all the way through and spinach is wilted, 3 to 4 minutes more. Season with some salt and pepper.
  7. Serve chicken and sauce over zucchini noodles. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (64)
Gluten-free (4)
Paleo (22)
Vegetarian (8)

50 reviews

This dish was delicious! I added some garlic bread as a side and it was a hit.

By: Amarilys
Posted: Jan 22, 2019
Diet: Original
0 Helpful

This recipe is really great. My whole family really enjoyed it and will definitely make again. The sauce was to little, though. I did make some changes in seasoning. Instead of only seasoning chicken with salt and pepper, I used a combination of Puertorican seasonings - adobo and sazón Goya for the chicken. For the sauce, I also used adobo Goya to season it while it was cooking and the flavors were incredible.

By: Yadira
Posted: Nov 27, 2018
Diet: Original
0 Helpful

I really liked this, but I could have easily doubled the amount of zucchini.

By: Jennifer
Posted: Oct 22, 2018
Diet: Paleo
0 Helpful

I thought this was a very flavorful and easy recipe. Lots of Mushrooms and the cream sauce was super good. I would have doubled the amount of spinach if I was re-doing.

By: Doug
Posted: Oct 18, 2018
Diet: Paleo
0 Helpful

My kids liked the chicken's flavor. Good meal but not a repeat for me.

By: Catherine
Posted: Oct 08, 2018
Diet: Original
0 Helpful

We loved it, but there wasn't enough sauce.

By: Ginger
Posted: Oct 07, 2018
Diet: Original
0 Helpful