Keto Chicken Florentine

Pan-seared chicken breasts smothered in a garlicky Parmesan cream sauce with wilted spinach. This restaurant-worthy skillet dinner lands at just 4.2g net carbs per serving and comes together in 35 minutes total, making it an easy weeknight keto win the whole table will devour.

Jordan Lee

Head of Nutrition · June 18, 2026

Nutrition per serving

Per serving · makes 4. Values are estimates; brands vary.

Ingredients

• 2 large boneless skinless chicken breasts (about 1.5 lb), halved horizontally into 4 cutlets
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy whipping cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 5 oz fresh baby spinach
• 1/4 cup sun-dried tomatoes, drained and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. 1

   Season the chicken cutlets on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then sear the cutlets for 4-5 minutes per side until golden and cooked through (165°F internal). Transfer to a plate.

2. 2

   Reduce heat to medium. Melt the butter in the same skillet and add the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.

3. 3

   Pour in the chicken broth and heavy cream, scraping up the browned bits. Bring to a gentle simmer and cook 3-4 minutes to thicken slightly.

4. 4

   Stir in the Parmesan until melted, then add the spinach and sun-dried tomatoes. Cook 2-3 minutes until the spinach wilts and the sauce coats the back of a spoon.

5. 5

   Return the chicken and any resting juices to the skillet, spooning sauce over each cutlet. Simmer 2 minutes to warm through, then serve hot.

Tips & notes

• Pound thicker cutlets to an even thickness so they sear evenly and stay juicy. Boneless thighs work too and add extra richness.
• Use sun-dried tomatoes packed in oil for best flavor; measure them after draining, as a little goes a long way on the carb count.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat and add a splash of broth to loosen the sauce.

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