Dairy Free Chicken Florentine with Spinach

Total time45 min

Prep time15 min

Cook time30 min

Dairy Free Chicken Florentine with Spinach

Golden, seared chicken breasts get nestled into a creamy, garlicky sauce built from full-fat coconut milk, sun-dried tomatoes, and a good pinch of turmeric for color and warmth. Fresh baby spinach wilts right into the skillet, adding color and a tender bite, while a splash of lemon juice at the end keeps the whole thing bright instead of heavy. The sauce thickens up beautifully with a touch of arrowroot, so you get that classic velvety Florentine texture without any cream in sight. Red pepper flakes and Italian seasoning round out the flavor, and a scatter of fresh parsley makes it feel restaurant-worthy straight from the pan. It's a one-skillet dinner that comes together fast enough for a weeknight but tastes special enough for company, and it's a genuinely solid pick for a dairy free table.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp fine sea salt
¼ tsp black pepper
¼ tsp garlic powder
2 tbsp extra virgin olive oil, divided

For the sauce

3 cloves garlic, minced
⅓ cup sun-dried tomatoes (packed in olive oil), drained and roughly chopped
½ tsp dried italian seasoning
¼ tsp red pepper flakes
1 cup low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tsp arrowroot powder
¼ tsp ground turmeric
5 oz fresh baby spinach
1 tbsp fresh lemon juice
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, and garlic powder, then season both sides of each breast evenly.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 4–5 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.

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