Dairy Free Chicken Florentine

Total time45 min

Prep time15 min

Cook time30 min

Golden, seared chicken breasts get nestled into a silky, garlicky sauce built on tender leeks and a savory broth base, thickened until it coats the back of a spoon. Wilted baby spinach folds through in big, colorful handfuls, and fresh basil and parsley stirred in at the end keep everything tasting bright rather than heavy. The chicken itself is straightforward and satisfying — pounded thin for even cooking, then seared in olive oil until deeply golden on both sides. This one comes together in a single skillet, so the sauce picks up all that flavor left behind from searing the chicken. It's a comforting, restaurant-style dinner that reheats well for lunch the next day, and it's a solid pick for a dairy free weeknight rotation.

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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 salt
2 tbsp olive oil

For the sauce

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp all-purpose flour
1 cup low-sodium chicken broth
¾ cup low-fat milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 leek (white and light green parts only), thinly sliced
3 cloves garlic, minced
5 oz fresh baby spinach
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh basil, thinly sliced
2 tbsp fresh flat-leaf parsley, chopped
¼ tsp salt

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Season both sides with the 1/2 tsp salt.
2
Heat 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 golden and releases easily from the pan. Flip and cook for another 4–5 minutes, 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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