GERD Friendly Chicken Florentine

Total time45 min

Prep time15 min

Cook time30 min

Tender pan-seared chicken nestled in a creamy spinach sauce sounds indulgent, but this version is built with ingredients that keep things gentle on a sensitive stomach. Classic Florentine recipes often lean on heavy cream and rich cheeses, but here a combination of low-fat milk and a light flour-thickened broth creates a sauce that's satisfying without being overwhelming. The leek brings a mild, savory depth in place of more aggressive alliums, and the garlic is cooked just until fragrant — not browned — which helps keep the flavor smooth rather than sharp. Fresh baby spinach wilts right into the sauce, adding color and nutrients without any acidic tomatoes or citrus that could trigger discomfort. A small amount of Parmesan and a handful of fresh basil and parsley finish everything off, so the dish still feels restaurant-worthy. Pounding the chicken to an even thickness before searing means it cooks through quickly and stays juicy, which makes the whole meal come together in one skillet with minimal fuss. It serves four, making it an easy weeknight dinner that everyone at the table can enjoy.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the sauce

2 tbsp unsalted butter
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 tbsp all-purpose flour
1 cup low-sodium chicken broth
¾ cup low-fat milk
1 leek (white and light green parts only), thinly sliced
Ingredient note
Onions and related vegetables can bring on reflux for some people with GERD, but leeks are milder and ~1/4 of a leek per serving is likely fine. If you prefer to always avoid leek, please tap it and change its rating to Red.
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
5 oz fresh baby spinach
¼ cup grated parmesan cheese
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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