Dairy Free Chicken Florentine
Chicken Florentine is one of those restaurant-worthy dishes that feels indulgent and special, with golden-seared chicken nestled into a silky, garlicky sauce loaded with wilted baby spinach. The magic here is full-fat coconut milk, which steps in for heavy cream and delivers the same luscious, velvety texture without a drop of dairy. A splash of dry white wine and a hit of Dijon mustard keep the sauce bright and complex, so it never tastes like a compromise. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying dinner. Searing the chicken first builds a deep, golden crust and leaves behind all those flavorful browned bits that get scraped up when the wine hits the pan — that's where a lot of the depth comes from. A squeeze of lemon and a handful of fresh parsley at the end lift everything and make it feel polished enough to serve to guests. This recipe makes four generous servings, so it's just as good for a weeknight family dinner as it is for a casual dinner party.
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the sauce
- 3 cloves garlic, minced
- ½ cup dry white wine
- 1 cup chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp all-purpose flour
- 1 tsp dijon mustard
- ¼ tsp crushed red pepper flakes (optional)
For the spinach
- 5 oz fresh baby spinach
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2
Heat 1 tbsp 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 cook for another 5–6 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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