Name: Keto Chicken Florentine with Lemon and Rosemary
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried rosemary (or 1 tsp fresh, finely chopped); 3 cloves garlic, minced; 5 oz fresh baby spinach; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 lemon, zested and juiced

Keto Chicken Florentine with Lemon and Rosemary

RoastedOrange3020

This Keto Chicken Florentine with Lemon and Rosemary is a celebration of classic Italian flavors, reinvented for a low-carb lifestyle. Golden-seared chicken breasts rest in a luscious, creamy Parmesan and spinach sauce, brightened by fresh lemon zest and a subtle hint of rosemary. The technique of layering complementary flavors—zesty lemon with savory chicken and aromatic rosemary—builds a dish that is both satisfying and complex, yet simple enough for any home cook. With just one pan and under 40 minutes, you'll have a restaurant-worthy meal that makes keto eating truly exciting.

Ingredients

Instructions

Pat chicken breasts dry and season both sides with salt, pepper, and rosemary.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown, about 5 minutes per side. Remove chicken from skillet and set aside.
Add remaining 1 tbsp olive oil to the skillet. Sauté garlic until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.
Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits. Stir in Parmesan cheese, lemon zest, and lemon juice, letting the sauce thicken slightly, 2-3 minutes.
Return chicken to skillet, nestling into the sauce. Cover and cook on low until chicken is cooked through (internal temp 165°F), about 8 minutes.
Serve chicken breasts topped with creamy spinach sauce. Garnish with extra lemon zest if desired.