Healthy Low-Fat Creamy Chicken Florentine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

chicken breasts

🥗Healthier: turkey cutlets

💰Cheaper: chicken thighs

Turkey is leaner and thighs are more economical.

Start with room temperature chicken thighs.

Season chicken thighs with salt, black pepper, and garlic powder.

Rub the seasoning into the chicken thighs.

Heat approximately 2 tablespoons of olive oil in a pan over medium to high heat.

Place chicken thighs seasoned side down in the pan.

Season the other side of the chicken thighs with salt, black pepper, and garlic powder.

Cook chicken thighs until crispy and golden brown on both sides.

Remove chicken thighs from the pan and shake off excess oil.

Turn down the heat and add half of a chopped onion to the pan.

Sauté onion until soft, picking up flavor from the pan.

Add two cloves of chopped garlic and cherry tomatoes to the pan.

Season with salt, black pepper, and basil.

Sauté until tomatoes, garlic, and onion are soft and reduced.

Add two bunches of chopped spinach to the pan.

Season spinach with salt and sauté until wilted.

Add two cups of chicken stock to the pan and bring to a boil.

Add one cup of warm half and half to the mixture.

Add red pepper flakes for spice.

Thicken the sauce with a slurry of corn starch and water.

Add chicken thighs back to the pot and cover.

Reduce heat and let simmer for 10 to 15 minutes.

Plate the dish with mashed potatoes or pasta as a side.

Ladle sauce over the chicken and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens