Back when my kids were little and money was tight, creamy chicken casseroles were a regular guest at our table, especially in the colder months when the fields outside the kitchen window were more brown than green. This cheesy chicken Florentine bake is my lighter, low carb nod to those old church potluck dishes, with a little extra polish. The word “Florentine” simply means it’s made with spinach, a trick home cooks have used for generations to stretch a meal and sneak in some greens. These days, many of us are watching our carbs but still want the comfort of something bubbling and cheesy from the oven. This dish does just that: tender chicken, a creamy garlic sauce, a good handful of spinach, and a generous blanket of cheese. It’s the kind of recipe you can pull together on a weeknight, yet it still feels special enough for company, especially when the house smells like home and the oven warms up the kitchen.
This low carb cheesy chicken Florentine bake is rich and satisfying, so I like to pair it with something simple and fresh. A crisp green salad with a light vinaigrette helps balance the creaminess—think romaine or leaf lettuce, a few sliced radishes, and maybe some cucumbers from the garden if they’re in season. Steamed or roasted vegetables like broccoli, green beans, or asparagus make a nice, low carb side and soak up that extra sauce beautifully. If you’re cooking for folks who aren’t watching their carbs, a side of buttered egg noodles or a small scoop of mashed potatoes fits right in with the old Midwestern table. And if you’re keeping things strictly low carb, a bed of cauliflower rice or mashed cauliflower catches all those cheesy, garlicky drippings without anyone feeling like they’re missing out.
Low Carb Cheesy Chicken Florentine Bake
Servings: 4
Ingredients
1 1/2 pounds boneless, skinless chicken breasts (about 3–4 small breasts)
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon garlic powder
1 tablespoon olive oil or butter
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
4 ounces cream cheese, softened and cut into cubes
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
1/4 teaspoon crushed red pepper flakes (optional, for a little warmth)
5–6 ounces fresh baby spinach (about 4–5 packed cups) or 1 (10-ounce) box frozen spinach, thawed and well-drained
1 1/2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese (for topping)
Fresh parsley, chopped, for garnish (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar casserole dish and set aside.
Cut the chicken breasts in half lengthwise if they are thick, so they cook more evenly. Pat them dry with paper towels. Season both sides with about 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder.
In a large skillet, heat the olive oil or butter over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear 2–3 minutes per side, just until lightly golden. The chicken does not need to be cooked through at this point; it will finish in the oven. Transfer the seared chicken pieces to the prepared baking dish.
Reduce the heat to medium. In the same skillet, add the 2 tablespoons of butter. When melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to brown it.
Pour in the heavy cream and bring it to a gentle simmer, stirring and scraping up any browned bits from the bottom of the pan. Add the cubed cream cheese and whisk or stir until it melts into the cream and the sauce is mostly smooth.
Stir in 1/2 cup grated Parmesan cheese, the Italian seasoning, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper flakes if using. Let the sauce simmer for 2–3 minutes, stirring often, until slightly thickened. Taste and adjust seasoning if needed.
