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Creamy Chicken Florentine Skillet (Dairy-Free, Paleo, Whole30) Recipe

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4.2 from 2 reviews

This Creamy Chicken Florentine Skillet is a rich, dairy-free, and Paleo-friendly meal that combines tender chicken breasts with a luscious cashew-coconut sauce, sautéed mushrooms, and fresh spinach. Ready in just 30 minutes, it’s perfect for a wholesome, flavorful dinner that fits Whole30 and dairy-free diets.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 small-medium boneless skinless chicken breasts, or 2 large halved
  • 1 tablespoon Italian seasoning
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon ghee, or olive oil

Sauté

  • 4 oz mushrooms, sliced
  • 1 tablespoon ghee (if different from above, otherwise use the same)

Sauce

  • 5 garlic cloves
  • 1 cup coconut milk, or coconut cream
  • 1 cup raw cashews
  • 1/2 lemon, juiced
  • 1 cup chicken broth

Greens

  • 2 handfuls of baby spinach
  • Salt and pepper, to taste

Instructions

  1. Prepare the sauce: In a blender, combine garlic cloves, coconut milk (or cream), raw cashews, lemon juice, and chicken broth. Blend until perfectly smooth with no cashew pieces remaining. Leave the sauce in the blender and set aside.
  2. Season and cook chicken: Season both sides of the chicken breasts with Italian seasoning, garlic powder, sea salt, and black pepper. Heat ghee or olive oil over medium heat in a skillet. Sauté the chicken breasts for 6-8 minutes on each side, or until they reach an internal temperature of 165°F (75°C). Transfer the cooked chicken to a plate and set aside.
  3. Sauté mushrooms: Using the same skillet, melt ghee over medium heat and sauté the sliced mushrooms for 2-3 minutes until they become soft and fragrant.
  4. Simmer the sauce: Pour the blended cashew-coconut sauce into the skillet with the mushrooms. Simmer over medium heat for 2-3 minutes until the sauce thickens slightly.
  5. Add spinach: Reduce heat to low and stir the baby spinach into the sauce until just wilted.
  6. Combine and serve: Return the cooked chicken breasts to the skillet, spooning the sauce and spinach mixture over them. Adjust seasoning with salt and pepper to taste. Serve hot and enjoy your creamy dairy-free Chicken Florentine.

Notes

  • For an extra creamy texture, use coconut cream instead of coconut milk.
  • Raw cashews must be soaked or very fresh for smoother blending; optional soaking for 1 hour can improve sauce texture.
  • Check chicken doneness using a meat thermometer for safety and best results.
  • Use ghee for a richer, buttery flavor that’s still dairy-free; olive oil can be substituted for a lighter option.
  • This recipe is perfect for Whole30 and Paleo dietary plans.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Dairy Free

Find it online: https://recipeteach.com/creamy-chicken-florentine-skillet-dairy-free-paleo-whole30-recipe/