High Protein Chicken Florentine Recipe High-Protein
This High Protein Chicken Florentine combines tender chicken breasts with nutrient-dense spinach and creamy ricotta in a classic Italian preparation. Baked with fresh herbs and a touch of lemon, this dish delivers over 40g of protein per serving while remaining light and satisfying for fitness-focused meals.
Ingredients
- 4 boneless, skinless chicken breasts (180g each)
- 300g fresh spinach
- 200g part-skim ricotta cheese
- 50g grated Parmigiano-Reggiano
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 30ml extra virgin olive oil
- 5ml salt
- 3ml black pepper
- 2ml nutmeg
- 5ml fresh thyme
- 125ml low-sodium chicken broth
Instructions
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Preheat oven to 190°C (375°F). Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
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Heat 15ml olive oil in a large skillet over medium-high heat. Sear chicken for 3 minutes per side until golden, then transfer to a baking dish.
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In the same skillet, add remaining 15ml olive oil and minced garlic, cooking for 30 seconds until fragrant.
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Add fresh spinach to the skillet in batches, stirring until completely wilted, approximately 3 minutes total. Season with salt and pepper.
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Remove skillet from heat. Fold ricotta, Parmigiano-Reggiano, lemon zest, nutmeg, and fresh thyme into the wilted spinach until evenly combined.
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Spoon the spinach-ricotta mixture evenly over each chicken breast in the baking dish.
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Pour chicken broth around the base of the chicken breasts (not over the topping). Drizzle with lemon juice.
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Cover baking dish with foil and bake for 20 minutes until chicken reaches an internal temperature of 75°C (165°F) at the thickest part.
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Remove foil and rest chicken for 3 minutes before serving. Spoon pan juices over each plate.
Substitutions
- Use full-fat ricotta for richer flavor and additional 2g fat per serving
- Substitute frozen spinach (thawed and squeezed dry) for fresh spinach in equal quantity
- Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more robust flavor
- Use chicken thighs instead of breasts for 3g additional fat but same protein content
Tips
- Pound chicken breasts to even 2cm thickness before searing to ensure uniform cooking
- Use a meat thermometer inserted horizontally into the thickest part to verify doneness—this prevents overcooking which dries out the meat
- Squeeze frozen spinach very dry if using to prevent excess moisture in the ricotta mixture
- Make the ricotta mixture while chicken sears to streamline total cooking time
Chicken Florentine is an Italian-American adaptation of classical Florentine preparations, where 'alla Fiorentina' traditionally indicates spinach as a key component. This recipe honors Italian cooking principles of balancing tender protein with nutrient-dense greens and minimal fat.
Frequently Asked Questions
How long does High Protein Chicken Florentine Recipe take to make?
High Protein Chicken Florentine Recipe takes about 40 minutes total — 15 minutes of prep and 25 minutes of cooking — and makes 4 servings.
What can I substitute in High Protein Chicken Florentine Recipe?
You can adapt it easily: Use full-fat ricotta for richer flavor and additional 2g fat per serving; Substitute frozen spinach (thawed and squeezed dry) for fresh spinach in equal quantity; Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more robust flavor.
How should I store leftover High Protein Chicken Florentine Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in High Protein Chicken Florentine Recipe?
Each serving of High Protein Chicken Florentine Recipe has about 48g of protein and 328 calories.
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