Chicken Florentine

Tanya Eisenwasser

Print Recipe

Chicken Florentine made without spinach, dairy, or wine. Pan-seared chicken in a creamy coconut milk and garlic sauce with kale folded in.

Prep 15 min

Cook 25 min

Serves 4

Gluten-freeDairy-free

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts or thighs (about 6 ounces each)
• 2 tablespoons gluten-free flour (cassava or rice flour), optional for dredging
• 1/2 teaspoon sea salt
• Black pepper (optional)
• 2 tablespoons olive oil

For the Sauce

• 1 tablespoon olive oil
• 3 cloves garlic, minced (or 2 tablespoons garlic-infused olive oil, see note)
• 1 1/4 cups full-fat coconut milk
• 1/2 teaspoon sea salt
• 4 cups fresh kale, stems removed and torn (about 1 bunch, lacinato works well)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 6 fresh basil leaves, torn

Instructions

Chicken

1. Pat the chicken dry with paper towels. Season both sides with salt and pepper if using.
2. If dredging, dust the chicken lightly with the gluten-free flour and shake off the excess.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. Sear the chicken 5-6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Thighs may need a couple of extra minutes. Transfer to a plate.

Sauce

1. Lower the heat to medium. Add 1 tablespoon olive oil and the minced garlic. Cook 30 to 60 seconds until fragrant. Do not let it brown.
2. Pour in the coconut milk and add the salt. Stir and bring to a gentle simmer.
3. Add the torn kale a handful at a time, folding it into the sauce until wilted, about 3 to 4 minutes.
4. Stir in the parsley, thyme, and basil.

Serve

1. Return the chicken and any resting juices to the skillet and spoon the sauce over the top.
2. Simmer 2 to 3 minutes until heated through.
3. Serve over freshly cooked white rice or gluten-free pasta.

Tips & Substitutions

• Kale replaces the spinach. Classic Florentine is built on spinach, which is high in histamine and should be avoided. Kale is a low histamine green that holds up well to heat. Remove the tough stems and tear the leaves. Swiss chard also works, though leafy greens are individual, so test your tolerance.
• Check the coconut milk for additives. Look for a brand with just coconut and water. Guar gum and carrageenan bother some people. Full-fat coconut milk gives the richest sauce.
• Adjust the garlic. Garlic adds the classic Florentine flavor but is a trigger for some. Use garlic-infused olive oil instead (heat olive oil with smashed garlic over low heat, then remove the pieces), or skip it and lean on the herbs.
• Swap the protein. Chicken thighs stay juicier than breasts, and turkey cutlets work with the same method and timing.
• Add brightness without wine or lemon. Traditional Florentine uses white wine and lemon, both off the table here. A small splash of apple juice stirred into the sauce mimics that brightness.
• Thicken the sauce if needed. Coconut milk varies by brand. If the sauce is thin, let it simmer a few extra minutes to reduce before adding the kale, or whisk 1 teaspoon of cassava or rice flour into the coconut milk first.

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Why This Works

Chicken (fresh). Freshly cooked chicken is generally well tolerated on a low histamine diet. Cook it the day you buy it, since histamine builds up in proteins over time.

Kale. A low histamine green and the key swap for spinach, which is high in histamine and not recommended for histamine intolerance. Kale holds its texture when wilted and is commonly tolerated.

Coconut milk. A dairy-free stand-in for the cream in a traditional Florentine sauce, and generally well tolerated. Check the label for additives like guar gum or carrageenan, which bother some people.

Garlic. Adds the savory base of a classic Florentine. It contains small amounts of quercetin, a compound sometimes discussed in mast cell research, though individual response varies, and it can also act as a histamine liberator for sensitive individuals. Use garlic-infused oil or skip it if it is a trigger for you.

Storage

Chicken Florentine is best eaten fresh. Leftovers accumulate histamine, especially protein-containing dishes like this one. If you must store some, refrigerate within 30 minutes and eat within 24 hours, reheating gently. Very sensitive individuals may prefer to eat it fresh.