Description

Savory and rich Chicken Florentine Savory Crepe Filling meets tender chicken and earthy mushrooms, enhanced by the creamy texture of heavy cream and the subtle bite of spinach. Perfect for a quick, satisfying low-carb meal.

Ingredients

Scale

2 Tablespoons avocado oil
4 Boneless skinless chicken thighs, cut into bite-sized pieces
1/2 Onion, diced
8 Ounces Sliced Baby Bella mushrooms
6 Ounces Package frozen chopped spinach
1/2 Cup Chicken Broth
1 Cup Heavy cream
1/4 teaspoon xanthan gum
8 Crepes
Kosher salt and pepper to taste

Instructions

In a large skillet, heat the avocado oil over medium heat.
Sauté the onions and mushrooms until they become tender, which should take about 8 minutes.
Incorporate the chicken thighs and cook until they are fully done, approximately another 10 minutes.
Add the spinach and continue cooking until it has completely thawed.
Pour in the chicken broth, heavy cream, and xanthan gum.
Bring the mixture to a boil and stir until it reaches a thickened consistency.
Fill your favorite crepe with the mixture to serve.
If you’re on a keto diet, consider using my keto crepe recipe!

Notes

TECHNIQUE TIP: Ensure the chicken is cut into even bite-sized pieces to cook uniformly and quickly in the skillet.

STORAGE: Store any leftover crepe filling in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner
Cuisine: French

Nutrition

Calories: 432 kcal
Sugar: 3 g
Fat: 33 g
Saturated Fat: 17 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 24 g