I stole this recipe for Chicken Florentine Bake from juliasalbum.com. This easy to make chicken dish starts with a spinach artichoke mixture. Cream cheese is mixed with mozzarella and Parmesan cheeses, garlic, spinach and artichokes. Chicken breasts are seasoned and placed in a casserole dish. Then the spinach artichoke mixture is spread on top of the chicken. Chopped sun-dried tomatoes are added and then shredded mozzarella cheese is sprinkled on top. The chicken is baked and ready to serve. Using spinach in the dish makes it “florentine style.”

Did you know? Á la Florentine is French for “in the style of Florence (Italy)” and it refers to dishes that are presented on a bed of spinach and topped with mornay sauce.¹ (see more trivia in the Trivia tab)

For this recipe you will need: 8 oz cream cheese, ⅓ cup mozzarella cheese, ⅓ cup Parmesan cheese, 3 garlic cloves, 5 oz frozen chopped spinach, salt, ½ cup artichoke hearts, 4 chicken breasts, ¼ cup sun-dried tomatoes and ¼ cup mozzarella cheese.

Preheat oven to 375 F. Mix softened cream cheese, mozzarella and Parmesan cheeses, garlic, spinach and artichokes together in a bowl. Make sure to add salt to taste.

Then place chicken breasts in a baking dish. Add the spinach mixture on top. Next chop the sun-dried tomatoes and add the tomatoes to the chicken.

Then finish the chicken by topping with shredded mozzarella cheese.

Bake in preheated oven at 375 F for 20-30 minutes until the chicken is done and no longer pink in the center.

Carefully scoop out the chicken and serve.

If you liked this recipe for Chicken Florentine Bake you can try other baked chicken recipes like Balsamic Baked Chicken with Mozzarella, Braised Chicken with Mushroom and Tomatoes or One Pan Parmesan Crusted Chicken with Broccoli.

Print

Chicken Florentine Bake

This easy to make chicken dish starts with a spinach artichoke mixture. Cream cheese is mixed with mozzarella and Parmesan cheeses, garlic, spinach and artichokes. Chicken breasts are seasoned and placed in a casserole dish. Then the spinach artichoke mixture is spread on top of the chicken. Chopped sun-dried tomatoes are added and then shredded mozzarella cheese is sprinkled on top. The chicken is baked and ready to serve.

Course Entree

Prep Time 20 minutes

Cook Time 30 minutes

Servings 4 people

Ingredients

Quick spinach artichoke dip

• 8 oz cream cheese softened
• ⅓ cup mozzarella cheese shredded
• ⅓ cup Parmesan cheese shredded
• 3 garlic cloves minced
• 5 oz frozen spinach chopped thawed
• salt
• ½ cup artichoke hearts chopped

Chicken

• 4 chicken breasts
• salt
• ¼ cup sun-dried tomatoes chopped without oil
• ¼ cup mozzarella cheese shredded

Instructions

1. Preheat oven to 375 F.
2. Mix spinach-artichoke dip ingredients together. Make sure to add salt to taste.
3. Add chicken breasts to a casserole dish. Sprinkle chicken with salt.
4. Spread spinach dip mixture on top of chicken.
5. Add chopped sun-dried tomatoes.
6. Then top with mozzarella cheese.
7. Bake in preheated oven at 375 F for 20-30 minutes until the chicken is done and no longer pink in the center.
8. Broil for 2 minutes to brown cheese, if desired.

Recipe Notes

This recipe easily doubles and freezes well.