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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.