Chicken Florentine Bake - chicken breasts stuffed on top with easy homemade spinach-artichoke dip, chopped sun-dried tomatoes, and baked to perfection with Mozzarella cheese on top!
If you're looking for an easy and best way to bake chicken - make these Florentine-style baked chicken breasts! Just pile all the ingredients on top of the chicken and bake everything for 30 minutes.
Spinach and artichoke dip together with sun-dried tomatoes are pure comfort food on top of chicken breasts.
Here is how easy it is to make this chicken florentine bake. Add chicken breasts to a medium size casserole dish:
Add spinach artichoke dip on top:
Add chopped sun-dried tomatoes:
Top with shredded Mozzarella cheese:
Bake this Florentine-style chicken in the preheated oven at 375 F for about 20-30 minutes:
Chicken Florentine Bake
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 ounces frozen spinach chopped, thawed
- salt to taste
- ½ cup artichokes hearts , chopped
Other Ingredients:
- 4 chicken breasts
- salt
- ¼ cup sun-dried tomatoes , chopped, without oil
- ¼ cup Mozzarella cheese , shredded
Instructions
- Preheat oven to 375 F.
- Mix spinach-artichoke dip ingredients together. Make sure to add salt to taste.
- Add chicken breasts to the casserole dish. Sprinkle chicken with salt.
- Add spinach-artichoke dip on top.
- Add chopped sun-dried tomatoes.
- Top with shredded Mozzarella cheese.
- Bake in the preheated oven at 375 F for 20-30 minutes until the chicken is done and no longer pink in the center. If using thin chicken breasts, they should be done in 20 minutes.
- Broil for 2 minutes at the end, if desired.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
We really liked this. Thank you Julia!
Thank you, Laurie, for your review!! 🙂
Think this would work as well with cutlets and reduced cook time?
Julz, yes, this would work just fine with the chicken cutlets. I've used thinly sliced chicken breasts in this recipes, so cooking times would be pretty much the same.
This recipe was wonderful. I used boneless thighs and marinated artichokes because that's what I had on hand. And I have leftover dip that will definitely be a snack option! Served it with pesto linguini.
Sherri, I am so glad this recipe was a success! ❤️ Love that you served this over pesto linguine - sounds so good! 🙂
How could you change this recipe up if using fresh spinach?
Linda, if using fresh spinach, cook it on the stovetop with 1 tablespoon of olive oil until wilted. Or wilt it in the microwave oven in batches. Then add it to the dip.
I love this recipe! It's flavorful and easy to make! The first time I fixed it, I felt it was a little on the dry side but still delicious. The 2nd time, after prepping the dish for the oven, I poured some heavy cream over the top and it made a wonderful creamy sauce! Thanks for this wonderful dish!
Kelly, I am so flattered by your comment - glad you've enjoyed this dish more than once! Love the addition of heavy cream sauce to soak up the flavors from the chicken and the toppings - sounds delicious! 🙂
Excellent flavour. The dip was great with crackers ( I only made 3 chicken breasts so I had some leftover).
Linda, I am glad you tried the recipe and liked it! Glad you put the remaining dip to good use!
Chicken Florentino bake when do you add cream cheese and parmesan it doesn't say
Ruth - go to the recipe card, it has all the details:
https://juliasalbum.com/chicken-florentine-bake/#recipe
Do you use the boneless breasts?
Yes, those are skinless, boneless chicken breasts.
My family loved this. Even my toddler ate it up!
So glad you enjoyed this chicken bake!
Hello Julia, Can I use seasoned, canned tomatoes instead of roasted ones? I like them. Would you strain or cook them in the tomatoes juices?
Hi Kat! You can try using canned tomatoes instead of sun-dried tomatoes. I would drain them really well. The end result will probably be more watery than if you used sun-dried tomatoes, but it will still be delicious!
Wow what an amazing dish!!!
Thank you!
We are a older couple of 2 and appetites aren’t what they used to be. Can I freeze? If so before cooking or after?
You can freeze this. I would freeze this after cooking. Freeze the cooked chicken in an air-tight container.