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    Chicken Florentine Bake

    By Julia | Updated: Jun 05, 2023 | Published: Oct 20, 2017 | 26 Comments

    38.4K shares
    • Facebook945
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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!

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    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.

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    Spinach and artichoke dip together with sun-dried tomatoes are pure comfort food on top of chicken breasts.

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    Here is how easy it is to make this chicken florentine bake. Add chicken breasts to a medium size casserole dish:

    Chicken Florentine Bake

    Add spinach artichoke dip on top:

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    Add chopped sun-dried tomatoes:

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    Top with shredded Mozzarella cheese:

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    Bake this Florentine-style chicken in the preheated oven at 375 F for about 20-30 minutes:

    baked chicken with sun-dried tomatoes and spinach artichoke dip, stuffed chicken florentine, chicken florentine recipe fresh spinach, best chicken bake

    4.74 from 110 votes

    Chicken Florentine Bake

    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!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American, Mediterranean
    Servings 4 servings
    Calories per serving 443 kcal
    Author: Julia

    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
    Prevent your screen from going dark

    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 Information
    Chicken Florentine Bake
    Amount per Serving
    Calories
    443
    % Daily Value*
    Fat
     
    28
    g
    43
    %
    Saturated Fat
     
    15
    g
    94
    %
    Cholesterol
     
    153
    mg
    51
    %
    Sodium
     
    607
    mg
    26
    %
    Potassium
     
    922
    mg
    26
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    36
    g
    72
    %
    Vitamin A
     
    5185
    IU
    104
    %
    Vitamin C
     
    8.6
    mg
    10
    %
    Calcium
     
    307
    mg
    31
    %
    Iron
     
    2.2
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    « Creamy Mozzarella Pasta with Smoked Sausage
    Garlic Chicken, Bacon, and Ranch Pasta »
    38.4K shares
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    Reader Interactions

    Comments

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      Recipe Rating




    1. LBV

      March 10, 2025 at 1:28 pm

      What would be good to serve with this?

      Reply
    2. Annie

      February 10, 2025 at 12:37 am

      OMG you have to have the patience of a saint to run a recipe site. "Can I do this?" "Can I do that?" If you are older than 15 and have been cooking for several years the answers are obvious. Don't be so helpless. Just freaking do it.

      Reply
    3. Laurie

      September 26, 2024 at 8:55 am

      We really liked this. Thank you Julia!

      Reply
      • Julia

        September 27, 2024 at 1:04 pm

        Thank you, Laurie, for your review!! 🙂

        Reply
    4. Julz

      April 11, 2024 at 10:21 am

      Think this would work as well with cutlets and reduced cook time?

      Reply
      • Julia

        April 11, 2024 at 11:33 am

        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.

        Reply
    5. Sherri

      February 06, 2024 at 10:19 pm

      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.

      Reply
      • Julia

        February 08, 2024 at 9:06 pm

        Sherri, I am so glad this recipe was a success! ❤️ Love that you served this over pesto linguine - sounds so good! 🙂

        Reply
    6. Linda

      January 11, 2023 at 2:18 pm

      How could you change this recipe up if using fresh spinach?

      Reply
      • Julia

        January 22, 2023 at 4:42 pm

        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.

        Reply
    7. Kelly

      October 03, 2022 at 7:07 pm

      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!

      Reply
      • Julia

        October 05, 2022 at 3:45 pm

        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! 🙂

        Reply
    8. Linda

      July 31, 2022 at 9:52 pm

      Excellent flavour. The dip was great with crackers ( I only made 3 chicken breasts so I had some leftover).

      Reply
      • Julia

        August 22, 2022 at 4:10 pm

        Linda, I am glad you tried the recipe and liked it! Glad you put the remaining dip to good use!

        Reply
      • Ruth richards

        May 13, 2023 at 1:19 pm

        Chicken Florentino bake when do you add cream cheese and parmesan it doesn't say

        Reply
        • Julia

          June 07, 2023 at 8:16 pm

          Ruth - go to the recipe card, it has all the details:

          https://juliasalbum.com/chicken-florentine-bake/#recipe

          Reply
    9. Jessica

      April 08, 2022 at 11:45 am

      Do you use the boneless breasts?

      Reply
      • Julia

        April 24, 2022 at 8:12 pm

        Yes, those are skinless, boneless chicken breasts.

        Reply
    10. Lindsay

      September 19, 2019 at 12:15 pm

      My family loved this. Even my toddler ate it up!

      Reply
      • Julia

        September 28, 2019 at 1:49 pm

        So glad you enjoyed this chicken bake!

        Reply
      • Kat

        April 23, 2022 at 4:38 am

        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?

        Reply
        • Julia

          April 24, 2022 at 6:44 pm

          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!

          Reply
    11. Crystal

      September 16, 2019 at 8:59 pm

      Wow what an amazing dish!!!

      Reply
      • Julia

        September 28, 2019 at 2:07 pm

        Thank you!

        Reply
    12. Cassie

      September 06, 2019 at 4:21 pm

      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?

      Reply
      • Julia

        September 28, 2019 at 2:59 pm

        You can freeze this. I would freeze this after cooking. Freeze the cooked chicken in an air-tight container.

        Reply

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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