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!

Course Main Course
Cuisine American, Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 443 kcal
Author Julia


Quick Spinach-Artichoke Dip:

  • 8 oz cream cheese , softened
  • 1/3 cup Mozzarella cheese , shredded
  • 1/3 cup Parmesan cheese , shredded
  • 3 garlic cloves minced
  • 5 ounces frozen spinach chopped, thawed
  • salt to taste
  • 1/2 cup artichokes hearts , chopped

Other Ingredients:

  • 4 chicken breasts
  • salt
  • 1/4 cup sun-dried tomatoes , chopped, without oil
  • 1/4 cup Mozzarella cheese , shredded


  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 the casserole dish. Sprinkle chicken with salt.
  4. Add spinach-artichoke dip on top.
  5. Add chopped sun-dried tomatoes.
  6. Top with shredded Mozzarella cheese.
  7. 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.
  8. Broil for 2 minutes at the end, if desired.
Nutrition Facts
Chicken Florentine Bake
Amount Per Serving
Calories 443 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Cholesterol 153mg51%
Sodium 607mg26%
Potassium 922mg26%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 36g72%
Vitamin A 5185IU104%
Vitamin C 8.6mg10%
Calcium 307mg31%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.