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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 443kcal
Author Julia

Ingredients

Quick Spinach-Artichoke Dip:

  • 8 oz cream cheese , softened
  • cup Mozzarella cheese , shredded
  • 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

Calories: 443kcal | Carbohydrates: 10g | Protein: 36g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 153mg | Sodium: 607mg | Potassium: 922mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5185IU | Vitamin C: 8.6mg | Calcium: 307mg | Iron: 2.2mg