Cheesy Baked Chicken Florentine
Cheesy Baked Chicken Florentine
Ingredients
For the Chicken
- 4 chicken breasts, about 6 ounces each, butterflied or pounded to 1/2 inch thickness
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Florentine Filling
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup Parmesan cheese, grated, divided
- 1 cup mozzarella cheese, shredded, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375
- 2
Prepare the chicken: If your chicken breasts are very thick, butterfly them or pound them to an even 1/2-inch thickness for quicker, more even cooking. Pat the chicken dry with paper towels. In a small bowl, combine the olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and Italian seasoning. Rub this mixture evenly over both sides of the chicken breasts.
⏱️ 10 min
- 3
Prepare the Florentine filling: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1 minute until fragrant. Add the roughly chopped fresh spinach and cook, stirring occasionally, until it has completely wilted, about 3-4 minutes. Remove the spinach from the skillet and squeeze out any excess liquid using a fine-mesh sieve or paper towels.
⏱️ 5 min
- 4
Reduce the heat to low. Add the softened cream cheese, heavy cream, and chicken broth to the skillet. Stir constantly until the cream cheese is fully melted and the sauce is smooth. Stir in 1/4 cup of the grated Parmesan cheese, 1/2 cup of the shredded mozzarella cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Return the squeezed spinach to the skillet and mix until well combined. Remove the skillet from the heat.
⏱️ 5 min
- 5
Assemble the dish: Place the seasoned chicken breasts in the prepared baking dish. Spoon an even amount of the Florentine filling over each chicken breast, spreading it to cover the top.
⏱️ 5 min
- 6
Sprinkle the remaining 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese evenly over the filling on each chicken breast.
⏱️ 2 min
- 7
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is bubbly and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 8
Remove from oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Baked Chicken Florentine
Ingredients
For the Chicken
- 4 chicken breasts, about 6 ounces each, butterflied or pounded to 1/2 inch thickness
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Florentine Filling
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup Parmesan cheese, grated, divided
- 1 cup mozzarella cheese, shredded, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375 - 2
Prepare the chicken: If your chicken breasts are very thick, butterfly them or pound them to an even 1/2-inch thickness for quicker, more even cooking. Pat the chicken dry with paper towels. In a small bowl, combine the olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and Italian seasoning. Rub this mixture evenly over both sides of the chicken breasts.
⏱️ 10 min - 3
Prepare the Florentine filling: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1 minute until fragrant. Add the roughly chopped fresh spinach and cook, stirring occasionally, until it has completely wilted, about 3-4 minutes. Remove the spinach from the skillet and squeeze out any excess liquid using a fine-mesh sieve or paper towels.
⏱️ 5 min - 4
Reduce the heat to low. Add the softened cream cheese, heavy cream, and chicken broth to the skillet. Stir constantly until the cream cheese is fully melted and the sauce is smooth. Stir in 1/4 cup of the grated Parmesan cheese, 1/2 cup of the shredded mozzarella cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Return the squeezed spinach to the skillet and mix until well combined. Remove the skillet from the heat.
⏱️ 5 min - 5
Assemble the dish: Place the seasoned chicken breasts in the prepared baking dish. Spoon an even amount of the Florentine filling over each chicken breast, spreading it to cover the top.
⏱️ 5 min - 6
Sprinkle the remaining 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese evenly over the filling on each chicken breast.
⏱️ 2 min - 7
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is bubbly and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 8
Remove from oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
⏱️ 5 min