Chicken Florentine Bake

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!


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

Cream cheese garlic bread Buns

Other Ingredients:

  • 4 chicken breasts
  • salt
  • ¼ cup sun-dried tomatoes, chopped, without oil
  • ¼ cup Mozzarella cheese, shredded

Garlic Shrimp Pasta


  • Preheat the 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 in the end, if desired.

1 thought on “Chicken Florentine Bake

Leave a Reply

Your email address will not be published. Required fields are marked *