Go Back
Freshly baked Chicken Florentine Casserole in an oval ceramic dish with golden melted mozzarella cheese top and chopped parsley garnish.

Chicken Florentine Casserole

Tender boneless chicken breasts stuffed with a creamy spinach, artichoke, and Parmesan filling, topped with bubbly golden mozzarella and baked in one casserole dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Servings: 3
Course: Main Course
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 large boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and freshly cracked black pepper to taste
  • 1 cup shredded mozzarella cheese divided
  • 2 tbsp grated Parmesan cheese
  • Fresh parsley chopped (for garnish)
For the Filling:
  • 4 oz cream cheese softened
  • ½ cup frozen chopped spinach thawed and squeezed completely dry
  • ½ cup marinated artichoke hearts drained and finely chopped
  • 2 cloves garlic minced
  • ¼ cup grated Parmesan cheese

Method
 

Preheat and Prep:
  1. Preheat your oven to 375°F (190°C). Lightly grease a large oval baking dish with olive oil or cooking spray.
Make the Filling:
  1. In a medium bowl, mix together the softened cream cheese, squeezed dry spinach, chopped artichokes, minced garlic, and ¼ cup of Parmesan cheese until smooth. Season lightly with salt and pepper.
Cut and Stuff Chicken:
  1. Pat chicken breasts dry. Use a sharp knife to cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through. Divide the spinach artichoke filling equally and stuff it into each pocket.
Season:
  1. Rub the outside of the stuffed chicken breasts with olive oil. Season both sides evenly with garlic powder, Italian seasoning, salt, and pepper.
Bake:
  1. Arrange the stuffed chicken in the prepared baking dish. Bake uncovered for 25 minutes until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
Broil the Cheese:
  1. Remove from the oven. Top each chicken breast generously with the shredded mozzarella and remaining 2 tablespoons of Parmesan cheese. Return to the oven under the broiler for 3–4 minutes until the cheese is melted, bubbling, and deeply golden brown. Garnish with fresh parsley before serving.

Notes

  • Spinach Tip: Ensure spinach is wrung out completely dry in a clean kitchen towel to avoid a watery filling.
  • Chicken Doneness: Always verify the thickest center of the breast reaches 165°F (74°C) with an instant-read thermometer.