This Creamy Chicken Florentine Bake brings together tender chicken, creamy ricotta, and melty mozzarella over a savory bed of spinach. It’s comforting, rich, and bursting with flavor perfect for a weeknight dinner or when you’re craving something cozy and cheesy with a fresh green twist.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large oven-safe skillet over medium heat. Add chicken and sear 5–7 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, sauté garlic for 1 minute. Add spinach and cook until wilted, about 2–3 minutes.
- Lower heat and stir in ricotta, cream, Parmesan, and red pepper flakes. Mix until creamy and smooth.
- Return chicken breasts to skillet, spoon sauce over the top, and sprinkle with mozzarella.
- Cover and simmer for 5 minutes, or place under the broiler until cheese is bubbly and slightly browned.
- Garnish with fresh parsley and serve hot.
Variation
- Mushroom Florentine – Add 1 cup of sliced mushrooms to the skillet after removing the chicken. Sauté until tender before adding the spinach and sauce for an earthy twist.
- Sun-Dried Tomato Florentine – Stir in ¼ cup chopped sun-dried tomatoes with the spinach for a tangy depth that pairs beautifully with the creamy sauce.
- Low-Carb Swap – Replace the cream and mozzarella with a blend of cream cheese and extra ricotta for a keto-friendly version that’s still rich and satisfying.
Cooking Notes
- Fresh spinach can be used as-is, but sautéing it first removes excess moisture.
- Let the chicken rest a few minutes after cooking to retain juices before slicing.
- Cover loosely with foil if the cheese browns too quickly during baking.
Serving Suggestions
- Serve with buttered pasta, garlic bread, or roasted baby potatoes.
- Pair with a crisp side salad or steamed green beans for freshness.
- Add a splash of lemon juice or fresh herbs on top for a bright finish.
Tips
- Broil the top for 2-3 minutes at the end for a golden, bubbly cheese layer.
- Make it ahead and refrigerate just bake when ready to serve.
- Want extra richness? Stir a spoonful of cream cheese into the spinach mix.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 360 kcal
- Protein: 32g
- Sodium: 540mg
Frequently Asked Questions
-
Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw and squeeze out as much moisture as possible before mixing it in. -
Is there a dairy-free option?
You can substitute the cheeses and cream with dairy-free alternatives, though flavor and texture may vary slightly. -
Can I make this dish ahead of time?
Absolutely! Assemble it in advance and refrigerate for up to 24 hours before baking. -
Can this be frozen?
Yes, assemble the casserole, wrap tightly, and freeze. Bake from frozen at 375°F, adding 10–15 minutes to the cook time.
Conclusion
This creamy Chicken Florentine Bake is a comforting, crowd-pleasing dish full of rich cheese, tender chicken, and nutritious spinach. It’s easy to prep, perfect to make ahead, and versatile enough to serve any night of the week. Have you ever tried adding mushrooms or sun-dried tomatoes to your Florentine-style dishes? 🍽️💚
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Chicken Florentine Bake
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Creamy Chicken Florentine Bake brings together tender chicken, creamy ricotta, and melty mozzarella over a savory bed of spinach. It’s comforting, rich, and bursting with flavor perfect for a weeknight dinner or when you’re craving something cozy and cheesy with a fresh green twist.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large oven-safe skillet over medium heat. Add chicken and sear 5–7 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, sauté garlic for 1 minute. Add spinach and cook until wilted, about 2–3 minutes.
- Lower heat and stir in ricotta, cream, Parmesan, and red pepper flakes. Mix until creamy and smooth.
- Return chicken breasts to skillet, spoon sauce over the top, and sprinkle with mozzarella.
- Cover and simmer for 5 minutes, or place under the broiler until cheese is bubbly and slightly browned.
- Garnish with fresh parsley and serve hot.
Notes
- Use whole milk ricotta for extra creaminess.
- Add a splash of chicken broth if sauce thickens too much.
- Great with mashed potatoes, rice, or buttered noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet + Optional Broil
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 375 kcal
- Sugar: 1g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg
Keywords: chicken florentine, skillet chicken, ricotta chicken, spinach cream chicken