introduction
Oven Baked Chicken Florentine is a delicious, elegant dish that combines tender chicken breasts baked to perfection alongside a luscious spinach and creamy cheese sauce. Inspired by the classic Italian “Florentine” style, which highlights the use of fresh spinach and rich dairy, this recipe offers a comforting yet refined meal perfect for family dinners or special occasions. The dish balances healthy greens with savory chicken and melted cheese, resulting in a harmonious blend of flavors and textures. It’s an approachable, fuss-free way to enjoy Italian-inspired cuisine with a wholesome twist, ideal for those who appreciate both taste and nutrition.
The history of
The term “Florentine” in cooking traditionally refers to dishes prepared “à la Florentine,” meaning in the style of Florence, Italy, where spinach and creamy sauces are often featured prominently. This culinary style gained popularity in the 19th century as Italian cuisine spread across Europe and North America. Classic Florentine dishes typically include spinach paired with eggs, cheese, or meats like veal or chicken. Over time, the concept evolved to incorporate baked preparations, making the dish more convenient while preserving the essence of its rich, green-centered flavors. Oven Baked Chicken Florentine has become a favorite in modern kitchens, blending Italian tradition with contemporary tastes and cooking methods.
Ingredients Breakdown
- 4 boneless, skinless chicken breasts: lean protein that remains juicy when baked
- 2 tablespoons olive oil or butter: for sautéing spinach and adding flavor
- 4 cups fresh spinach leaves: packed with nutrients and the signature Florentine ingredient
- 3 cloves garlic, minced: adds aromatic depth
- 1 cup heavy cream or half-and-half: creates a rich, velvety sauce
- ½ cup grated Parmesan cheese: provides a sharp, nutty flavor
- 1 cup shredded mozzarella or fontina cheese: melts beautifully for a gooey topping
- Salt and freshly ground black pepper to taste: essential seasoning
- 1 teaspoon Italian seasoning or dried basil and oregano: enhances the Mediterranean flavor profile
- Optional: lemon zest or a squeeze of lemon juice to brighten the dish
Step-by-Step Recipe:
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray.
- Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
- In a large skillet, heat olive oil or butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the fresh spinach to the skillet and cook until wilted, about 3–4 minutes. Remove from heat.
- Stir in the heavy cream and Parmesan cheese into the spinach mixture, stirring until combined and creamy. Adjust seasoning as needed.
- Place the seasoned chicken breasts in the prepared baking dish. Spoon the creamy spinach mixture evenly over each piece of chicken.
- Sprinkle the shredded mozzarella or fontina cheese on top of the spinach-covered chicken.
- Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted and lightly golden.
- Optional: for a bubbly, golden top, broil the dish for 1–2 minutes after baking, watching carefully to prevent burning.
- Remove from oven and let rest for a few minutes. Optionally, garnish with lemon zest or a squeeze of lemon juice before serving.
Tips for the Perfect
Use fresh, high-quality spinach for the best flavor and texture. Pat the chicken dry before seasoning to help it brown evenly. Sauté garlic gently to avoid bitterness. If you prefer a lighter sauce, substitute half-and-half for heavy cream. Make sure not to overcook the chicken to keep it juicy and tender. Stir the cheese thoroughly into the sauce for even melting and flavor distribution. Broil at the end to achieve a golden, cheesy crust. A squeeze of lemon juice added at the end brightens the creamy sauce beautifully.
Variations and Customizations
Add mushrooms or sun-dried tomatoes to the spinach mixture for added depth and color. Use different cheeses such as provolone, gouda, or Swiss for varied flavor profiles. Incorporate a layer of cooked pasta or rice under the chicken to turn the dish into a complete casserole. For a dairy-free version, use coconut cream and vegan cheese alternatives. Add crushed red pepper flakes or a dash of cayenne for a spicy kick. Use fresh herbs like thyme, parsley, or rosemary for additional aroma. Swap chicken breasts for thighs for a juicier, more flavorful option.
Health Considerations and Nutritional Value:
Oven Baked Chicken Florentine offers a balanced meal rich in lean protein, vitamins, and minerals. Spinach is a powerhouse of nutrients, including iron, calcium, and antioxidants, which support overall health and immune function. Using moderate amounts of cheese provides calcium and protein but can increase saturated fat, so portion control is recommended. Opting for half-and-half instead of heavy cream lowers calorie and fat content. The dish is naturally gluten-free and can be adapted to suit low-carb or keto diets by serving with low-carb sides. Including lemon juice enhances vitamin C content and digestion.
faq
Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble it in advance and refrigerate it before baking. Add a few extra minutes to baking time if cooking from cold.
Q: What sides pair well with Oven Baked Chicken Florentine?
A: Serve it with garlic mashed potatoes, steamed vegetables, crusty bread, or a light salad.
Q: Can I use frozen spinach instead of fresh?
A: Yes, but thaw and drain the spinach thoroughly to avoid excess moisture in the sauce.
Q: How do I know when the chicken is done?
A: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Q: Can I make this recipe dairy-free?
A: Yes, substitute the cream and cheeses with dairy-free alternatives like coconut cream and vegan cheese.
Oven Baked Chicken Florentine
Ingredients
- 1 pound boneless skinless chicken breasts (3 to 4 medium-sized breasts)
- 4 cups fresh spinach leaves
- 5 tablespoons olive oil divided
- 2 teaspoons garlic powder divided
- 2 teaspoons dried oregano divided
- Salt and freshly ground black pepper to taste
- 4 roma tomatoes diced and divided into two equal portions
- 8 ounces Cabot Extra Sharp Cheddar cheese shredded (approximately 2 cups)
- 1 tablespoon fresh basil chopped
- Juice of half a lemon
Instructions
- Preheat the oven to 375°F. Place the chicken breasts on a cutting board and cover tightly with plastic wrap. Using a rolling pin or meat mallet, gently pound the chicken until the pieces are thin and uniform in thickness. Spread the spinach evenly across the bottom of a large baking dish and drizzle with 1 tablespoon of olive oil. Arrange the pounded chicken breasts on top of the spinach. Drizzle the chicken with 2 tablespoons of olive oil, sprinkle with 1 teaspoon garlic powder, 1 teaspoon dried oregano, and season with salt and pepper to taste. Spread half of the diced tomatoes over the chicken, then evenly sprinkle all of the shredded cheese on top. Take a large piece of foil, oil one side, and cover the baking dish tightly with the oiled side facing down to prevent the cheese from sticking to the foil. Bake for 10 minutes. After 10 minutes, remove the foil and return the dish to the oven for an additional 10 to 12 minutes, or until the cheese is golden brown and the chicken is cooked through. (Cooking time may vary depending on the thickness of the chicken breasts.) While the chicken is baking, combine the remaining diced tomatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, lemon juice, and chopped basil in a small bowl. Season with salt and pepper as needed. Once the chicken is done, remove it from the oven and let it rest briefly before serving. Top each portion with the tomato mixture and enjoy.