Why You’ll Love This Recipe
I’m drawn to dishes that feel elegant yet come together effortlessly, and this one checks those boxes. It’s a great one-pan meal, packed with lean protein and greens, and the topping of fresh tomato-basil mixture keeps it bright and brightens every bite. Best of all, it’s satisfying enough for weeknight dinners but festive enough for guests.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Base & Chicken
-
4 boneless, skinless chicken breasts (about 1 lb)
-
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
Cheese & Toppings
-
8 oz cheddar or mozzarella, shredded (about 2 cups)
-
4 roma tomatoes, diced (half go beneath the cheese, half to finish)
-
1 tablespoon fresh basil, chopped
-
Juice of ½ lemon
directions
-
Prep oven and chicken: Preheat the oven to 375°F (190°C). On a cutting board, drizzle spinach with 1 Tbsp olive oil and spread it evenly in the bottom of a baking dish.
-
Season chicken: Brush chicken breasts with 2 Tbsp olive oil, then sprinkle with 1 tsp garlic powder, 1 tsp oregano, salt, and pepper. Lay the chicken on top of the spinach.
-
Add tomatoes and cheese: Spoon half of the diced tomatoes over chicken, then sprinkle shredded cheese evenly on top.
-
Cover and bake: Cover the dish with lightly oiled foil (to prevent sticking) and bake for 10 minutes.
-
Finish baking: Remove foil and bake for another 10–12 minutes, until cheese is golden and chicken is cooked through (internal temp ~165°F).
-
Make fresh tomato topping: While it bakes, combine remaining diced tomatoes with 2 Tbsp olive oil, 1 tsp garlic powder, 1 tsp oregano, lemon juice, and basil; season to taste.
-
Serve: Let the dish rest a few minutes after baking, then spoon the fresh tomato mixture on top and serve.
Servings and timing
-
Servings: 4
-
Prep Time: 10 minutes
-
Cook Time: ~22–25 minutes covered + uncovered
-
Total Time: ~35 minutes
Variations
-
Cheese swap: I use mozzarella or smoked gouda in place of cheddar for a different flavor.
-
Veggie add-in: I layer sautéed mushrooms or artichoke hearts beneath the chicken for extra texture.
-
Creamy version: I stir a couple of tablespoons of cream cheese or Greek yogurt into the tomato topping to round it out.
-
Spicy twist: I sprinkle red pepper flakes or use Italian seasoning with a dash of cayenne for heat.
storage/reheating
-
Refrigerator: I cool leftovers completely, then cover and refrigerate for up to 4 days.
-
Reheating: I reheat individual servings in the microwave or oven (350°F for 10–12 minutes) until warmed through.
-
Make-ahead: I sometimes assemble everything (without fresh tomato topping), cover, and refrigerate before baking; I add the topping fresh before serving.
FAQs
How do I know when the chicken is done?
I check for an internal temperature of 165°F with a meat thermometer. The cheese should be bubbly and lightly golden too.
Can I use frozen spinach?
Yes—I thaw and squeeze it dry, then spread that over the bottom of the dish. I might add a little garlic and olive oil when I cook it first.
What if I don’t have roma tomatoes?
I substitute cherry tomatoes (halved) or diced regular tomatoes without changing anything else.
Is it okay to double the recipe?
Absolutely. I’ll use a 9×13 dish and adjust bake times by a few minutes—covered first, then uncovered for browning.
Can this be made gluten-free or low-carb?
Yes—I skip bread crumbs (if any) and it’s naturally gluten-free. You can also serve it over zucchini noodles or cauliflower rice instead of pasta or grains.
Conclusion
I come back to this Chicken Florentine Bake whenever I want a delicious, wholesome dish with minimal effort. With baked chicken nestled over spinach, topped with cheesy goodness and a fresh tomato‑herb finish, it’s a satisfying, nutritious meal that never disappoints.
PrintChicken Florentine Bake
This cheesy chicken Florentine bake features tender chicken over spinach, baked with tomatoes and melty cheese—an easy, one-pan dinner packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 22–25 minutes
- Total Time: ~35 minutes
- Yield: 4 servings
- Category: Dinner, Main Dish
- Method: Baked
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Base & Chicken:
4 boneless, skinless chicken breasts (about 1 lb)
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
Cheese & Toppings:
8 oz cheddar or mozzarella, shredded (about 2 cups)
4 roma tomatoes, diced (half for baking, half for topping)
1 tablespoon fresh basil, chopped
Juice of ½ lemon
Instructions
Preheat oven to 375°F (190°C). Drizzle 1 Tbsp olive oil over spinach and spread it in the bottom of a baking dish.
Season chicken: Brush with 2 Tbsp olive oil, sprinkle with 1 tsp each garlic powder and oregano, plus salt and pepper. Place over spinach.
Top with tomatoes and cheese: Add half the diced tomatoes, then sprinkle shredded cheese evenly over the top.
Cover and bake: Use lightly oiled foil to cover the dish. Bake for 10 minutes.
Uncover and finish baking: Remove foil and bake for another 10–12 minutes, until cheese is melted and bubbly and chicken reaches 165°F internal temperature.
Prepare tomato topping: Mix remaining tomatoes with 2 Tbsp olive oil, 1 tsp garlic powder, 1 tsp oregano, lemon juice, and basil. Season to taste.
Serve: Let the dish rest briefly after baking. Spoon the fresh tomato topping over the chicken and enjoy.
Notes
Spinach substitute: Frozen spinach works—just thaw and squeeze out excess moisture before using.
Make-ahead: Assemble everything (except tomato topping), cover, and refrigerate. Bake when ready and finish with fresh topping.
Storage: Cool leftovers completely and refrigerate for up to 4 days. Reheat in microwave or oven (350°F for 10–12 minutes).
