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Chicken Florentine Bake

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This cheesy chicken Florentine bake features tender chicken over spinach, baked with tomatoes and melty cheese—an easy, one-pan dinner packed with flavor.

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).

Find it online: https://allrecipesmade.com/chicken-florentine-bake/