Chicken Florentine Casserole
Indulge in the rich, comforting flavors of Chicken Florentine Casserole—a hearty baked dish that combines tender, seared chicken breasts with a bed of fresh, garlicky spinach, all smothered in a velvety Parmesan cream sauce. Topped with gooey mozzarella cheese and golden panko breadcrumbs, this casserole offers the perfect balance of creamy indulgence and satisfying crunch. With just 20 minutes of prep and simple ingredients like lemon juice, paprika, and a luxurious roux-based sauce, this recipe transforms everyday dinner into an elegant, restaurant-worthy meal. Perfect for family gatherings or weeknight cravings, serve this irresistible casserole alongside a crisp green salad or garlic bread to complete the experience.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 6 cups Fresh spinach
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Lemon juice
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and sear for 4-5 minutes on each side until golden but not fully cooked. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant, then add the fresh spinach and cook until wilted, about 2-3 minutes. Set the spinach aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, whisking constantly.
Slowly whisk in the chicken broth and heavy cream, ensuring no lumps form. Cook for 3-4 minutes until the sauce thickens.
Stir in the grated Parmesan cheese, lemon juice, paprika, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Turn off the heat.
Layer the wilted spinach in the prepared baking dish. Place the seared chicken breasts on top of the spinach.
Pour the prepared cream sauce over the chicken and spinach, spreading it evenly.
Sprinkle the shredded mozzarella cheese over the top, followed by the panko breadcrumbs for a little crunch.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the chicken is fully cooked through (internal temperature of 165°F or 74°C).
Allow the casserole to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 6513 mg | 283% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.2 g | ||
| Protein | 297.2 g | 594% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2390 mg | 184% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
