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Chicken Florentine Casserole Recipe

Chicken Florentine Casserole

Steven
This Chicken Florentine Casserole takes classic French-Italian flavors and transforms them into an easy, crowd-pleasing baked dinner. Tender seared chicken, sautéed spinach and mushrooms, and a rich Parmesan cream sauce come together under a golden mozzarella topping for a dish that tastes indulgent but comes together with minimal fuss.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine French, Italian
Servings 6
Calories 385 kcal

Equipment

  • 9x13-inch baking dish - glass or ceramic preferred
  • Large skillet or sauté pan
  • Meat mallet or rolling pin
  • Medium mixing bowl
  • Wooden spoon or silicone spatula
  • Chef's Knife and Cutting Board
  • Cheese grater or box grater
  • Measuring cups and spoons
  • Aluminum foil - for covering during the first part of baking
  • Oven mitts
  • Instant-read meat thermometer - optional but recommended
  • Clean kitchen towel - optional, for drying spinach

Ingredients
  

  • 2 lbs chicken breasts - 900g, boneless, skinless, pounded to even thickness
  • 1 tsp kosher salt - divided
  • 1/2 tsp black pepper - divided
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 3 cups baby spinach - 90g, roughly chopped
  • 1 cup white mushrooms - 90g, sliced
  • 3 cloves garlic - minced
  • 1 can condensed cream of mushroom soup - 10.5 oz / 298g, undiluted
  • 1 cup sour cream - 240ml, full-fat recommended
  • 1/2 cup chicken broth - 120ml
  • 1/2 cup Parmesan cheese - 50g, freshly grated, plus 2 tablespoons for topping
  • 1 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes - optional
  • 1.5 cups mozzarella cheese - 170g, shredded
  • 1 tbsp butter - unsalted, for greasing the dish
  • fresh parsley - chopped, for garnish

Instructions
 

  • Preheat oven to 375°F (190°C). Grease a 9x13 baking dish with 1 tablespoon of butter.
  • Pound chicken breasts to 3/4 inch thickness, pat dry, and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder.
  • Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
  • In the same skillet, sauté mushrooms for 4-5 minutes until golden. Add garlic and cook 30-45 seconds until fragrant.
  • Add spinach in batches and cook until wilted, 2-3 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Spread the spinach-mushroom mixture evenly in the bottom of the prepared baking dish.
  • In a mixing bowl, combine cream of mushroom soup, sour cream, chicken broth, 1/2 cup Parmesan, Italian seasoning, and red pepper flakes if using. Stir until smooth.
  • Lay seared chicken breasts over the spinach mixture. Pour the sauce evenly over the chicken.
  • Top with shredded mozzarella and remaining 2 tablespoons of Parmesan.
  • Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 15-20 minutes until cheese is golden and bubbling.
  • Let rest 5-10 minutes, then garnish with fresh parsley before serving.

Notes

  • Pound chicken evenly: An uneven thickness is the most common reason for dry or undercooked chicken. Aim for a uniform 3/4-inch thickness for the best results.
  • Dry the spinach well: If using fresh spinach, squeeze out excess moisture after wilting. If using thawed frozen spinach, wring it in a clean kitchen towel until almost completely dry. Extra water will thin your sauce.
  • Don't skip the rest time: Allow the casserole to rest for 5-10 minutes after baking. This lets the sauce thicken and makes serving much easier.
  • Use a thermometer: The most reliable way to know your chicken is done is to check that the thickest part reaches 165°F (74°C) internally.
  • Make-ahead option: Assemble the entire casserole, cover, and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time when cooking from cold.
  • Substitute for cream of mushroom soup: Make a homemade sauce by melting 3 tablespoons butter, whisking in 3 tablespoons flour, then slowly adding 1.5 cups of whole milk until thickened. Season with salt, pepper, garlic powder, and nutmeg.
  • Storage: Store covered in the refrigerator for up to 4 days. Freeze individual portions for up to 3 months.
  • Reheating: For individual portions, add a splash of chicken broth and microwave in 60-second intervals. For the whole casserole, cover with foil and reheat at 350°F for 20-25 minutes.
  • Swap the cheese: Gruyère, Swiss, or Fontina work beautifully in place of or alongside the mozzarella for a more classic Florentine flavor.
  • Add pasta: To stretch this to feed a crowd, stir 2 cups of cooked pasta (elbow macaroni or penne) into the sauce before assembling.
Keyword chicken florentine casserole, creamy chicken casserole, easy weeknight dinner, one dish chicken dinner, spinach chicken bake