Oven Baked Chicken Florentine

Moist and tender Oven baked Florentine chicken breast made with a quick velvety sauce of wine, cream cheese, parmesan and heavy cream. Add spinach, top with panko, bake and serve.

Ingredients in Oven Baked Chicken Florentine:

Fresh ingredients:

  • boneless chicken breasts
  • spinach
  • cream cheese
  • heavy cream
  • Parmesan cheese
  • butter

Pantry ingredients:

  • olive oil
  • marinated artichoke hearts
  • Panko bread crumbs
  • flour
  • white wine
  • salt, pepper, garlic salt, onion powder, paprika
  • coconut milk- in place of heavy cream, optional
  • boneless chicken breast being dredged in flour
  • flour and spices in a bowl
  • cream cheese and parmesan cheese in a bowl

How to make this dish in under an hour:

  • Pre-heat your oven to 375.
  • Slice the chicken in half lengthwise. it doubles the amount of people you can feed and reduces the time it takes to bake in the oven.
  • Prepare the flour for dredging: Season with salt, pepper and paprika and dredge your chicken in the flour
  • Cream cheese and Parmesan cheese: Mix while the chicken is browning.
  • White Wine: Deglaze the pan with the wine after browning the chicken.
  • Heavy cream: take it out of the fridge as soon as you start assembling the ingredients, so it doesn’t seize up the sauce. Add chicken broth or water or MORe wine of the sauce seems too thick.
  • Fresh Spinach: Remove the stems from the spinach while the chicken is browning.
chicken breasts in a pan cooking with butter and olive oil

Other easy weeknight Chicken Dishes to try:

a plate of baked chicken, vegetables and roasted potatoes

Tips for a great Oven Baked Florentine chicken:

  1. Add jarred marinated artichokes and about 1/4 cup of the liquid to add a little briny flavor to the dish. This is optional, but adds fantastic flavor.
  2. Be certain to scrape up the brown bits in the pan when creating your sauce. They are loaded with flavor.
  3. Consider adding mushrooms to the sauce. Or try sun dried tomatoes.
a dish of sauce with spinach and chicken

Common Questions about this recipe:

Can I just throw everything in a baking dish and bake this recipe? I see this on Tik Tok all the time?

Oh my gosh- please do not do this! When you see these DUMPStyle recipes, there is so much flavor that is not being developed by browning the meat and creating a pan sauce. It is absolutely necessary to brown the chicken, bloom the spices and deglaze that pan to make the yummiest, most velvety sauce.

What can I use instead of wine?

Use chicken stock or chicken broth in place of the wine

Do I need to cover this while baking?

If the panko is getting too brown, you can cover. But you want a nice crunchy topping, so color is a good thing.

Would this recipe work with pork chops?

Absolutely. It would be fantastic with bone in or boneless pork chops. For bone-in chops, increase the cooking time by another 10 minutes.

a pan of baked chicken with a skillet of edamame, corn and tomatoes next to it

Great side dishes to serve with Oven Baked Florentine Chicken

Oven Baked Chicken Florentine

Moist and tender Oven baked Florentine chicken breast made with a quick velvety sauce of wine, cream cheese, parmesan and heavy cream. Add spinach, top with panko, bake and serve.
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Course: Main Course
Cuisine: American, Italian
Keyword: baked chicken florentine
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 1 breast
Calories: 478kcal


  • 4 boneless chicken breasts – sliced in half lengthwise
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • ½ cup All Purpose flour
  • 1 tsp paprika
  • 2 tsp kosher salt , divided
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • 1 cup white wine use a dry wine
  • 1 cup heavy cream or coconut milk
  • 4 oz cream cheese
  • ½ cup parmesan cheese grated
  • ¼ cup marinated artichoke hearts
  • 8 oz fresh spinach , stems removed
  • ½ cup panko bread crumbs


  • Pre heat oven to 375 degrees. Combine flour, paprika, 1 tsp of salt and pepper in a shallow dish. Coat both sides of chicken breasts in the seasoned flour.
  • Over medium high heat melt butter and olive oil in a large pan until foamy. Add the chicken and brown on each side- about 3 minutes per side. Placed in a deep buttered 9 x 13 inch baking dish. Set aside.
  • Turn the heat in the pan to low. Stir in the garlic and onion powder and whisk or stir until the spices being to bloom- about 30 seconds. Stir in the white wine and using a wooden spoon or silicone coated whisk scrape up the brown bits off the bottom of the pan. Turn heat up to medium high and let wine simmer about 1 minute.
  • Whisk in the cream, cream cheese and parmesan. Whisk until sauce thickens. Stir in the artichokes. Stir in the spinach leaves and cook on low stirring occasionally until the spinach has wilted. You can add more salt and pepper to flavor the sauce if needed.
  • Pour the thickened sauce over the browned chicken. Sprinkle with panko bread crumbs to coat. Bake at 375 degrees for 20-30 minutes until panko is golden brown and sauce is thick and bubbling.
  • If the sauce is too thick, add a splash of wine or chicken broth


  • Slice the chicken in half lengthwise for a more tender cutlet.
  • Do not crowd the pan during browning or else the chicken will steam


Calories: 478kcal

Chicken Florentine on a plate with roasted potatoes corn and edamame

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