We love recipes that sound fancy (ahem, à la Florentine) but are easy to make. Our one-hour artichoke chicken Florentine casserole is where it’s at!
Chicken Florentine is a dish prepared in the style of Florence, Italy, featuring spinach. In other words, you could make our recipe for eggs Benedict à la Florentine by adding some sautéed spinach between the English muffin and the poached egg!
This dinner comes together quickly, but make sure you get as much water out of the artichokes and spinach as possible. This will keep your casserole from turning out runny. Voila, your no-fuss weeknight entrée is ready to serve!
Artichoke Chicken Florentine Casserole Recipe
- 2 lbs chicken thighs, boneless and trimmed
- 16 oz baby spinach
- 10 oz frozen artichokes, defrosted
- 2 Tbsp olive oil
- 1/2 medium onion, finely diced
- 3 cloves garlic, minced
- salt and pepper
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, warmed
- 2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Preheat oven to 350 degrees then butter a 9" x 13" casserole dish. Place the chicken thighs in an even layer on the bottom of the dish then set aside.
- Rinse spinach and let drain. Heat a large skillet over medium-high heat. Add spinach with the water clinging to the leaves and cook down until spinach has wilted and is bright green.
- Drain spinach and artichokes in a colander then press as much excess liquid out of them as possible. Place on a cutting board, chop the veggies coarsely then set aside.
- Place a large skillet over medium-high heat and add olive oil. Add diced onion and cook for 3–4 minutes until they begin to soften and turn translucent. Add garlic then cook for an additional 20–30 seconds. Next, add the spinach and artichokes, stirring to combine.
- Season spinach and artichokes with salt and pepper and cook until completely heated through. Place mixture in a bowl then set aside.
- Wipe out skillet and return to heat. Add butter and let it melt completely. Add flour and stir to combine. Allow mixture to cook for about 20 seconds before whisking in warm milk. Add basil, oregano, salt and pepper to the sauce and bring to a boil.
- Reduce heat to medium-low and simmer for 2–3 minutes until thickened. Remove from heat, add shredded Monterey jack cheese and stir until completely melted. Add spinach to cheese sauce then mix well. Pour sauce over the chicken, spreading it evenly.
- Sprinkle top with Parmesan cheese then bake 30–35 minutes, or until sauce is bubbly and chicken is cooked though at the thickest part. If desired, you can place under broiler for 1–2 minutes for a golden brown top.
- Remove from oven and serve.
Chicken breasts can dry out in the oven so we recommend sticking with juicy chicken thighs!