Easy Chicken Florentine Bake With Spinach Souffle

Easy Chicken Florentine Bake With Spinach Souffle

The Spruce / Karen Hibbard

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
471 Calories
25g Fat
22g Carbs
38g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 471
% Daily Value*
Total Fat 25g 33%
Saturated Fat 8g 39%
Cholesterol 106mg 35%
Sodium 655mg 28%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 15%
Protein 38g
Calcium 274mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe uses a frozen spinach souffle with shredded Parmesan cheese to make a tasty topping for chicken breasts. Serve this chicken Florentine with potatoes or rice for a quick and delicious family meal.

Ingredients

  • 4 to 6 boneless chicken breast halves, about 1 to 1 1/2 pounds
  • salt and pepper
  • 3 tablespoons all-purpose flour
  • 1 to 2 tablespoons olive oil
  • 2 packages (12 ounces each) frozen spinach soufflé, thawed
  • 1/2 cup fresh bread crumbs
  • 1 tablespoon melted butter
  • 1/4 teaspoon salt
  • 1/2 cup fresh shredded Parmesan cheese, or 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Easy Chicken Florentine Bake With Spinach Souffle ingredients

    The Spruce / Karen Hibbard

  2. Lightly grease an 11x7-inch baking dish and prheat oven to 350 F.

    greased baking dish

    The Spruce / Karen Hibbard

  3. Put chicken breasts between sheets of plastic wrap and pound gently until an even thickness. Pre-sliced thinly sliced boneless chicken breasts can be used in place of the chicken breast halves.

    chicken pounded between plastic wrap

    The Spruce / Karen Hibbard

  4. Heat oil over medium heat in a skillet, .

    oil in a pan

    The Spruce / Karen Hibbard

  5. Sprinkle chicken breasts with seasoned salt or salt and pepper; dip into the flour to coat thoroughly.

    chicken covered with flour on a plate

    The Spruce / Karen Hibbard

  6. Cook the chicken in the hot skillet for 3 minutes on each side, or until browned.

    chicken cooking in a pan

    The Spruce / Karen Hibbard

  7. Arrange browned chicken in the baking dish. Spoon the thawed spinach soufflé evenly over the chicken.

    chicken in a baking dish, covered with spinach soufflé

    The Spruce / Karen Hibbard

  8. Toss bread crumbs with melted butter, add the salt and Parmesan cheese; toss to blend. Sprinkle the bread crumb mixture over the spinach soufflé. Bake for about 35 to 40 minutes.

    Easy Chicken Florentine Bake With Spinach Souffle, breadcrumbs and butter in a bowl

    The Spruce / Karen Hibbard

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