Chicken Florentine Artichoke Bake recipe

There are weeknights when a simple sandwich will do, and then there are weeknights when you crave something utterly comforting, cheesy, and packed with flavor, but without spending hours in the kitchen. This Chicken Florentine Artichoke Bake was born out of one such craving, and let me tell you, it was an instant sensation in my home! The first time I pulled this golden, bubbly bake from the oven, the aroma alone had my family gathering in the kitchen. The tender chicken, combined with the earthy spinach, the tangy artichoke hearts, and that luxuriously creamy, cheesy sauce – it was a symphony of textures and tastes. My kids, who can be suspicious of “green things,” devoured every last bit, completely won over by the irresistible creaminess. My partner declared it a “keeper” before he even finished his first serving. It’s become our go-to for a satisfying meal that feels a little bit fancy but is deceptively easy to throw together, especially with a few smart shortcuts. It’s the kind of dish that wraps you in a warm, delicious hug.

Why This Chicken Florentine Artichoke Bake Will Become Your New Favorite

Before we dive into the delicious details of how to create this masterpiece, let’s explore what makes this Chicken Florentine Artichoke Bake a true standout and why you’ll find yourself making it again and again.

• A Flavor Powerhouse: This isn’t just another chicken casserole. The combination of “Florentine” elements (chicken and spinach in a creamy sauce) with the zesty, slightly briny punch of artichoke hearts creates a complex and deeply satisfying flavor profile. Add garlic, Parmesan, and mozzarella to the mix, and you have a dish that’s rich, savory, and utterly addictive.
• Incredibly Easy to Assemble: Despite its gourmet appeal, this bake is surprisingly simple to put together. Using pre-cooked chicken (like rotisserie chicken) and frozen spinach significantly cuts down on prep time. Most of the work involves a quick sauté and mixing ingredients before it all goes into the oven to bake into golden perfection.
• Creamy, Cheesy Goodness: Let’s be honest, who doesn’t love a dish that’s loaded with a luscious, creamy sauce and plenty of melted cheese? This bake delivers on both fronts, with a rich sauce binding everything together and a bubbly, golden cheese topping that’s simply irresistible.
• Versatile and Crowd-Pleasing: This dish is perfect for a cozy family dinner, but it’s also impressive enough to serve to guests. It’s a guaranteed crowd-pleaser that appeals to a wide range of palates. Plus, it’s a fantastic way to use up leftover cooked chicken.
• One-Pan Wonder (Almost!): While you might use a skillet to sauté some ingredients, the main event happens in one baking dish, making cleanup relatively easy. This is a big win for busy weeknights!
• Nutrient-Packed (Relatively Speaking!): With chicken for protein, spinach for vitamins K and A, and artichokes offering fiber, this dish brings more to the table than just empty calories. Of course, it’s indulgent, but it’s comfort food with benefits!
• Make-Ahead Potential: You can assemble this bake ahead of time and pop it in the oven when you’re ready, making it a fantastic option for meal prep or entertaining.

This Chicken Florentine Artichoke Bake is more than just a recipe; it’s a solution for those days when you need a delicious, comforting, and relatively easy meal that feels a little bit special.

Complete Ingredients for Chicken Florentine Artichoke Bake

Here’s what you’ll need to create this delectable and satisfying bake. This recipe typically serves 6-8 people.

For the Chicken and Vegetable Base:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3-4 cloves garlic, minced
• 10 oz (280g) frozen chopped spinach, thawed and squeezed very dry
• 1 (14-ounce) can or jar artichoke hearts, drained, rinsed, and roughly chopped
• 3-4 cups cooked chicken, shredded or diced (rotisserie chicken is excellent here)
• Salt and freshly ground black pepper to taste

For the Creamy Cheese Sauce:

• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (or half-and-half for extra richness)
• 1/2 cup chicken broth (low sodium)
• 4 oz (1/2 block) cream cheese, softened and cut into cubes
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt (or to taste, depending on broth and Parmesan saltiness)
• 1/4 teaspoon black pepper
• Pinch of ground nutmeg (optional, but classic with cream sauces and spinach)
• 1/4 teaspoon red pepper flakes (optional, for a hint of warmth)

For the Topping:

• 1.5 cups shredded mozzarella cheese (low-moisture, whole milk recommended)
• 1/4 cup grated Parmesan cheese
• 1/4 cup plain breadcrumbs or Panko breadcrumbs (optional, for extra crunch)
• Fresh parsley, chopped (for garnish, optional)

Ingredient Notes:

• Chicken: Using a store-bought rotisserie chicken is a fantastic time-saver. You’ll need about one whole rotisserie chicken, deboned and shredded/diced. Alternatively, you can cook 1.5-2 lbs of boneless, skinless chicken breasts or thighs.
• Spinach: Thaw the frozen spinach completely (overnight in the fridge or in the microwave). It is absolutely crucial to squeeze out as much liquid as possible to prevent a watery bake.
• Artichoke Hearts: Canned or jarred artichoke hearts packed in water or brine work well. Avoid marinated ones unless you want that specific flavor profile, as it can overpower the dish. Drain, rinse, and chop them.
• Cream Cheese: Ensure it’s softened for easier melting into the sauce. Full-fat cream cheese yields the creamiest result.
• Milk: Whole milk is recommended for a rich sauce. Half-and-half can be used for an even more decadent version.
• Cheeses: Freshly grating your Parmesan and mozzarella will result in better melting and flavour compared to pre-shredded varieties, which often contain anti-caking agents.

Step-by-Step Instructions for Your Delicious Bake

Follow these straightforward steps to create a comforting and flavorful Chicken Florentine Artichoke Bake:

1. Prepare the Base Ingredients:
* Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or a similar 2.5-3 quart casserole dish).
* If you haven’t already, thaw the frozen spinach. Place the thawed spinach in a clean kitchen towel or several layers of robust paper towels and squeeze out every bit of excess liquid. This is a critical step! Set the dry spinach aside.
* Drain, rinse, and roughly chop the artichoke hearts. Shred or dice your cooked chicken.

2. Sauté Aromatics and Vegetables:
* In a large skillet or Dutch oven, heat the olive oil over medium heat.
* Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
* Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
* Add the squeezed-dry spinach and chopped artichoke hearts to the skillet. Cook for 3-5 minutes, stirring, to allow any remaining moisture to evaporate and the flavors to meld.
* Remove the skillet from the heat. Stir in the cooked chicken. Season this mixture lightly with salt and pepper. Set aside.

3. Make the Creamy Cheese Sauce:
* In a medium saucepan, melt the butter over medium heat.
* Once the butter is melted, whisk in the all-purpose flour. Cook for 1-2 minutes, whisking constantly, to create a smooth roux. This step cooks out the raw flour taste.
* Gradually whisk in the milk and chicken broth. Add the liquid slowly at first, whisking vigorously to prevent lumps. Once all the liquid is incorporated, continue to cook, whisking frequently, until the sauce comes to a gentle simmer and begins to thicken (about 5-7 minutes).
* Reduce the heat to low. Add the cubed softened cream cheese, whisking until it’s fully melted and incorporated into the sauce.
* Stir in the 1/2 cup of grated Parmesan cheese, salt, pepper, pinch of nutmeg (if using), and red pepper flakes (if using). Continue to stir until the Parmesan is melted and the sauce is smooth and creamy.
* Taste the sauce and adjust seasonings if necessary. Remember that the chicken mixture is also seasoned.

4. Combine and Assemble the Bake:
* Pour the creamy cheese sauce over the chicken, spinach, and artichoke mixture in the large skillet or Dutch oven (or transfer the chicken mixture to a large bowl and pour the sauce over it).
* Stir everything together gently but thoroughly until all the ingredients are well coated with the sauce.
* Pour the entire mixture into your prepared 9×13 inch baking dish, spreading it into an even layer.

5. Top and Bake:
* Sprinkle the 1.5 cups of shredded mozzarella cheese evenly over the top of the chicken mixture.
* Sprinkle the 1/4 cup of grated Parmesan cheese over the mozzarella.
* If using, sprinkle the breadcrumbs (plain or Panko) evenly over the cheese for an extra crunchy topping.
* Place the baking dish in the preheated oven. Bake for 25-35 minutes, or until the casserole is hot and bubbly around the edges, and the cheese topping is melted, golden brown, and slightly crispy in spots.

6. Rest and Serve:
* Once baked, carefully remove the Chicken Florentine Artichoke Bake from the oven.
* Let it rest for at least 10-15 minutes before serving. This allows the sauce to set slightly and makes it easier to serve without it being too runny. It also prevents burning mouths!
* Garnish with fresh chopped parsley, if desired, just before serving.

Serve warm and enjoy the creamy, cheesy, flavorful goodness!

Nutrition Facts

• Servings: This recipe typically serves 6-8 people, depending on portion size.
• Calories per serving (approximate): Approximately 450-650 calories per serving.

Important Disclaimer: The nutritional information provided is an estimate and can vary significantly based on:
* Specific Ingredients Used: The type of chicken (breast vs. thigh, rotisserie variations), fat content of milk and cheeses, brand of artichoke hearts, etc., will impact the final numbers.
* Portion Sizes: The calorie range is based on the dish being divided into 6-8 servings.
* Optional Ingredients: The use of breadcrumbs will add to the calorie and carbohydrate count.

General Nutritional Profile:

• High in Protein: Primarily from the chicken and cheeses.
• Rich in Fats: From dairy (butter, cream cheese, milk, cheeses).
• Source of Vitamins and Minerals: Spinach contributes Vitamin K, Vitamin A, and folate. Artichokes provide fiber.
• Carbohydrates: Mainly from the flour in the sauce and optional breadcrumbs.

While this is an indulgent comfort food dish, it also provides substantial protein and some valuable nutrients. For a precise nutritional breakdown, using an online recipe nutrition calculator with your exact ingredients and quantities is recommended.

Preparation Time

This Chicken Florentine Artichoke Bake is designed to be relatively quick and easy, especially when using pre-cooked chicken.

• Prep Time (Active Work): 20-30 minutes
  • This includes:
    • Chopping onion and garlic.
    • Thawing and squeezing spinach (if not done ahead).
    • Shredding/dicing cooked chicken.
    • Draining and chopping artichokes.
    • Making the sauce and combining ingredients.
• Cook Time (Baking): 25-35 minutes
• Rest Time: 10-15 minutes (essential!)
• Total Time: Approximately 1 hour to 1 hour 20 minutes (from start to serving).

Tips for Faster Preparation:

• Use Rotisserie Chicken: This is the biggest time-saver.
• Thaw Spinach in Advance: Have it ready to squeeze and use.
• Mise en Place: Prepare all your ingredients (chopping, measuring) before you start cooking. This makes the assembly process much smoother.
• Buy Pre-Shredded Cheese: While freshly grated is often better, pre-shredded can save a few minutes if you’re really short on time.

Even with making the sauce from scratch, this dish comes together efficiently for a weeknight meal that feels special.

How to Serve Your Chicken Florentine Artichoke Bake

Presenting and pairing your bake thoughtfully can elevate the entire meal. Here are some delicious ways to serve it:

• Let It Rest: As mentioned, allow the bake to sit for 10-15 minutes after removing it from the oven. This helps it set up for cleaner serving.
• Garnishes for a Pop of Color and Freshness:
  • Fresh Parsley: A sprinkle of freshly chopped flat-leaf parsley adds a vibrant green contrast and a touch of freshness.
  • Extra Parmesan: A little extra grated Parmesan cheese just before serving can enhance the savory notes.
  • Red Pepper Flakes: For those who like a bit more heat, offer red pepper flakes on the side.
• Perfect Side Dish Pairings (use lists and bullet points):
  Since the bake is rich and creamy, lighter, fresher sides provide a nice balance:
  • Simple Green Salad:
    • Mixed greens with a bright lemon vinaigrette or a light balsamic dressing.
    • A Caesar salad could also work well.
  • Crusty Bread or Rolls:
    • Essential for soaking up any delicious leftover creamy sauce.
    • Garlic bread or warm baguette slices are excellent choices.
  • Steamed or Roasted Vegetables:
    • Steamed green beans or asparagus.
    • Roasted broccoli or cherry tomatoes.
  • Over Grains or Pasta (for a heartier meal):
    • Serve a scoop over fluffy white rice or quinoa.
    • Spoon it over egg noodles or penne pasta.
• Presentation:
  • Serve directly from the baking dish for a rustic, family-style meal.
  • For a slightly more formal presentation, scoop generous portions onto individual plates.
• Drink Pairings:
  • White Wine: A crisp, medium-bodied white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay can cut through the richness.
  • Light-Bodied Red Wine: A Pinot Noir could also work.
  • Sparkling Water: With a squeeze of lemon or lime for a refreshing non-alcoholic option.
  • Iced Tea: Lightly sweetened or unsweetened.

Choosing the right accompaniments will make your Chicken Florentine Artichoke Bake an even more satisfying and well-rounded meal.

Additional Tips for Bake Perfection

Take your Chicken Florentine Artichoke Bake from great to absolutely sensational with these five extra tips:

1. The Squeeze is Real (for Spinach & Artichokes): We’ve mentioned it before, but it bears repeating for emphasis. Thoroughly squeezing all excess liquid from the thawed spinach is non-negotiable to prevent a watery bake. Similarly, ensure your drained artichoke hearts are patted dry or given a good squeeze too, especially if they seem very wet. Excess moisture is the enemy of a perfectly creamy casserole.
2. Don’t Be Shy with Seasoning (Taste, Taste, Taste!): A common pitfall with creamy dishes is under-seasoning. Season each component: the chicken (if cooking from scratch), the sautéed vegetable base, and critically, the creamy cheese sauce. Taste the sauce before combining it with the other ingredients and adjust salt, pepper, and any other flavorings (like nutmeg or red pepper flakes) until it’s vibrant. Remember, the other ingredients will absorb some seasoning.
3. Build Flavor in Your Sauce Base: Don’t rush making the roux (butter and flour). Cooking it for a minute or two gets rid of any raw flour taste and develops a slightly nutty note. When adding the milk and broth, do so gradually at first, whisking constantly to ensure a lump-free, smooth sauce. This well-made béchamel base, enriched with cream cheese and Parmesan, is the heart of the dish.
4. Achieve that Golden, Bubbly Top: For the best topping, use good quality melting cheese like low-moisture mozzarella. If you like a bit of crunch, don’t skip the Panko breadcrumbs tossed with a little Parmesan. If your topping isn’t browning as much as you’d like towards the end of baking, you can switch the oven to broil for the last 1-2 minutes – but watch it very carefully as it can go from golden to burnt in seconds!
5. Resting is Key for Texture and Temperature: Letting the bake rest for 10-15 minutes after it comes out of the oven isn’t just about making it easier to slice. It allows the molten ingredients to settle and meld, the sauce to thicken slightly as it cools a bit, and the overall temperature to become more palatable, preventing burnt tongues. This patience pays off in the final texture and enjoyment of the dish.

With these pro tips, your Chicken Florentine Artichoke Bake will be the talk of the dinner table!

Frequently Asked Questions (FAQ) about Chicken Florentine Artichoke Bake

Here are answers to some common questions you might have when making this delicious bake:

1. Q: Can I use fresh spinach instead of frozen?
* A: Yes, you absolutely can use fresh spinach. You’ll need a large quantity, about 1.5 to 2 pounds, as fresh spinach wilts down significantly. To prepare it:
1. Wash the fresh spinach thoroughly.
2. Wilt it by either sautéing it in a large skillet with a touch of olive oil until just wilted, or by steaming it briefly.
3. Allow it to cool enough to handle, then chop it.
4. Most importantly: Just like with frozen spinach, you must squeeze out as much excess moisture as possible using a clean kitchen towel or layers of paper towels before adding it to your bake.

2. Q: Can I make this Chicken Florentine Artichoke Bake ahead of time?
* A: Yes, this dish is very make-ahead friendly!
* Assemble and Refrigerate: You can assemble the entire bake, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. When ready to bake, you may need to add an extra 10-15 minutes to the baking time if it’s going into the oven cold.
* Components Separately: You can also prepare the chicken and vegetable mixture and the cheese sauce separately, store them covered in the refrigerator for up to 2 days, and then assemble and bake when ready. You might need to gently reheat the sauce to make it pourable if it has thickened too much in the fridge.

3. Q: How do I freeze this bake?
* A: This bake freezes well, either before or after baking.
* Unbaked: Assemble the bake in a freezer-safe dish. Cover tightly with a layer of plastic wrap, then a layer of heavy-duty aluminum foil. Label with the date and baking instructions. Freeze for up to 3 months. To bake, you can either thaw overnight in the refrigerator and bake as directed (possibly adding extra time), or bake from frozen. If baking from frozen, cover with foil and bake at 375°F (190°C) for about 50-60 minutes, then uncover and bake for another 15-20 minutes or until golden and bubbly.
* Baked: Allow the baked casserole to cool completely. Cover tightly or transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions.

4. Q: What kind of artichoke hearts should I use? Canned, jarred, or marinated?
* A: For this recipe, it’s best to use canned or jarred artichoke hearts packed in water or brine. These have a neutral flavor that blends well with the other ingredients. Drain them well and give them a quick rinse to remove excess saltiness before chopping. Avoid marinated artichoke hearts unless you specifically want that strong, vinegary, herby flavor to dominate the dish, as it can easily overpower the creamy Florentine profile.

5. Q: My bake sometimes comes out a bit watery. How can I prevent this?
* A: Wateriness is a common issue in creamy bakes with high-moisture ingredients. The primary culprits and solutions are:
* Spinach: This is the biggest one. Ensure your thawed spinach is squeezed extremely dry. Use a clean kitchen towel for best results – wring it out until almost no more liquid comes out.
* Artichokes: Drain and pat dry your artichoke hearts as well.
* Sauce Thickness: Make sure your béchamel/cheese sauce is adequately thickened before combining it with the other ingredients. It should coat the back of a spoon. If it’s too thin to begin with, it will contribute to a looser bake.
* Chicken: If you’re cooking chicken from scratch, ensure any cooking liquid is drained off before adding it. If using rotisserie chicken, pat away any excessive greasiness.
* Sautéing: When you sauté the onions, garlic, spinach, and artichokes, cook them long enough to evaporate visible surface moisture.

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