For this crowd-pleasing chicken florentine casserole, you’ll need:

For the Chicken:

• 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Florentine Sauce:

• 3 tablespoons butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 8 ounces cream cheese, softened and cubed
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)

For the Florentine Layer:

• 10 ounces fresh spinach (or 16 ounces frozen spinach, thawed and drained)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (for topping)

Substitution Options:

• Swap chicken breasts for chicken thighs for juicier meat
• Use half-and-half instead of heavy cream for a lighter option
• Swiss cheese works beautifully in place of mozzarella
• For a dairy-free version, try coconut cream and dairy-free cheese alternatives
• Fresh kale can replace spinach if you prefer a heartier green

The vibrant green spinach against the golden, bubbling cheese creates a dish that’s as beautiful as it is delicious, reminiscent of my popular chicken schnitzel recipe but with a creamy twist!