Chicken recipes are always a hit. I’ve been making Chicken with Spinach and Mozzarella in Tomato Sauce (aka Chicken Florentine) for years, ever since I first found it on Italian Food Forever blog. It was so successful that I didn’t need to change anything in the recipe. The only thing I did differently was that I used frozen spinach instead of fresh one.
This dish is equally good as a weeknight dinner or as a treat to your guests. Serve it with Garlic Mashed Potato.
Chicken with Spinach and Mozzarella in Tomato Sauce
- 1 1/2 cup frozen chopped spinach or 8 oz. Fresh Spinach
- 6 Tablespoons butter
- 4 boneless skinless chicken breasts
- 1/4 cup flour
- 2 Tablespoons olive oil
- 3 cups prepared tomato sauce
- 4 Slices Mozzarella Cheese
- salt and ground black pepper to taste
Put spinach in a saucepan with 2 tablespoons of the butter and cook until liquid evaporates. Season with salt and ground black pepper.
Put flour in a plate. Pound the chicken breasts until they are all about 3/4 inches thick. Season with salt and black pepper and dredge into flour.
Melt the remaining butter and oil until in a large skillet. Cook the chicken breasts until browned on each side.
Top each piece of meat with about 1-2 Tbsp of spinach and a slice of mozzarella. Carefully pour tomato sauce into the pan around the chicken, but do not to cover the meat. Cook uncovered for about 15 minutes.
this dish is delicious! My guests loved it and it was easy to make. Made my own homemade sauce day before to add flavor.
That’s great! This is one of my favorite chicken recipes.
What kind of prepared sauce do you use? I have never used a bottled sauce
What kind of tomato sauce? Pasta sauce?
Yes, you can use pasta sauce.
This recipe is so easy to make! I did add some seasonings to the sauce to enhance the flavor, but it turned out really well!
Hey Mike! I’m so glad it worked for you as well!
Hey! I’m from Florence and never heard about this recipe but nvm… I did it for dinner today and it was awesome 😀 so… great! Thank you for the recipe 🙂
You live and learn! 🙂
I have made this dish twice in the past few weeks. Followed the recipe to the letter, it was fantastic! I made it again last night, but instead of using a “prepared tomato sauce”, I used the sauce from Paula Deen’s Baked Spaghetti recipe and it was even better! Excellent! My question at this point is, I frequently make baked chicken, using boneless, skinless chicken breasts, salt and pepper, olive oil, oil the baking dish and also use parchment paper (oil one side-this side goes next to chicken) bake at 350 for 40 minutes and it always comes out perfect!… Read more »
I believe it should work. I would also add spinach and mozzarella when the chicken is done.
To KitchenNostalgia- So as I said on my March 25th comment, I made this dish again. I made the tomato sauce from Paula Deen’s Baked Spaghetti sauce, let it begin cooking on the stove top. Then I started to make the baked the chicken. Instead of pan frying it, I oiled up the baking dish, oiled the chicken, salt and peppered both sides, placed chicken into the dish. Then I took parchment paper, oiled on one side, placed oiled side on top of chicken, put into 350 degree oven for 35 minutes. While that was baking, I sauteed the spinach.… Read more »
Great, Mike! Thank you for letting me know that it worked so well for you. I will have to try it your way! 🙂