8 Healthy Chicken Florentine Casserole Ideas You’ll Crave on Repeat

Love creamy, cheesy comfort food but want to keep things light? Chicken Florentine—aka chicken + spinach + a cozy sauce—is your weeknight hero. These casseroles give you all the satisfaction with fresh spins, clever swaps, and veggie boosts that keep things healthy without skimping on flavor.

We’re talking golden bubbling tops, silky sauces, and enough greens to make your body thank you. Ready to turn your oven into a flavor factory? Let’s dive into eight ideas that hit that perfect sweet spot: comforting, wholesome, and totally doable.

1. Lighter Classic Chicken Florentine With Greek Yogurt Cream

Think classic Chicken Florentine, but streamlined and lighter. This version swaps heavy cream for Greek yogurt and boosts the spinach, so it’s still rich and satisfying without weighing you down. Perfect for Sunday meal prep or a low-lift weeknight dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces baby spinach (about 6 packed cups), roughly chopped
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• 3/4 cup plain 2% Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon grated nutmeg
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup whole-wheat panko breadcrumbs
• Cooking spray or a drizzle of olive oil for topping

Instructions:

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch casserole dish.
2. Heat olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
3. Add chicken, season with salt and pepper, and cook 5–6 minutes until no longer pink on the outside (it will finish in the oven).
4. Toss in the spinach and cook 1–2 minutes until wilted. Transfer mixture to the casserole dish.
5. Whisk cornstarch into the chicken broth until smooth. Pour into the hot skillet, scraping up any browned bits. Simmer 2 minutes to thicken slightly.
6. Remove from heat. Whisk in Greek yogurt, Parmesan, nutmeg, and Dijon until creamy. Season to taste.
7. Pour the sauce over the chicken and spinach. Sprinkle with panko and lightly mist with cooking spray or drizzle a teaspoon of olive oil.
8. Bake 18–22 minutes, until bubbling and the topping is golden.

Serve with a lemony side salad or over cauliflower rice. Want extra protein? Stir in a can of white beans before baking. Pro tip: let it rest 5 minutes so the sauce settles and turns ultra silky—trust me.

2. High-Protein Quinoa Chicken Florentine Bake

If you love a hearty casserole that eats like a full meal, this one’s for you. The quinoa cooks right in the sauce, soaking up all that garlicky goodness. It’s a power plate with chicken, spinach, and grains all in one pan.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1.25 lbs cooked chicken breast, shredded or cubed
• 10 ounces frozen chopped spinach, thawed and well-drained
• 1 small shallot, minced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 3/4 cup 1% milk (or unsweetened almond milk)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup part-skim shredded mozzarella
• 1/4 cup grated Parmesan
• 1 lemon, zested

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch dish.
2. In a saucepan, warm olive oil over medium and sauté shallot 2 minutes. Add garlic for 30 seconds. Stir in broth, milk, Italian seasoning, salt, and pepper; bring to a gentle simmer.
3. Spread rinsed quinoa evenly in the casserole dish. Layer chicken and spinach over the top.
4. Pour the hot broth mixture over everything. Jiggle the pan so liquid settles.
5. Cover tightly with foil and bake 25 minutes. Remove foil, sprinkle with mozzarella and Parmesan, and bake another 10–12 minutes until quinoa is tender and the top is lightly browned.
6. Finish with lemon zest and rest 5 minutes before serving.

Serve with roasted cherry tomatoes or a crisp cucumber salad. For extra greens, fold in chopped kale with the spinach. Make it spicy with red pepper flakes or a drizzle of Calabrian chili oil—seriously delicious.

3. Creamy Sun-Dried Tomato Florentine With Whole-Wheat Orzo

Sun-dried tomatoes and spinach are a dream team, and orzo turns this into a one-dish pasta bake that still leans light. It’s creamy without heavy cream, thanks to a smart combo of broth and a little ricotta.

Ingredients:

• 1 lb boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
• 1 tablespoon olive oil (plus 1 teaspoon from the sun-dried tomato jar)
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1.5 cups whole-wheat orzo, dry
• 3 cups low-sodium chicken broth
• 1/2 cup part-skim ricotta
• 4 cups baby spinach, roughly chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan, plus extra for serving
• Fresh basil, torn (optional)

Instructions:

1. Preheat oven to 375°F. Grease a 3-quart baking dish.
2. Heat olive oil and the reserved sun-dried tomato oil in a skillet over medium. Sauté onion 3–4 minutes, then add garlic for 30 seconds.
3. Add chicken, salt, pepper, and oregano. Cook 4–5 minutes until lightly browned.
4. In a bowl, combine dry orzo, chopped sun-dried tomatoes, spinach, and the chicken mixture. Transfer to the baking dish.
5. Whisk ricotta into warm broth until mostly smooth. Pour over the orzo mixture and stir to distribute.
6. Cover with foil and bake 20 minutes. Uncover, sprinkle Parmesan, and bake another 10–12 minutes until orzo is tender and liquid is mostly absorbed.
7. Rest 5 minutes, then top with fresh basil.

Serve with a squeeze of lemon to brighten it up. Swap ricotta for Greek yogurt if you like extra tang. Want more veg? Add roasted red peppers or mushrooms into the mix.

4. Dairy-Light Lemon Artichoke Florentine Casserole

Bright, briny artichokes and lemon make this casserole taste fresh and lively. It’s dairy-light with just enough Parmesan to feel luxe while keeping things clean and springy.

Ingredients:

• 1.25 lbs chicken breast, thinly sliced
• 1 tablespoon olive oil
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 5 cups fresh spinach, chopped
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1 cup low-sodium chicken broth
• 1 tablespoon arrowroot or cornstarch
• 1/2 cup unsweetened cashew milk or 1% milk
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/3 cup grated Parmesan
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8×11-inch baking dish.
2. Warm olive oil in a skillet over medium. Sauté onion 3 minutes, then garlic for 30 seconds.
3. Add chicken, season with salt and pepper, and cook 5 minutes, stirring, until lightly browned.
4. Stir in spinach to wilt, then add artichoke hearts. Transfer everything to the baking dish.
5. Whisk arrowroot into cold broth until smooth, then bring to a simmer in the skillet. Stir in milk, lemon zest, and lemon juice; cook 1–2 minutes until lightly thickened. Season to taste.
6. Pour sauce over the chicken mixture. Sprinkle with Parmesan.
7. Bake 18–22 minutes until bubbling. Garnish with parsley.

Serve over brown rice or alongside roasted asparagus. Add capers for extra zing, or toss in peas for a little sweetness. This one is incredible for spring dinners—or anytime you need sunshine in a dish.

5. Veggie-Loaded Zucchini Noodle Chicken Florentine

All the creamy Florentine vibes without the pasta. This casserole uses zucchini noodles and a light, garlicky sauce for a low-carb, veggie-forward win that still tastes indulgent.

Ingredients:

• 1.25 lbs cooked chicken breast, shredded
• 4 medium zucchinis, spiralized and squeezed dry
• 5 cups baby spinach, chopped
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 3/4 cup plain Greek yogurt
• 1 tablespoon cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/3 cup grated Parmesan
• 1/4 cup part-skim shredded mozzarella

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch dish. Place zucchini noodles in a clean towel and squeeze out as much moisture as possible.
2. Heat olive oil in a skillet. Sauté onion 3 minutes, add garlic 30 seconds.
3. Whisk cornstarch into cold broth, then pour into the skillet and simmer 1–2 minutes until slightly thickened. Remove from heat and whisk in Greek yogurt, salt, pepper, and red pepper flakes.
4. In the casserole dish, combine chicken, zucchini noodles, spinach, and the sauce. Toss gently to coat. Sprinkle with Parmesan and mozzarella.
5. Bake 20–22 minutes until bubbling and the cheese is melted. If watery, let it rest 10 minutes to set.

Top with fresh basil and a squeeze of lemon. Want extra texture? Add toasted almonds or pine nuts before serving. Keep leftovers uncovered for a few minutes in the fridge so they don’t steam and get soggy.

6. Pesto Florentine Chicken Bake With Cherry Tomatoes

Pesto adds major flavor with minimal effort, and the tomatoes bring sweet bursts that balance the greens. It’s vibrant, herby, and weeknight-easy—basically summer in a casserole dish.

Ingredients:

• 1.5 lbs chicken tenders or sliced breasts
• 2 cups cherry tomatoes, halved
• 5 cups baby spinach
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup low-sodium chicken broth
• 2 tablespoons plain Greek yogurt
• 1 teaspoon lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt (adjust based on pesto)
• 1/4 cup shredded part-skim mozzarella
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh basil, torn

Instructions:

1. Preheat oven to 400°F. Lightly grease a 9×13-inch dish.
2. Place chicken in the dish and season lightly with salt and pepper. Scatter spinach and cherry tomatoes over the top.
3. Whisk pesto, broth, yogurt, and lemon juice until smooth. Pour evenly over the chicken and veggies.
4. Top with mozzarella and Parmesan. Bake 18–22 minutes, until the chicken is cooked through and the cheese is golden in spots.
5. Rest 5 minutes, then top with torn basil.

Serve with whole-grain couscous or crusty sourdough to catch the saucy bits. Add olives if you love briny hits. This reheats like a dream—great for lunch meal prep.

7. Skinny Alfredo Florentine With Cauliflower Cream

Craving Alfredo but want to keep it light? Enter cauliflower. Blended with a touch of Parmesan, it becomes a velvety sauce that hugs the chicken and spinach like a cozy sweater. Comfort food, upgraded.

Ingredients:

• 1.25 lbs chicken breast, cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups cauliflower florets (about 1 small head)
• 1.5 cups low-sodium chicken broth, divided
• 1/2 cup 1% milk (or unsweetened almond milk)
• 1/3 cup grated Parmesan
• 1 tablespoon nutritional yeast (optional, for extra cheesy vibe)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 5 cups baby spinach
• 1/4 teaspoon grated nutmeg
• 2 tablespoons whole-wheat panko (optional, for topping)

Instructions:

1. Steam cauliflower florets until very tender (8–10 minutes). Add to a blender with 1 cup broth, milk, Parmesan, nutritional yeast, salt, pepper, and nutmeg. Blend until silky smooth, adding more broth as needed.
2. Preheat oven to 375°F. Grease a 3-quart baking dish.
3. Heat olive oil in a skillet. Sauté onion 3 minutes, add garlic 30 seconds. Add chicken and cook 5–6 minutes until lightly browned.
4. Stir in spinach to wilt, then transfer to the baking dish. Pour cauliflower sauce over and stir to coat. Sprinkle with panko if using.
5. Bake 18–22 minutes until bubbling and lightly golden.

Serve over whole-wheat penne or with roasted broccoli. Add mushrooms for extra umami, or a pinch of chili flakes if you like a kick. Leftover sauce is amazing on veggies—don’t be shy with it.

8. Mediterranean Spaghetti Squash Florentine With Feta Crumble

This one swaps pasta for roasted spaghetti squash and finishes with a feta crumble for salty, creamy pops. It’s cozy, colorful, and surprisingly filling—great for family dinners or a lighter holiday side.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeds removed
• 1 tablespoon olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 lb cooked chicken breast, shredded
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 6 cups fresh spinach, chopped
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• 3/4 cup plain Greek yogurt
• 1 teaspoon dried oregano
• 1/2 cup crumbled feta
• 1/4 cup chopped fresh dill or parsley
• Juice of 1/2 lemon
• Optional: 1/4 cup sliced Kalamata olives

Instructions:

1. Preheat oven to 400°F. Rub squash halves with 2 teaspoons olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut-side down on a baking sheet and roast 35–40 minutes until strands pull easily with a fork. Reduce oven to 375°F.
2. While squash roasts, heat remaining oil in a skillet. Sauté red onion 3 minutes, then garlic 30 seconds. Add spinach and cook until wilted.
3. Whisk cornstarch into cold broth, then simmer in the skillet 1–2 minutes until thickened. Remove from heat; whisk in Greek yogurt, oregano, lemon juice, remaining salt and pepper.
4. Use a fork to scrape squash into strands. In a 9×13-inch dish, combine squash strands, chicken, spinach mixture, and sauce. Toss gently to coat.
5. Top with feta and olives if using. Bake 15–18 minutes until hot and bubbling. Sprinkle with dill or parsley.

Serve with a simple tomato-cucumber salad. For a dairy-free spin, swap feta for toasted pine nuts and add extra lemon zest. Meal-prep tip: roast the squash a day ahead, then assemble and bake when you’re ready.

Smart Tips For Success

• Use enough spinach: It cooks down a lot. Don’t be shy with 4–6 cups per casserole.
• Mind the moisture: Zucchini and spinach release water. Squeeze zoodles and drain spinach well to avoid watery casseroles.
• Rest time matters: Let casseroles sit 5–10 minutes before serving so sauces thicken and set.
• Taste the sauce: Adjust salt, acid (lemon), and heat (red pepper) before baking for best flavor.
• Cheese wisely: A little Parmesan goes a long way for umami without heavy calories.

There you have it—eight healthy Chicken Florentine casseroles that prove “comfort food” and “better-for-you” can absolutely be best friends. Pick one for tonight, stash a couple for meal prep, and get ready for that golden, bubbly, spinach-studded magic to hit your table. Which one are you trying first?