A quick and easy Mediterranean style baked chicken dish with spinach, artichoke hearts and sundried tomatoes.
I have been enjoying baked chicken dishes lately, the kind where you throw the chicken and other ingredients into a pan and bake it all at once! They are super easy to make and you can pack them with flavour like in this Tuscan inspired baked chicken with spinach, artichoke hearts and sundried tomatoes along with plenty of melted mozzarella and parmesan cheese! The spinach with release some liquids so I like to serve this over rice or pasta to soak it all up. You can easily modify this recipe with the addition on other Mediterranean flavours like olives, onions, feta, etc.
Tuscan Baked Chicken
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4
A quick and easy Mediterranean style baked chicken dish with spinach, artichoke hearts and sundried tomatoes.
ingredients
- 10 ounces spinach (or baby spinach)
- 1 pound boneless and skinless chicken breasts (or thighs)
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, quartered or chopped
- 2 ounces sun dried tomatoes, sliced
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
directions
- Place half of the spinach on the bottom of a large baking dish, top with the chicken seasoned with oregano, salt and pepper.
- Sprinkle on the artichoke hearts, sundried tomatoes, the remaining spinach, mozzarella, and parmesan.
- Bake in a preheated 350F/180C oven until the cheese is melted and the chicken is cooked through, about 25-35 minutes.
Option: Add sliced olives!
Option: Add sliced red onions.
Option: Add feta!
Option: Add sliced red onions.
Option: Add feta!
Nutrition Facts: Calories 478, Fat 22g (Saturated 12g, Trans 0), Cholesterol 146mg, Sodium 824mg, Carbs 22g (Fiber 8g, Sugars 7g), Protein 50g
Nutrition by: 
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Everyone LOVED this dinner and I will be making it again. Ours did not have as much juice as your photos and text reference, and we would have liked that. Did you use the juice from the artichokes hearts and did you cover the pan while cooking to hold more moisture?
I had to use a deeper casserole dish (and I only had 2 breasts for 2 people) I cooked for 30 minutes & it wasn’t even near done. Also not juicy like yours so, same question? Cover while cooking It is back in the oven WITH cover & hoping for best. I would brown these in the frying pan next time also – better look!
What is on the spatula in the picture that looks like it could be a tortilla? I don’t see anything in the ingredient list that looks like it.
That’s a sliced artichoke heart!
How do I get a promo code to buy your cook books?
Thank you
Ann
Hi Ann!
You don’t need a promo code to buy my cookbooks, just leave that blank and continue! Enjoy!
Can’t wait to make this for Sunday Family dinner.
I absolutely loooved this recipe!!! I did add a little bit of onion and garlic powder to the seasoning. This is going to definitely be a staple dish in my household.
Awesome! I put a small amount of olive oil in the bottom of the pan and then drizzled a small amount over the artichokes and sun dried tomatoes. Also added garlic!!
Can this be made in a standard 9×13 baking dish, or would I need something deeper for all the spinach? Tyia!
This works well in a 9×13 baking dish!