Description
When I plan my dinner, I want something tasty but also nutrient-dense. That’s what I had in mind with this baked Italian chicken recipe.
Ingredients
Scale
- 4 chicken breasts
- One 14-ounce can of artichoke hearts, keeping a few out for garnishing the plate (optional)
- 1 cup mushrooms
- 1 onion, chopped
- 1 tomato, chopped
- ½ cup chicken stock
- 8 ounces of goat cheese chèvre
- 1 cup of spinach
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 350 F.
- In a large skillet, cook the onions and mushrooms on medium-high heat until they are tender.
- Remove from heat and place the onions and mushrooms in a bowl until you need them.
- Using the same skillet, mix the goat cheese and the chicken stock together over medium heat. Stir until well mixed.
- Add in the spices, tomatoes, artichokes, mushrooms, spinach and onions.
- Cook until spinach is slightly wilted.
- Place chicken breasts into the baking pan.
- Pour veggie mixture over the chicken.
- Bake for 30–40 minutes.
Notes
- To add some kick, try some cayenne or red pepper flakes
- You can add other veggies per your preference.
- Prep Time: 5
- Cook Time: 40
- Category: Main Dishes
- Method: By hand
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 562
- Sugar: 4.3g
- Sodium: 845mg
- Fat: 19.8g
- Saturated Fat: 10g
- Unsaturated Fat: 9.8g
- Trans Fat: 0.02g
- Carbohydrates: 17.3g
- Fiber: 6.8g
- Protein: 77.4g
- Cholesterol: 226mg