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Baked Italian chicken recipe - Dr. Axe

Baked Italian Chicken Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


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.


  • 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


  1. Preheat oven to 350 F.
  2. In a large skillet, cook the onions and mushrooms on medium-high heat until they are tender.
  3. Remove from heat and place the onions and mushrooms in a bowl until you need them.
  4. Using the same skillet, mix the goat cheese and the chicken stock together over medium heat. Stir until well mixed.
  5. Add in the spices, tomatoes, artichokes, mushrooms, spinach and onions.
  6. Cook until spinach is slightly wilted.
  7. Place chicken breasts into the baking pan.
  8. Pour veggie mixture over the chicken.
  9. Bake for 30–40 minutes.


  • 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


  • 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