This Tuscan Garlic Chicken tastes like it is straight out of a restaurant kitchen, but is so simple to make! It has layers of bold, delicious flavors with the spinach, artichoke, sun dried tomato and, of course, garlic. This meal is perfect for entertaining or just a night with the family.
2lbsboneless skinless chicken breast (about 3-4 chicken breasts)
a pinch of salt and pepper
2ozfresh baby spinach
14ozcan artichoke heartsdrained and chopped
8.5ozjar sun dried tomatoesdrained with 1 tbsp oil reserved, and chopped
Preheat the oven to 375˚F.
Lay the chicken flat in the bottom of a large casserole dish. Season with salt and pepper then press garlic and spread it evenly over the chicken breast. Place the spinach, artichoke hearts and sun dried tomatoes on top of the chicken and then drizzle the tablespoon of oil reserved from the sun dried tomatoes. Finish by topping with mozzarella cheese.
Bake for 45-50 minutes total. Cook 20 minutes uncovered then loosely cover with foil for 25-30 minutes or until the chicken is cooked through (165˚F internal temperature).
Serve with your choice of sides and ENJOY!
You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.