It’s hard to argue with an easy weeknight chicken dish, especially one that is super cheesy, too! I saw this on Pinterest (having good luck with ideas there lately) and modified it more to our seasoning tastes. It was good! I’m not the best with chicken breast, but this was not even a little bit dry, and this is a very versatile recipe – add any veggies you like. We threw in spinach. The only change I’d make is to add more tomatoes next time – maybe a second can. We had this with some steamed broccoli on the side. Yes, there IS chicken somewhere under that cheesy goodness!
FYI for those watching calories and concerned about the amount of cheese, we used a whole bag of reduced fat shredded mozz and at 4 servings for the whole dish, this was still ~300 calories per MFP. And a VERY filling dinner for sure – I could not finish a serving.
- 1 ~2lb package of chicken boneless, skinless chicken breasts (you could do thighs too)
- cooking spray
- salt and pepper
- herb mixture of your choice – I used majoram, a bit of rosemary, and some oregano
- 1 28oz can whole tomatoes, hand crushed
- 1 can of artichoke hearts, roughly chopped
- 4-5 cloves of garlic, crushed (adjust to taste on the garlic, but with all of the liquid more was better for us)
- 1 bag of baby spinach
- dusting of flour (maybe a tablespoon at most)
- Bag of reduced fat shredded mozzarella (use as much as you like – I used the whole bag)
- Fresh basil
Preheat oven to 350.
Spray a 9×13 baking dish with cooking spray and add chicken. Sprinkle with salt, pepper, and herbs to taste.
In a large bowl, add tomatoes and their sauce and crush by hand. Add artichokes, garlic, spinach, more salt and pepper (and herbs, if you like), and any other veggies you want to add to the dish. Dust with flour to help thicken a bit – this will get pretty soupy otherwise – stir thoroughly, and spread around and over the chicken in the pan.
Bake for about 40 minutes, or until chicken registers 160 on a thermometer. Remove from oven and sprinkle with cheese to taste. Turn on broiler and broil for about 5 minutes, or until brown and bubbly. Serve with fresh chopped or torn basil.