Baked Italian Chicken Breasts with Artichokes and Tomatoes
Tender chicken breasts baked with Mediterranean vegetables including artichoke hearts, fire-roasted tomatoes, and mixed peppers, topped with melted mozzarella cheese. This hearty one-dish meal combines protein and vegetables in a flavorful Italian-inspired sauce thickened with flour and sweetened with a touch of sugar. The dish finishes under the broiler for golden, bubbly cheese and is served over pasta for a complete family dinner that brings together classic Italian flavors in an easy weeknight format.
Ingredients
- 1 14.5 ounce Progresso artichoke hearts, drained
- 1 14.5 ounce Muir Glen organic fire roasted diced tomatoes, drained and pat dry
- 1 7 ounce package frozen blend broccoli, carrots and sweet peppers
- 3 tablespoons flour
- 1 tablespoons sugar
- 2 tablespoons extra-virgin olive oil
- 1 ½ pounds chicken breasts
- 2 cups shredded mozzarella cheese
- ½ pound thin spaghetti or pasta of choiceziti or penne1:1starch
holds sauce better
- 2 pinches coarse salt and freshly ground pepper
- ½ cup basil or parsley, for garnish
Instructions
- 1
Preheat oven to 375°F
- 2
Combine artichoke hearts, diced tomatoes, thawed mixed vegetables, flour, sugar, oil and salt and pepper in large bowl and toss
- 3
Season chicken breasts with salt and pepper and arrange in 9x13 baking dish
- 4
Pour veggie mixture over chicken and fill gaps between breasts
- 5
Bake for 30 minutes
- 6
Remove from oven and sprinkle with cheese
- 7
Switch oven to broil and broil for 5 minutes until cheese is browned and bubbly
- 8
Cook pasta until al dente
- 9
Serve chicken over pasta and garnish with basil or parsley
Tips
Pat the diced tomatoes completely dry to prevent excess moisture in the dish
Thaw frozen vegetables completely and drain well before mixing with other ingredients
Let chicken rest 5 minutes after broiling before serving to allow juices to redistribute
Good to Know
Refrigerate leftovers up to 3 days in sealed container
Assemble vegetable mixture and season chicken up to 4 hours ahead, refrigerate separately
Serve immediately while cheese is hot and bubbly, over hot pasta
Common Mistakes
Drain vegetables thoroughly to avoid watery dish
Don't skip patting tomatoes dry or sauce will be thin
Watch broiler carefully to prevent cheese from burning
Substitutions
Dairy-Free Swaps
General Alternatives
holds sauce better
chop and blanch briefly first
FAQ
Can I use fresh vegetables instead of frozen?
Yes, use 2 cups fresh broccoli florets, sliced carrots, and bell pepper strips. Blanch briefly before mixing with other ingredients for even cooking.
What if I don't have artichoke hearts?
Substitute with sliced zucchini, mushrooms, or additional bell peppers. The dish will have a different flavor but still be delicious.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven until warmed through, about 15-20 minutes.