Italian Chicken Bake

(1 vote)
1 Comment
3 minutes
May 12, 2021
Carole Jones

Chicken is life in the Jones household so I am always on the look for a new, easy and quick to prepare chicken recipe idea.  This Italian Chicken Bake checks off all of those, plus it is simply delicious.

Last Saturday at 3:30 in the morning, I received the following text from my oldest son, who is in his freshman year at BYU:

“Hey Mom!  We got bored and decided to dye my hair.”

IMG_1164Well….a million possible responses ran through my head at that ridiculous hour, but I did the wise thing by rolling over, muttering “just perfect” under my breath, and going back to sleep.  If he wasn’t 1200 miles away, I would have smacked him up side that red head.

I finally responded to his text the next morning, after I had attended church.  I wanted to be in the proper Christian mind-frame 🙂

Italian Chicken Bake

My newly styled son would have despised this chicken as much as I despise his hair.  You see, my favorite BYU student can not stand artichokes, so I guess that gives us a second good reason for him to be 1200 miles away from home this week 🙂

All the rest of the Jones family (with their normal colored hair), thoroughly loved my latest dinner creation!  It is so flavorful and makes a fab pan sauce that you can serve over pasta or rice.  I love that there are a TON of great Italian goodies in the dish, along with the moist and tender protein.  No skimping on the extras in this recipe!

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Italian Chicken Bake

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  • 5 boneless, skinless chicken breasts
  • 1 onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 Tb oil
  • 8 ounces cream cheese
  • ½ C chicken broth
  • 1 package Good Seasons Zesty Italian dressing mix
  • 14 ounce can quartered artichoke hearts, drained & chopped
  • 4 roma tomatoes, chopped
  • 5 ounces fresh spinach
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 8 ounces shredded mozzarella cheese


  1. Preheat oven to 375 degrees. Trim the meat and use your hand to flatten out the thick end of the breast a bit. Lay them in a 9×13 baking pan that has been lightly greased.
  2. In a skillet, heat the oil over high heat and then add the onions and mushrooms. Cook until they are softened.
  3. In a large microwave safe bowl, place the cream cheese and broth. Microwave on high for 1½ minutes and then use a whisk to blend completely. Add the dressing mix, garlic powder, pepper and salt. Mix well. Mix in the cooked onions and mushrooms, along with the artichokes, tomatoes and spinach.
  4. Pour the mixture over the chicken and bake for 35-40 minutes, until the meat is firm. Add the cheese over the top and place under the broiler to brown the cheese.
  • Author: Carole


  • Serving Size: 1 chicken breast
  • Calories: 639
  • Sugar: 15g
  • Sodium: 1627mg
  • Fat: 38g
  • Saturated Fat: 25g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 7g
  • Protein: 61g
  • Cholesterol: 77mg

I have some other killer chicken bakes so be sure to click on the pictures below to see some of my other favorites!




Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

Mohr Catherine
7 months ago

Italian Chicken Bake
I have made this over 30 times. It’s my go-to meal to impress! Served over linguine with crusty French bread and a salad! Love this. Thank you.

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