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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