Serves 4
Savor the essence of Italy with this easy yet elegant chicken breast recipe, featuring a robust sauce of sun-dried tomatoes and artichokes that’s sure to become a weeknight favorite.
Ingredients
- 4 chicken breasts
- 2 tbsp. Italian seasoning, plus extra to season chicken
- salt and pepper
- nonstick spray
- 2 tbsp. olive oil
- 1 cup onions, medium dice
- 2 tbsp. garlic, minced
- 8 oz. fresh spinach
- 2 tbsp. tomato paste
- 1 cup artichoke hearts, quartered
- 1 cup sun-dried tomatoes, thinly sliced
- 2 cups low sodium chicken broth
- 1 cup whole milk
Instructions
- Preheat the oven to 425°F.
- Season chicken with a sprinkle of Italian seasoning, salt and pepper.
- Line a baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
- Place chicken breasts on the prepared sheet tray and bake for 25—30 minutes or until breasts reach 160°F.
- Remove chicken from oven and let it rest for 5 minutes to allow the temperature to rise to 165°F.
- While the chicken is cooking, heat a medium-sized pot over medium-high heat. Add oil and heat until it’s shimmering.
- Sauté the onions for 5 minutes or until translucent. Add the garlic and sauté for another minute.
- Add the spinach and cook until wilted, about 3 minutes, then stir in your tomato paste, incorporating it well into the other ingredients.
- Add the artichoke hearts, sun-dried tomatoes, chicken broth, milk and 2 tbsp Italian seasoning.
- Bring to a boil, then reduce heat to a simmer, stirring occasionally until your sauce has thickened and reduced, about 15—20 minutes.
- Taste sauce and season with salt and pepper as needed. Slice the chicken with the sauce.
Recipe courtesy of Rob Varner of Sheepshead Eats