Tuscan Chicken Breasts

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.


  • 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


  1. Preheat the oven to 425°F.
  2. Season chicken with a sprinkle of Italian seasoning, salt and pepper.
  3. Line a baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
  4. Place chicken breasts on the prepared sheet tray and bake for 25—30 minutes or until breasts reach 160°F.
  5. Remove chicken from oven and let it rest for 5 minutes to allow the temperature to rise to 165°F.
  6. While the chicken is cooking, heat a medium-sized pot over medium-high heat. Add oil and heat until it’s shimmering.
  7. Sauté the onions for 5 minutes or until translucent. Add the garlic and sauté for another minute.
  8. Add the spinach and cook until wilted, about 3 minutes, then stir in your tomato paste, incorporating it well into the other ingredients.
  9. Add the artichoke hearts, sun-dried tomatoes, chicken broth, milk and 2 tbsp Italian seasoning.
  10.  Bring to a boil, then reduce heat to a simmer, stirring occasionally until your sauce has thickened and reduced, about 15—20 minutes.
  11. Taste sauce and season with salt and pepper as needed. Slice the chicken with the sauce.

Recipe courtesy of Rob Varner of Sheepshead Eats